The Improvement of Crocin Stability in Rock Candy (Nabat) By Microencapsulation

The Improvement of Crocin Stability in Rock Candy (Nabat) By Microencapsulation

In the present study, the microencapsulation technique was utilized to improve the stability of crocin in Nabat (rock candy), which is a popular confection in Iran. For this purpose, crocin was extracted from saffron, and its microcapsules were prepared through the spray drying process. Gelatin solu...

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Bibliographic Details
Main Authors: Elham Ganjali, Amir Elhamirad, Fereshteh Hosseini, Maryam Mahfoozi
Format: Article
Language:English
Published: Mashhad University of Medical Sciences 2020-12-01
Series:Journal of Fasting and Health
Subjects:
crocin
encapsulation
nabat
color
Online Access:https://jnfh.mums.ac.ir/article_17038_8b63d7abd13daa7bdc09f0850c56d1fe.pdf

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