جستجوی مقالات مرتبط با کلیدواژه « کروسین » در نشریات گروه « صنایع غذایی »

The saffron plant is native to Iran. About 90% of the world's saffron is produced in Iran. Drying saffron has a great effect on the qualitative and sensory characteristics of saffron. Saffron drying is done in different ways. In choosing the optimal method and conditions for drying saffron, one should pay attention to points such as regional conditions, pollution level, efficiency, final moisture and product quality indicators. Drying saffron at a temperature of 25 to 60 degrees Celsius will reduce the amount of crocin pigment and the intensity of coloring due to the enzymatic decomposition of crocin (Tsimidou and Biliaderis 1997). Using a temperature higher than 90°C will reduce the intensity of saffron coloring due to the increase in the thermal decomposition and oxidation of crocin (Gregory et al., 2005).The saffron plant is native to Iran. About 90% of the world's saffron is produced in Iran. Drying saffron has a great effect on the qualitative and sensory characteristics of saffron. Saffron drying is done in different ways. In choosing the optimal method and conditions for drying saffron, one should pay attention to points such as regional conditions, pollution level, efficiency, final moisture and product quality indicators. Drying saffron at a temperature of 25 to 60 degrees Celsius will reduce the amount of crocin pigment and the intensity of coloring due to the enzymatic decomposition of crocin (Tsimidou and Biliaderis 1997). Using a temperature higher than 90°C will reduce the intensity of saffron coloring due to the increase in the thermal decomposition and oxidation of crocin (Gregory et al., 2005). The saffron plant is native to Iran. About 90% of the world's saffron is produced in Iran. Drying saffron has a great effect on the qualitative and sensory characteristics of saffron. Saffron drying is done in different ways. In choosing the optimal method and conditions for drying saffron, one should pay attention to points such as regional conditions, pollution level, efficiency, final moisture and product quality indicators. Drying saffron at a temperature of 25 to 60 degrees Celsius will reduce the amount of crocin pigment and the intensity of coloring due to the enzymatic decomposition of crocin (Tsimidou and Biliaderis 1997). Using a temperature higher than 90°C will reduce the intensity of saffron coloring due to the increase in the thermal decomposition and oxidation of crocin (Gregory et al., 2005).International and national standards recommended minimum humidity of 12% and 10% respectively for saffron in order to increase its shelf life. Moisture absorbent materials are based on the principle of moisture transfer due to the difference in vapor pressure between the absorbent material and air. The absorbent material with low moisture content absorbs moisture from the air and reaches a balance with it. The saffron plant is native to Iran. About 90% of the world's saffron is produced in Iran. Drying saffron has a great effect on the qualitative and sensory characteristics of saffron. Saffron drying is done in different ways. In choosing the optimal method and conditions for drying saffron, one should pay attention to points such as regional conditions, pollution level, efficiency, final moisture and product quality indicators. Drying saffron at a temperature of 25 to 60 degrees Celsius will reduce the amount of crocin pigment and the intensity of coloring due to the enzymatic decomposition of crocin (Tsimidou and Biliaderis 1997). Using a temperature higher than 90°C will reduce the intensity of saffron coloring due to the increase in the thermal decomposition and oxidation of crocin (Gregory et al., 2005). International and national standards recommended minimum humidity of 12% and 10% respectively for saffron in order to increase its shelf life. Moisture absorbent materials are based on the principle of moisture transfer due to the difference in vapor pressure between the absorbent material and air. The absorbent material with low moisture content absorbs moisture from the air and reaches a balance with it.The advantages of moisture absorbent materials in drying, in addition to low energy consumption, include continuous drying even in non-sunny hours, increased drying rate due to hot and dry air, very uniform drying, and higher product quality, especially for heat-sensitive products (Dorouzi et al., 2017). There is no research available in the field of using moisture absorbing compounds in drying saffron. The purpose of the research was to investigate the effectiveness of moisture absorbent material on drying saffron and the effect of the characteristics of the air entering the dryer containing moisture absorbent material on the quality indicators (color, aroma and taste) of saffron. The stigmas were separated from the saffron petals and prepared for drying. The usual index and sufficiency of saffron drying was considered equal to 10% moisture based on national standard No: 259-2. After drying and reaching laboratory conditions in terms of temperature and humidity, the samples were packed in glass containers and kept at 4 °C for evaluation tests. In the first phase, moisture absorbent materials including silica gel, natural zeolite, clay and bentonite were compared in terms of their effect on the drying speed of saffron. At this stage, these materials were placed in the drying machine and under constant drying conditions (inlet air temperature 40°C and inlet air velocity 0.4 m/s) the time for saffron moisture to reach 10% of the initial value was measured. . To determine the time to reach 10% moisture, direct weighing during drying and comparing it with the moisture content of the original product was used. The adsorbent selected from this step was used in the next step. Then, with the aim of determining the optimal conditions of the incoming air in the drying method using the moisture absorbent material selected from the previous phase, the incoming air with 3 speeds of 0.2, 0.4 and 0.6 m/s and three temperatures of 30, 40 and 50 degrees Celsius after passing through the (selected) moisture absorbent layer, it entered the dryer and the effect of the treatments on the amount of picrocrocin, safranal and crocin of saffron was checked and the optimal speed and temperature of the inlet air was selected. Also, the effect of drying method on the quality of saffron was investigated. In this experiment, saffron was dried using three Spanish methods, dry shade (traditional) and drying with moisture absorbent materials, and the effect of drying method on picrocrocin, safranal and crocin of saffron was investigated. Drying methods included the traditional, Spanish method and the use of moisture absorbent materials. Saffron quality evaluation tests including measuring the values of saffron quality indicators, i.e. picrocrocin, safranal and crocin, were determined based on national standard number 259-2 and with a spectrophotometer and ultraviolet-visible spectrophotometric method. The drying of saffron continued until the moisture content reached 10%. The results showed a significant difference between the effects of moisture absorbent materials on the drying time of saffron under the same temperature conditions. The highest drying speed was related to silica gel and the lowest was related to clay. An important issue is the ability to stabilize silica gel in the drying bed and the possibility of reusing it without contamination. The results showed that as the temperature increased from 30°C to 50°C, the amount of picrocrocin gradually decreased. Also, at a constant temperature, the amount of picrocrocin increased with the increase of the inlet air speed. Decreasing the drying temperature along with increasing the incoming air speed can produce saffron with a better aroma. The studied temperature range for drying saffron, i.e. the temperature range of 30°C to 50°C, the amount of crocin increased with increasing temperature. The quality of saffron obtained by drying saffron with moisture absorbent was in competition with the traditional drying method. Among the three methods of drying saffron, by measuring the qualitative indicators of saffron, the traditional drying method produces saffron with an aroma index (safranal) (48 ± 2.7 unit), taste index (picrocrocin) (96 ± 2.1).The drying method with silica gel moisture absorbent material was after the traditional method in terms of taste index (86.7 ± 1 unit). In terms of saffron color index (crocin), the Spanish method (211.37±3 unit) scored the highest. The use of moisture absorbent materials in the process of drying saffron can significantly help in drying saffron with high quality (taste and aroma). The use of air speed of 0.2 m/s was chosen due to economic efficiency. The highest amount of crocin (235.7±5 unit) was obtained at a temperature of 50 °C and an air velocity of 0.2 m/s. Drying saffron at 30 °C produced saffron with better taste and aroma. To create crocin or more color in saffron, after drying saffron at a temperature of 30°C, at the end of the drying process, it is better to use a high temperature of 50°C.

