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

Articles in Press

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.

Keywords

Main Subjects

Innovative Food Technologies

Articles in Press, Accepted Manuscript
Available Online from 12 July 2025

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History

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

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