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Файл:Ординатура / Хирургия / Библиотека им академика М.И. Перельмана / Книга_5445_Библиотеки_им_академика_М_И_Перельмана.pdf
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solutions. It produces gels and improves the visibility of water-based solutions,
making it an effective thickener. These properties are especially useful in low-fat
meal formulations because inulin may mimic the avor and stability that lipids pro-
vide (Silva etal. 2020).
4.3 Stabilizing Mechanisms ofInulin
The inulin ingredient improves the formulation’s stability in the upper gastrointes-
tinal (GIT) and only enables drug release once inulin begins to breakdown, leading
to a longer release of the medication. A novel pH-sensitive phthalyl inulin (PI) tab-
let capable of preserving probiotic bacteria from breakdown caused by low stomach
acidity (low pH) and only releasing probiotics at the site where they work has also
been created (Kim etal. 2019).
4.3.1 Emulsifying Properties
Inulin in O/W is the oil in water emulsion with β-lactoglobulin alters both their
chemical and physical properties. The resulting impact is inuenced by both possi-
ble inulin-protein connections and the polysaccharide’s thickening action in the
water phase. The rst type has a greater incidence than the other, or vice versa,
depending on the inulin level. The thickening action improves the texture of the
structures as the polysaccharide concentration rises, resulting in pseudoplastic
behavior in all systems containing inulin. The viscosity of the aqueous solution aids
in the inhibition of destabilizing mechanisms (e.g., occulation, coalescence), as
evidenced by laser diffraction experiments that revealed how droplet sizes and
backscattering characteristics maintained constant across storage time (López-
Castejón etal. 2019).
At reduced inulin levels (2.5, 5% wt.), nevertheless, some reversible creaming
was noted. Further evidence that an electrostatic stabilization procedure may further
enhance the long-term stability of the emulsions under study comes from the high
levels of zeta potential (> 30mV) identied. The absorption of the protein was
enhanced at reduced inulin concentrations (2.5, 5% wt.) despite the lack of interface
action for inulin, presumably because of the thermal incompatibility of the polysac-
charide and proteins. There was less protein adsorption in the interface, which may
be predicted given the possibility of complicated building in the bulk solution, and
this impact was dampened at higher inulin amounts (7.5, 10% wt.), where its thicken
characteristic was prevalent. This explanation would account for the notable
decrease in interfacial dilatational elasticity as well as the less negative zeta poten-
tials found in emulsions with increased inulin (López-Castejón etal. 2019).
Moreover, inulin can enhance its emulsifying qualities by collaborating with dif-
ferent hydrocolloids. Inulin is a valuable ingredient in food science and innovative
products since it improves the durability and smoothness of emulsied goods when
coupled with peptides or other polysaccharides (Franck 2002).
B. S. R. Desu et al.
77
4.3.2 Gelation andThickening Abilities
Gels, which have a variety of both mechanical and microstructural characteristics,
are solid tridimensional systems that capture and freeze a solvent (such as water).
For inulin, a gelation process has been hypothesized that involves molecules from
the original aqueous solution precipitating. The amount of inulin, temperature and
duration of heating, type of solvent, and pH are the primary variables inuencing
the development of the gel. When creating new goods, determining their shelf life,
evaluating stability, and conducting sensory analyses, a thorough rheological char-
acterization of gel systems that takes these parameters into account is crucial.
Furthermore, some scientists have predicted the rheological gelation and cure peri-
ods, as well as the properties of coagulation and syneresis characteristics, in milk
gels at various amounts of inulin, protein, and calcium using a light backscattering
approach (Bengoechea etal. 2019).
Gels can be described as solid tridirectional polymeric structures with various
mechanical and microstructural properties that immobilize and, consequently,
solidify the solvent. With respect to inulin, some solute gelation process has been
assumed where molecules from the original aqueous phase are precipitated. The
following are the main parameters affecting the formation of the gel: the concentra-
tion of the inulin, temperature and extent of heating, the type of solvent, and pH
values. In the case of formulation of the new goods, setting the shelf-life, assess-
ment of stability, carrying out the sensory analysis, the detailed rheological charac-
terization of the gel systems, considering above mentioned parameters, is, therefore,
critically important. Also, due to differences of inulin, protein, and calcium, some
researchers mentioned that the rheological gelation and curing periods of milk gels
together with coagulation and syneresis properties are predictable using the light
backscattered measurement (Bengoechea etal. 2019).
4.3.3 Particle Stabilization
In this manner, inulin contributes to the improvement of the stability and homoge-
neity of formulations because of its ability to immobilize the particles inside these
formulations. Thus, it adheres to the surfaces of the particles with its help in order
not to let them rest or combine. This capability turns out quite useful in formulations
and solutions whereby it is desirable to achieve a uniform particle size distribution
throughout the formulation (Anjuomo etal. 2021).
