推进冷干燥作为保护克什米尔沙夫兰 (Crocus sativus L.) 的创新技术
Shubli Bashir1, Syed Zameer Hussain2, Nusrat Jan3
1Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu & Kashmir, 190025, India.
Scientific reports
|July 2, 2025
概括
在-44小时内以-80°C的温度冷干燥撒弗朗的污名最好地保持质量. 这种最佳温度保持了优越的颜色,抗氧化能力和生物活性化合物,确保了高品质的,保质稳定的沙夫兰.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 材料科学 是一种材料科学.
背景情况:
- 沙法兰的污名是丰富的生物活性化合物和着色剂.
- 冷干燥 (FD) 是植物的常见保存方法.
- 优化FD温度对于保持沙夫兰品质至关重要.
研究的目的:
- 为了评估不同冷干燥温度对沙夫兰污名质量的影响.
- 为了确定最佳的FD温度,以保持沙夫兰的物理化学,颜色和生物活性特性.
主要方法:
- 沙拉的污名被冷干燥在-50°C, -60°C, -70°C和 -80°C,持续了44小时.
- 分析包括物理化学性质,颜色,热稳定性 (DSC),抗氧化能力,总,生物活性成分 (crocin,picrocrocin,safranal),微观结构 (SEM) 和分子结构 (FTIR).
主要成果:
- -80°C的FD处理导致颜色属性,抗氧化能力和总含量的优越保存.
- 生物活性成分 (crocin,picrocrocin,safranal) 的最佳保留在-80°C时被观察到.
- 不同扫描热度计和扫描电子显微镜表明,在-80°C时,增强了热和结构稳定性.
结论:
- 在-80°C下冷干燥44小时是保持香污名质量的最佳条件.
- 这种方法确保了生物活性化合物的高保留率和理想的感官属性.
- 这些发现支持生产高质量,保质的沙夫兰产品.
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