Non-enzymatic softening of Calendula officinalis L. petals and its anti-skin aging effect for food materialization식품소재화를 위한 Calendula officinalis L. 꽃잎의 항피부노화 기능성 규명 및 비효소적 연화 기술 연구
- Other Titles
- 식품소재화를 위한 Calendula officinalis L. 꽃잎의 항피부노화 기능성 규명 및 비효소적 연화 기술 연구
- Authors
- 임석원; 최성빈; 이범주; 김형섭; 이다영; 변상균
- Issue Date
- Jun-2019
- Publisher
- 한국식품과학회
- Keywords
- Calendula officinalis L.; softening; hardness; anti-skin aging
- Citation
- 한국식품과학회지, v.51, no.3, pp.243 - 247
- Journal Title
- 한국식품과학회지
- Volume
- 51
- Number
- 3
- Start Page
- 243
- End Page
- 247
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/78568
- DOI
- 10.9721/KJFST.2019.51.3.243
- ISSN
- 0367-6293
- 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.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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