Saffron, as one of Iran's strategic products, besides its stigmas, has petals rich in phenolic compounds and anthocyanins, which can be used as a natural source of color and antioxidants. However, anthocyanins are unstable compounds and are rapidly degraded by environmental factors such as light, heat, and oxygen. Numerous studies have been conducted on the characteristics of bioactive compounds in saffron petals, as well as their extraction and microencapsulation methods. The aim of the present study is the optimal utilization of saffron by-products and the microencapsulation of saffron petal extract as a novel approach to innovation in producing a high value-added saffron-based product, using sodium caseinate as an accessible and low-cost material, with the objective of increasing anthocyanin stability against environmental conditions and ultimately using it as a coloring and medicinal agent in food products.

The aim of the present study was to improve the stability and efficacy of bioactive compounds in saffron petals through microencapsulation using sodium caseinate to apply it in food dairy products. The saffron petal extract was prepared and, after concentration, was mixed with the wall material sodium caseinate at different core-to-wall ratios and microencapsulated using the freeze-drying method. The control sample included the unencapsulated extract. physicochemical properties, including anthocyanin content, moisture, water activity, solubility, density, and flowability indices, were evaluated. The results indicated that the 1:7 ratio exhibited the best characteristics in terms of anthocyanin stability, reduced moisture and water activity, improved flowability, and increased solubility.