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

Seokwon Lim, Sungbin Choi, Pomjoo Lee, Hyung sup Kim, Da young Lee, Sanguine Byun

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish
Pages (from-to)243-247
Number of pages5
JournalKorean Journal of Food Science and Technology
Issue number3
Publication statusPublished - 2019

Bibliographical note

Publisher Copyright:
© 2019 Korean Society of Food Science and Technology. All rights reserved.

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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