51
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Garavand F, Rahaee S, Vahedikia N, Jafari SM. Different techniques for extraction and micro/nanoencapsulation of saffron bioactive ingredients. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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52
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Aghaei Z, Jafari SM, Dehnad D. Effect of Different Drying Methods on the Physicochemical Properties and Bioactive Components of Saffron Powder. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:171-178. [PMID: 31001725 DOI: 10.1007/s11130-019-00729-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Saffron is the most expensive spice in the world; so, determining optimum conditions for its processing is crucial. The most important processing stage of saffron is drying of its stigma, which should be optimized and there are no reports on reactance-window (RW) of saffron. In this research, drying of saffron with traditional, RW, and oven driers and at three temperatures of 60, 70 and 80 °C, as well as room temperature (25 °C) were studied. Regarding process duration, RW drier with 200 μm Mylar membrane and oven drier were the best methods with average drying time of 25.28 and 22.28 min, respectively. As far as the concentration of bioactive ingredients, i.e., picrocrocin, safranal, and crocin, of saffron was concerned, RW drier with Pyrex glass was better than other driers, resulting in 112.83 [Formula: see text] of picrocrocin, 51.79 [Formula: see text] of safranal, and 274.76 [Formula: see text] of crocin. The panelist most favored those saffron samples dried by RW with 300 μm Mylar membrane.
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Affiliation(s)
- Zahra Aghaei
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Danial Dehnad
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative Review. Nutrients 2019; 11:nu11051164. [PMID: 31137645 PMCID: PMC6566267 DOI: 10.3390/nu11051164] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/21/2019] [Accepted: 05/21/2019] [Indexed: 12/30/2022] Open
Abstract
The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.
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Arbuscular Mycorrhizal Fungi Modulate the Crop Performance and Metabolic Profile of Saffron in Soilless Cultivation. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9050232] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Saffron (Crocus sativus L.) is cultivated worldwide. Its stigmas represent the highest-priced spice and contain bioactive compounds beneficial for human health. Saffron cultivation commonly occurs in open field, and spice yield can vary greatly, from 0.15 to 1.5 g m−2, based on several agronomic and climatic factors. In this study, we evaluated saffron cultivation in soilless systems, where plants can benefit from a wealth of nutrients without competition with pathogens or stresses related to nutrient-soil interaction. In addition, as plant nutrient and water uptake can be enhanced by the symbiosis with arbuscular mycorrhizal fungi (AMF), we also tested two inocula: a single species (Rhizophagus intraradices) or a mixture of R. intraradices and Funneliformis mosseae. After one cultivation cycle, we evaluated the spice yield, quality (ISO category), antioxidant activity, and bioactive compound contents of saffron produced in soilless systems and the effect of the applied AMF inocula. Spice yield in soilless systems (0.55 g m−2) was on average with that produced in open field, while presented a superior content of several health-promoting compounds, such as polyphenols, anthocyanins, vitamin C, and elevated antioxidant activity. The AMF symbiosis with saffron roots was verified by light and transmission electron microscopy. Inoculated corms showed larger replacement corms (+50% ca.). Corms inoculated with R. intraradices performed better than those inoculated with the mix in terms of spice quality (+90% ca.) and antioxidant activity (+88% ca.). Conversely, the mixture of R. intraradices and F. mosseae increased the polyphenol content (+343% ca.). Thus, soilless systems appeared as an effective alternative cultivation strategy for the production of high quality saffron. Further benefits can be obtained by the application of targeted AMF-based biostimulants.
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Jafari SM, Mahdavee Khazaei K, Assadpour E. Production of a natural color through microwave-assisted extraction of saffron tepal's anthocyanins. Food Sci Nutr 2019; 7:1438-1445. [PMID: 31024717 PMCID: PMC6475746 DOI: 10.1002/fsn3.978] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 01/28/2019] [Accepted: 02/07/2019] [Indexed: 11/24/2022] Open
Abstract
The extraction of anthocyanins from saffron (Crocus sativus) flower's tepal by microwave-assisted extraction (MAE) was studied. The independent factors were solvent to sample ratio (10:1‒100:1), extraction temperature (35‒75°C), and time (5‒15 min). Maximum irradiation power in all experiments was 360 W. We applied response surface methodology (RSM) in order to determine optimum processing conditions which give maximum extraction efficiency (mg cyanidin-3-glucoside/g dried tepals). It was found that the influence of solvent ratio was more important for extraction yield than two other variables. Extraction conditions which maximized the extracted anthocyanins content were ratio of solvent to sample 77.5 ml/g, temperature 48°C, and extraction time of 9.3 min that resulted in 101 mg anthocyanins/g. In addition, MAE was a rapid and efficient technique for saffron anthocyanins due to disruption of cell walls under microwave irradiation, which was observed by microstructural analysis.
