Advances in Aqueous Extraction of Saffron Compounds to Enhance Stability and Bioavailability for Nutraceutical Applications

Saffron (Crocus sativus L.) is a highly valued spice and medicinal plant renowned for its bioactive compounds, crocin, crocetin, picrocrocin, and safranal, which confer potent antioxidant, anti-inflammatory, neuroprotective, and anticancer activities. However, their low stability, poor aqueous solubility, and limited bioavailability constrain their incorporation into nutraceutical formulations. Traditional extraction methods, often reliant on organic solvents and high temperatures, can degrade thermolabile components and pose environmental concerns. Recent advances in aqueous extraction technologies, including ultrasound-assisted, microwave-assisted, enzyme-assisted, subcritical water, and cold plasma-assisted methods, have emerged as sustainable alternatives that preserve structural integrity while enhancing extraction efficiency. These innovative approaches not only reduce solvent toxicity but also improve the release, dispersion, and functional retention of saffron constituents. Furthermore, integrating green extraction with nanoencapsulation, biopolymer stabilization, and delivery systems such as liposomes or hydrogels has shown promise in enhancing bioaccessibility and controlled release of crocin and related carotenoids in gastrointestinal environments. This review critically discusses emerging trends in aqueous extraction, their mechanisms of action, optimization strategies, and comparative efficiencies. It also evaluates how these technologies enhance the stability and bioavailability of saffron compounds in nutraceutical applications. Future perspectives emphasize the need for process standardization, industrial scalability, and in vivo validation to bridge laboratory findings with commercial development of functional foods and supplements.

Keywords: Saffron, Aqueous Extraction, Bioavailability, Stability, Nutraceutical.