Scholarlink

<p>This study evaluated the effect of different freeze-drying (FD) temperatures (-50&#xa0;°C, -60&#xa0;°C, -70&#xa0;°C, and − 80&#xa0;°C) on quality parameters of saffron stigmas. The physicochemical properties (moisture, ash content, and water activity), color profile, thermal stability, antioxidant capacity, total phenolic content, bioactive components (crocin, picrocrocin, and safranal), microstructure, and structural characteristics were analyzed. Moisture content (11.10-11.19%), water activity (0.533–0.542), and ash content (4.708–4.712%) showed non-significant differences across temperature, significant variations were observed in color parameters and antioxidant properties. FD at -80&#xa0;°C for 44&#xa0;h demonstrated superior preservation of color attributes (<i>a*</i>=40.09, <i>b*</i>=17.43), antioxidant capacity (69.63%), and total phenolic content (72.41&#xa0;mg GAE/g). Although the effect on bioactive components was non-significant, -80&#xa0;°C treatment showed optimal retention of crocin (90.14&#xa0;mg/g), picrocrocin (9.48&#xa0;mg/g), and safranal (1.80&#xa0;mg/g). Differential scanning calorimetry (DSC) analysis revealed distinct stability patterns with − 80&#xa0;°C dried samples exhibited the highest thermal stability. Scanning electron microscopy (SEM)&#xa0;revealed better structural preservation and less shrinkage at -80&#xa0;°C, while Fourier-transform infrared spectroscopy (FTIR) confirmed molecular stability of bioactive compounds across all treatments. These findings suggest that FD at -80&#xa0;°C for 44&#xa0;h is optimal for preserving the quality attributes and bioactive components of saffron, offer a promising approach for producing shelf-stable and high quality saffron.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Advancing freeze drying as an innovative technique for preserving Kashmiri saffron (Crocus sativus L.)

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月1日

查看全文
  • Shubli Bashir,
  • Syed Zameer Hussain,
  • Nusrat Jan,
  • Bazila Naseer,
  • Tanweer Alam

摘要

This study evaluated the effect of different freeze-drying (FD) temperatures (-50 °C, -60 °C, -70 °C, and − 80 °C) on quality parameters of saffron stigmas. The physicochemical properties (moisture, ash content, and water activity), color profile, thermal stability, antioxidant capacity, total phenolic content, bioactive components (crocin, picrocrocin, and safranal), microstructure, and structural characteristics were analyzed. Moisture content (11.10-11.19%), water activity (0.533–0.542), and ash content (4.708–4.712%) showed non-significant differences across temperature, significant variations were observed in color parameters and antioxidant properties. FD at -80 °C for 44 h demonstrated superior preservation of color attributes (a*=40.09, b*=17.43), antioxidant capacity (69.63%), and total phenolic content (72.41 mg GAE/g). Although the effect on bioactive components was non-significant, -80 °C treatment showed optimal retention of crocin (90.14 mg/g), picrocrocin (9.48 mg/g), and safranal (1.80 mg/g). Differential scanning calorimetry (DSC) analysis revealed distinct stability patterns with − 80 °C dried samples exhibited the highest thermal stability. Scanning electron microscopy (SEM) revealed better structural preservation and less shrinkage at -80 °C, while Fourier-transform infrared spectroscopy (FTIR) confirmed molecular stability of bioactive compounds across all treatments. These findings suggest that FD at -80 °C for 44 h is optimal for preserving the quality attributes and bioactive components of saffron, offer a promising approach for producing shelf-stable and high quality saffron.