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Affiliation(s)
- Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Katayoun Mahdavee Khazaei
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Elham Assadpour
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
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56
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Mirhadi E, Nassirli H, Malaekeh-Nikouei B. An updated review on therapeutic effects of nanoparticle-based formulations of saffron components (safranal, crocin, and crocetin). JOURNAL OF PHARMACEUTICAL INVESTIGATION 2019. [DOI: 10.1007/s40005-019-00435-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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57
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Rostamabadi H, Falsafi SR, Jafari SM. Nanoencapsulation of carotenoids within lipid-based nanocarriers. J Control Release 2019; 298:38-67. [DOI: 10.1016/j.jconrel.2019.02.005] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 02/01/2019] [Accepted: 02/04/2019] [Indexed: 12/20/2022]
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58
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Karasu S, Bayram Y, Ozkan K, Sagdic O. Extraction optimization crocin pigments of saffron (Crocus sativus) using response surface methodology and determination stability of crocin microcapsules. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00067-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Vecchio R, Cavallo C, Cicia G, Del Giudice T. Are (All) Consumers Averse to Bitter Taste? Nutrients 2019; 11:nu11020323. [PMID: 30717365 PMCID: PMC6413043 DOI: 10.3390/nu11020323] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 01/29/2019] [Accepted: 01/31/2019] [Indexed: 12/12/2022] Open
Abstract
The current study combined hedonic liking with non-hypothetical experimental auctions to measure consumer preferences for bitter tasting food and identify individual socio-demographic and psychographic characteristics that influence bitter aversion. Furthermore, the research analyzed whether consumer preferences for bitter food were influenced by sensory and health-related information. Findings reveal that respondents (N = 205) are not averse to bitter taste; while, socio-demographic traits influence bitter acceptance, as higher education level and gender (female) positively affect preferences, together with specific individual characteristics as high compensatory health beliefs. Moreover, results prove that participants positively respond to health-related information, whereas information on bitterness-taste generates lower preferences.
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Affiliation(s)
- Riccardo Vecchio
- Department of Agricultural Sciences, Università degli Studi di Napoli Federico II, 80055 Portici, Italy.
| | - Carla Cavallo
- Department of Agricultural Sciences, Università degli Studi di Napoli Federico II, 80055 Portici, Italy.
| | - Gianni Cicia
- Department of Agricultural Sciences, Università degli Studi di Napoli Federico II, 80055 Portici, Italy.
| | - Teresa Del Giudice
- Department of Agricultural Sciences, Università degli Studi di Napoli Federico II, 80055 Portici, Italy.
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60
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Aghaei Z, Jafari SM, Dehnad D, Ghorbani M, Hemmati K. Refractance-window as an innovative approach for the drying of saffron petals and stigma. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12863] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zahra Aghaei
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Danial Dehnad
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mohammad Ghorbani
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Khodayar Hemmati
- Faculty of Plant production; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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61
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Shinwari KJ, Rao PS. Thermal-assisted high hydrostatic pressure extraction of nutraceuticals from saffron (Crocus sativus): Process optimization and cytotoxicity evaluation against cancer cells. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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62
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Chaouqi S, Moratalla-López N, Lage M, Lorenzo C, Alonso GL, Guedira T. Effect of drying and storage process on Moroccan saffron quality. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.02.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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63
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Wani ZA, Ahmad T, Nalli Y, Ali A, Singh AP, Vishwakarma RA, Ashraf N, Riyaz-Ul-Hassan S. Porostereum sp., Associated with Saffron (Crocus sativus L.), is a Latent Pathogen Capable of Producing Phytotoxic Chlorinated Aromatic Compounds. Curr Microbiol 2018; 75:880-887. [DOI: 10.1007/s00284-018-1461-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Accepted: 02/19/2018] [Indexed: 11/24/2022]
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64
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Jafari SM, Bahrami I, Dehnad D, Shahidi SA. The influence of nanocellulose coating on saffron quality during storage. Carbohydr Polym 2018; 181:536-542. [DOI: 10.1016/j.carbpol.2017.12.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 11/27/2017] [Accepted: 12/05/2017] [Indexed: 10/18/2022]
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65
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Bioactive Components of Saffron and Their Pharmacological Properties. STUDIES IN NATURAL PRODUCTS CHEMISTRY 2018. [DOI: 10.1016/b978-0-444-64056-7.00010-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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66
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Wani ZA, Kumar A, Sultan P, Bindu K, Riyaz-Ul-Hassan S, Ashraf N. Mortierella alpina CS10E4, an oleaginous fungal endophyte of Crocus sativus L. enhances apocarotenoid biosynthesis and stress tolerance in the host plant. Sci Rep 2017; 7:8598. [PMID: 28819197 PMCID: PMC5561177 DOI: 10.1038/s41598-017-08974-z] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Accepted: 07/20/2017] [Indexed: 01/02/2023] Open
Abstract
Crocus sativus is the only plant species which produces apocarotenoids like crocin, picrocrocin and safranal in significant amounts. These compounds impart organoleptic properties to saffron (dried stigmas of Crocus flower) making it world’s costliest spice. Crocus apocarotenoids have tremendous medicinal properties as well. Effect of endophytes on Crocus apocarotenoid production and the molecular mechanism involved has not been reported so far. Here we studied the effect of an oleaginous fungal endophyte, Mortierella alpina CS10E4 on Crocus growth, apocarotenoid metabolism and tolerance to corm rot disease. The results demonstrated that there was a significant improvement in many morphological and physiological traits in endophyte treated Crocus plants including total biomass and size of corms, stigma biomass, number of apical sprouting buds, and number of adventitious roots. The endophyte also shifted metabolic flux towards enhanced production of apocarotenoids by modulating the expression of key pathway genes. Further, M. alpina CS10E4 enhanced tolerance to corm rot disease by releasing arachidonic acid which acts as conserved defense signal and induces jasmonic acid production in endophyte treated Crocus corms. This is first report on effect of a fungal endophyte on Crocus apocarotenoid metabolism and stress tolerance.
