USING PULSED ELECTRIC FIELD FOR IMPROVEMENT OF COMPONENTS EXTRACTION OF SAFFRON (CROCUS SATIVUS ) STIGMA AND ITS POMACE

Abstract

High‐voltage pulsed electric field (PEF) is a promising technology in food processing such as pasteurization, compression and extraction, etc. The present work was devoted to investigation of the effect of PEFs on saffron major components extraction. Major components are color (crocin), flavor (safranal) and taste (picrocrocin). Experiments temperature was fixed at 25C. It has been shown that PEF caused an increase of 14.1% in color, 15.5% in bitterness and 10.2% in taste by voltage of 5 kV, pulse number of 100 pulses and pulsewidth of 35 µs according to ISO 3632‐2. Also, it was achieved that PEF caused an increase in component extraction of saffron pomace 5.76% in color, 7.5% in bitterness and 5.9% in taste, by condition of pulse number = 35, pulsewidth = 100 µs and electric field strength of 5 kV. The study results show that effective component extraction of saffron stigma and its pomace can be influenced considerably by PEF major parameters. PRACTICAL APPLICATIONS High‐voltage pulsed electric field (PEF) is a promising technology in food processing such as pasteurization, compression and extraction, etc. The present work was devoted to investigation of the effect of PEFs on saffron major components extraction. Major components are color (crocin), flavor (safranal) and taste (picrocrocin). Experiments temperature was fixed at 25C. It has been shown that PEF caused an increase of 14.1% in color, 15.5% in bitterness and 10.2% in taste by voltage of 5 kV, pulse number of 100 pulses and pulsewidth of 35 µs according to ISO 3632‐2. Also, it was achieved that PEF caused an increase in component extraction of saffron pomace 5.76% in color, 7.5% in bitterness and 5.9% in taste, by condition of pulse number = 35, pulsewidth = 100 µs and electric field strength of 5 kV. The study results show that effective component extraction of saffron stigma and its pomace can be influenced considerably by PEF major parameters.

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

“…Zderic et al (2013) reported a 7% additional recovery of polysaccharides from cornflowers with an optimal PEF (30 kV/cm, 6 μs) processing. In a different study, Pourzaki et al (2013) measured the effect of PEF (5 kV/cm) on the recovery of the compounds responsible for color, aroma, and flavor of saffron. They have found a substantial rise in the extraction of crocin, safranal, and picrocrocin from the skin of saffron through PEF processing.…”

Latest advances in the extraction and determination of saffron apocarotenoids

“…Pulsed electric field (PEF) has been also used as an alternative means of extraction for saffron apocarotenoids by Pourzaki and co‐workers . High‐voltage pulses cause rupture of cell membranes enhancing solvent permeability .…”

“…High‐voltage pulses cause rupture of cell membranes enhancing solvent permeability . The authors suggested that increase in the field strength, pulse number and width enhance recovery of saffron apocarotenoids. The best combination of these conditions was found to be 5 kV, 35 and 100 μs, respectively.…”

Selective Extraction from Food Plants and Residues by Pulsed Electric Field

“…The effect of PEF on extraction of major components from saffron (Crocus sativus) was studied [75]. The extracted components included crocin (color), safranal (flavor), and picrocrocin (taste).…”