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Non-enzymatic softening of Calendula officinalis L. petals and its anti-skin aging effect for food materialization

식품소재화를 위한 Calendula officinalis L. 꽃잎의 항피부노화 기능성 규명 및 비효소적 연화 기술 연구

  • Received : 2019.05.30
  • Accepted : 2019.06.07
  • Published : 2019.06.30

Abstract

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 $80^{\circ}C$ 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.

Keywords

Calendula officinalis L.;softening;hardness;anti-skin aging

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Fig. 1. Effect of calendula extract on cell viability of Hs68 human dermal fibroblasts.

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Fig. 2. Effect of calendula extract on MMP-1 production.

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Fig. 3. Profiles of punctual test.

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Fig. 4. Comparison of hardness upon softening conditions.

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Acknowledgement

Supported by : 한국연구재단, 농업기술평가원