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Desarrollo de gomas de vitamina C altamente estables utilizando tecnología liposómica innovadora integrada con esfera

Augustine Amalraj¹, Eldo K Abraham¹, Amrutha S Nair¹

¹R&D Centre Molecules Biolabs Private Limited, Koratty, Kerala 680 309, India.

|February 9, 2026

Resumen

Los investigadores desarrollaron una gomita de vitamina C liposomal térmicamente estable utilizando la innovadora tecnología In Situ Soft Sphere Integrated (ISSI). Este nuevo enfoque mejora significativamente la estabilidad de la vitamina C en las gomitas, ofreciendo una solución práctica para los alimentos funcionales.

Área de la Ciencia:

Ciencia y Tecnología de los Alimentos Ciencia y Tecnología de los Alimentos.
Desarrollo Nutracéutico Desarrollo Nutracéutico
Ciencia de los materiales Ciencia de los materiales.

Sus antecedentes:

Las vitaminas solubles en agua, particularmente la vitamina C, presentan una baja estabilidad y se degradan rápidamente durante el procesamiento de alimentos.
La demanda de los consumidores de gomitas enriquecidas con vitaminas es alta, pero los desafíos de estabilidad limitan la incorporación efectiva de vitamina C.
Las formulaciones gomosas existentes luchan por mantener la integridad de la vitamina C a lo largo de la producción y la vida útil.

Objetivo del estudio:

Para desarrollar una fórmula de goma de vitamina C liposomal (LVC gummy) estable al calor.
Utilizar la tecnología In Situ Soft Sphere Integrated (ISSI) para mejorar la estabilidad de la vitamina C.
Crear un sistema de suministro robusto y aceptable para el consumidor de vitamina C en alimentos funcionales.

Principales métodos:

Desarrollo de una matriz polimérica de enlaces cruzados de xiloglucano/trehalosa/ácido cítrico para el sistema ISSI.
Caracterización de la goma LVC utilizando microscopía electrónica (TEM, SEM), FTIR, tamaño de partícula y análisis del potencial zeta.
Evaluación de las propiedades fisicoquímicas, estabilidad acelerada y perfiles de liberación in vitro en condiciones gástricas e intestinales simuladas.

Principales resultados:

El sistema ISSI mejoró con éxito las estabilidades térmicas, estructurales y químicas de la vitamina C.
La caracterización confirmó la formación uniforme de vesículas y un recubrimiento polimérico estable dentro de las gomas.
Las gomitas LVC exhibieron propiedades deseables, mejoraron la retención de vitamina C y la cinética de liberación controlada (gástrica mínima, intestinal sostenida).

Conclusiones:

La tecnología ISSI desarrollada proporciona un método eficaz para estabilizar la vitamina C en matrices gomosas.
Las gomitas LVC ofrecen una solución prometedora para proporcionar vitamina C estable y biodisponible en alimentos funcionales y nutracéuticos.
Este enfoque aborda el desafío de la degradación de la vitamina C, mejorando la calidad del producto y el atractivo para el consumidor.

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