Saffron, the world's most expensive spice, is valuable for its color, taste, aroma, and properties, which are influenced by the postharvest treatments. In this research solid-phase micro-extraction coupled with gas chromatography-mass spectrometry was performed to analyze saffron produced in the area of Cascia, central Italy. The samples were dried under different conditions as a function of time and temperature. The main volatiles in addition to safranal were isophorone, 4-ketoisophorone, and 2,2,6-trimethyl-1,4-cyclohexanedione. In some samples, two new compounds (2,4,4-trimethyl-1pentene and 1,3,3-trimethyl-7-oxabicyclo[4.1.0]heptane-2,5-dione) were identified. Their content increased with drying temperature and time and they could be characteristic of saffron produced in the selected geographical area. Moreover the results confirmed that the drying conditions strongly influenced saffron volatile profile.

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The purpose of this study was to extract functional components, such as phenols, from wine under mild conditions and without the use of organic solvents. A dry and alcohol-free concentrated wine bioactive extract was obtained using layered double hydroxides (LDHs). The influence of some factors (LDH type, temperature, time and LDH/wine ratio) was evaluated using an experimental design software. Three responses were selected (phenol, anthocyanin and catechin contents). Using the optimised results, the best extraction conditions were as follows: pH 3.7, time 240 min, ratio 3, temperature 20°C. The sample prepared in these conditions was characterised technologically (size, flowability, wettability) to investigate its manageability and workability. The phenol extract obtained using MgAl-LDH had suitable particle size and good flowability. A formulation of concentrated wine phenol extract with interesting applications for the nutraceutical field was successfully produced.