{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,25]],"date-time":"2025-12-25T13:57:10Z","timestamp":1766671030075,"version":"build-2065373602"},"reference-count":58,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2025,3,4]],"date-time":"2025-03-04T00:00:00Z","timestamp":1741046400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MECI, Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia and Minist\u00e9rio da Educa\u00e7\u00e3o, Ci\u00eancia e Inova\u00e7\u00e3o","award":["UID\/50006"],"award-info":[{"award-number":["UID\/50006"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>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.<\/jats:p>","DOI":"10.3390\/app15052771","type":"journal-article","created":{"date-parts":[[2025,3,4]],"date-time":"2025-03-04T13:31:31Z","timestamp":1741095091000},"page":"2771","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Powdered Calendula officinalis Petals Incorporated into Fresh Pasta: Nutritional and Chemical Evaluation Before and After Processing"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6116-9593","authenticated-orcid":false,"given":"Ana F.","family":"Vinha","sequence":"first","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"},{"name":"FP-I3ID, Research Institute, Innovation and Development Fernando Pessoa, Faculty of Health Sciences, Fernando Pessoa University, Pra\u00e7a 9 Abril 349, 4249-004 Porto, Portugal"}]},{"given":"Thiago F.","family":"Soares","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4104-4435","authenticated-orcid":false,"given":"Marlene","family":"Machado","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4136-935X","authenticated-orcid":false,"given":"Anabela S. G.","family":"Costa","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"},{"name":"Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Vigo, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5053-513X","authenticated-orcid":false,"given":"Rita C.","family":"Alves","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6767-6596","authenticated-orcid":false,"given":"Maria Beatriz P. P.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Hassen, B.T., and El Bilali, H. (2022). Impacts of the Russia-Ukraine war on global food security: Towards more sustainable and resilient food systems?. Foods, 11.","DOI":"10.3390\/foods11152301"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Jagdale, Y.D., Mahale, S.V., Zohra, B., Nayik, G.A., Dar, A.H., Khan, K.A., Abdi, G., and Karabagias, I.K. (2021). Nutritional profile and potential health benefits of super foods: A review. Sustainability, 13.","DOI":"10.3390\/su13169240"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"4356","DOI":"10.1111\/ijfs.15168","article-title":"Technological, nutritional, and sensory properties of pasta fortified with agro-industrial by-products: A review","volume":"56","author":"Bianchi","year":"2021","journal-title":"Int. J. Food Sci. 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