Fabrication of alginate microcapsules carrying saffron extract-loaded by extrusion method

Document Type : Research Article

Authors

1 IROST

2 MSc Graduate, Department of Food Science & Technology, Shahr-e-Qhods Branch, Islamic Azad University, Tehran, Iran

Abstract

Saffron is one of the most valuable and expensive spices used to improve the color and flavor of many products in the food industry. A considerable portion of the active components of saffron (crocin (color), safranal (aroma), and picrocrocin (taste)) is destroyed during storage due to their volatility or sensitivity to environmental conditions. This research encapsulated saffron aqueous extract via the extrusion method with alginate gum (wall material) at 4 and 6% (w/w), calcium chloride at 0.5, 1, and 1.5 M, and sodium alginate:calcium chloride ratios of 1:1, 1:2, and 1:4 (v/v) was studied. Then the encapsulation efficiency of saffron’s active components, bead size, and stiffness were measured, and ESM images were taken. Results showed that the effect of all independent variables was significant (p<0.05), and the highest encapsulation efficiency of 99.80±0.14% (for crocin at day 0) was obtained in gel beads prepared with the lowest concentration of salt to volume ratio. All beads were spherically shaped with a smooth surface and had aa mean size of about 0.11±0.01 to 0.29±0.01 mm. The result of stiffness showed that higher concentrations of sodium alginate (6%) increased the strength of the bead (1.2 N). Therefore, samples prepared with 6% w/w sodium alginate, 0.5 M calcium chloride, and a 1:1 volume ratio of outer phase were recognized as the best ones.

Graphical Abstract

Fabrication of alginate microcapsules carrying saffron extract-loaded by extrusion method

Highlights

  • This study aimed to encapsulate the active components of saffron extract in alginate gel beads in order to increase shelf life, facilitate storage, and improve quality. This technique does not need high temperatures or the use of organic solvents. The loaded alginate beads containing the active agents can be used for a controlled release of the core.
  • The extrusion method currently used to encapsulate many active agents of natural products but to the best of our knowledge, there is no report regarding saffron extract.
  • The results of this work introduces the extrusion method as a practical solution for prolong shelf life of saffron, as the most expensive spice in the world.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 12, Issue 3
May 2025
Pages 263-271

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History

  • Receive Date: 04 May 2025
  • Revise Date: 30 June 2025
  • Accept Date: 12 July 2025

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