Freeze-Dried Fruit Vegetable Compositions for Natural Active Ingredient Delivery
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Solution Overview
Problem
Current oral delivery methods for active ingredients, such as capsules, tablets, softgels, powders, and gummies, face challenges including the use of binders and preservatives, instability due to heat and moisture, and inconvenience in consumption, particularly for children and those with swallowing difficulties.
Innovation Solution
Development of a freeze-dried fruit and/or vegetable-based composition method involving blending active ingredients with fruit or vegetable components at low temperatures, followed by freeze-drying to create a solid, orally disintegrable, and shelf-stable dosage form without additives or preservatives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If capsules and tablets are used for active ingredient delivery, then the product can be manufactured with defined dosage forms, but binders, excipients and excessive processing steps are required which make the products far from natural
Solution Approach 1:
The invention extracts and removes unnecessary excipients, binders, and processing steps from traditional capsule and tablet formulations. By using freeze-dried fruit and vegetable components as the sole carrier matrix, the formulation eliminates artificial additives while maintaining structural integrity and dosage precision.
Solution Approach 2:
The invention changes the physical state and processing parameters from traditional room-temperature wet granulation and compression to low-temperature freeze-drying. This parameter change enables the formation of a stable solid dosage form using only natural fruit/vegetable components without requiring binders or excipients.
2Ease of operation
If capsules and tablets are used for active ingredient delivery, then the product can be manufactured with defined dosage forms, but they are sometimes hard for some people to swallow, especially for children and those with difficulty in swallowing or with dysphagia
Solution Approach 1:
The invention segments the traditional complex capsule or tablet structure into a simpler freeze-dried fruit/vegetable piece containing the active ingredient. The segmented structure maintains dosage precision while reducing swallowing difficulty through familiar food-like textures and smaller size options.
Solution Approach 2:
The invention changes the physical parameters of the dosage form from hard, compact capsules/tablets to lighter, porous freeze-dried structures. These structures are easier to chew and swallow while maintaining stable active ingredient delivery, making them suitable for children and those with dysphagia.
3Reliability
If softgels are used as delivery form for lipid and fat soluble active ingredients, then ideal delivery is achieved, but they can be sensitive to heat and moisture during shelf-life
Solution Approach 1:
The invention uses phase transition from liquid softgel to solid freeze-dried form. The active ingredient is incorporated into the freeze-dried fruit/vegetable matrix during the frozen state, then the water is removed by sublimation. This creates a stable solid structure that maintains the delivery effectiveness of softgels while eliminating sensitivity to heat and moisture during shelf-life.
Solution Approach 2:
The freeze-drying process creates a low-moisture, inert environment within the solid dosage form. By removing water through sublimation under vacuum, the formulation eliminates the moisture sensitivity inherent in softgels while preserving the bioavailability of lipid and fat-soluble active ingredients.
4Adaptability or versatility
If powder formulations are used to allow mixing into liquid for consumption, then flexibility is provided, but active ingredients that are bitter in taste may be difficult to flavor in a powder and the requirement to mix the powder into a liquid before consumption makes it inconvenient
Solution Approach 1:
Instead of requiring the consumer to mix powder into liquid, the invention inverts the process by pre-forming the freeze-dried active ingredient into a ready-to-consume solid piece. The fruit/vegetable carrier provides inherent flavor masking, eliminating the need for post-manufacturing mixing while maintaining consumption flexibility.
5Ease of operation
If gummies are used as delivery vehicle, then attractive form is achieved, but the processing typically includes heating the active ingredients with pectin or gelatin and other additives which may potentially degrade the active ingredients
Solution Approach 1:
The invention replaces heat-based gummy processing with cold-phase freeze-drying. The active ingredient is incorporated into the fruit/vegetable matrix in the frozen state, then water is removed by sublimation at low temperatures. This phase transition approach maintains product attractiveness while preventing thermal degradation of sensitive active ingredients.
Solution Approach 2:
The invention changes the processing temperature parameter from elevated temperatures required for gummy making (heating with pectin/gelatin) to sub-zero temperatures during freeze-drying. This parameter change preserves active ingredient stability while achieving a similarly attractive, ready-to-consume solid form.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a natural, easy-to-consume, and stable solid dosage form with a crunchy texture, ensuring the active ingredients are preserved and easily absorbed, providing a convenient delivery route for dietary supplements and pharmaceuticals.
Implementation Method 1
freeze-drying at least a portion of the mixture to generate the fruit and/or vegetable based composition
Implementation Method 2
The method further comprises freeze-drying the mold to form a solid article of the fruit and/or vegetable based composition
Data Source
AI summary
The present disclosure relates to compositions comprising freeze-dried fruit and/or vegetable component and active ingredient wherein the active ingredient is conserved. The present disclosure further relates to methods for preparing the freeze-dried fruit and/or vegetable based compositions for active ingredient delivery.