Edible flowers’ flavor, safety and their utilization as functional ingredients: a review

Abstract

Edible flowers have been a part of various traditional dishes around the world. The consumption of edible flowers has been rising due to their nutritional properties, minerals, antioxidants, phenolic and bioactive compounds, therapeutic properties, and also aesthetic appeal. Along with the nutrients, some antinutrients and other chemical, biological, microbial hazards may render flowers non-edible. The components responsible for flavor in edible flowers are different from species to species. Bioactive compounds play a major role in sensory attributes of edible flowers. Various functional food products such as bakery items, dairy products, beverages etc. can be developed by incorporating edible flowers. Understanding various properties of edible flowers, their safe consumption, and utilization as functional ingredients in the development of various food products is not only useful but also necessary to popularize edible flowers for novel applications. It is important for food safety experts to recognize and reduce the risks connected with edible flowers.

Graphical abstract