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Plant Foods for Human Nutrition

, Volume 74, Issue 2, pp 171–178 | Cite as

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

  • Zahra Aghaei
  • Seid Mahdi JafariEmail author
  • Danial Dehnad
Original Paper

Abstract

Saffron is the most expensive spice in the world; so, determining optimum conditions for its processing is crucial. The most important processing stage of saffron is drying of its stigma, which should be optimized and there are no reports on reactance-window (RW) of saffron. In this research, drying of saffron with traditional, RW, and oven driers and at three temperatures of 60, 70 and 80 °C, as well as room temperature (25 °C) were studied. Regarding process duration, RW drier with 200 μm Mylar membrane and oven drier were the best methods with average drying time of 25.28 and 22.28 min, respectively. As far as the concentration of bioactive ingredients, i.e., picrocrocin, safranal, and crocin, of saffron was concerned, RW drier with Pyrex glass was better than other driers, resulting in 112.83 \( {E}_{257 nm}^{1\%} \) of picrocrocin, 51.79 \( {E}_{330 nm}^{1\%} \) of safranal, and 274.76 \( {E}_{440 nm}^{1\%} \) of crocin. The panelist most favored those saffron samples dried by RW with 300 μm Mylar membrane.

Keywords

Saffron powder Bioactive ingredients Refractance-window drying Organoleptic properties 

Notes

Compliance with Ethical Standards

Conflict of Interest

Zahra Aghaei has no conflict of interest.

Seid Mahdi Jafari has no conflict of interest.

Danial Dehnad has no conflict of interest.

Ethical Standards

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Faculty of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran

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