title: Preservation of saffron floral bio-residues by hot air convection.
abstract: Large amounts of floral bio-residues are wasted in saffron spice production, which need to be stabilized because of how quickly they deteriorate. These bio-residues are rich in phenolic compounds, and the aim of this study was to evaluate the effect of drying temperatures and air flows on their color and phenolic composition. Anthocyanins and flavonols were degraded at 110 and 125°C. The best drying temperatures were 70 and 90°C for maintaining their physicochemical quality. The duration at 70°C was double than that of 90°C. Anthocyanins and flavonols were stable at 70 and 90°C with 2, 4, 6 and 8ms(-1). Dehydrations at 90°C with 2, 4 and 6ms(-1) were the most appropriate, due to a better color and greater similarity to control samples for their flavonols and anthocyanins.
authors.affiliation: Cátedra de Química Agrícola, ETSI Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
authors.forename: Jéssica
authors.initials: J
authors.lastname: Serrano-Díaz
authors.forename: Ana M
authors.initials: AM
authors.lastname: Sánchez
authors.forename: Andrés
authors.initials: A
authors.lastname: Alvarruiz
authors.forename: Gonzalo L
authors.initials: GL
authors.lastname: Alonso
mesh_terms: D027622:Crocus / Q000737:chemistry*; D003890:Desiccation / Q000379:methods*; D005419:Flavonoids / Q000032:analysis; D044948:Flavonols / Q000032:analysis; D035264:Flowers / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D010936:Plant Extracts / Q000032:analysis*; D017365:Spices / Q000032:analysis*
chemical_list: D005419:Flavonoids; D044948:Flavonols; D010936:Plant Extracts