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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

  • Lim, Seokwon (School of food and pharmaceutical engineering, food engineering track, Hoseo University) ;
  • Choi, Sungbin (Department of Bioengineering and Nano-Bioengineering, Incheon National University) ;
  • Lee, Pomjoo (Department of Bioengineering and Nano-Bioengineering, Incheon National University) ;
  • Kim, Hyung-sup (School of food and pharmaceutical engineering, food engineering track, Hoseo University) ;
  • Lee, Da-young (School of food and pharmaceutical engineering, food engineering track, Hoseo University) ;
  • Byun, Sanguine (Department of Bioengineering and Nano-Bioengineering, Incheon National University)
  • 임석원 (호서대학교 식품제약공학부 식품공학전공) ;
  • 최성빈 (인천대학교 생명나노바이오공학과) ;
  • 이범주 (인천대학교 생명나노바이오공학과) ;
  • 김형섭 (호서대학교 식품제약공학부 식품공학전공) ;
  • 이다영 (호서대학교 식품제약공학부 식품공학전공) ;
  • 변상균 (인천대학교 생명나노바이오공학과)
  • 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.

UVB에 의한 MMP-1의 과발현이 카렌듈라 꽃잎을 처리하여 주면 농도의존적으로 감소하였다. 이를 통해 연화시킨 카렌듈라 꽃잎이 UVB에 의한 피부의 광노화를 억제시킬 수 있다는 것을 확인하였다. 가열과 산처리의 복합처리를 통한 카렌듈라 꽃잎의 연화에서 처리시간, 온도, pH에 따른 연화 수준을 punctual test를 통해 비교 분석하였다. Hardness 값의 비료 분석을 통해 연화특성 및 효과가 처리 조건들에 의해 다름을 확인할 수 있었으며, $70^{\circ}C$ 이상의 높은 온도에 의한 연화효과가 산처리에 의한 효과보다 더 큰 것을 확인할 수 있었다. 하지만 열처리에 의한 연화의 경우 에너지 소비가 큰 것을 고려할 때, pH 2.1에서는 $50^{\circ}C$, 30분의 열처리만으로도 $70^{\circ}C$ 이상의 열처리 효과가 나타나므로, 이 연화처리 조건이 경제적으로 가장 효율적이라 판단되었다.

Keywords

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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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