Comparative Assessment of Non-Thermal Decontamination Technologies for Saffron (Crocus sativus L.): Gamma Irradiation, Electron Beam and Cold Plasma Treatments

Saffron (Crocus sativus L.) is one of the most valuable spices worldwide due to its unique sensory characteristics and bioactive compounds. However, microbial contamination during harvesting, processing, packaging, and storage may adversely affect product quality, shelf life, and consumer safety. Consequently, the development of effective decontamination technologies capable of reducing microbial loads while preserving saffron quality has become increasingly important. The present study provides a comparative assessment of three major non-thermal decontamination technologies, namely gamma irradiation, electron beam irradiation, and cold plasma treatment, with respect to their effectiveness in microbial reduction and quality preservation. The comparison was conducted using previously reported experimental findings on saffron samples, focusing on microbial decontamination efficiency, pigment stability, bioactive compounds, and antioxidant activity. The results indicated that all three technologies significantly reduced microbial contamination while maintaining the principal quality attributes of saffron, including crocin, picrocrocin, safranal, and phenolic compounds. Gamma irradiation demonstrated excellent penetration capability and industrial applicability, whereas electron beam irradiation offered rapid processing and operational flexibility. Cold plasma treatment showed promising antimicrobial performance with minimal impact on quality characteristics under optimized treatment conditions. Overall, the findings suggest that non-thermal technologies can provide effective and sustainable alternatives to conventional thermal sterilization methods. The selection of the most suitable technology depends on processing requirements, economic considerations, and desired quality outcomes. These technologies offer significant potential for improving the safety, quality, and commercial value of saffron in modern food processing applications.

کلیدواژه ها:

Saffron ، Gamma Irradiation ، Electron Beam ، Cold Plasma ، Microbial Decontamination ، Quality Preservation