Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.)

Abstract This study aimed to investigate the use of pulsed electric fields (PEF) (2 kV/ cm; 1.5 KJ kg−1) as pre-treatment hot air drying process for improvement quality and functional properties saffron. Analysis flavouring, aroma colouring strength (E1%λmax), crocins pattern (UHPLC-MS/MS), total polyphenol content (TPC) antioxidant activity (AOA) were performed after processing during aging at room temperature. Microstructure fresh processed stigmas was also assessed. PEF decreased (≈ −41%) flavour, negatively influenced safranal production drying; nevertheless, pre-treated by (PD) 3 months showed similar those not sample (D). UHPLC-MS/MS highlighted a negative effect on trans-cis ratio poor correlation with colour strength. did influence TPC but PD highest value among samples. (−24%) AOA stigma while favored its increase drying. Loss (up 86%) independent. analysis that treatment strongly impaired stigmas' cells, thus enhancing extractability intracellular compounds.