Improvement of vitamin C stability in vitamin c gummies by encapsulation in casein gel.
Vitamin C Gummies Highlights
Vitamin C encapsulated in casein via spray dryer to organize micro cheese powder (MCP).
FTIR results confirmed hydrogen bonding between vitamin C, casein, and gummy.
MCP improved the steadiness of vitamin C in gummies compared to neat vitamin C.
MCP showed sustained release of vitamin C from gummy in simulated fluids.
Vitamin C Gummies Abstract
Vitamin c gummies have gained popularity in recent years thanks to simple swallowing, appealing appearance, and attractive flavors. Water-soluble vitamins like vitamin C are vulnerable to degradation when exposed to oxygen, moisture, light, heat, and alter in pH during manufacturing and time period. Therefore, it's essential to enhance vitamin stability and delay the degradation process.
In this study, microencapsulation of vitamin C inside casein gel followed by spray drying produced Vitamin C Gummies capsules in powder form mentioned as micro cheese powder (MCP). The Fourier transform infrared spectroscopy results confirmed a rise in hydrogen bonding between vitamin C and casein, also as vitamin C and therefore the gummy.
In addition, quartz microbalance with dissipation technology was utilized to supply insights into the physical interaction between micellar casein, rennet treated casein, and vitamin C. The storage studies showed that microcapsules integrated into the gummy retained 92% of vitamin C during accelerated tests within a ten-week period, while the unencapsulated Vitamin C Gummies within the gummy only retained 79%.
In addition, compared to the unencapsulated vitamin C within the gummy, encapsulated vitamin C within the gummy showed better retention of vitamin C and color at different temperatures, humidity, and lightweight conditions. MCP showed slower release and better protection of vitamin C from gummy within the simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). The developed Vitamin C Gummies microencapsulation is promising to enhance the steadiness of water-soluble vitamins in gummies during processing and storage.
Description
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