دورية أكاديمية
Effect of low-pressure cold plasma processing on decontamination and quality attributes of Saffron ( Crocus sativus L.).
| العنوان: | Effect of low-pressure cold plasma processing on decontamination and quality attributes of Saffron ( Crocus sativus L.). |
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| المؤلفون: | Darvish H; Department of Food Science and Technology Faculty of Pharmacy Tehran Medical Sciences Islamic Azad University Tehran Iran., Ramezan Y; Department of Food Science and Technology Faculty of Pharmacy Tehran Medical Sciences Islamic Azad University Tehran Iran.; Nutrition & Food Sciences Research Center Tehran Medical Sciences Islamic Azad University Tehran Iran., Khani MR; Laser and Plasma Research Institute Shahid Beheshti University Tehran Iran., Kamkari A; Department of Food Engineering Faculty of Agriculture University of Tabriz Tabriz Iran. |
| المصدر: | Food science & nutrition [Food Sci Nutr] 2022 Mar 14; Vol. 10 (6), pp. 2082-2090. Date of Electronic Publication: 2022 Mar 14 (Print Publication: 2022). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: John Wiley & Sons Country of Publication: United States NLM ID: 101605473 Publication Model: eCollection Cited Medium: Print ISSN: 2048-7177 (Print) Linking ISSN: 20487177 NLM ISO Abbreviation: Food Sci Nutr Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Malden, MA : John Wiley & Sons, [2012]- |
| مستخلص: | This study investigated the microbial decontamination of saffron using the low-pressure cold plasma (LPCP) technology. Therefore, other quality characteristics of saffron that create the color, taste, and aroma have also been studied. The highest microbial log reduction was observed at 110 W for 30 min. Total viable count (TVC), coliforms , molds, and yeasts log reduction were equal to 3.52, 4.62, 2.38, and 4.12 log CFU (colony-forming units)/g, respectively. The lowest decimal reduction times (D-values) were observed at 110 W, which were 9.01, 3.29, 4.17, and 8.93 min for TVC, coliforms , molds, and yeasts. LPCP treatment caused a significant increase in the product's color parameters (L*, a*, b*, ΔE, chroma, and hue angle). The results indicated that the LPCP darkened the treated stigma's color. Also, it reduced picrocrocin, safranal, and crocin in treated samples compared to the untreated control sample ( p < .05). However, after examining these metabolites and comparing them with saffron-related ISO standards, all treated and control samples were good. Competing Interests: We wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome. (© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.) |
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| فهرسة مساهمة: | Keywords: crocin; low‐pressure cold plasma; picrocrocin; saffron; safranal |
| تواريخ الأحداث: | Date Created: 20220615 Latest Revision: 20220716 |
| رمز التحديث: | 20231215 |
| مُعرف محوري في PubMed: | PMC9179142 |
| DOI: | 10.1002/fsn3.2824 |
| PMID: | 35702300 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 2048-7177 |
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| DOI: | 10.1002/fsn3.2824 |