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

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 51; no. 3; pp. 243 - 247
• Main Authors: 임석원(Seokwon Lim), 최성빈(Sungbin Choi), 이범주(Pomjoo Lee), 김형섭(Hyung-sup Kim), 이다영(Da-young Lee), 변상균(Sanguine Byun)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.06.2019; Korean Society of Food Science & Technology
• Subjects: Aging; Aging (materials); Calendula officinalis; Flowers; Food; Hardness; Heating; Matrix metalloproteinase; Matrix metalloproteinases; Metalloproteinase; Petals; pH; pH effects; Skin; 식품과학; hardness; anti-skin aging; Calendula officinalis L; softening
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2019.51.3.243

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.