ریزپوشانی عصاره آبی زعفران به دو روش خشک کردن پاششی و انجمادی با هدف کاربرد در نوشیدنی

Ahamdi Rad, M. A., Emam-Djomeh, Z., & Asadi, H. (2016). Effect of spray drying conditions on the physicochemical properties of cornelian pherry juice powder. Journal of Food Science & Technology (2008-8787), 12(50).

Alonso, G. L., Varon, R., Gomez, R., Navarro, F., & Salinas, M. R. (1990). Auto‐oxidation in Saffron at 40 C and 75% Relative Humidity. Journal of food science, 55(2), 595-596.

Amirghasemi, T. (2001). Iranian red gold saffron. Ayendag Publishing House 13, 14 and 17.

Caparino, O. A., Tang, J., Nindo, C. I., Sablani, S. S., Powers, J. R., & Fellman, J. K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’var.) powder. Journal of Food Engineering, 111(1), 135-148.

Dzieza, J. D. (1998). Microencapsulation and encapsulated ingredients. Food Technol. 42, 136-151.

Kaushik, V., & Roos, Y. H. (2007). Limonene encapsulation in freeze-drying of gum Arabic–sucrose–gelatin systems. LWT-Food Science and Technology, 40(8), 1381-1391.

Fang, Z., and Bhandari, B. (2010). Encapsulation of polyphenols-a review. Trends in Food Science & Technology. 21:510-523.

Faridi Esfanjani, A., Jafari, S. M., Assadpour, E., & Mirzaee, H. (2016). Release modeling of Nano-encapsulated bioactive compounds of saffron from inner phase of W/O/W double emulsions. Iranian Food Science and Technology Research Journal, 12(2), 308-317.

Faridnia, M., Mohamadi Sani, A., & Najaf Najafi, M. (2020). Encapsulation of red beetroot extract using spray drying and freeze drying by malto-dexterin and whey protein isolate carriers. Iranian Food Science and Technology Research Journal, 16(2), 313-322.

Goula, A.M., Adamopoulos, K.G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science and Emerging Technologies 11: 342-351.

Grabowski, J.A., Truong, V.D., Daubert, C.R. (2006). Spray-drying of amylase hydroluzed sweetpotato puree and physicochemical properties of powder. Journal of food science, 71: 209-217.

Hakimzadeh, V., & Delshad, S. (2018). Optimization of saffron drying parameters by using oven and microwave using response surface methodology. Journal of Saffron Research, 5(2), 151-162.

Hesarinejad, M. A., Abdollahi Moghaddam, M. R., Jafarzadeh, M., & Rezaee Oghazi, M. (2021). The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method. Innovative Food Technologies, 8(3), 325-335.

Heydari, Z., Amiri, R., Esnaashari, M., & Gol, Z. (2018). Optimization of watermelon powder production in a spray dryer. Journal of Food Research, 28(4), 89-102.

Horuz, E., Altan, A., & Maskan, M. (2012). Spray drying and process optimization of unclarified pomegranate (Punica granatum) juice. Drying Technology, 30 (7): 787-798.

Hosseinpour chermahini, S., Adibah, A., Majid, F., Roji sarmidi, M., Taghizadeh, E. & Saleh nezhad, S. (2010). Impact of saffron as an anti-cancer and anti-tumor herb, 4: 834-840.

Iranian National Standard Organization. (2001). Total criteria of saffron and test methods 259. Institute of Standards and Industrial Research of Iran. [in Persian].

Jayasundera, M., Adhikari, B., Howes, T., & Aldred, P. (2011). Surface protein coverage and its implications on spraydrying of model sugar-rich foods: solubility, powder production and characterization. Food Chemistry, 128.4, 1003- 1016.

Kha, C.T., Nguyen, H.M., Roach, D.P. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engeeniring, 98: 385–392.

Lakkis, J. M. (2016). Encapsulation and controlled release technologies in food systems. John Wiley & Sons.

Mani, S., Jaya, S., & Das, H. (2002). Sticky issues on spray drying of fruit juices. Paper presented at the ASAE/CSAEC.

Mishra, P., Mishra, S., Mahanta, C. L. (2013). Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and bioproducts processing, 92(3): 252–258.

