Saffron Nanoemulsions: an emphasis on the two recent patents for ultrasonic Nanoemulsion of saffron

Subject Areas : food science

H. Ahari ¹ , Sima Moradi ² , A. A. Anvar ³ , Sara Allahyaribeik ⁴

1 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - MSc Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
4 - Assistant Professor of the Department of Marine Sciences, Faculty of Natural Resources and Environment, Science and Research Branch, Islamic Azad University, Tehran, Iran

Received: 2023-09-27 Accepted : 2024-04-03 Published : 2024-05-24

Keywords: Nanoemulsions, Saffron, Bioactive compounds, Extraction,

Abstract :

Nanoemulsions are a colloidal dispersion of oil/water or water/oil phases stabilized by emulsifiers. The physicochemical properties of nanoemulsions have made them suitable candidates for the delivery of bioactive compounds. Oil-in-water nanoemulsions are proper carriers for hydrophobic and water-in-oil or water-in-oil-in-water nanoemulsions are good carriers for hydrophilic compounds. Saffron is an expensive bulbous stemless herb whose different bioactive ingredients including crocins, crocetin, safranal, picrocrocin, and essential oils have valuable nutritional, medicinal, pharmaceutical, and antimicrobial properties. The use of nanoemulsion technology is a promising approach for saffron processing. The emulsion liquid membrane is one of the effective techniques for extracting saffron bioactive. On the other hand, encapsulating saffron extract in nanoemulsion droplets can increase the stability, bioavailability, and controlled release of bioactive ingredients of saffron. Due to its inherent antimicrobial activity, saffron can be used in the form of nanoemulsion coatings to increase the quality and shelf life of food products. In this study, the existing studies on saffron nanoemulsions processing were reviewed. The application of nanoemulsion techniques for saffron extraction, saffron bioactive nanoencapsulation, as well as the probable preservative properties of saffron essential oils for food packaging have been discussed. This article also reveals information on two recent patents on the subject of saffron nanoemulsion by ultrasonic method.

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