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Affiliation(s)
- Zahoor Ahmed Wani
- Plant Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Sanat Nagar, Srinagar, 190005, India.,Academy of Scientific and Innovative Research, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu Tawi, 180001, India
| | - Amit Kumar
- Instrumentation Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu Tawi, 180001, India
| | - Phalisteen Sultan
- Plant Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Sanat Nagar, Srinagar, 190005, India
| | - Kushal Bindu
- Instrumentation Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu Tawi, 180001, India
| | - Syed Riyaz-Ul-Hassan
- Academy of Scientific and Innovative Research, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu Tawi, 180001, India. .,Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu Tawi, 180001, India.
| | - Nasheeman Ashraf
- Plant Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Sanat Nagar, Srinagar, 190005, India. .,Academy of Scientific and Innovative Research, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu Tawi, 180001, India.
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67
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Rameshrad M, Razavi BM, Hosseinzadeh H. Saffron and its derivatives, crocin, crocetin and safranal: a patent review. Expert Opin Ther Pat 2017; 28:147-165. [DOI: 10.1080/13543776.2017.1355909] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Maryam Rameshrad
- Department of Pharmacodynamics and Toxicology, Pharmaceutical Research Center, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Bibi Marjan Razavi
- Targeted Drug Delivery Research Center, Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hossein Hosseinzadeh
- Pharmaceutical Research Center, Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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68
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Hoshyar R, Mollaei H. A comprehensive review on anticancer mechanisms of the main carotenoid of saffron, crocin. J Pharm Pharmacol 2017; 69:1419-1427. [PMID: 28675431 DOI: 10.1111/jphp.12776] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2017] [Accepted: 05/28/2017] [Indexed: 12/13/2022]
Abstract
OBJECTIVES Crocin is derived from dried stigmas of Crocus sativus L. (saffron). It has long been used to prevent and treat various diseases. Although crocin is suggested as one of the most effective cancer therapeutic constituents of saffron stigma, its exact molecular mechanisms are not fully understood. In this study, we reviewed anticancer effects of crocin and its underlying molecular mechanisms. KEY FINDINGS While several mechanisms may account for the antitumour activity of crocin, alteration of expression/activity of the genes and also epigenetic changes may be considered as necessary phenomena. These alternations may lead to inhibition of cancer cells' proliferation or/and induction of apoptosis through various mechanism including inhibition of synthesis of DNA and RNA, interaction with cellular topoisomerase, suppression of the telomerase activity and active STAT3, and targeting of microtubules. Moreover, this carotenoid could reverse the epithelial-mesenchymal transition and inhibit metastasis. CONCLUSIONS Knowing molecular mechanisms of antitumoral agents could guide us to choose the best chemotherapeutic compound especially for targeted therapy and also provide insights about possible side effects.
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Affiliation(s)
- Reyhane Hoshyar
- Cellular and Molecular Research Center, Birjand University of Medical Sciences, Birjand, Iran.,Department of Biochemistry, Birjand University of Medical Sciences, Birjand, Iran
| | - Homa Mollaei
- Cellular and Molecular Research Center, Birjand University of Medical Sciences, Birjand, Iran.,Department of Animal Biology, Faculty of Natural Sciences, University of Tabriz, Tabriz, Iran
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69
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Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.033] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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70
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Faridi Esfanjani A, Jafari SM, Assadpour E. Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets. Food Chem 2016; 221:1962-1969. [PMID: 27979187 DOI: 10.1016/j.foodchem.2016.11.149] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 11/23/2016] [Accepted: 11/29/2016] [Indexed: 12/01/2022]
Abstract
The present study illustrates a simple and practical way to produce an adequate delivery system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin, safranal, and picrocrocin were loaded in nanodroplets (<100nm) by using water in oil (W/O) microemulsions contain 5, and 10% aqueous saffron extract as a dispersed phase. These microemulsions were then covered with whey protein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W) multiple emulsions. The stability and release of loaded crocin, safranal, and picrocrocin in multiple emulsions were investigated during 22days storage. The produced multiple emulsion by WPC-pectin-maltodextrin along with 5% inner aqueous phase showed a high stability and low release of encapsulated compounds over time. This emulsion also provided a high protection of crocin, safranal, and picrocrocin in the gastric condition.
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Affiliation(s)
- Afshin Faridi Esfanjani
- Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Elham Assadpour
- Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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