Microencapsulation of Saffron (Crocus sativus L.) Extract in Copolymer Complexes Using Extrusion Method
Microencapsulation of Saffron (Crocus sativus L.) Extract in Copolymer Complexes Using Extrusion Method
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2015
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eng
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application/pdf
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19 pages
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CMU J. Nat. Sci. 14(1): 53-71
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Abstract
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 obtain high encapsulation efficiency of crocin, safranal and picrocrocin
as the main components of saffron. The encapsulation variables were selected
in accordance with Central Composite Design and were further optimized via
response surface methodology. Alginate concentration significantly influenced
particle size and encapsulation efficiency of alginate-chitosan and alginate-gelatin
beads (p ≤ 0.05). Both chitosan and gelatin positively affected encapsulation
efficiency. The optimum condition for preparing alginate-chitosan beads was
an alginate concentration of 1.97% and chitosan concentration of 0.925%; this
yielded an encapsulation efficiency of 66.3 ± 1.5, 86.2 ± 0.7 and 52.9 ± 3%
for picrocrocin, safranal and crocin, respectively. The optimum condition for
preparing alginate-gelatin beads was an alginate concentration of 1.95% and
gelatin concentration of 3.65%; this yielded encapsulation efficiency of 39.2 ±
2.9, 31.9 ± 1.7 and 18.3 ± 1% for picrocrocin, safranal and crocin, respectively.
The results clearly indicated that, in combination with alginate, chitosan was
a better copolymer than gelatin for encapsulating saffron components.