Poceviciute Andreja, Mazurkeviciute Agne, Raudone Lina
Laboratory of Biopharmaceutical Research, Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania.
Department of Pharmacognosy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania.
Molecules. 2025 Jun 28;30(13):2789. doi: 10.3390/molecules30132789.
Natural-origin edible gels are gaining attention as innovative carriers for bioactive compounds, offering consumer-friendly formats and potential to enhance stability and bioavailability. This study aimed to develop and characterize edible gels incorporating (L.) Kuntze extract using different plant-based gelling agents, including whole flaxseeds, ground flaxseeds, medium-size oatmeal, and coarse oatmeal. The physical properties of the gels were evaluated by rheological (flow curve) and pH studies. The phytochemical composition of the green tea extract and gels with this extract and the main phenolic compounds, including catechins, gallic acid, and caffeine, were evaluated by high-performance liquid chromatography. The biopharmaceutical properties of the prepared gels were evaluated by dissolution testing. Rheological analysis revealed that oat-based gels exhibited higher viscosity (up to 24.33 Pa·s) compared to flaxseed-based gels. Despite differences in consistency, no statistically significant differences were found in total phenolic release among gel formulations ( > 0.05), except for epigallocatechin, which showed significantly higher release from coarse oatmeal gels ( > 0.05). The findings suggest that both flaxseed- and oatmeal-based gels are promising natural carriers for green tea phytochemicals, offering standardized dosing and potential cognitive health benefits. Further studies are warranted to assess the in vivo bioavailability and long-term stability of these formulations.
天然来源的可食用凝胶作为生物活性化合物的创新载体正受到关注，它提供了消费者友好的形式，并具有提高稳定性和生物利用度的潜力。本研究旨在使用不同的植物基胶凝剂，包括全亚麻籽、磨碎的亚麻籽、中粒燕麦片和粗燕麦片，开发并表征含有（L.）昆茨提取物的可食用凝胶。通过流变学（流动曲线）和pH研究评估了凝胶的物理性质。通过高效液相色谱法评估了绿茶提取物以及含有该提取物的凝胶的植物化学成分和主要酚类化合物，包括儿茶素、没食子酸和咖啡因。通过溶出度测试评估了所制备凝胶的生物药剂学性质。流变学分析表明，与基于亚麻籽的凝胶相比，基于燕麦的凝胶表现出更高的粘度（高达24.33 Pa·s）。尽管稠度存在差异，但除表没食子儿茶素外，各凝胶配方之间总酚释放量没有统计学上的显著差异（>0.05），表没食子儿茶素从粗燕麦片凝胶中的释放量显著更高（>0.05）。研究结果表明，基于亚麻籽和燕麦的凝胶都是绿茶植物化学物质有前景的天然载体，提供标准化给药并具有潜在的认知健康益处。有必要进一步研究评估这些制剂的体内生物利用度和长期稳定性。
