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Powdered Calendula officinalis petals incorporated into fresh pasta: nutritional and chemical evaluation before and after processing

2025-03-04Journal article Open access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorSoares, Thiago F.
dc.contributor.authorMachado, Marlene
dc.contributor.authorCosta, Anabela S. G.
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.date.accessioned2025-03-05T10:57:55Z
dc.date.available2025-03-05T10:57:55Z
dc.date.issued2025-03-04
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha, A.F.; Soares, T.F.; Machado, M.; Costa, A.S.G.; Alves, R.C.; Oliveira, M.B.P.P. Powdered Calendula officinalis Petals Incorporated into Fresh Pasta: Nutritional and Chemical Evaluation Before and After Processing. Appl. Sci. 2025, 15, 2771. https://doi.org/ 10.3390/app15052771pt_PT
dc.identifier.doihttps://doi.org/ 10.3390/app15052771pt_PT
dc.identifier.eissn2076-3417
dc.identifier.urihttp://hdl.handle.net/10284/13606
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2076-3417/15/5/2771/pdfpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEdible flowerpt_PT
dc.subjectCalendula officinalispt_PT
dc.subjectPolyphenolicspt_PT
dc.subjectCooking effectspt_PT
dc.subjectSensory analysispt_PT
dc.titlePowdered Calendula officinalis petals incorporated into fresh pasta: nutritional and chemical evaluation before and after processingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5pt_PT
oaire.citation.startPage2771pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume15pt_PT
person.familyNameMendes Ferreira da Vinha
person.familyNamePereira Machado
person.familyNamePRIOR PINTO OLIVEIRA
person.givenNameAna Cristina
person.givenNameMarlene Conceição
person.givenNameMARIA BEATRIZ
person.identifierD-9025-2013
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-id7A16-C5F9-8C75
person.identifier.ciencia-id7617-4D4B-749A
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0002-4104-4435
person.identifier.orcid0000-0002-6767-6596
person.identifier.scopus-author-id55802371114
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication3aeb64f7-be37-4c35-9124-110a913e1e2e
relation.isAuthorOfPublication4519ab98-8ab3-461a-91a9-41153d96c6d1
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

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