Feasibility Study of Producing a Functional Oil-based Cake Using the Antioxidant, Antimicrobial, Antifungal, and Anti-Yeast Properties of Saffron By-Products as a Natural Preservative

Bahrami , P; Qarachorloo, M; Etminan , A.R

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Volume 21, Issue 2 (Summer 2026)

Iranian J Nutr Sci Food Technol 2026, 21(2): 103-114

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Feasibility Study of Producing a Functional Oil-based Cake Using the Antioxidant, Antimicrobial, Antifungal, and Anti-Yeast Properties of Saffron By-Products as a Natural Preservative

P Bahrami

, M Qarachorloo ^*

, A.R Etminan

Islamic Azad University, Science and Research Branch, Tehran & Faculty of Food Science and Technology, Islamic Azad University, Tehran Science and Research Branch , Maryam.gharachorloo@iau.ac.ir

Abstract: (18 Views)

Background and Objectives: The non-edible floral parts of saffron, including petals, styles, and stamens, are typically discarded as agricultural waste despite being rich in phenolic compounds with antioxidant and antimicrobial properties. On the other hand, oil cakes, due to their high fat and moisture content, are prone to oxidative spoilage and microbial contamination. This study aimed to evaluate the application of saffron floral by-products powder as a natural additive for improving the quality and shelf life of oil cake.
Materials and Methods: Saffron by-product powder was incorporated into the base cake formulation at levels of 0, 1, 2, and 3 g. The samples were stored at ambient temperature for four weeks. Physicochemical (pH, acidity, moisture, water activity, peroxide value, texture firmness, color indices), microbiological (mold and yeast count), and sensory characteristics were assessed at predetermined intervals. Statistical analysis was conducted using a completely randomized factorial design and Duncan’s multiple range test.
Results: The treatment containing 3 g of saffron by-product powder showed the lowest peroxide value, acidity, and mold and yeast growth throughout the storage period. In addition, it exhibited superior performance in terms of pH, moisture retention, texture softness, and color characteristics compared with the other treatments. Sensory evaluation also indicated higher acceptability for the treatments containing 2 and 3 g of saffron by-product powder.
Conclusion: Incorporation of saffron floral by-products, a low-cost and underutilized agricultural resource, into oil cake formulation significantly enhanced product quality, extended shelf life, and provided a natural preservation effect, positioning it as a promising functional ingredient in food systems.

Keywords: Saffron by-products, Functional oil-based cake, Phenolic compounds, Microbial stability, Sensory evaluation

Full-Text [PDF 887 kb] (9 Downloads)

Article type: Research | Subject: Food Science
Received: 2025/07/10 | Accepted: 2025/09/9 | Published: 2026/07/1

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Bahrami P, Qarachorloo M, Etminan A. Feasibility Study of Producing a Functional Oil-based Cake Using the Antioxidant, Antimicrobial, Antifungal, and Anti-Yeast Properties of Saffron By-Products as a Natural Preservative. Iranian J Nutr Sci Food Technol 2026; 21 (2) :103-114
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Volume 21, Issue 2 (Summer 2026)

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