Borjizadeh, ZahraAhari, HamedOzdal, TugbaKhosravi-Darani, KianoushNafchi, Abdorreza Mohammadi2024-09-112024-09-11202402692-194410.1021/acsfoodscitech.4c000902-s2.0-85194331935https://doi.org/10.1021/acsfoodscitech.4c00090https://hdl.handle.net/20.500.14517/6189ahari, hamed/0000-0002-4450-2454; Khosravi-darani, Kianoush/0000-0002-0269-6385The 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, polymeric nanoparticles, nanodroplets, and nanofibers have been employed for saffron encapsulation. These nanocarriers were synthesized using ultrasonication, emulsification, spray drying, freeze-drying, electrospinning, chemical synthesis, and ionic gelation. The size, stability, bioavailability, and release kinetics were crucial for their specific application. In general, ionic gelation, ultrasonication, and spray drying were the most popular methods for saffron encapsulation, respectively. Only a limited number of patents exist about nanosaffron for food science applications.eninfo:eu-repo/semantics/closedAccesssaffronnanoemulsionultrasonichomogenizationnanotechnologyfood industryReviewQ34613101333WOS:001230378400001