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Food Process Modeling and Optimization by Response Surface Methodology (RSM)
Published in Surajbhan Sevda, Anoop Singh, Mathematical and Statistical Applications in Food Engineering, 2020
Narjes Malekjani, Seid Mahdi Jafari
Picrocrocin, safranal and crocin are responsible for the bitter taste, odor and colour of saffron, respectively. Extraction of these compounds is a critical procedure and should be studied thoroughly. Many authors have suggested that extraction time, type of the filter, extraction solvent, stage of filtration, temperature and some other factors have a critical effect on extraction yield. Among these factors, extraction time, solvent (ethanol) concentration and the temperature were selected as the most influential factors in this study, and experiments were primarily conducted to determine the upper and lower levels of independent variables. The independent variables and their levels are shown in Table 5 (Sarfarazi et al., 2015).
Nanoflower synthesis formed at different pH based on Crocus sativus L. (Croci stigma, saffron) extract and its major components: a new approach for enhancing antioxidant, antimicrobial and catalytic activities
Published in Inorganic and Nano-Metal Chemistry, 2023
Ayşe Baldemir Kılıç, Nilay Ildız, Sadi Yusufbeyoğlu, İsmail Öçsoy
In the present study, we firstly reported Nfs synthesized and characterized from the saffron extract and the main components (safranal and crocin) at different pH values. In the synthesis experiments carried out, copper was used as an inorganic component, and saffron extract and its main components, crocin and safranal, were used as organic components. In addition, we investigated the catalytic, antimicrobial, and antioxidant activities of saffron extract, safranal, crocin, and their Nfs, comparatively.
Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying
Published in Drying Technology, 2018
Hosein Rostami, Danial Dehnad, Seid Mahdi Jafari, Hamid Reza Tavakoli
So, the probability of applying RW drying apparatus for successful drying of meat products, as a new solution for the problem, made it necessary to survey the history of applying RW technique on food products. Hernández-Santos et al.[14] compared the effects of different drying techniques (RW and convective), temperatures (74 and 94°C), and samples thickness (0.2 and 0.4 cm) on drying time as well as quality of carrot slices. They reported that RW (at 94°C) could dwindle drying time by approximately 45% compared with convective drying method (at the same temperature). Besides, RW-dried carrot samples had higher total polyphenols and antioxidant activities than convective dried ones at each temperature or thickness. Castoldi et al.[15] surveyed impacts of different drying conditions including diverse water temperatures (between 65 and 95°C with 10°C increments) and pulp thickness (2 and 3 mm) of RW method on drying rates and characteristics of tomato powder. The drying process of tomato powder completed after only 17 min; meanwhile, high solubility rates of 87–95% and short dispersion times of 4–9 s were achieved for tomato powder produced through this method. In another research, Caparino et al.[16] compared drying rates and microstructural changes in mango powder dried by RW or freeze-drying methods. They observed that dwindling water content of mango solids from 6.52 kg water/kg mango solids to below 0.05 kg water/kg mango solids was completed in about 3 min while freeze-drying lasted nearly 31 h. They also reported the lack of significant differences in glass transition temperatures of RW-dried and freeze-dried mango powder solids at all water activities, except for aw = 0.86. Finally, and more relevantly, Aghaei[17] compared the effects of different drying methods, that is, traditional, RW with Mylar membrane, RW with Pyrex surface, and oven, and various temperatures of 25, 60, 70, and 80°C on physical, nutritional, and organoleptic properties of saffron. They concluded that RW with Pyrex surface and 80°C could result in better picrocrocin, safranal, crocin maintenance than other drying approaches and temperatures.