Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties

The present study reports the microencapsulation of extracts of saffron pollens containing polyphenolic compounds. Saffron pollen exhibit varying properties such as antioxidant and sensory properties and is also a source of many nutrients and bioactive compounds. In order to protect the polyphenols, the saffron pollen extract was microencapsulated by the spray drying method with maltodextrin as a carrier. Prior to encapsulation, the unbound water, total polyphenols contents and antioxidant activity of the extract was determined. The effect of inlet temperatures on the content of bioactive compounds, powder production yield, solubility and wettability was considered to study the spray drying process. The SEM images reveal that the produced microcapsules are spherical in shape. The results showed that the total polyphenol content of saffron pollen extract was found to be 620 ± 4.50, 470 ± 2.65, 420 ± 2.18 mg gallic acid per g, for 140, 160 and 180 ℃, respectively and spraying drying could significantly maintain the polyphenolic content as well as the antioxidant capacity of extracts. The IC50 results for saffron pollen extract was found to be 0.177 ± 0.08, 0.191 ± 0.09, 0.182 ± 0.08 g per 100 g, for 140, 160 and 180 ℃, respectively. The best temperature for this purpose with the highest solubility and wettability of the powder is the inlet temperature of 140 ℃ and Outlet temperature of 85 ℃, thus have potential applications in food and pharmaceutical products.