Preservation of saffron floral bio-residues by hot air convection
Large amounts of floral bio-residues are wasted in saffron spice production, which need to be stabilized because of how quickly they deteriorate. These bio-residues are rich in phenolic compounds, and the aim of this study was to evaluate the effect of drying temperatures and air flows on their color and phenolic composition. Anthocyanins and flavonols were degraded at 110 and 125 °C. The best drying temperatures were 70 and 90 °C for maintaining their physicochemical quality. The duration at 70 °C was double than that of 90 °C. Anthocyanins and flavonols were stable at 70 and 90 °C with 2, 4, 6 and 8 m s-1. Dehydrations at 90 °C with 2, 4 and 6 m s -1 were the most appropriate, due to a better color and greater similarity to control samples for their flavonols and anthocyanins. © 2013 Elsevier Ltd. All rights reserved.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2013
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| Subjects: | Temperature effect, Dehydration, Delphinidin 3,5-di-O-glucoside, Crocus sativus L., Air flow effect, Kaempferol 3-O-sophoroside, Phenolic composition, Floral waste, |
| Online Access: | http://hdl.handle.net/10261/100236 http://dx.doi.org/10.13039/501100000780 |
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