The solutions we offer
Due to the depletion of energy reserves and the very high price of saffron which is exported as red gold, new techniques and technologies have been used to reduce the consumption of raw materials and increase production efficiency in order to improve the quality of the final product. One of the main concerns of innovation is the mentioned invention. Therefore, due to the expensive energy resources and the depletion of these resources, the sale of raw materials of such valuable and high-quality products should be avoided.
Today, the use of new nanotechnologies in the field of quality control of food industry has grown significantly and in several trends, including the detection of food microbial toxins through nano-biosensors, increasing the shelf life of food through nanoclay and nano-silver packaging coatings and also in The field of changing some disgusting organoleptic properties such as taste, color and odor, especially in aquatic products, has played a very important role, so that the use of this technology is growing and developing very rapidly.
Nowadays, metal particles are used in polymers used in food packaging to improve mechanical and antimicrobial properties. By reducing the size of particles to the nanometer level, their surface activity increases. As a result, the adsorption rate of these materials as antimicrobial material with the environment increases. Metals in the form of solid nanoparticles or metal oxides can be combined in different types of polymeric materials. In nano-packaging coatings, silver is the most antibacterial property against metal cations among various metal cations. The product is a nano-packaging coating that is produced for food packaging with nanosilver particles. In addition to increasing the shelf life of food and preserving the organoleptic properties (aroma, taste, color) of the material, this product leads to the prevention of spoilage. The inside of the food is packaged and no nanoparticles are released into the product.
Iranian saffron nanoemulsion
We try for our customers to increase the efficiency and effectiveness of startups and food industry companies in the field of saffron with our scientific solutions.
A technological approach
Delwa method is a proboscis ultrasonic homogenizer which has a high efficiency in the production of Iranian saffron nanoemulsion (Crocus sativus) to reduce droplet size in small amounts. This product was produced for the first time and the important point in this methodology is that no chemicals or unnatural preservatives areused. The advantages of this method compared to other mechanical methods are less energy consumption, use of less emulsifier amounts and production of a more uniform emulsion with smaller droplet size.
Ultrasonic method of probation homogenizer in Delwa leads to increasing the production efficiency of saffron. Saffron produced based on this method has a more ideal taste and smell than the macroscopic state of saffron, more color and coloring properties compared to ordinary saffron, more lasting and stable taste than powdered and ground saffron, which ultimately the amount of saffron consumption in terms of area per unit volume is greatly reduced and saves the amount of effective substance consumed.
Industrial and Commercial Applications
This product will be highly regarded by all food industry factories, catering and other places that use saffron in their production stages, which in addition to improving the properties of production materials will reduce production costs for the mentioned centers. Also, saffron exporters to other countries can increase the volume of exports by introducing and selling this product to destination countries.
Benefit of Nanotechnology
Delwa is a product based on nanotechnology. Researchers are focusing their efforts on nanotechnology to address nutritional issues, given the growing consumer demand for healthy and safe food products, as well as the need for food systems with the ability to encapsulate, protect and release functional compounds. In this regard, nanoemulsion technologies are especially suitable for the construction of encapsulation systems, due to the prevention of degradation and the preservation of biologically active substances.