Bashir Shubli, Hussain Syed Zameer, Jan Nusrat, Naseer Bazila, Zargar Imtiyaz A, Murtaza Imtiyaz, Yaseen Mifftha
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India.
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India.
Food Chem. 2025 Jun 1;476:143511. doi: 10.1016/j.foodchem.2025.143511. Epub 2025 Feb 19.
This research investigated the effects of shade drying (SD), freeze drying (FD), vacuum drying (VD) and cabinet drying (CD) on saffron stigmas. Results showed FD was most effective in preserving quality, followed by VD, CD, and SD. Drying methods had no significant (p ≥ 0.05) effects on ash, moisture, and acid-insoluble ash contents. Freeze-dried saffron had the lowest water activity (0.533), bulk density (0.145 g/mL), and volume shrinkage ratio (28), with superior color retention (a* 40.09, b* 17.43) and anthocyanin content (0.73 mg C3GE/g DM). FTIR analysis indicated better crocin preservation with FD. Freeze-dried saffron also exhibited highest DPPH radical scavenging capacity (59.63 %), FRAP values (47.26 mmol/kg), ABTS values (75.51 %), total phenolics (72.41 mg GAE/g), crocin (901.44 mg/g), picrocrocin (9.48 mg/g) and safranal (1.80 mg/g) contents. Microstructural analysis confirmed better cellular integrity with FD, making it the most effective method for preserving saffron quality at -80 °C for 44 h.
本研究调查了阴干（SD）、冷冻干燥（FD）、真空干燥（VD）和箱式干燥（CD）对藏红花柱头的影响。结果表明，冷冻干燥在品质保存方面最有效，其次是真空干燥、箱式干燥和阴干。干燥方法对灰分、水分和酸不溶性灰分含量没有显著（p≥0.05）影响。冷冻干燥的藏红花水分活度最低（0.533），堆积密度最低（0.145 g/mL），体积收缩率最低（28），具有更好的颜色保留率（a* 40.09，b* 17.43）和花青素含量（0.73 mg C3GE/g DM）。傅里叶变换红外光谱分析表明，冷冻干燥对藏红花素的保存效果更好。冷冻干燥的藏红花还表现出最高的DPPH自由基清除能力（59.63%）、铁还原抗氧化能力值（47.26 mmol/kg）、ABTS值（75.51%）、总酚含量（72.41 mg GAE/g）、藏红花素含量（901.44 mg/g）、苦藏花素含量（9.48 mg/g）和藏红花醛含量（1.80 mg/g）。微观结构分析证实，冷冻干燥能更好地保持细胞完整性，使其成为在-80°C下干燥44小时保存藏红花品质的最有效方法。
