1. Bagherzade G, Tavakoli MM, Namaei MH. Green synthesis of silver nanoparticles using aqueous extract of saffron (Crocus sativus L.) wastages and its antibacterial activity against six bacteria. Asian Pacific Journal of Tropical Biomedicine. 2017;7(3):22.33-7. [DOI:10.1016/j.apjtb.2016.12.014]

2. Guijarro-Díez M, Castro-Puyana M, Crego AL, Marina ML. A novel method for the quality control of saffron through the simultaneous analysis of authenticity and adulteration markers by liquid chromatography-(quadrupole-time of flight)-mass spectrometry. Food chemistry. 2017;228:403-10. [DOI:10.1016/j.foodchem.2017.02.015]

3. Hojjati M, Razavi SH, Rezaei K, Gilani K. Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation. Journal of food science and technology. 2014;51:2134-40. [DOI:10.1007/s13197-012-0713-0]

4. Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food chemistry. 2018;254:55-63. [DOI:10.1016/j.foodchem.2018.01.174]

5. Nedovic V, Kalusevic A, Manojlovic V, Levic S, Bugarski B. An overview of encapsulation technologies for food applications. Procedia Food Science. 2011;1:1806-15. [DOI:10.1016/j.profoo.2011.09.265]

6. Champagne CP, Fustier P. Microencapsulation for the improved delivery of bioactive compounds into foods. Current opinion in biotechnology. 2007;18(2):184-90. [DOI:10.1016/j.copbio.2007.03.001]

7. Sarabandi K, Mahoonak AS, Hamishehkar H, Ghorbani M, Jafari SM. Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization. Journal of Food Engineering. 2019;251:19-28. [DOI:10.1016/j.jfoodeng.2019.02.004]

8. Mozafari MR, Khosravi-Darani K, Borazan GG, Cui J, Pardakhty A, Yurdugul S. Encapsulation of food ingredients using nanoliposome technology. International Journal of Food Properties. 2008;11(4):833-44. [DOI:10.1080/10942910701648115]

9. Rafiee Z, Barzegar M, Sahari MA, Maherani B. Nanoliposomal carriers for improvement the bioavailability of high-valued phenolic compounds of pistachio green hull extract. Food chemistry. 2017;220:115-22. [DOI:10.1016/j.foodchem.2016.09.207]

10. Amjadi S, Ghorbani M, Hamishehkar H, Roufegarinejad L. Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model. Food Chemistry. 2018;256:156-62. [DOI:10.1016/j.foodchem.2018.02.114]

11. Tan C, Feng B, Zhang X, Xia W, Xia S. Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids. Food hydrocolloids. 2016;52:774-84. [DOI:10.1016/j.foodhyd.2015.08.016]

12. Hadavi R, Jafari SM, Katouzian I. Nanoliposomal encapsulation of saffron bioactive compounds; characterization and optimization. International Journal of Biological Macromolecules. 2020;164:4046-53. [DOI:10.1016/j.ijbiomac.2020.09.028]

13. Najafi Z, Kahn CJ, Bildik F, Arab-Tehrany E, Şahin-Yeşilçubuk N. Pullulan films loading saffron extract encapsulated in nanoliposomes; preparation and characterization. International Journal of Biological Macromolecules. 2021;188:62-71. [DOI:10.1016/j.ijbiomac.2021.07.175]

14. Saroglu O, Atalı B, Yıldırım RM, Karadag A. Characterization of nanoliposomes loaded with saffron extract: in vitro digestion and release of crocin. Journal of Food Measurement and Characterization. 2022;16(6):4402-15. [DOI:10.1007/s11694-022-01526-8]

15. Esfanjani AF, Jafari SM, Assadpoor E, Mohammadi A. Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate. Journal of Food Engineering. 2015;165:149-55. [DOI:10.1016/j.jfoodeng.2015.06.022]

16. Seyedabadi MM, Rostami H, Jafari SM, Fathi M. Development and characterization of chitosan-coated nanoliposomes for encapsulation of caffeine. Food Bioscience. 2021;40:100857. [DOI:10.1016/j.fbio.2020.100857]

