Flowers like marigolds, roses, and hibiscus are more than just decorative – they could play a major role in sustainable food production. While millions of flowers are gifted for occasions like Valentine’s Day, many go unsold and are discarded. But what if those blooms could be repurposed into nutritious food ingredients?
A new study from the University of Georgia (UGA) explores how ultrasound technology can help process edible flowers, making them longer-lasting and more useful in food production.
A Second Life for Flowers
“We often appreciate flowers in bouquets, but after a few days, their story ends,” says Anand Mohan, an associate professor at UGA’s College of Agricultural and Environmental Sciences. “We don’t have to throw them away – we can turn them into food.”
Flowers are packed with vitamins, proteins, and natural pigments that could be extracted and used in foods, beverages, and natural colorants. For example, broccoli flowers contain proteins that could be added to cereals, while roses contain antioxidants that could keep food fresh for longer.
Ultrasounds: A Game Changer in Flower Processing
One of the biggest challenges with edible flowers is their high moisture content, which makes them difficult to store. Traditional methods like air drying take time and often reduce color quality. However, ultrasound technology generates heat through sound waves and can dry flowers faster while preserving their nutrients and vibrant colors.
Ultrasounds also help efficiently extract bioactive compounds from flowers. These nutrients have health benefits, so edible flowers could soon become a mainstream ingredient in food production.
From Waste to Wellness
Initially, Mohan’s research focused on extending beef shelf life, but his lab soon realized that flowers have far greater potential. “We never thought flowers could have so many dimensions,” he says. “They are an untapped resource that could change the food industry.”
UGA students have already started experimenting – one even created a wrap using hibiscus flowers! With their abundance in nature and nutrient-rich properties, edible flowers could help shape the future of sustainable food innovation.This research, published in the Journal of Food Process Engineering, was supported by a Georgia Beef Commission grant.
