Iranian Saffron Nanoemulsion
Dr. Hamed Ahari, Dr. Amirali Anvar, Dr. Sarah Allahyaribeyk, Eng. Mehdi Rahimian, Dr. Sima Moradi, Mr. Soroush Rahimian and Mr. Emad Neishaboori from IAU, Science and Research Branch
Owners of the innovation:
Iranian Saffron Nanoemulsions (Crocus sativus) / Talashgaran Santa va Tejarat Aria Company
Acknowledgment: Congratulations on being one of the pioneer innovators who have obtained the IFIA Innovation Standard certificate (IIS).
Following your inquiry for an IIS certification, the jury board evaluated your application according to the criteria. And after the assessment and examinations, your innovation was granted with IFIA Innovation Standard Grade B.
IFIA hopes that by having this certification, you will take an essential step in the commercialization of your innovation. Also, by entering international markets, you can contribute to the realization of the global slogan: Generating wealth through innovative knowledge.
The Summary of Innovation:
Saffron is the result of drying red stamps of Crocus Sativus. The total value of trade in agricultural products in the world is about $ 2,000 billion, of which the share of saffron is one percent. Countries active in this field are Iran, China, Spain, Vietnam, France, Germany, Hong Kong and Morocco with 90% of the total value of world saffron trade.
In 2017, Iran’s exports amounted to two hundred and seventy-four tons. As the most expensive agricultural and medicinal product in the world, saffron has a special place in terms of economy, prevention of migration and job creation. The main cause of color, flavor and aroma of saffron are related to crocin, picrocrocin and safranal, respectively. Crocin is one of the few water-soluble carotenoids in nature.
In order to increase the shelf life of this product, to maintain the nutritional quality and special taste and color of saffron, facilitate its use in the formulation of food products and create added value, saffron nanoemulsion production techniques can be used. Nanoemulsions are produced in two general categories: high energy methods and low energy methods. The use of ultrasonic technique, which is one of the high-energy methods, is recommended due to lower energy consumption, use of less emulsifier amounts and production of a more uniform emulsion with smaller droplet size.
Why is this innovation eligible to receive the IIS certification?
With respect to the uniqueness of the product in the food science and engineering industry and the particular production technology, which is already registered in the US patent, the possibility of introducing and importing this valuable product to the EU countries can be achieved, provided that the product’s standard innovation is confirmed. Moreover, twelve years of research activities at university and several related research institutes in the field of nanotechnology has led to high productivity and product’s efficient conversion ability.