17. Hosseini A, Jafari SM, Mirzaei H, Asghari A, Akhavan S. Application of image processing to assess emulsion stability and emulsification properties of Arabic gum. Carbohydrate polymers. 2015;126:1-8. [DOI:10.1016/j.carbpol.2015.03.020]

18. Dehcheshmeh MA, Fathi M. Production of core-shell nanofibers from zein and tragacanth for encapsulation of saffron extract. International journal of biological macromolecules. 2019;122:272-9. [DOI:10.1016/j.ijbiomac.2018.10.176]

19. Taylor TM, Weiss J, Davidson PM, Bruce BD. Liposomal nanocapsules in food science and agriculture. Critical reviews in food science and nutrition. 2005;45(7-8):587-605. [DOI:10.1080/10408390591001135]

20. Thompson A, Singh H. Preparation of liposomes from milk fat globule membrane phospholipids using a microfluidizer. Journal of Dairy Science. 2006;89(2):410-9. [DOI:10.3168/jds.S0022-0302(06)72105-1]

21. Priev A, Zalipsky S, Cohen R, Barenholz Y. Determination of critical micelle concentration of lipopolymers and other amphiphiles: comparison of sound velocity and fluorescent measurements. Langmuir. 2002;18(3):612-7. [DOI:10.1021/la0110085]

22. Abbaszadegan S, Hosseinzadeh H, Alavizadeh SH, Moghri M, Abbasi A, Jaafari MR. Anti-tumor activity of nanoliposomes containing crude extract of saffron in mice bearing C26 colon carcinoma. Nanomedicine Journal. 2021;8(4).

23. Rastgoo M, Hosseinzadeh H, Alavizadeh H, Abbasi A, Ayati Z, Jaafari MR. Antitumor activity of PEGylated nanoliposomes containing crocin in mice bearing C26 colon carcinoma. Planta medica. 2013;79(06):447-51. [DOI:10.1055/s-0032-1328363]

24. Gorjian H, Amiri ZR, Milani JM, Khaligh NG. Preparation and characterization of the encapsulated myrtle extract nanoliposome and nanoniosome without using cholesterol and toxic organic solvents: A comparative study. Food Chemistry. 2021;342:128342. [DOI:10.1016/j.foodchem.2020.128342]

25. Li Z, Paulson AT, Gill TA. Encapsulation of bioactive salmon protein hydrolysates with chitosan-coated liposomes. Journal of Functional Foods. 2015;19:733-43. [DOI:10.1016/j.jff.2015.09.058]

26. Colas J-C, Shi W, Rao VM, Omri A, Mozafari MR, Singh H. Microscopical investigations of nisin-loaded nanoliposomes prepared by Mozafari method and their bacterial targeting. Micron. 2007;38(8):841-7. [DOI:10.1016/j.micron.2007.06.013]

27. Caddeo C, Teskač K, Sinico C, Kristl J. Effect of resveratrol incorporated in liposomes on proliferation and UV-B protection of cells. International Journal of Pharmaceutics. 2008;363. [DOI:10.1016/j.ijpharm.2008.07.024]

28. Siyar Z, Motamedzadegan A, Mohammadzadeh Milani J, Rashidinejad A. The effect of the liposomal encapsulated saffron extract on the physicochemical properties of a functional ricotta cheese. Molecules. 2021;27(1):120. [DOI:10.3390/molecules27010120]

29. Rahaiee S, Moini S, Hashemi M, Shojaosadati SA. Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review. Journal of Food Science and Technology. 2015;52:1881-8. [DOI:10.1007/s13197-013-1238-x]

30. Hamadou AH, Huang W-C, Xue C, Mao X. Comparison of β-carotene loaded marine and egg phospholipids nanoliposomes. Journal of Food Engineering. 2020;283:110055. [DOI:10.1016/j.jfoodeng.2020.110055]

31. Azari A, Ghaboos SHH, Moghadam VE, Jafari SM. Influence of chitosan coating on the physicochemical and antioxidant properties of phycocyanin-loaded nanoliposomes. Algal Research. 2023;72:103120. [DOI:10.1016/j.algal.2023.103120]