20 thousand tons of raw material for pharmaceutical and food waste on farms
Extraction of the natural color of saffron petals of waste in the country
Institute of Food Science and Technology, the researchers succeeded in extracting natural color of saffron petals for use in various food waste and some were drug.
According to ISNA Research Service, Abbas Hemati Kakhaki, Faculty of Food Technology Research Institute of Food Science and Technology said that 70 thousand hectares in the provinces of South Khorasan farms that after the separation of saffron, its petals containing pigments Anthocyanin are very valuable to be thrown away, said: At present, over 20 tons of petals are produced as waste disposal.
He said: Anthocyanin, a subgroup of flavonoids, which are responsible for red, purple and blue in many flowers, fruits and vegetables are. Anthocyanin because of the beneficial effects on health, especially due to its antioxidant activity, anti-cancer, anti-inflammatory and anti-Anthocyanin is observing.
Project to extract natural color of saffron petals, stated: Institute of Food Science and Technology researchers in this field in a research project to determine the amount and type of Anthocyanin in the petals of saffron samples studied and to identify qualitative and quantitative components and extracted color stability in different environmental conditions began.
Hemati said the results showed that the most valuable source of significant amounts of natural color and the color can be extracted edible food and some medicines are exploited.
His natural colors extracted from petals purple saffron as a medicinal properties and therapeutic in a way that prevents the narrowing of blood vessels and can also act as an antioxidant.
Hemati stating that natural colors extracted from saffron petals can also be produced in the form of powder and liquid, said to be painted in a variety of desserts, ice cream and soft drinks, and can be used as a substitute for synthetic red colors that harmful side effects. play.
The Faculty of Food Science and Technology Institute of Food Technology, industrial and laboratory samples taken from the color and the commercialization stage.
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