Author(s): Ferreira da Vinha, Ana ; Soares, Thiago F. ; Machado, Marlene ; Costa, Anabela S. G. ; Oliveira, M. Beatriz P.P.
Date: 2025
Persistent ID: http://hdl.handle.net/10284/13606
Origin: Repositório Institucional - Universidade Fernando Pessoa
Subject(s): Edible flower; Calendula officinalis; Polyphenolics; Cooking effects; Sensory analysis
The sustainability of the agri-food chain is part of the current agenda through the investigation of alternative sources of ingredients and/or enriched foods. Following the current consumer trends for healthy foods with underlying sustainable principles, this work aimed to develop fortified fresh pasta incorporating powdered calendula petals. A chemical assessment was performed to determine the effect of incorporating calendula petals (5%) on the sensory characteristics (color, flavor, appearance), phytochemical content, and antioxidant activity of fresh and cooked pasta. The incorporation of calendula petals remarkably increased ash (64%), fat (24%), and crude protein (18%). Similarly, there was a considerable increase in total phenolics, total flavonoids, and anthocyanins. As expected, antioxidant activity increased significantly with the addition of calendula in pasta (88%). The sensorial evaluation revealed that pasta with 5% calendula powder was as accepted as the control by the sensory panel. Cooking affected the nutritional and chemical constituents of the pasta. These findings suggest that powdered calendula petals can be employed as a functional food ingredient due to the large increase in protein and minerals, bioactive chemicals, and antioxidant activity, which remains after the integration procedure in typical fresh pasta.
