A plethora of blossoms adorning store displays for Valentine’s Day have been presented at romantic meals. But what occurs to the flowers that remain unsold?

A recent investigation from the University of Georgia examines how blooms can be repurposed as culinary components, providing a more eco-friendly approach to utilizing flowers that might otherwise be wasted.

“Rose petals will remain rose petals on Valentine’s Day. However, we are interested in what becomes of those flowers the day after Valentine’s Day,” stated Anand Mohan, associate professor in UGA’s College of Agricultural and Environmental Sciences. “We don’t need to discard all the flowers we utilize for ornamentation.”

Ultrasound technology has been traditionally applied in food processing. It aids in enhancing the quality and prolonging the shelf life of items such as plant-based proteins and various culinary components. Not only could these technologies be implemented for processing consumable flowers, but also for isolating vitamins, proteins, and other bioactive elements that can influence our health.

Due to these applications, researchers pointed out that decorative blooms need not be disposed of.

“We take those blossoms, we create an exquisite bouquet, we present it to someone, and then after a day or two, that flower’s narrative concludes,” noted Mohan, whose laboratory is situated in the UGA department of food science and technology. “We are the ones who appreciate those blossoms after they have been utilized.”

Ultrasound technology can process flowers more efficiently with minimal harm

Incorporating edible flowers into culinary dishes can prove to be difficult. Flowers possess a high water content, making them challenging to transport or store without deterioration. To assist in extending the longevity of flowers, especially those that are seasonal, researchers are investigating ultrasound technologies.

Ultrasound functions by creating waves that subsequently produce heat. This process dries and preserves flowers while maintaining their color quality. Other techniques, like natural or heated air drying, may require more time and can diminish the quality of processed flowers.

Ultrasound technology could also facilitate the extraction of beneficial substances from blossoms that can be incorporated into foods.

“We aim to utilize edible flowers as a source of protein, natural colorants, and vitamins,” stated Mohan. “The concept was to apply ultrasound technology to simplify the extraction of those compounds from the flowers.”

Edible blooms might be an accessible source of vitamins and natural colors

Initially, when Mohan started his studies, the primary aim was to discover novel methods for extending the shelf life of beef; his laboratory found that roses contain an antioxidant that could preserve beef’s freshness for an extended period. According to researchers, flowers can be utilized for a diverse array of food products.

“We never viewed flowers in this light — that a singular product could provide such diverse benefits,” remarked Mohan. “There exists a fantastic, untapped reservoir of culinary components that could become commonplace in the food industry and for human consumption.”

Certain edible flowers also harbor vitamins and minerals vital for human health. For instance, broccoli flowers contain protein that could be incorporated into products like cereals. Additionally, their vibrant hue makes them an attractive source of natural food colorants.

With an abundance of flowers available in nature, researchers argue they could serve as a sustainable, multifunctional source of culinary ingredients.

Students, too, have been discovering their own innovative applications for flowers. Mohan recounted one instance of a student who created a wrap using hibiscus.

“All that my laboratory accomplishes is due to my fantastic students. It is thanks to their dedication that we have advanced this far,” expressed Mohan. “I extend immense credit to them and commend them for their efforts.”

The research was published in the Journal of Food Process Engineering and received support from a Georgia Beef Commission grant. Co-authors include Fidele Benimana, Kentaro Kawata, Fanbin Kong, and Anupam Roy.

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