Dhal Somali, Pal Anupam, Gramza-Michalowska Anna, Kim Doman, Mohanty Biswaranjan, Sagiri Sai S, Pal Kunal
Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India.
Department of Pharmaceutics, Institute of Pharmacy and Technology, Salipur, Cuttack 754202, India.
Gels. 2023 Jun 6;9(6):466. doi: 10.3390/gels9060466.
The development of consumer-friendly nutraceutical dosage forms is highly important for greater acceptance. In this work, such dosage forms were prepared based on structured emulsions (emulgels), where the olive oil phase was filled within the pectin-based jelly candy. The emulgel-based candies were designed as bi-modal carriers, where oil-soluble curcumin and water-soluble riboflavin were incorporated as the model nutraceuticals. Initially, emulsions were prepared by homogenizing varied concentrations (10% to 30% (/)) of olive oil in a 5% (/) pectin solution that contained sucrose and citric acid. Herein, pectin acted as a structuring agent-cum-stabilizer. Physico-chemical properties of the developed formulations were thoroughly analyzed. These studies revealed that olive oil interferes with the formation of polymer networks of pectin and the crystallization properties of sugar in candies. This was confirmed by performing FTIR spectroscopy and DSC studies. In vitro disintegration studies showed an insignificant difference in the disintegration behavior of candies, although olive oil concentration was varied. Riboflavin and curcumin were then incorporated into the jelly candy formulations to analyze whether the developed formulations could deliver both hydrophilic and hydrophobic nutraceutical agents. We found that the developed jelly candy formulations were capable of delivering both types of nutraceutical agents. The outcome of the present study may open new directions for designing and developing oral nutraceutical dosage forms.
开发对消费者友好的营养保健品剂型对于提高接受度非常重要。在这项工作中，此类剂型是基于结构化乳液（乳化凝胶）制备的，其中橄榄油相填充在基于果胶的软糖内。基于乳化凝胶的软糖被设计为双模式载体，其中将油溶性姜黄素和水溶性核黄素作为典型营养保健品加入。最初，通过在含有蔗糖和柠檬酸的5%（/）果胶溶液中均质不同浓度（10%至30%（/））的橄榄油来制备乳液。在此，果胶充当结构化剂兼稳定剂。对所开发制剂的物理化学性质进行了全面分析。这些研究表明，橄榄油会干扰果胶聚合物网络的形成以及糖果中糖的结晶特性。通过进行傅里叶变换红外光谱（FTIR）和差示扫描量热法（DSC）研究证实了这一点。体外崩解研究表明，尽管橄榄油浓度不同，但软糖的崩解行为没有显著差异。然后将核黄素和姜黄素加入软糖制剂中，以分析所开发的制剂是否能够递送亲水性和疏水性营养保健品。我们发现所开发的软糖制剂能够递送这两种类型的营养保健品。本研究结果可能为设计和开发口服营养保健品剂型开辟新方向。
