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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.
Nano Packaging
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.
Caviar NanoPackaging
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Caviar NanoPackaging
The packaging of Iranian caviar for export must be neat and hygienic. Caviar is packaged in a beautiful and elegant way so that it can be exported, and this export caviar must have all the necessary licenses and health licenses. Beluga caviar eggs are called black pearls. The shape of the Iranian Beluga caviar label that should be exported is silver. Astra caviar is light brown to olive because of its egg color. Beluga and Astra caviar cans are exported in size from 10 g to 125 g. The color of export caviar cans is almost yellow. Sturgeon packing factory in Iran offers caviar to customers and agencies as well as sturgeon shopping centers after production and breeding in cans and glass packaging. However, today most caviar farm centers and agencies in Iran have sturgeon farming and breeding factories by themselves that offer their products directly to customers. A vacuum sealer can be used to pack caviar.Caviar is usually packaged in metal cans and sometimes in glass or porcelain, and placed in sturdy, beautiful covers that can be refrigerated. In addition, if caviar is packed in metal cans, a metal can lid can be used. The color of caviar packaging has a specific time at any time depending on the occasion and is issued based on it, for example, at Christmas, the packaging is black and pink. Engraving a special caviar fish for each one in a different way, that is,each special caviar fish of its specific type is used. Moreover, the packaging has an expiration date, standard logo, and seal for Iranian fisheries companies.
Saffron NanoPackaging
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Saffron NanoPackaging
Saffron is a spice obtained from the dried stigmas and creams of the Crocus sativus plant (Crocus Sativus L). which, due to having different organic compounds, has led to the creation of attractive color, taste and aroma properties, and also has many applications in food and pharmaceutical industries. Iran is the largest producer and exporter of this product in the world.On the other hand, saffron is the most important and valuable export medicinal plant of Iran and also known as the red gold. One of the important points is the maintenance and packaging of saffron, is extremely important in its sale and export to domestic and foreign markets, which is one of the most important compounds in the saffron packaging industry due to the
antimicrobial properties of nano compounds.
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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.
Iranian Saffron Nanoemulsion
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Iranian Saffron Nanoemulsion
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.The conversion factor in the production of Iranian saffron nanoemulsion by ultrasonic method is 3.8.
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Iranian Saffron Nanoemulsion
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Iranian Saffron Nanoemulsion
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.The conversion factor in the production of Iranian saffron nanoemulsion by ultrasonic method is 3.8.
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Iranian Saffron Nanoemulsion
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Cinnamon nanoemulsion
The cinnamon plant is one of the valuable plants with beneficial properties that can be used in different food formulations It can play a significant role in increasing shelf life, acceptability and improving food quality. In the composition of cinnamon, essential oil volatile, eugenol, tannin, safrole, cinnamic aldehyde, cuminaldehyde, caryophyllene, alphelandrin, picimin, pinene, cinnamaldehyde, cineole, mucilage, metulave There is genol, sucrose, starch. Usually, cinnamon essential oils have up to two percent safrole. The essential oil obtained from its skin Contains 10.8% safrole, 10.9% eugenol, 52.50% cinnamaldehyde. According to the findings New
cinnamon ingredients with lipid anti-peroxidation, chelating, anti-HIV, anti-negative effects of food consumption fatty, enhancing learning and increasing short-term memory, especially in Alzheimer's disease, improving MS symptoms, anti-fungi such as Alternia Alternata, a mild antiseptic, anti- cancer and coronary diseases, improves the amount of useful fatty acids in the chicken carcass.It can be used in active packaging and edible films, strong antibacterial against Helicobacter pylori in the stomach .
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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.
Increasing efficiency
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.
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our customers
Delwa is a knowledge-based product
Efficient and suitable product that has created a great change in the supply of saffron for this Iranian product.
Dr. Masoud Kaviani
Managing Director of Behyar Sanat Company
A great change in the saffron industry
Delwa is a very practical product. We are very happy after working with the Delva research team
Dr. Maryam Ameri
Managing Director of Khorasan Food Industry Development Company
Delwa is a widely used product
We have recently had the honor of cooperating with Delva Research Group and during this period we have witnessed great changes in our saffron production sector.
Eng. Amir Abedi
Managing Director of International Red Saffron Company
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Saffron NanoPackaging
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Saffron NanoPackaging
Saffron is a spice obtained from the dried stigmas and creams of the Crocus sativus plant (Crocus Sativus L). which, due to having different organic compounds, has led to the creation of attractive color, taste and aroma properties, and also has many applications in food and pharmaceutical industries. Iran is the largest producer and exporter of this product in the world.On the other hand, saffron is the most important and valuable export medicinal plant of Iran and also known as the red gold. One of the important points is the maintenance and packaging of saffron, is extremely important in its sale and export to domestic and foreign markets, which is one of the most important compounds in the saffron packaging industry due to the
antimicrobial properties of nano compounds.
Click Here
Iranian Saffron Nanoemulsion
Lorem ipsum dolor sit amet consectetur adipiscing elit dolor
Iranian Saffron Nanoemulsion
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.The conversion factor in the production of Iranian saffron nanoemulsion by ultrasonic method is 3.8.
Click Here