Document Type : Research Paper
Authors
1
MSc. Graduated, Department of Food Science and Technology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
2
Associate Prof., Department of Food Science and Technology, ToH.C., Islamic Azad University, Torbat Heydarieh, Iran
Abstract
Saffron, as one of Iran's strategic products, has stigmas and petals rich in phenolic compounds and anthocyanins, which can serve as a natural source of color and antioxidants. However, anthocyanins are unstable compounds that degrade rapidly under environmental factors such as light, heat, and oxygen. This study aimed to improve the stability and efficacy of bioactive compounds in saffron petals by microencapsulating them with sodium caseinate, enabling their application in dairy products. The saffron petal extract was prepared and, after concentration, mixed with the wall material, sodium caseinate, at different core-to-wall ratios (1:3, 1:5, and 1:7), and microencapsulated using the freeze-drying method. The control sample included the unencapsulated extract. Then, the physicochemical properties of the powders, 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, including greater anthocyanin stability, reduced moisture and water activity, improved flowability, and increased solubility.
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