The prevalence of depression in our country is an average of 7% of people aged 15 and older. Almost all depressed patients cannot do their tasks easily due to lack of energy. One of the types of medicinal plants for treating depression is saffron, which is used in traditional medicine as an uplifting and reducing sadness. One of the types of medicinal plants for treating depression is saffron, which is used in traditional medicine as a happy and reducing sadness. Crocin, as a bioactive compound effective on depression, is sensitive to temperature, pH and oxygen, and its efficiency decreases. Surfactant ratio (50% to 200%), stirring speed (500 and 1000 rpm) and stirring time (1, 2 and 3 hours) were used as the variables of primary emulsion production. The optimal ratio of surfactant to the aqueous phase was 100% and the viscosity increased with increasing surfactant ratio in all microemulsions. High energy homogenization at high pressure was used to make the secondary emulsion and to compare and increase the stability of biopolymers including Soy protein concentrate, Arabic gum and Pectin at two levels of 5 and 10%. Then the nanoemulsion was added to the chocolate. All treatments were evaluated using Duncan's test at a significance level of 5%. The results showed that both surfactants were able to form nanoemulsions. Emulsions stabilized with pectin showed the highest viscosity and the lowest crocin release in simulated stomach and intestine conditions. Also, the physicochemical and sensory properties of chocolate containing nanoemulsion were compared with the control and it had a higher score than the control

