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    Microencapsulation of Saffron (Crocus sativus L.) Extract in Copolymer Complexes Using Extrusion Method 

    Shakoori, Pooria; Wunwisa Krasaekoopt (2015)

    This study describes the preparation of alginate-chitosan and alginate-gelatin beads containing saffron components to be incorporated as additives in food products. This study evaluated the influence of incorporating hydrophilic natural polymers, alginate-chitosan and alginate-gelatin on preserving saffron components. The alginate beads were coated with chitosan and gelatin as copolymer by extrusion method with a polyelectrolyte complex reaction between two oppositely charged poly-ions. The beads were formulated, optimized and evaluated to ...