Solubilization Agent for Polyphenols in Aqueous Formulations
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Solution Overview
Problem
Existing formulations of polyphenols, flavonoids, and diterpenoid glucosides in foods and cosmetics face issues with solubility and stability, leading to precipitation and loss of efficacy during storage, particularly in aqueous beverages and cosmetics.
Innovation Solution
A solubilization agent comprising a mixture of emulsifying polymers, saponins, partially or fully water-miscible solvents, and water is used to enhance the solubility and stability of these compounds, preventing precipitation and recrystallization, thereby improving their storage stability in aqueous formulations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If polyphenols, flavonoids and diterpenoid glucosides are used in aqueous foods and cosmetics, then health benefits and functional properties are improved, but solubility and stability deteriorate leading to precipitation
Solution Approach 1:
The patent uses solubilization agents comprising surfactants and co-surfactants as intermediary substances to bridge the incompatibility between water-soluble formulations and water-insoluble polyphenols/flavonoids/diterpenoid glucosides. These intermediaries form micellar structures that encapsulate the hydrophobic compounds, enabling their dispersion and stabilization in aqueous environments without precipitation.
Solution Approach 2:
The invention employs composite solubilization systems combining multiple components: surfactants (ionic, nonionic, or zwitterionic), co-surfactants (such as short-chain alcohols or fatty acid esters), and optionally co-solvents. This composite approach creates synergistic effects that enhance solubilization capacity and stability compared to single-substance systems, preventing precipitation during storage.
2Quantity of substance
If higher amounts of polyphenols, flavonoids and diterpenoid glucosides are added to enhance efficacy, then functional properties are improved, but precipitation and recrystallization during storage worsen
Solution Approach 1:
The patent optimizes critical parameters including surfactant concentration (above CMC), co-surfactant to surfactant ratio, pH, and temperature to maximize solubilization capacity. By adjusting these parameters, the system can accommodate higher loads of polyphenols/flavonoids/diterpenoid glucosides while maintaining storage stability and preventing recrystallization during shelf life.
Solution Approach 2:
The solubilization agents are incorporated into the formulation before the active compounds are added, creating a pre-formed micellar environment capable of accommodating the hydrophobic substances. This preliminary preparation ensures that when higher amounts of polyphenols/flavonoids/diterpenoid glucosides are introduced, they are immediately solubilized rather than precipitating during storage.
3Stability of the object's composition
If conventional surfactants are used to solubilize polyphenols and flavonoids, then solubility is improved, but foaming and instability worsen
Solution Approach 1:
The patent employs mixed surfactant systems where different surfactant types (ionic, nonionic, zwitterionic) are combined to achieve local optimization: one surfactant provides solubilization while another suppresses excessive foaming. The co-surfactants are specifically selected to modulate the micellar properties, reducing interfacial tension and minimizing foam formation while maintaining solubilization efficiency.
Solution Approach 2:
The invention carefully controls the HLB (Hydrophile-Lipophile Balance) values of the surfactant mixture and adjusts the ionic strength and pH of the formulation to optimize solubilization while minimizing unwanted foaming. By tuning these parameters, the system achieves stable solubilization of polyphenols/flavonoids without the instability and excessive foaming associated with conventional single surfactant systems.
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 solubilization agent significantly increases the solubility and stability of polyphenols, flavonoids, and diterpenoid glucosides, maintaining their effectiveness and clarity in food and cosmetic products for extended periods, ensuring improved shelf life and bioavailability.
Implementation Method 1
a solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides in aqueous liquids, wherein the solubilization agent consists of a mixture of: (a) one emulsifying polymer or a mixture of two, three or more emulsifying polymers, (b) one saponin or a mixture of two, three or more saponins
Implementation Method 2
one emulsifying polymer or a mixture of two, three or more emulsifying polymers
Implementation Method 3
one saponin or a mixture of two, three or more saponins
Data Source
AI summary
Described is a solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides in aqueous liquids, wherein the solubilization agent consists of a mixture of:(a) one emulsifying polymer or a mixture of two, three or more emulsifying polymers,(b) one saponin or a mixture of two, three or more saponins,(c) one partially or fully water-miscible, preferably liquid, solvent or a mixture of partially or fully water-miscible, preferably liquid, solvents, preferably selected from the group consisting of ethanol, propylene glycol (1,2-propanediol), glycerin, triacetin (glycerin triacetate), diacetin (glycerin diacetate) and triethyl citrate,and(d) water.The solubilization agent is particularly suitable for sparingly water soluble polyphenols, flavonoids and/or diterpenoid glucosides. The invention also relates to compositions and (food or cosmetic) formulations comprising said solubilization agent. It further relates to a method for producing solubilization agents, compositions and (food or cosmetic) formulations.