García-Blázquez Aarón, Moratalla-López Natalia, Lorenzo Cándida, Salinas M Rosario, Alonso Gonzalo L
Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
Foods. 2021 Feb 12;10(2):404. doi: 10.3390/foods10020404.
The dehydration process is the basis to obtain high quality saffron and to preserve it for a long time. This process modifies saffron's main metabolites that define its quality, and are responsible for the characteristic color, taste, and aroma of the spice. In this work, the effect of microwave dehydration on saffron main metabolites (picrocrocin, safranal and crocetin esters) from L. stigmas at three determinate powers and different time lapses was evaluated. The results showed that this dehydration process obtained similar or lower crocetin esters content, and after three months of storage, higher concentration was shown in treatments at 440 W for 36 s, 55 s, and 73 s; at 616 W for 90 s; and at 800 W for 20 s. Picrocrocin content was lower and safranal content was higher in all treatments compared to the control both before and after storage. Regarding to commercial quality, microwave dehydration obtained Category I of saffron according to International Standard Organization (ISO) 3632. After three months of storage, treatments at 616 W for 83 s and 800 W for 60 s obtained lower categories. The results obtained suggest that microwave dehydration is a suitable process for obtaining high quality saffron, 800 W with 6 lapses of 20 s being the best conditions studied.
脱水过程是获得高品质藏红花并长期保存它的基础。这个过程会改变藏红花的主要代谢产物，这些代谢产物决定了其品质，并赋予了这种香料独特的颜色、味道和香气。在这项工作中，评估了在三种特定功率和不同时间间隔下，微波脱水对来自番红花柱头的藏红花主要代谢产物（苦藏花素、藏红花醛和藏红花酸酯）的影响。结果表明，这种脱水过程得到的藏红花酸酯含量相似或更低，并且在储存三个月后，440瓦处理36秒、55秒和73秒；616瓦处理90秒；以及800瓦处理20秒的样品中显示出更高的浓度。与对照相比，在储存前后的所有处理中，苦藏花素含量更低，而藏红花醛含量更高。关于商业品质，根据国际标准化组织（ISO）3632，微波脱水得到了I类藏红花。储存三个月后，616瓦处理83秒和800瓦处理60秒的样品得到了较低的等级。所得结果表明，微波脱水是获得高品质藏红花的合适工艺，800瓦处理6次、每次20秒是所研究的最佳条件。
