Myrrh Extract Dry Co-Grinding Solubility
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Solution Overview
Problem
The poor solubility of myrrh (Commiphora myrrho) and its combinations with other extracts, such as Boswellia serrata, Pelargonium sidoides, and propolis, limits their absorption and effectiveness, and existing methods to enhance solubility often require solvents, polymeric carriers, or complex processes that can lead to degradation or taste masking issues.
Innovation Solution
A dry co-grinding process using fructose or mannitol and sucrose esters, optionally with amino acids, is employed to increase the solubility and mask the bitter taste of myrrh and its combinations without the need for polymeric excipients or solvents, utilizing a mixture of these components in specific ratios to create a stable and effective powder composition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional solvents or polymeric carriers are used to enhance myrrh solubility, then solubility is improved, but the process complexity and potential degradation increase
Solution Approach 1:
The patent extracts and eliminates polymeric excipients and complex solvents from the formulation, using only simple sugars (fructose or mannitol) and sucrose esters as solubilizing agents. This removes unnecessary process complexity while maintaining solubility enhancement through dry co-grinding technology.
Solution Approach 2:
The patent changes the physical state parameter by using dry co-grinding instead of liquid solvent extraction. This transforms the process from wet chemistry to solid-state mechanical processing, simplifying the overall process while achieving solubility enhancement through surface modification and particle size reduction.
2Quantity of substance
If myrrh is processed with traditional excipients, then solubility is enhanced, but taste masking becomes problematic
Solution Approach 1:
The patent merges multiple functions into the sugar components: fructose or mannitol serve both as solubilizing agents and taste maskers, while sucrose esters provide both solubility enhancement and flavor improvement. This combination eliminates the need for separate taste-masking excipients and their associated complexity.
Solution Approach 2:
The patent converts the naturally occurring sugars that would normally just be fillers into active solubilizing agents and taste maskers. The inherent sweetness of fructose or mannitol is transformed into a functional benefit for masking the bitter taste of myrrh while simultaneously enhancing solubility.
3Quantity of substance
If polymeric excipients are used in dry co-grinding, then solubility is improved, but the formulation complexity and potential degradation increase
Solution Approach 1:
The patent replaces stable but complex polymeric excipients with simple, naturally occurring sugars (fructose or mannitol) and sucrose esters. These simpler compounds achieve the solubility enhancement function without introducing long-term stability issues associated with polymers, and they are more compatible with the natural myrrh extract.
Solution Approach 2:
The patent creates a composite powder system where myrrh extract is mechanically combined with fructose or mannitol and sucrose esters through dry co-grinding. This physical composite maintains the stability of natural ingredients while achieving enhanced solubility through surface modification and intimate mixing, without the need for polymeric binders or carriers.
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 process significantly enhances the solubility and bioavailability of myrrh and its combinations, effectively masking the bitter taste while avoiding the drawbacks of traditional methods, resulting in improved absorption and physiological effects.
Implementation Method 1
A dry co-grinding process using fructose or mannitol and sucrose esters, optionally with amino acids, is employed to increase the solubility and mask the bitter taste of myrrh and its combinations
Data Source
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AI summary
Here described is a composition comprising a dry extract of Commiphora myrrha, fructose and sucresters obtained by dry co-grinding of its components, optionally comprising a further ingredient, such as for example a dry extract of Boswellia serrata, Pelargonium sidoides, Echinacea purpurea and/or propolis, with the proviso that such composition obtained by dry co-grinding does not contain polymeric excipients. Here described are also food supplements, foods for special medical purposes or medical devices, comprising such composition.