The aim of this study was to investigate crocin encapsulation in liposome and niosome systems and their characteristics such as particle size, stability, encapsulation efficiency, viscosity, antioxidant properties, gastrointestinal release, resistance to acidic conditions and resistance to high temperatures. The results showed that the samples encapsulated in the noisome (76.45 nm) had smaller particle size and better dispersion than the liposome (103.35 nm). Also, the encapsulation efficiency of the noisome (88.08 %) was higher than that of the liposome (80.59 %). No significant difference was observed between the antioxidant properties of liposome and niosome samples. But gastrointestinal release was higher for niosomic samples. Examination of the results of resistance to acidic conditions and high temperature showed that the samples covered in the niosome showed better resistance. In general, it can be concluded that niosome system is a more suitable system for crocin encapsulation and its use in increasing the efficiency of food, pharmaceutical and cosmetic systems.

saffron as the most expensive spice in the world contains compounds called crocins that grant it unique properties. Extraction and purification of this glycosidic compound is one of the major challenges in saffron processing. Graphene oxide (GO) is an excellent adsorbent due to its properties such as flat structure, high surface area, variety of oxygenated functional groups on the surface and the ease and cheapness of its production from graphite. Therefore, in this study, the extraction and purification of saffron crocins were evaluated using 3D nanostructure of GO modified with chitosan biopolymer.

Graphene oxide synthesis was conducted through improved Hummers method followed by modification with chitosan. 15 ml of crocin solution with different concentration (25, 50, 100 and 200 mg/ml) was mixed with 15mg of nanostructure and under controlled conditions (temperature, pH and stiring rate). In certain intervals (0-200 min), the amount of crocin in solution was determined through reading its absorption at 440 nm. Kinetics (pseudo first and second order models) and isotherms (Langmuir, Freundlich and Dubinin-Radushkevich isotherms) studies of process was investigated. The efficiency of nanostructure in crocin purification was assessed by HPLC at three wavelength of 250, 310 and 440 nm. In order to assess the ability of nanostructure in separation and purification of crocin, saffron extract was used. In order to remove picrocrocin and safranal, dried stigma of saffron was treated in two stages and then extraction was performed using distilled water. The nanostructure was washed with methanol and the extract injected to HPLC.

The best process conditions for crocin isolation were stirring speed = 300 rpm, temperature of 318 K, concentration of 100 mg/l and normal pH of saffron extract. Crocin adsorption was a physiosorption process and followed the pseudo-second-order model and the Freundlich isotherm. HPLC results showed that the purity of the isolated crocin was high and very close to the standard sample.

Instrumental analysis confirmed the formation of graphene oxide/chitosan nanostructures. The effect of process variables including pH, temperature, stirring speed and crocin solution concentration on the separation process efficiency was determined. The adsorption process of crocin on the nanostructures followed a pseudo-second-order model and the adsorption was physical. The results of this study showed that synthesized nanostructures can be well used in the purification process of valuable compounds.

