Abstract

The present study was aimed to encapsulate vitamin D(3)and saffron (Crocus sativusL) petal bioactive compounds in nanoemulsion stabilized with basil seed gum (BSG), whey protein concentrate (WPC), and Tween 80 by employing high pressure (HP) and ultrasound (US) homogenizer, and evaluation of related characteristics. The generated nanoemulsions were spherical droplets with the average diameter and zeta-potential of 115-385 nm and -36 to -74 mV, respectively. No significant difference among rheological properties was noted regarding the effect of each emulsification method. The in vitro release profile revealed that samples prepared by the US emulsification method had a comparatively higher release rate, while the highest release of vitamin D(3)was recorded from BSG-stabilized samples under the simulated intestinal condition. These results demonstrated the excellent emulsifying properties of BSG combined with the high-pressure emulsification method for delivery and improving the bioavailability of vitamin D(3)and saffron petal bioactive compounds. Practical applications Iranian Saffron offers several benefits in both technical and nutritional aspects. Also, during the last decades, the shortage of vitamin D resulted in some diseases in some countries. The employed technique to generate a nanoemulsion with the favored characteristics in the current study can be used on an industrial scale.