Bioactive constituents of saffron plant: Extraction, encapsulation and their food and pharmaceutical applications

Rayees Ahmad Bakshi; Navdeep Singh Sodhi; Idrees Ahmed Wani; Zakir Showkat Khan; Bhavnita Dhillon; Adil Gani

Applied Food Research (Jun 2022)

Bioactive constituents of saffron plant: Extraction, encapsulation and their food and pharmaceutical applications

Rayees Ahmad Bakshi,
Navdeep Singh Sodhi,
Idrees Ahmed Wani,
Zakir Showkat Khan,
Bhavnita Dhillon,
Adil Gani

Affiliations

Rayees Ahmad Bakshi: Department of Food Science & Technology, Guru Nanak Dev University, Amritsar 143005, India; Department of Food Science & Technology, University of Kashmir, Srinagar 190006, India; Corresponding author at: Department of Food Science & Technology, Guru Nanak Dev University, Amritsar 143005, India.
Navdeep Singh Sodhi: Department of Food Science & Technology, Guru Nanak Dev University, Amritsar 143005, India
Idrees Ahmed Wani: Department of Food Science & Technology, University of Kashmir, Srinagar 190006, India
Zakir Showkat Khan: Department of Food Science & Technology, Guru Nanak Dev University, Amritsar 143005, India
Bhavnita Dhillon: Department of Food Science & Technology, Guru Nanak Dev University, Amritsar 143005, India
Adil Gani: Department of Food Science & Technology, University of Kashmir, Srinagar 190006, India

Journal volume & issue: Vol. 2, no. 1
p. 100076

Abstract

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Scope and application: The present review focuses on the innovative extraction and encapsulation methods of the phytochemical constituents from various parts of saffron plant (stigma, tepals and corm) and their potential applications in food, nutraceuticals and drug formulations.Background: The phytochemistry of the saffron plant shows that it is a bioactive powerhouse rich in apocarotenoids, anthocyanins, flavonoids and traces of B1 and B2 vitamins. The parts of the saffron plant, stigma, tepals and corm are rich in apocaroteniods, anthocyanidins, flavonoids and phenolic compounds. The purity, stability, applications and target delivery of bioactive compounds are all influenced by the extraction and encapsulation process.Key findings and conclusion: Several studies have been conducted for the qualitative and quantitative analysis of bioactive components present in saffron plant, and it has been found that all the parts of the plant are rich in bioactive compounds. The bioactive compounds were extracted by several advanced methods for increased yield and purity, and it was found that Supercritical fluid extraction (SC-CO2), Microwave assisted extraction (MAE), Pulsed electric field (PEF) and High hydrostatic pressure extraction (HHPE) methods resulted in a broad range of bioactives from stigma part as compared to other extraction methods. The stability, bioavailability and target delivery of bioactives present in stigma and petals of saffron plant are studied by several encapsulation techniques. Various researchers have also investigated the food and pharmaceutical uses of bioactive components extracted from the saffron plant. However, extraction, characterization and utilization of bioactive components from saffron floral biomass, including petals and corm parts, by techniques like SC-CO2, PEF and Emulsion liquid membrane extraction (ELM) are yet to be investigated.

Published in Applied Food Research

ISSN: 2772-5022 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/applied-food-research

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