A study featured in ACS Publications says pot marigold (Calendula officinalis) petals can serve as a protein source with strong thermal stability. The report says marigold protein isolates were more thermally stable than traditional plant proteins such as pea and chickpea proteins, and they also showed strong emulsifying properties [1].
The study says the isolates are rich in essential amino acids and flavor precursors such as glutamic and aspartic acids, which could make them useful in food products beyond simple protein fortification [1]. It also says around 40% of marigold biomass is currently discarded as agricultural byproduct [1].
Researchers said using petals left over after oil extraction could create additional revenue streams and help reduce environmental impact, as food makers look for new plant-based ingredients with functional properties [1]. The findings point to petals that are often treated as waste as a possible ingredient source with both nutritional and technical uses [1].
