Tehran University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Development, Optimization, and Characterization of Vitamin C-Fortified Oleogel-Based Chewable Gels and a Novel Nondestructive Analysis Method for the Vitamin C Assay Publisher



Sabourian R1 ; Dorkoosh FA2 ; Khoshayand MR1, 3 ; Amini M4 ; Tamiji Z6 ; Ghasemi JB5 ; Sadeghi N1 ; Hajimahmoodi M1, 7
Authors
Show Affiliations
Authors Affiliations
  1. 1. Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Chemometrics, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Chemistry Faculty, School of Sciences, University of Tehran, Tehran, Iran
  6. 6. Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran
  7. 7. Pharmaceutical Quality Assurance Research Center, The Institute of Pharmaceutical sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran

Source: Food Production, Processing and Nutrition Published:2024


Abstract

Chewable gels represent an excellent alternative to oral dosage forms, such as tablets and capsules, owing to their appealing appearance, easy swallowing, and attractive colors. Given the inherent instability of vitamin C, particularly within chewable gels, it is imperative to enhance its stability and mitigate its degradation during processing and storage. Oleogel, systems prepared through an environmentally friendly and pollution-free method, exhibit a three-dimensional network structure that eliminates oxygen, alleviates oxidation, and enhances vitamin C stability. This study focused on optimizing vitamin C-fortified oleogel-based chewable gels using Plackett–Burman and D-Optimal design methodologies to maximize vitamin C stability while maintaining favorable mechanical properties. The optimal formulation, Opt-C, was achieved by crystallizing the gel at -18 °C, incorporating 2.5 g of distilled monoglyceride (DMG), and maintaining an oleogel-to-chewable gel ratio of 10%. Opt-C was comprehensively characterized using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FT-IR), and its stability was rigorously assessed. Furthermore, a nondestructive assay method for vitamin C determination in chewable gels was developed employing near-infrared spectroscopy (NIR) and chemometric techniques. Storage studies demonstrated that Opt-C retained 85% of its vitamin C content during accelerated tests over ten weeks, surpassing the 69% retention observed in the control chewable gel. Opt-C exhibited a slower release of vitamin C in simulated digestive fluids; however, this release profile did not adversely impact the overall availability of vitamin C. Ultimately, the developed multivariate model successfully predicts vitamin C concentration: root mean square error of calibration (RMSEC): 0.284, Rcal2: 0.9906; RMSE cross-validation (RMSECV): 0.501, Rval2: 0.9722; RMSE prediction (RMSEP): 0.670, Rpred2: 0.9154. This innovative approach enhances the stability of water-soluble vitamins in chewable gels. Graphical Abstract: (Figure presented.) © The Author(s) 2024.