Mollafilabi, A., Khorramdel, S., & Shabahang, J. (2020). Effects of different drying methods on moisture content, drying time and qualitative criteria of saffron stigma. Journal of Saffron Research, 7(2), 177-188.

Mortazavi, S.A., Sharifi, A. and Ayouz, M. (2011). Microencapsulation of barberry anthocyanin by drying, 20th National Congress of Food Science and Industry, Sharif University of Technology, 4-7.

Najaf Najafi, M., Kadkhodaee, R., & Mortazavi, S. A. (2011). Effect of drying process and wall material on the properties of encapsulated cardamom oil. Food biophysics, 6(1), 68-76.

Peighambardoust, S.H., Sarabandi, Kh. (2017). Effect of spray drying conditions on physicochemical, functional properties and production yield of malt extract powder. J. Food Res., 27 (2), 75-90. [In Persian].

Peter, K. V. 2006. Handbook of Herbs and Spices. Woodhead Pub.

Quek, S. Y., Chok, N. K., and Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification. 46:386-392.

Raina, B.L., Agarwal, S.G., Bhatia, A.K. & Gaur, G.S. (1996). Changes in pigments and volatiles of saffron (Crocus sativus L.) during processing and storage. Science of Food and Agriculture, 71: 27-32.

Rezaeinia, H., Ghorani, B., Emadzadeh, B., & Tucker, N. (2019). Electrohydrodynamic atomization of Balangu (Lallemantiaroyleana) seed gum for the fast-release of Menthalongifolia L. essential oil: Characterization of nanocapsules and modeling the kinetics of release. Food Hydrocolloids, 93, 374-385.

Rios, J., Recio, M., Giner, R., and Manez, S. (1996). An update review of saffron and its active constituents. Phytother. Res. 10(3), 189-93.

Robert, P., Gorena, T., Romero, N., Sepulveda, E., Chavez, J., & Saenz, C. (2010). Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. International Journal of Food Science & Technology, 45 (7): 1386-1394.

Roos, Y. H. (1995). Phase transitions in foods. CA: Academic Press. San Diego.

Sablani, S. S., Shrestha, A. K., & Bhandari, B. R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87(3), 416-421.

Salari, R., Habibi Najafi, M. B., Karajian, H., Vazirzadeh, B. (2010). Evaluation of physicochemical and microbial changes of saffron during a one-year storage period. Food science and technology Journal. 1, 35-43.

Santhalakshmy, S., Bosco, S. J. D., Francis, S., & Sabeena, M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technology, 274, 37-43.

Sarabandi, Kh., Sadeghi Mahoonak, A.R., Mohammadi, M., Akbarbagloo, Z. (2018). Effect of spray drying process on physicochemical and microstructure properties of malt extract powder. Innov. Food Sci. Technol., 10 (2), 1-12. [In Persian].

Shahidi, B., Sharifi, A., Roozbehnasiraii, L., Niakousari, M., & Ahmadi, M. (2021). Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating. Innovative Food Technologies, 8(3), 309-324.

Shefer, A., & Shefer, S. (2003). Novel encapsulation system provides controlled release of ingredients. Food Technology.

Van casteren, M.R., Bissonnette, M.C., Comier, F., Dufresne, C., Ichi, T., Leblanc, J.C., Perreault, D. & Roewer, I. (1997). Spectroscopic characterization of crocetin derivatives from crocus sativus L. and gardenia jasminoides. Agricultural and Food Chemistry, 45: 1055-1061.

Yaghoubnezhad, N., Hemmati, K., & Hemmati, N. (2022). Studying the Effect of Seaweed, Lignin and Tea Compost on the Amount of Crocin, Picrocrocin, Safranal and Some Phytochemical Traits in Petals and Stigmas of Saffron Plant (Crocus Sativus L.). Journal of Saffron Research, 10(2), 358-345.

Yancheshmeh, B. S., Hesarinejad, M. A., Zamani, Z., Yousefi, N., Abdolshahi, A., & Javan, A. J. (2021). Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour. Iranian Food Science & Technology Research Journal, 17(4).

Zendeboodi, F., Yeganehzad, S., Sadeghian, A.R. (2018). Production of carbohydrate-protein based soft drink powder containing date syrup by spray dryer: evaluation effect of drying carriers on physical properties of the powdered drink. J. Food Sci. Technol, 15 (78), 43-54. [In Persian].