Effect of Different Drying Methods on the Physicochemical Properties and Bioactive Components of Saffron Powder

Plant Foods for Human Nutrition

Volumn 74, Issue 2, 2019, Pages 171-178

  Aghaei, Zahra ^a   Jafari, Seid Mahdi ^a   Dehnad, Danial ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Bioactive ingredients; Organoleptic properties; Refractance window drying; Saffron powder

Indexed keywords

CAROTENOID; CROCIN; CYCLOHEXENE DERIVATIVE; GLUCOSIDE; PHYTOCHEMICAL; PICROCROCIN; SAFRANAL; TERPENE;

ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; COLOR; CROCUS; DESICCATION; FLOWER; ISOLATION AND PURIFICATION; POWDER; PROCEDURES; SENSATION; SPICE; TEMPERATURE;

CAROTENOIDS; CHEMICAL PHENOMENA; COLOR; CROCUS; CYCLOHEXENES; DESICCATION; FLOWERS; GLUCOSIDES; PHYTOCHEMICALS; POWDERS; SENSATION; SPICES; TEMPERATURE; TERPENES;

EID: 85064691183     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-019-00729-7     Document Type: Article

References (28)

1. Sarfarazi M, Jafari SM, Rajabzadeh G (2015) Extraction optimization of saffron nutraceuticals through response surface methodology. Food Anal Methods 8(9):2273–2285
2. Faridi Esfanjani A, Jafari SM, Assadpour E (2017) Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets. Food Chem 221:1962–1969
3. Noorbala AA, Akhondzadeh S, Tahmacebi-Pour N, Jamshidi AH (2005) Hydro-alcoholic extract of Crocus sativus L. versus fluoxetine in the treatment of mild to moderate depression: a double-blind, randomized pilot trial. J Ethnopharmacol 97(2):281–284
4. Shahi T, Assadpour E, Jafari SM (2016) Main chemical compounds and pharmacological activities of stigmas and tepals of ‘red gold’; saffron. Trends Food Sci Technol 58:69–78
5. Samarghandian S, Borji A (2014) Anticarcinogenic effect of saffron (Crocus sativus L.) and its ingredients. Pharm Res 6(2):99–107
6. Iran’s National Standard (2012) Saffron-test methods, ISIRI NUMBER: 259–2. 5th Rev. Iranian National Standardization Organization
7. Aghaei Z, Jafari SM, Dehnad D, Ghorbani M, Hemmati K (2018) Refractance-window as an innovative approach for the drying of saffron petals and stigma. J Food Process Eng 41(7):e12863
8. Carmona M, Zalacain A, Pardo JE, Lopez E, Alvarruiz A, Alonso GL (2005) Influence of different drying and aging conditions on saffron constituents. J Agric Food Chem 53(10):3974–3979
9. Rostami H, Dehnad D, Jafari SM, Tavakoli HR (2017) Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by fefractance window drying. Dry Technol 36:1076–1085
10. Nindo CI, Tang J (2007) Refractance window dehydration technology: a novel contact drying method. Dry Technol 25(1):37–48
11. Abul-Fadl MM, Ghanem TH (2011) Effect of refractance-window (RW) drying method on quality criteria of produced tomato powder as compared to convection drying method. World Appl Sci J 15(7):953–963
12. Jafari S-M, Azizi D, Mirzaei H, Dehnad D (2016) Comparing quality characteristics of oven-dried and refractance window-dried kiwifruits. J Food Process Preserv 40(3):362–372
13. Azizi D, Jafari Seid M, Mirzaei H, Dehnad D (2016) The influence of refractance window drying on qualitative properties of kiwifruit slices. Int J Food Eng 13(2):1–14
14. Maghsoodi V, Kazemi A, Akhondi E (2012) Effect of different drying methods on saffron (Crocus sativus L.) quality. Iran J Chem Eng 3(2):85–89
15. Atefi M, Akbari Oghaz A, Mehri A (2013) Drying effects on chemical and sensorial characteristics of saffron. Iran J Nutr Sci Food Technol 8(3):201–208
16. Bolandi M, Ghoddusi HB (2006) Flavour and colour changes during processing and storage of saffron (Crocus sativus L.). In: Wender LPB, Mikael Agerlin P (eds) Developments in food science. Elsevier, Amsterdam, pp 323–326
17. Iran’s National Standard (1974) Spices and condiments determination of moisture, ISIRI no: 1196. 1st edn. Institute of Standards and Industrial Research of Iran
18. Iran’s National Standard (2009) Spices and condiments saffron-determination of cold water soluble extract, ISIRI no: 12185. 1st edn. Institute of Standards and Industrial Research of Iran
19. Iran’s National Standard (1996) Determination of moisture in dried fruit, ISIRI no: 672. 5th edn. Institute of Standards and Industrial Research of Iran
20. Hosseini A, Jafari SM, Mirzaei H, Asghari A, Akhavan S (2015) Application of image processing to assess emulsion stability and emulsification properties of arabic gum. Carbohydr Polym 126:1–8
21. Ortiz-Jerez MJ, Gulati T, Datta AK, Ochoa-Martínez CI (2015) Quantitative understanding of refractance window™ drying. Food Bioprod Process 95:237–253
22. Raina BL, Agarwal SG, Bhatia AK, Gaur GS (1996) Changes in pigments and volatiles of saffron (Crocus sativus L.) during processing and storage. J Sci Food Agric 71(1):27–32
23. Vega-Gálvez A, Zura-Bravo L, Lemus-Mondaca R, Martinez-Monzó J, Quispe-Fuentes I, Puente L, Di Scala K (2015) Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of cape gooseberry (Physalis peruviana L.). J Food Sci Technol 52:2304–2311
24. Krokida MK, Marinos-Kouris D (2003) Rehydration kinetics of dehydrated products. J Food Eng 57:1–7
25. Iborra J, Castellar M, Cánovas M, Manjón A (1992) Picrocrocin hydrolysis by immobilized β-glucosidase. Biotechnol Lett 14(6):475–480
26. Iborra J, Castellar M, Cánovas M, Manjón A (1993) Analysis of a packed-bed reactor for hydrolysis of picrocrocin by immobilized β-glucosidase. Enzym Microb Technol 15(9):780–784
27. Mortezapour H, Ghobadian B, Khoshtaghaza MH, Minaei S (2014) Drying kinetics and quality characteristics of saffron dried with a heat pump assisted hybrid photovoltaic-thermal solar dryer. J Agric Sci Technol 16(1):33–45
28. Mazloumi T, Jamshidi A, Javadi HS, phanoud K et al (2007) Comparison of the effects of vacuum oven-, freeze-, solar-, and microwave-drying with traditional drying methods on the qualitative characteristics of Ghaen saffron. Iran J Nutr Sci Food Technol 2(1):69–76