Isolation and characterization of microorganisms and volatiles associated with Moroccan saffron during different processing treatments

The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.

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“…Slightly lower levels were reported by Fancello et al . () for TMM of saffron samples dried in the sun, in shade or in oven.…”

Section: Resultsmentioning

confidence: 99%

“…Saffron showed the presence of TMM at almost 10 4 cfu/g and LAB cocci at 10 2 cfu/g. Slightly lower levels were reported by Fancello et al (2018) for TMM of saffron samples dried in the sun, in shade or in oven.…”

Section: Microbiological Aspectsmentioning

confidence: 87%

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Gaglio

Gentile

Bonanno

et al. 2018

Int J of Dairy Tech

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“…Fancello et al. (2018) have also shown that safranal content is strongly influenced by the drying method. Moreover, the significant influence of the drying method on the picrocrocin content in saffron has been noted by Moratalla‐López et al (2021).…”

Section: Resultsmentioning

confidence: 97%

Variations in saffron quality in Morocco (Taliouine and Taznakht) according to altitude and provenance: Chemometric investigation

Annemer

zoubi

Ramzi

et al. 2022

Food Processing Preservation

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This study aims to identify factors that affect saffron quality in order to enhance the quality and production of saffron. Saffron samples were collected from 38 harvest sites at various altitudes (high, medium, and low) in Taliouine and Taznakht. Analysis of the content of safranal, crocin, and picrocrocin was carried out through spectrophotometry in the ultraviolet‐visible (UV–vis) according to the ISO 3632‐1:2011 standard. Saffron from high‐altitude sites was found to have the highest average content of picrocrocin (90.92 ± 5.98), safranal (28.57 ± 2.52), and crocin (208.37 ± 21.27), followed by that from medium‐altitude sites (87.59 ± 8.22, 27.09 ± 3.69, and 200.05 ± 19.86, respectively). Analysis of variance test showed that the quality of the saffron was influenced by the altitude and not by the species provenance. Principal component analysis (PCA) indicated that saffron containing the highest quantity of crocin was found to have the greatest coloring strength and consequently belonged to the first grade. Partial least squares (PLS) regression allowed finding a suitable preliminary model to predict the coloring strength from the absorbances. Overall, these findings can be used to improve the quality and quantity of saffron by developing the conditions of saffron cultivation, especially at high altitude. Novelty impact statement The investigation of Moroccan saffron showed that his quality is affected by the altitude and not by the provenance, and that the high altitude containing the first grade of saffron. The moisture content showed an effect on saffron quality. PCA identified a strong correlation between crocin, coloring strength, and saffron grade. Thus, the saffron with the highest amount of crocin had the highest coloring strength and therefore belonged to the first grade. PLS regression was successfully created as a preliminary model to predict coloring strength based on their absorbance data in these study areas.

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“…Bacterial DNA extraction was carried out according to Martín‐Platero et al . The bacterial genotypic diversity was evaluated by randomly amplified polymorphic DNA polymerase chain reaction (RAPD‐PCR) and repetitive element palindromic‐polymerase chain reaction (rep‐PCR), using the primers M13 (5′GAGGGTGGCGGTTCT‐3′) and GTG5 (5′‐GTGGTGGTGGTGGTG‐3′), respectively . Amplification and sequencing of the 16S rDNA were performed using the primers W001 (5′‐AGAGTTTGATCMTGGCTC‐3′) and W002 (5′‐GNTACCTTGTTACGACTT‐3′), as previously described .…”

Section: Methodsmentioning

confidence: 99%

Microbial communities and malt quality of durum wheat used in brewing

et al. 2019

Self Cite

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Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety 'Senatore Cappelli' grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric (Kocuria rizophila, Microbacterium aerolatum and Bacillus pumilus) and associated with the microbiota of wheat (Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae. The dominant filamentous fungus genera were Alternaria and Rhizopus. Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2-HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels.Additional supporting information may be found online in the Supporting Information section at the end of the article.Microbial communities and malt quality of durum wheat used in brewing J. Inst. Brew. 2019; 125: 222-229

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Isolation and characterization of microorganisms and volatiles associated with Moroccan saffron during different processing treatments

Cited by 15 publications

References 42 publications

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Variations in saffron quality in Morocco (Taliouine and Taznakht) according to altitude and provenance: Chemometric investigation

Microbial communities and malt quality of durum wheat used in brewing

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