Saffron (red gold), the world's most expensive spice, is dried stigmas of Crocus sativus L. Edible additives, colors and flavors for foods, spices and medicinal applications in traditional medicine are included usage of saffron. Due to the disadvantages of thermal methods such as loss of sensory properties, nutritional and high cost of foods, tend to use non-thermal methods such as irradiation is increased in recent decades. Irradiation alone or in combination with other processes can while maintaining the taste, color and texture, and guaranteed the safety and consumers of products and increased product shelf-life. In this study, the effect of gamma irradiation on three main pigments compounds of saffron (Crocus sativus L.) as crocin (factor in saffron color), kaempferol (of bioactive polyphenol compounds) and safranal (the main compound of volatile aromatic saffron), was investigated.
In this study, 189 samples from three regions in Khorasan province in terms of saffron crocin, kaempferol, safranal was investigated. The quantities analysis according to International Standard Organization by statistical results using SPSS version 17 and Minitab version 16 was conducted. The data was compared by LSD test in 99% confidence level.
The results obtained from saffron control (non-irradiated) sample, amount of crocin, kaempferol and safranal were 0.03, 0.01 and 0.04 mg per gram sample in Ghaen regions. After irradiation, these amounts were increased 0.71, 0.03 and 0.79 mg per gram sample, respectively. Crocin and safranal amounts were increased and kaempferol amount was slightly decreased after thirty and sixty days. Due to results obtained from saffron control (non-irradiated) sample amount of crocin, kaempferol and safranal were 0.31, 0.35 and 0.55 mg per gram sample in Torbat heydareh region. After irradiation, these amounts were 0.40, 0.35 and 0.35 mg per gram, respectively. The crocin amount was increased, kaempferol was steady and safranal was decreased. These amounts crocin, kaempferol and safranal were increased in Torbat hydareh region samples after thirty and sixty days. Based on the results of control (non-irradiated) samples, amounts of crocin, safranal and kaempferol were 0.50, and 0.55 and 0.67mg per gram in Kalat regions. These amounts were 0.60, 0.29 and 0.67 mg per gram, respectively where crocin was increased, and safranal were decreased and kaempferol was remained stable after irradiating. The amount of crocin was decreased; safranal and kaempferol were increased, after thirty days. The amount of crocin, safranal and kaempferol were increased in Kalat region, after sixty days.
The results of this study were confirmed that irradiation from minimum dose of 4 kilo Gray (kGy) to Maximum dose of 6 kGy, has no unfavorable changes on effective components of saffron.

In the present study an investigation was done on the physiochemical and microbial properties of saffron during 12 months after harvesting. Saffron was harvested from Torbat Heidarieh (a city in Khorasan Province), stigmas were separated by workers and the samples were dried in sieve by an electrical heater (Spanish method) at 550C for 45 minutes until they reached the desired moisture content (according to Saffron National Standard). Second sorting was done, and then the samples were packed in polyethylene films at 20-25 0C and stored in lab. Sampling was taken monthly and analyzed for physiochemical and microbial properties including: moisture content, aqueous extract, crocin, picrocrocin, saffranal, total count, coliform and mold count. All experiments were done according to saffron national standard method. Moisture content, aqueous extract, crocin, picrocrocin and total count decreased during storage; however saffranal showed an increasing trend. Analysis of data indicated that the largest variations during one year storage has occurred from the beginning of harvesting time (December) to 8 months after storage (July), and after that variations were not statistically different (P>0.05).

Saffron is one of the important agricultural products in Iran and has got importance in the Iranian agricultural export products. Iranian saffron dries under uncontrolled condition، as a result it’s got low quality. The aim of this study was to determine the effects of the three different ways of dehydration: Solar، Vacuum and Traditional on the qualitative characteristics of the saffron. The samples were picked randomly from the saffron farm on the Qayan city، The stigma،s separated from the flowers and the chemical tests were done on the fresh stigma،s and samples dried under controlled conditions (vacuum، solar) and then they were compared with the traditionally dried one،s. Quality attributes of dried samples were determined by chemical، microbial and sensory tests and compared with traditionally dried samples. Results of the chemical test indicated that، the amount of the crocine was high in solar، vacuum oven dried samples، in compare with traditionally dried samples (shade & R. T): the Safranal measured by HPLC method was the same in dried samples in three methods. The results of the sensory tests on color، aroma and texture showed that، the color in dried state was desirable in vacuum and solar dried than traditionally dried samples، color in liquid state، (vacuum dried، solar dried samples) had desirable quality. The microbial tests on samples، indicating that، the solar and vacuum dried samples were in standard levels but traditional dried samples were not in the standard level. In conclusion، if we consider the quality parameters (color، aroma، texture and microbial status of dried saffron)، the quality of the solar and vacuum dried samples was high to campare with the traditionally dried samples. As a result the solar and vacuum methods of dehydration can be applicable for saffron preservation.