## 1 Introduction  
Over the last few years, the continued and alarming rise in world population, as well as the associated increase in food demand, has presented a problem for global food security [1]. Furthermore, the increased knowledge of the health benefits associated with enriched foods has resulted in a shift in consumer habits around food intake [2]. In this regard, improving the foods that are currently most consumed around the world with the goal of enhancing their sensory characteristics and nutritional value is a new challenge [3]. Consuming nutritional food products may help to enhance overall diet quality while reducing the risks linked to malnutrition [4]. Currently, given the complexity of processing procedures and increasing obstacles in the food chain, industries supply consumers with high-quality foods, including a wide range of enhanced foods [5]. Pasta is one of the most popular foods among consumers due to its palatability, convenience, nutritional quality, and low cost [6]. However, although this food product is considered an adequate carbohydrate and energy food, it is low in essential amino acids, fiber, vitamins, and antioxidants [3; 7]. According to the International Pasta Organization (IPO) [8], a total of 19.5 million metric tons of pasta were consumed in 2023, with an average consumption of 7.0 kg, and it is expected to grow annually by 6.56%. As a result, in addition to its high consumption, pasta can be supplemented with several ingredients that may have a positive impact on health. In this context, several studies have investigated pasta enrichment by adding different ingredients, including vegetables and fruits [7; 9; 10], microalgae [11; 12; 13], insects [14; 15; 16], and agro-industrial by-products, such as olive pomace [17; 18], onion skin [19], and watermelon rind [20]. Edible flowers have been part of the human diet for centuries, mainly for their health benefits [21]. Parts of flowers including petals are rich in vitamins, minerals, and biologically active compounds [21]. In general, flowers are rich in phytochemicals, with antioxidant, anti-inflammatory, prebiotic, anticancer, anti-diabetic, and cardioprotective properties [21; 22; 23]. _Calendula officinalis_, popularly known as pot marigold or calendula, is a widespread flowering plant that can be found in Europe, Asia, and Australia [24]. Recently, calendula has taken on the role of an edible flower, improving the organoleptic characteristics, flavor, and aesthetic value of foods. This flower is commonly used in the preparation of soups and salads, and it is a substitute for saffron, providing rice, soups, and other foods with sensory qualities [25]. It is also used medicinally to treat dermatological diseases and rheumatology diseases [24; 26]. Several pharmacological activities of _C. officinalis_ are related to the presence of several classes of secondary metabolites. The most prevalent carotenoids found in flower petals are luteoxanthin, neoxanthin, violaxanthin, 9Z-violaxanthin, 9Z-neoxanthin, auroxanthin, 9Z-anthroxanthin, mutatoxanthin, 13/13\({}^{\prime}\)Z-luteu, \(\alpha\)-cryptoxanthin, z-cryptoxanthin, 9/9\({}^{\prime}\)Z-luteu, \(\alpha\)-carotene, \(\beta\)-carotene, and \(\beta\)-cryptoxanthin, recognized for their ability to protect against oxidative diseases through antioxidant activity [27]. Terpenoids, including erythroidoid, lupeol, calenduloside, and cornulacic acid acetate, are described as responsible for calendula's anti-inflammatory activity [28] and the prevention of several oxidative disorders such as Alzheimer's disease and diabetes-related complications [28]. Flavonoids (rutin, quercetin, calendoflavoside, isoquerctrim, narcissin, and isorhamnetin), in addition to their antioxidant activity, possess anti-ginggisvitis and anti-plaque properties [29]. Additionally, quercetin and rutin exhibit anti-depressive properties [27]. Coumarins are another class of secondary metabolites described in the flowers of _C. officinalis_.