Harnessing edible flowers for natural pigments: Extraction methods and applications in food and beyond

• Edible flowers serve as promising sources of natural pigments for diverse applications. • Key pigments include anthocyanidins, carotenoids, and chlorophylls with health benefits. • Advanced extraction methods enhance pigment stability and efficiency. • Natural flower dyes are increasingly used in food, cosmetics, and pharmaceuticals. • Limited blooming seasons hinder continuous pigment availability from edible flowers. Color is a critical factor influencing consumer acceptance, and the demand for visually appealing products has led to the widespread use of colorants. However, growing health and environmental concerns associated with synthetic dyes have prompted a shift toward natural alternatives. Edible flowers offer diverse vibrant pigments and bioactive compounds, presenting both opportunities and challenges in developing sustainable natural colorants. This review provides a comprehensive overview of the major pigments found in edible flowers—anthocyanins, carotenoids, and chlorophylls—along with their health-related properties. In addition, it discusses conventional and emerging extraction techniques aimed at improving pigment yield and stability. Practical applications of edible flower-derived colorants in the food, cosmetic, and pharmaceutical industries are also presented. Despite their potential, challenges remain in the extraction, preservation, and seasonal availability of flower pigments. This review aims to support future innovations in the sustainable use of edible flowers as natural colorants.