2024
DOI: 10.1021/acsfoodscitech.4c00090
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Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Zahra Borjizadeh,
Hamed Ahari,
Tuğba Özdal
et al.

Abstract: The encapsulation of saffron holds great importance as it contributes to the improvement of its stability, purity, and targeted release of its bioactive components. The purpose of this review is to provide comprehensive information about the main methods for saffron encapsulation, types of encapsulation, and the current status of its patents in the field of food science. Numerous studies have been conducted to encapsulate saffron and its ingredients within micro/nanoparticles. According to them, nanoliposomes,… Show more

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