According to Mehr News Agency, Iranian scientists have determined that separating and preserving these compounds, and then combining them with other elements using the micro-encapsulation technology helps increase the nutritional value of the product.
The micro-encapsulation process allows enclosing solid, liquid and gaseous substances inside a micrometric wall made of hard or soft soluble film.
"This newly approved method of making saffron powder helps preserve the plant's medicinal properties and increases the product's nutritional value," the project’s leader Afshin Fardi Isfahani said.
Iran lacks the technology needed to efficiently package and process saffron powder, which has a detrimental effect on the product's beneficial qualities. Furthermore, saffron powder is digested quickly when consumed, which limits its medicinal properties.
However, the implementation of micro-encapsulation technology helps resolve both of these issues.
The Iranian scientists also claim that their findings could also prove beneficial to the pharmaceutical industry.
