Nutraceutical Gel Matrix Retaining Immune Modulators
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Solution Overview
Problem
Current nutraceutical gel products do not effectively retain or enhance the immune-modulating activities of transfer factors and nanofraction immune modulators, and there is a need for stable, microbial-resistant formulations that maintain antioxidant benefits from fruit components like OPC-containing fruits.
Innovation Solution
A gel-based nutraceutical food product incorporating a solid polymeric matrix with a liquid dispersion, including immune modulators like transfer factor and nanofraction immune modulators, and OPC-containing fruit components, which are mixed with preservatives and processed to prevent microbial growth, maintaining activity through pasteurization or sterilization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If transfer factor and nanofraction immune modulators are incorporated into gel-based nutraceutical products, then immune-modulating activities are provided, but the activities may not be retained or enhanced effectively
Solution Approach 1:
The patent uses a gel-based matrix composite that combines water, gelling agents (such as gelatin, agar, or pectin), and immune modulators (transfer factor and nanofraction immune modulators). This composite structure provides a stable formulation medium that retains and potentially enhances the immune-modulating activities of the incorporated components while ensuring product stability during manufacturing and storage.
2Reliability
If fruit components like OPC-containing fruits are added to enhance antioxidant benefits, then antioxidant properties are improved, but microbial growth risk increases
Solution Approach 1:
The patent converts the potential harm of fruit components (which can promote microbial growth) into a benefit by incorporating preservatives into the gel formulation. The preservatives counteract the microbial growth risk while allowing the antioxidant benefits of OPC-containing fruits to be fully utilized. This transforms a harmful aspect into a manageable parameter through deliberate formulation.
3Object-affected harmful factors
If pasteurization or sterilization is applied to prevent microbial growth, then microbial resistance is improved, but immune modulator activity may be compromised
Solution Approach 1:
The patent applies controlled thermal processing (pasteurization or sterilization) with specific temperature and time parameters that are optimized to achieve microbial resistance while preserving immune modulator activity. By carefully adjusting these processing parameters, the formulation achieves both microbial safety and biological activity retention.
4Stability of the object's composition
If a solid polymeric matrix is used to create gel structure, then product stability is improved, but immune modulator distribution and activity may be limited
Solution Approach 1:
The patent creates a gel formulation where the solid polymeric matrix provides structural stability while the liquid phase within the gel matrix ensures proper distribution and bioavailability of immune modulators. Different regions of the gel maintain different properties: the matrix provides stability while the liquid channels facilitate immune modulator activity and distribution throughout the product.
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 gel-based product retains and enhances the immune-modulating activities of transfer factors and antioxidants, providing stable and effective nutraceutical benefits with prolonged storage and microbial resistance.
Implementation Method 1
a gel-based nutraceutical food product... including an immune modulator, such as transfer factor or a nanofraction immune modulator, which may be distributed throughout a gel-based matrix
Implementation Method 2
The mixture may be pasteurized before chilling. Alternatively, the mixture may be sterilized
Implementation Method 3
The mixture may be pasteurized before chilling. Alternatively, the mixture may be sterilized
Implementation Method 4
The mixture may be chilled to prevent microbial growth
Data Source
AI summary
A nutraceutical food product includes a solid matrix and a liquid combined into a gel. The nutraceutical food product may include an immune modulator, such as transfer factor and/or a nanofraction immune modulator. A fruit component may be included in the nutraceutical food product. The fruit component may include at least one oligoproanthocyanidin-containing fruit, such as açai.