SAFFROMFOOD

The bioactive compounds of saffron (crocus sativus, L) spice and its floral by-products (mainly crocin, safranal and flavonoids) have potential health benefits particularly regarding cognitive function and mental health. There is a lack of knowledge on their use as a source of bioactive extracts for the development of functional food ingredients. The main objective of the project is to develop new innovative and added-value products from saffron and its floral by-products, improving the saffron quality in the Mediterranean area and turning it into a highly profitable botanical source. Specific project objectives and the approach to achieve them are: -To produce high quality saffron and floral by-products optimizing the cultivation and processing conditions, and their characterization, with contribution of saffron producers and SMEs in Algeria and Spain. -To develop and characterize bioactive extracts and ingredients from saffron and its floral by-products improving functionality and stability, using up-to-date and innovative technologies with involvement of the industry. -To develop innovative healthier food products from the saffron ingredients through traditional recipes, preserving the nutritional and organoleptic quality. -To investigate the antimicrobial and prebiotic potential of the extracts, and their cardiometabolic prospects “in vitro” and “in vivo”. -To test the effect of the bioactive extracts on mood and cognition in humans. The multidisciplinary science-based outputs, technological improvements, and applications of saffron bioactive extracts and ingredients with defined authenticity and functional composition, will lead to new functional foods from the traditional Mediterranean diet, contributing to improve the health of the population. At the same time, saffron production will become more sustainable and profitable taking advantage of a high-value biomass. This will also foster the employment and international market in this industrial sector.