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한국식품과학회지
→ 한국식품과학회지2019 ; 51(3): 243-247
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
Seokwon Lim1,†, Sungbin Choi2,†, Pomjoo Lee2,3,†, Hyung-sup Kim1, Da-young Lee1, and Sanguine Byun2,*
1School of food and pharmaceutical engineering, food engineering track, Hoseo University 2Department of Bioengineering and Nano-Bioengineering, Incheon National University 3RAFIQ Cosmetics Co., Ltd.
임석원1,†·최성빈2,†·이범주2,3,†·김형섭1·이다영1·변상균2,*
1호서대학교 식품제약공학부 식품공학전공, 2인천대학교 생명나노바이오공학과, 3(주)라피끄
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°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.
KEYWORD
Calendula officinalis L., softening; hardness, anti-skin aging
한국식품과학회지 2019 Jun; 51(3): 243 - 247
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