Iranian Saffron Nanoemulsion

Due to the expensive energy resources and the depletion of these resources, the sale of raw materials of such valuable and high-quality products should be avoided, so in the abovementioned invention, one of the newest and most portable methods of producing saffron nanoemulsions has been done. On the other hand, research has shown changes in the taste and color composition of saffron during storage since crocin, which is also known as the color index of saffron, is very sensitive to oxygen and oxidizes rapidly in its vicinity. In addition, increasing temperature leads to spontaneous oxidation of this substance. This sensitivity is such that during the processing and storage stages, the amount of crocin and the intensity of saffron color is reduced. Among the methods used to preserve the properties of such materials, nanotechnology in the food, pharmaceutical and medical industries have been considered by researchers in the scientific community. With the ability to encapsulate, protect and release functional compounds, they focus their efforts on nanotechnology to solve nutrition-related problems, in which nanoemulsion technology, especially for the construction of encapsulation systems, to prevent degradation and preserve materials bioactive are very suitable. The technique used in this project is a probe ultrasonic homogenizer and has a high efficiency in the production of Iranian saffron nanoemulsion (Crocus sativus) to reduce droplet size in a small amount. Advantages of using ultrasonic method compared to other mechanical methods in producing nanoemulsion include less energy consumption, less emulsifier use and also more uniform emulsion with smaller droplet size. This product is the first to be produced and the important point in this methodology is avoiding to use any chemicals or abnormal preservatives. In this method, after preparing a solution of saffron and span 80 extract, it is added dropwise to the solution containing N-Dekan and Tween 80, then the nanoemulsion is prepared using an ultrasonic homogenizer with a probe. Production of Iranian saffron nanoemulsion (Crocus sativus) using ultrasonic probe homogenizer technique increases the production efficiency of saffron. Saffron produced by the above method has a more ideal taste and smell than the macroscopic state of saffron, color and coloring properties. Compared to ordinary saffron, it has a more lasting and stable taste than ordinary ground saffron, which ultimately consumes the amount of saffron in terms of area per unit volume and saves the amount of active ingredient consumed.