Processing of edible flowers: Preservation and extraction of phytochemicals

Abstract

Applications of edible flowers in food and beverage preparations require a comprehensive array of preservation and extraction techniques. Thermal treatments like convective drying, freeze-drying, microwave treatment, and vacuum drying are used to remove moisture while preserving the bioactive compounds in edible flowers. Additionally, low-temperature storage is utilized to extend shelf life while maintaining favorable organoleptic properties. Furthermore, innovative green preservation techniques such as irradiation, ultrasonic processing, pulsed electric field treatment, edible coatings, modified atmosphere, and controlled atmosphere packaging assist in preserving the flowers' qualities and expand their application in functional food preparations. Ultrasound-facilitated extraction, supercritical fluid extraction, microwave-aided extraction, and subcritical water extraction are all examples of novel extraction techniques. Ultrasound improves mass transfer, supercritical carbon dioxide extracts delicate compounds, and subcritical water facilitates environmentally friendly extractions. Adopting the most effective preservation and extraction processes to create functional foods from edible flowers can maximize their natural nutritional and medicinal advantages.