Saffron (Crocus sativus L.) Tepals Floral Water as a Natural Alternative to Sulfites: Inhibition of Melanosis and Quality Preservation in Refrigerated Deep Water Pink Shrimp (Parapenaeus longirostris)
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Abstract
This study evaluated the preservative effect of floral water and aqueous and ethanolic extracts derived from saffron tepals (Crocus sativus L., Iridaceae) on deep water pink shrimp (Parapenaeus longirostris) stored at 4 °C for 8 days, in comparison with sodium metabisulfite (SMS) and an untreated control. Chemical characterization of the saffron tepal preparations by MALDI-TOF indicated the presence of multiple putatively annotated phenolic constituents, predominantly flavonoids and phenolic acids. During refrigerated storage, floral water significantly inhibited polyphenol oxidase activity, delayed melanosis development, and reduced TVB-N, TMA, and microbial growth compared with the untreated control (p < 0.05). Treated samples remained below the commonly accepted TVB-N (30 mg N/100 g) and total viable count (6 log CFU/g) acceptability limits throughout the 8-day storage period, whereas the untreated control exhibited faster quality deterioration. Sensory evaluation further confirmed superior preservation of color, odor, muscle firmness, and overall appearance in floral water–treated shrimp. Overall, floral water demonstrated preservative efficacy comparable to sodium metabisulfite while avoiding the use of synthetic sulfites, supporting its potential as a natural preservative for refrigerated shrimp preservation and the valorization of saffron tepal by-products.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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