Saffron (Crocus sativus L. stigma), the most valuable medicinal food product, belongs to the Iridaceae family which has been widely used as a coloring and flavoring agent. These properties are basically related to its crocins, picrocrocin and safranal contents which have all demonstrated health promoting properties. The present review article highlights the phytochemical constituents (phenolic and flavonoid compounds, degraded carotenoid compounds crocins and crocetin) that are important in antioxidant activity of saffron extracts. However, the synergistic effect of all the bioactive components presence in saffron gave a significant antioxidant activity similar to vegetables rich in carotenoids. Our study provides an updated overview focused on the antioxidant activity of saffron related to its bioactive compounds to design the different functional products in food, medicine and cosmetic industries.

Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7-14.0 h, 33.9-43.2 and 2.05-2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet.

The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Oncorhynchus mykiss) fillets that were treated with sodium acetate and vacuum packaged and subsequently stored under refrigeration was studied by measuring microbiological, chemical, and organoleptic changes. Radiation affected populations of bacteria, namely, H2S-producing bacteria and Enterobacteriaceae (P < 0.05). Initial total viable counts of the control samples were ca. 4.41 log CFU/g, whereas the respective counts in samples irradiated at 1, 3, and 5 kGy were 3.08, 1.46, and < or = 1 log CFU/g at day 1 of refrigerated storage. The maximum count of Enterobacteriaceae reached 2.29 and 1.45 log CFU/g at the end of storage for 1 and 3 kGy, respectively, but at a 5-kGy dose no growth of Enterobacteriaceae was observed. Of the biochemical indicators, thiobarbituric acid values for irradiated trout were higher than for nonirradiated fish (P < 0.05). Sensory evaluation (taste) showed a reasonable and good correlation with bacterial populations with storage time. The results revealed that radiation at a high dose (5 kGy) might induce lipid and protein oxidation, although the growth of microorganisms was inhibited. Therefore, radiation at a low dose (3 kGy) could be used to control the microbial and safety biochemical indices of O. mykiss for up to 4 weeks at refrigerator temperature without adverse effects on quality and acceptability.

In this study, the effect of osmotic pretreatments (with or without ultrasound) in combination with hot‐air or microwave‐assisted hot‐air drying methods on the texture, microstructure, color and water activity of dried cranberries were investigated. Osmotic pretreatments were done in a ternary solution (sucrose–NaCl–water) under three different temperatures: 30, 40 and 50C. The concentrations of osmotic solutions were 40, 50 and 60% of sucrose and 0, 4 and 8% of NaCl. Also, the influence of the two levels of frequency of ultrasound (35 and 130 kHz) on the quality properties was investigated. Our results showed lower hardness and water activity (aw) when higher temperature, sucrose and salt were used. Applying ultrasound reduced the hardness and aw of samples. With increasing the frequency of ultrasound, hardness (N) and aw were decreased. Microwave energy reduced drying time and can modify the structure, texture strength and color of the final product. PRACTICAL APPLICATIONS Cranberry contains high levels of phytochemicals, which have health‐promoting properties. Some of these phytochemicals, such as anthocyanins, act as an antioxidant, reducing the oxidative damage to cells, which can lead to cancer, heart disease and other degenerative diseases. Recently, cranberry products have been used with the hope of preventing or treating urinary tract infections or Helicobacter pylori infections, which can lead to stomach ulcers, or to prevent dental plaque. Osmotic dehydration is a suitable way to produce shelf‐stable products or partially dehydrated foods without enduring heat damage. The osmotically dehydrated cranberries can be consumed as healthy snacks or can be suited to a wide range of food formulations, including jams or sweets.

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