开发高度稳定的维生素C口香糖使用创新的In Situ软球体集成 (ISSI) 脂质体技术:表征和体外释放研究
Augustine Amalraj1, Eldo K Abraham1, Amrutha S Nair1
1R&D Centre Molecules Biolabs Private Limited, Koratty, Kerala 680 309, India.
ACS omega
|February 9, 2026
概括
研究人员使用创新的In Situ软球体集成 (ISSI) 技术开发了一种热稳定的脂质体维生素C. 这种新的方法显著提高了口香糖中维生素C的稳定性,为功能性食品提供了实际的解决方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养学药物开发
- 材料科学 材料科学 材料科学
背景情况:
- 水溶性维生素,特别是维生素C,在食品加工过程中稳定性较差,并迅速降解.
- 消费者对富含维生素的口香糖的需求很高,但稳定性挑战限制了有效的维生素C结合.
- 现有的制剂在整个生产和保质期内都难以保持维生素C的完整性.
研究的目的:
- 开发一种热稳定的脂质体维生素C (LVC) 配方.
- 利用现场软球集成 (ISSI) 技术,以提高维生素C的稳定性.
- 创建功能性食品中维生素C的稳健和消费者可接受的输送系统.
主要方法:
- 为ISSI系统开发一个糖/三糖/酸交联聚合物矩阵.
- 使用电子显微镜 (TEM,SEM),FTIR,粒子大小和泽塔电位分析对LVC的表征.
- 在模拟的胃和肠道条件下评估物理化学性质,加速稳定性和体外释放特征.
主要成果:
- ISSI系统成功地提高了维生素C的热,结构和化学稳定性.
- 鉴定证实了均的囊泡形成和稳定的聚合物涂层在gummies.
- LVC皮表现出理想的特性,改善了维生素C的保留,并控制了释放动力学 (最小的胃,持续的肠道).
结论:
- 开发的ISSI技术提供了一种有效的方法来稳定母体中的维生素C.
- 在功能性食品和营养保健品中,LVC提供了一个有前途的解决方案,用于提供稳定和生物可用的维生素C.
- 这种方法解决了维生素C降解的挑战,提高了产品质量和消费者的吸引力.
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