A Source of Plant Protein with Beneficial Properties Found in Ornamental Flowers

A new study published in ACS Food Science & Technology suggests that common marigold flowers (calendula) could become a promising source of sustainable plant-based protein for the food industry.

Scientists note that these flowers are often treated as purely decorative and are simply discarded after use, even though they actually contain a significant amount of bioactive compounds and protein. Analysis showed that dried flowers contain about 9% protein, and their amino acid profile and functional properties make them potentially suitable for use in food products.

Researchers examined not only the protein content but also its behavior under different conditions. The findings revealed that marigold protein fractions have good solubility, water- and oil-holding capacity, as well as pronounced emulsifying properties. This means such proteins can stabilize mixtures of water and oil, which is important for producing sauces, dairy alternatives, and baked goods.

Thermal stability was also highlighted: the proteins retain their structure when heated up to around 105°C, which is higher than some traditional plant protein sources such as peas or chickpeas. Antioxidant activity was also identified, further increasing interest in their potential use in functional foods.

The authors emphasize that a significant portion of the marigold harvest—up to 40%—is currently unused and disposed of as waste. This creates potential for “upcycling” (converting waste into valuable ingredients), which is especially relevant amid growing demand for plant proteins and sustainable food technologies.

Overall, the study considers marigolds not as a replacement for traditional protein crops, but as an additional, more environmentally sustainable source of ingredients for future food products, particularly in the functional nutrition segment.

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