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In this research, encapsulation efficiency of cress seed gum (CSG) as a native hydrocolloid was compared with Arabic gum (AG) and maltodextrin (dextrose equivalent of 20 (M20), and 7 (M7)) for saffron (Crocus sativus) petal's extract by freeze drying method. Combinations of CSG-M20, AG-M20, and M7-M20 with ratios of 50:50 and M20 alone (100%) were used as wall materials. A mixture of 1:5 (based on dry matter) between core (concentrated anthocyanin extract of saffron petal) and wall materials were freeze dried and stability of encapsulated anthocyanins along with color parameters (a*, b*, L*, C, H° and TCD) of final powders were measured during 10 weeks of storage (at 35°C as an accelerated method). Total anthocyanins were determined through pH differential method every week. Four prepared formulations of encapsulated powders didn't show any significant differences (P>0.01) in terms of total anthocyanin content measured immediately after production and after 10 weeks storage. AG-M20 mixture and M20 alone showed the highest and lowest TCD, respectively. The mixture of CSG-M20 in comparison with AG-M20 and M20 had the same protecting effect (P<0.01) but showed a relatively high TCD (9.33).

High‐voltage pulsed electric field (PEF) is a promising technology in food processing such as pasteurization, compression and extraction, etc. The present work was devoted to investigation of the effect of PEFs on saffron major components extraction. Major components are color (crocin), flavor (safranal) and taste (picrocrocin). Experiments temperature was fixed at 25C. It has been shown that PEF caused an increase of 14.1% in color, 15.5% in bitterness and 10.2% in taste by voltage of 5 kV, pulse number of 100 pulses and pulsewidth of 35 µs according to ISO 3632‐2. Also, it was achieved that PEF caused an increase in component extraction of saffron pomace 5.76% in color, 7.5% in bitterness and 5.9% in taste, by condition of pulse number = 35, pulsewidth = 100 µs and electric field strength of 5 kV. The study results show that effective component extraction of saffron stigma and its pomace can be influenced considerably by PEF major parameters. PRACTICAL APPLICATIONS High‐voltage pulsed electric field (PEF) is a promising technology in food processing such as pasteurization, compression and extraction, etc. The present work was devoted to investigation of the effect of PEFs on saffron major components extraction. Major components are color (crocin), flavor (safranal) and taste (picrocrocin). Experiments temperature was fixed at 25C. It has been shown that PEF caused an increase of 14.1% in color, 15.5% in bitterness and 10.2% in taste by voltage of 5 kV, pulse number of 100 pulses and pulsewidth of 35 µs according to ISO 3632‐2. Also, it was achieved that PEF caused an increase in component extraction of saffron pomace 5.76% in color, 7.5% in bitterness and 5.9% in taste, by condition of pulse number = 35, pulsewidth = 100 µs and electric field strength of 5 kV. The study results show that effective component extraction of saffron stigma and its pomace can be influenced considerably by PEF major parameters.