Flowers, often admired for their beauty, could soon become a sustainable food resource, thanks to a breakthrough study led by Anand Mohan.
Researchers have discovered a method to convert flowers into food ingredients using ultrasound technology.
Traditionally, flowers have been discarded after their short-lived beauty fades, but Mohan’s team is exploring ways to repurpose these blooms into valuable, edible products.
The main challenge in using flowers for food lies in their high moisture content, which makes them difficult to store and transport without spoiling.
Traditional drying methods damage their color and nutritional quality, but ultrasound technology offers an innovative solution.
By applying ultrasound waves, the researchers can generate heat to dry flowers efficiently, preserving both their vibrant colors and beneficial compounds.
Ultrasound also helps extract nutrients from flowers, which are often rich in antioxidants, proteins, and vitamins.
For example, roses have been found to contain antioxidants that extend the shelf life of meats, while broccoli flowers, packed with protein and vitamins, can be integrated into cereals and other foods. Hibiscus flowers can be turned into natural food wraps or used as plant-based colorants.
This innovative approach could revolutionize the food industry, offering a sustainable, nutritious solution to global food challenges.
Mohan believes that the potential of flowers in food production could play a vital role in creating more sustainable food sources in the future.
