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USING PULSED ELECTRIC FIELD FOR IMPROVEMENT OF COMPONENTS EXTRACTION OF SAFFRON ( CROCUS SATIVUS ) STIGMA AND ITS POMACE
Author(s) -
POURZAKI ABBAS,
MIRZAEE HOSSEIN,
HEMMATI KAKHKI ABBAS
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00749.x
Subject(s) - safranal , crocus sativus , crocin , flavor , electric field , pasteurization , materials science , food science , extraction (chemistry) , chemistry , chromatography , botany , physics , biology , quantum mechanics , biochemistry
High‐voltage pulsed electric field (PEF) is a promising technology in food processing such as pasteurization, compression and extraction, etc. The present work was devoted to investigation of the effect of PEFs on saffron major components extraction. Major components are color (crocin), flavor (safranal) and taste (picrocrocin). Experiments temperature was fixed at 25C. It has been shown that PEF caused an increase of 14.1% in color, 15.5% in bitterness and 10.2% in taste by voltage of 5 kV, pulse number of 100 pulses and pulsewidth of 35 µs according to ISO 3632‐2. Also, it was achieved that PEF caused an increase in component extraction of saffron pomace 5.76% in color, 7.5% in bitterness and 5.9% in taste, by condition of pulse number = 35, pulsewidth = 100 µs and electric field strength of 5 kV. The study results show that effective component extraction of saffron stigma and its pomace can be influenced considerably by PEF major parameters. PRACTICAL APPLICATIONS High‐voltage pulsed electric field (PEF) is a promising technology in food processing such as pasteurization, compression and extraction, etc. The present work was devoted to investigation of the effect of PEFs on saffron major components extraction. Major components are color (crocin), flavor (safranal) and taste (picrocrocin). Experiments temperature was fixed at 25C. It has been shown that PEF caused an increase of 14.1% in color, 15.5% in bitterness and 10.2% in taste by voltage of 5 kV, pulse number of 100 pulses and pulsewidth of 35 µs according to ISO 3632‐2. Also, it was achieved that PEF caused an increase in component extraction of saffron pomace 5.76% in color, 7.5% in bitterness and 5.9% in taste, by condition of pulse number = 35, pulsewidth = 100 µs and electric field strength of 5 kV. The study results show that effective component extraction of saffron stigma and its pomace can be influenced considerably by PEF major parameters.