Novel pulsed infrared radiation: Effect on microbial, chemical and sensory properties of saffron (Crocus sativus L.).
FT-IR
microbial decontamination
microbial modelling
pulsed infrared
saffron
Journal
Journal of applied microbiology
ISSN: 1365-2672
Titre abrégé: J Appl Microbiol
Pays: England
ID NLM: 9706280
Informations de publication
Date de publication:
Sep 2022
Sep 2022
Historique:
revised:
25
05
2022
received:
15
04
2022
accepted:
20
06
2022
pubmed:
24
6
2022
medline:
8
9
2022
entrez:
23
6
2022
Statut:
ppublish
Résumé
In this study, the effect of pulsed infrared (PIR) irradiation on saffron microbial, chemical and sensory properties were evaluated. The PIR power (250, 350 and 450 W), the distance of sample with irradiation source (10, 20 and 30 cm), irradiation time (0-20 min) and PIR pulse (1, 2 and 3 pulse/s) were investigated. Decontamination of total bacteria and total mould and yeast flora and microbial inactivation kinetics were determined. Saffron quality by FTIR and HPLC and sensory attributes were also measured. The highest reduction of the total bacterial count (2.203 log Until now, there have been no reports of application for PIR in food processing and decontamination. According to the results, it can be concluded that PIR can be used as a safe method of saffron processing. Utilization of a proper decontamination method for spices especially saffron as the most expensive agricultural product is challengeable. It is recommended to use the PIR method for food processing because due to the reduction of microbial population, it can maintain foodstuff quality at an acceptable level.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1757-1768Subventions
Organisme : Iranian Research Organization for Science and Technology
ID : 1010298008
Informations de copyright
© 2022 Society for Applied Microbiology.
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