Open AccessEffect of low‐pressure cold plasma processing on decontamination and quality attributes of Saffron ( Crocus sativus L.)
Author(s) -
Darvish Haleh,
Ramezan Yousef,
Khani Mohammad Reza,
Kamkari Amir
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2824
Subject(s) - crocus sativus , safranal , crocin , food science , human decontamination , chemistry , aroma , mathematics , horticulture , botany , biology , medicine , biochemistry , pathology
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.