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KMID : 0380620190510030243
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 3 p.243 ~ p.247
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Non-enzymatic softening of Calendula officinalis L. petals and its anti-skin aging effect for food materialization
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Lim Seok-Won
Choi Sung-Bin
Lee Pom-Joo
Kim Hyung-Sup
Lee Da-Young
Byun Sang-Uine
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Abstract
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Calendula (Calendula officinalis L.) petals are edible flowers which have been used as a decorative ingredient in dishes or as a medicinal food. In this study, the anti-skin aging potential of calendula petals was investigated. Additionally, the texture was softened by non-enzymatic methods to broaden their application as a food or cosmetic agent. Treatment of calendula prevented ultraviolet-induced matrix metalloproteinase-1 expression in skin cells. We investigated whether heating-based processing could soften calendula petals. The results from the punctual test demonstrated significant changes in the hardness of calendula petals depending on the pH, heating temperature, and time. Although there were minor differences among various processing conditions, the largest alteration in hardness was observed when the petals were softened by incubation at 80°C and pH 2.3 for 120 min. Collectively, these results show that the application of proper processing conditions can soften calendula petals without using enzymes.
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KEYWORD
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Calendula officinalis L., softening, hardness, anti-skin aging
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