Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Abstract

In recent years, a new trend in the food industry is the use of flowers in food production. Although currently consumed on a relatively small scale around the world, edible flowers have been a source of nutritional diets since ancient times due to their aesthetic appeal and desirable aroma. The importance of color acceptability and the need to meet and attract more consumers to market have led to the development of new pigments for industrial products. The stability of anthocyanin is influenced by a number of factors such as pH, temperature, oxygen as well as the presence of co-pigments and metallic ions. It can also easily degraded by oxidase. Several preservation methods can improve the stability of anthocyanin, phytochemicals, nutrients and other functional properties of edible flowers. This article comprehensively reviewed the recently developed processing and preservation technologies for color retention, anthocyanin degradation, and anthocyanin-related enzyme inactivation as well as various methodologies for the extraction of anthocyanins from edible flowers. It should be noted that not all flowers are safe to consume due to potential presence of natural toxins. Practical applications The synergistic effect of novel treatments could maintain anthocyanins degradation, color, nutrients, and bioactive compounds as well as the novel extraction techniques were also expressed to extract the anthocyanins of edible flowers. The anthocyanins pigments have been traditionally used as a natural colorant nowadays. Besides being used as natural colorants, some of the anthocyanin-rich flowers and fruits have been used as medicine to treat various diseases.