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Formulation and Characterization of Emulgel-Based Jelly Candy: A Preliminary Study on Nutraceutical Delivery

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cris.virtual.author-orcid0000-0002-0744-9033
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cris.virtualsource.author-orcid968d3cb8-3b2b-46fe-a17f-373169a0738c
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dc.abstract.enThe 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% (w/w)) of olive oil in a 5% (w/w) 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorDhal, Somali
dc.contributor.authorPal, Anupam
dc.contributor.authorGramza-Michałowska, Anna
dc.contributor.authorKim, Doman
dc.contributor.authorMohanty, Biswaranjan
dc.contributor.authorSagiri, Sai S.
dc.contributor.authorPal, Kunal
dc.date.accessioned2024-10-18T10:54:18Z
dc.date.available2024-10-18T10:54:18Z
dc.date.copyright2023-06-06
dc.date.issued2023
dc.description.abstract<jats:p>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 % (w/w)) of olive oil in a 5 % (w/w) 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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,0
dc.description.number6
dc.description.points20
dc.description.versionfinal_published
dc.description.volume9
dc.identifier.doi10.3390/gels9060466
dc.identifier.issn2310-2861
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1859
dc.identifier.weblinkhttps://www.mdpi.com/2310-2861/9/6/466
dc.languageen
dc.relation.ispartofGels
dc.relation.pagesart. 466
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.encurcumin
dc.subject.enriboflavin
dc.subject.enemulgel
dc.subject.enjelly candy
dc.subject.ensucrose
dc.subject.enpectin
dc.subject.enolive oil
dc.subject.ennutraceutical
dc.titleFormulation and Characterization of Emulgel-Based Jelly Candy: A Preliminary Study on Nutraceutical Delivery
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue6
oaire.citation.volume9