Articles
DECONTAMINATION OF SAFFRON (CROCUS SATIVUS L.) BY ELECTRON BEAM IRRADIATION
Article number
650_42
Pages
339 – 344
Language
English
Abstract
Dried stigmas of saffron were inoculated with three levels (103, 104, and 106 CFU g-1) of a mixed culture (bacteria, yeast, and mold) isolated from the natural contaminant flora of saffron, and were irradiated at four dose levels (2, 5, 10, and 15 kGy) in an electron beam irradiator.
Yeasts were most resistant to irradiation; some survivors were found even at doses as high as 15 kGy.
Molds and bacteria were less resistant and were eliminated at 5 and 10 kGy, respectively.
The calculated D-value for the mold, bacterium and yeast cultures used were, 0.82, 0.86, and 2.69 kGy, respectively.
Bitterness, aroma and color indices were determined by measuring absorbance of saffron extracts at 257, 330 and 440 nm, respectively.
Irradiation had little effect on picrocrocin (bitterness) and safranal (aroma) values; the color strength index (crocin) decreased at doses higher than 10 kGy.
Yeasts were most resistant to irradiation; some survivors were found even at doses as high as 15 kGy.
Molds and bacteria were less resistant and were eliminated at 5 and 10 kGy, respectively.
The calculated D-value for the mold, bacterium and yeast cultures used were, 0.82, 0.86, and 2.69 kGy, respectively.
Bitterness, aroma and color indices were determined by measuring absorbance of saffron extracts at 257, 330 and 440 nm, respectively.
Irradiation had little effect on picrocrocin (bitterness) and safranal (aroma) values; the color strength index (crocin) decreased at doses higher than 10 kGy.
Authors
H.B. Ghoddusi, B. Glatz
Keywords
crocin, microorganisms, picrocrocin, safranal
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