克什米尔沙夫兰 (Crocus sativus L.) 的结构完整性,生物活性成分和物理化学特征受到不同干燥技术的影响
Shubli Bashir1, Syed Zameer Hussain1, Nusrat Jan1
1Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India.
Food chemistry
|February 25, 2025
概括
与其他方法相比,冷干燥 (FD) 最好保持沙夫兰的质量. 这种方法保持了优越的颜色,素和含量,使其成为高质量的番茄生产的理想选择.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 收获后技术 收获后技术
背景情况:
- 藏红花 (Crocus sativus L.) 的质量高度依赖于收获后的加工.
- 干燥是一个关键的步骤,影响了沙夫兰的化学成分和感官属性.
- 优化干燥方法对于最大限度地提高沙夫兰的价值至关重要.
研究的目的:
- 评估四种干燥技术 - - 阴影干燥 (SD),冷干燥 (FD),真空干燥 (VD) 和柜干燥 (CD) - - 对沙夫兰污名质量的影响.
- 确定最有效的干燥方法,以保持番茄的关键质量参数.
主要方法:
- 沙弗朗的污名是受到SD,FD,VD和CD的影响.
- 评估的质量属性包括物理化学性质 (水分,灰,酸不溶性灰,水活性,散密度,收缩),颜色 (CIELab a*, b*),安东含量和植物化学特征 (,克罗辛,皮克罗辛,萨夫兰).
- 采用富里埃变换红外光谱 (FTIR) 和微结构分析.
主要成果:
- 结干燥 (FD) 在保持香的整体质量方面显著优于SD,VD和CD.
- FD导致了最低的水活性,散装密度和体积收缩,以及优越的颜色保留和酸盐含量.
- 经过FD处理的沙夫兰表现出最高的抗氧化活性 (DPPH,FRAP,ABTS),总,克罗辛,皮克罗辛和沙夫兰含量,FTIR和微观结构分析证实了更好的细胞完整性和克罗辛保存.
结论:
- 冷干燥是保存沙弗朗污名的质量属性的最有效方法.
- FD的卓越性能归因于其保持细胞完整性和保护有价值的植物化学物质的能力.
- 这项研究为优化沙夫兰加工提供了宝贵的见解,以提高其市场价值和治疗潜力.
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