Freeze Drying of Saffron (Crocus sativus L.)

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dc.authoridSADIKOGLU, HASAN/0000-0002-0234-8428
dc.contributor.authorAcar, Bahadir
dc.contributor.authorSadikoglu, Hasan
dc.contributor.authorOzkaymak, Mehmet
dc.date.accessioned2024-09-29T16:02:43Z
dc.date.available2024-09-29T16:02:43Z
dc.date.issued2011
dc.departmentKarabük Üniversitesien_US
dc.description.abstractSaffron obtained from the dried stigmas of a flower scientifically known as Crocus sativus L. is considered to be the most precious and expensive agricultural product due to its labor-intensive harvest and post-harvest processing. The post-harvest processing such as dehydration and storage conditions determine stability, quality, and economical value of the final product. The contents of crocin (degraded carotenoids) and safranal (carotenoid oxidation products) are the key components that characterize color, taste, and aroma characteristics of saffron. In this work, the quality parameters such as crocin and safranal contents of commercial saffron that were obtained by using the freeze-drying method and natural sun drying were studied. The sarfanal contents of the samples dried in a freeze dryer were found to be five times higher than the safranal contents of the samples dried naturally under the sun, while crocin contents of the samples dried in a freeze dryer were about 40% higher than the crocin contents of the samples dried naturally under the sun. These encouraging results indicate that the freeze-drying process can be used effectively for dehydration of saffron by minimal loss of safranal and crocin contents.en_US
dc.identifier.doi10.1080/07373937.2011.590263
dc.identifier.endpage1627en_US
dc.identifier.issn0737-3937
dc.identifier.issue14en_US
dc.identifier.scopus2-s2.0-84860390339en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1622en_US
dc.identifier.urihttps://doi.org/10.1080/07373937.2011.590263
dc.identifier.urihttps://hdl.handle.net/20.500.14619/5673
dc.identifier.volume29en_US
dc.identifier.wosWOS:000294805700003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofDrying Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCrocinen_US
dc.subjectDryingen_US
dc.subjectFreeze dryingen_US
dc.subjectSaffronen_US
dc.subjectSafranalen_US
dc.titleFreeze Drying of Saffron (Crocus sativus L.)en_US
dc.typeArticleen_US

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