For this ability, inulin is applied in numerous industries, from the production of
beverages and medications to milk products where the thickening property of inulin
maintains the properties of the end products’ appearance and homogeneity over
time. Also, inulin and other stabilizers can form complexes within the framework of
the formulated preparations which increases overall stability of the composition and
support particle stability (Kolida and Gibson 2007). Due to its natural character and
biocompatibility, inulin is valued particularly for clean-label products, which cor-
respond to the current trend for natural additives (Sharma etal. 2024).
4 Inulin asStabilizer
78
4.3.4 Interaction withWater andOther Components
All the stabilizing characteristics of inulin are a result of its ability to engage with
water and other chemicals. Due to its capability to form hydrogen bonds with water
molecules, it is highly water-retaining since it is hydrophilic in nature. This charac-
teristic enhances the value of many foods such as dairy products and bakery prod-
ucts through improvement of texture and moisture (Niness 1999).
Additionally, it is chemically capable of producing molecules that are effective
stabilizers and texturizers of a variety of other components through interaction with
peptides and other polysaccharides. These interactions lessen distinct phases in
emulsions, increase solution viscosity, and enhance the avor and texture of low-fat
goods (Roberfroid 2007). The pharmaceutical sector benets greatly from inulin’s
ability to maintain and improve the solubility of bioactive molecules since it makes
it easier to build more effective drug delivery methods (Barba etal. 2010).
4.4 Applications ofInulin asaStabilizer inFood Industry
Because they are so nonviscous and resistant to heat, inulin serves as an excellent
stabilizing factor for a range of foods: dairy goods like yogurt, beverages (by having
various juice concentrates added), baked products such as cereal bars, and breads/
biscuits plus sauces along with dressings! In addition, its textural improvement,
decidability, and shelf life increase potential that seems to become particularly rel-
evant in formulations with reduced fat and ok sugar levels (Sharma etal. 2023).
In addition to stabilizing texture and corns during the shelf life, inulin is espe-
cially used as reducing fat content of yogurt ice cream soft cheeses. It functions as
a prebiotic ber that is believed to help maintain gut health (Roberfroid 2007).
Inulin is essential for emulsiers to remain stable, preventing any sedimentation and
providing an attractive organoleptic prole in protein drinks, smoothies, or juices.
Inulin is soluble in both fragrant and clear liquids, and it remains avorless with
both fragrant and transparent liquids (FAO 1999).
Inulin also has been found to retain moisture, which softens products in the bake
center and improves crispness outside (according to Gloria); it replaces sugar with-
out altering avor or texture of baked and confectionery goods. It also helps the
foods to caramelize (to form a crust for example) giving them their appetizing tex-
ture (Carabin and Flamm 1999). As a multipurpose stabilizer, inulin can be used to
reduce fat content and improve the texture and stability of sauces (such as vinai-
grettes). It thickens mouthfeel in addition to viscosity; thus it is a great component
for many sauces including salad dressings and marinating (Sharma etal. 2023). In
the world of healthy meals and dietary supplements, inulin may be utilized as a low-
calorie substitute for conventional sweeteners due to its soluble ber and prebiotic
properties, which promote intestinal health. It is a common ingredient in health-
conscious beverages, bars, and snacks because of its ability to enhance texture and
avor (Roberfroid 2007).
B. S. R. Desu et al.
79
4.5 Inulin asaStabilizer inPharmaceutical Formulations
Inulin is a pharmaceutical line aimed as ingredient for pharma goods that are stabi-
lizing many routes of deliveries like tablets and capsules (Fig.4.1). Therefore, these
substances enhance the stream and binding properties throughout the manufactur-
ing procedure that raises nal product uniformity (grade) (Sharma and Tailang
2022). In kidney failure, inulin is used as exogenous marker bacteria to estimate
glomerular ltration rates (an indicator of renal function). Furthermore, it also pro-
vides stabilization for active pharmaceutical ingredients (APIs) in suspensions and
emulsions by improvement dispersion uniformity increasing shelf-life. It is suitable
for extensive range of drug delivery methods owing to its advantageous nature and
Inulin
applications
as stabilizer
Pharmaceutical Industry
Diagnostic Uses
Tablets, Capsules,
Suspension, Emulsion,
Parenteral, Drug
Delivery System, etc.
GFR Filtration Rate
and as a Sensors for
Targeted Organs.
Fig. 4.1 Applications of inulin as stabilizers in various areas
4 Inulin asStabilizer
80
biocompatibility encouraging perfect curing outcomes (Rowe etal. 2012). Different
applications of inulin as a stabilizer in pharmaceutical formulations are shown in
Table4.1.
4.5.1 Solid Dosage Forms
Inulin is essential when it comes to formulating solid medical dose forms such as
tablets or capsules, where a substance and stabilizer are needed (Table4.1). It adds
a value in manufacturing method by modifying the ow and compressibility proper-
ties include for tableting (Sharma and Tailang 2022). Inulin has no medicinal prop-
erties for this product and is primarily used as a binding agent to help the active
pharmaceutical ingredients (APIs) of the tablet formulation hold together. Its ability
to form hydrogen bonds with other APIs and compounds guarantees the homogene-
ity of drug content, as well as uniform dissolving characteristics while at the same
time providing mechanical support within a tablet matrix (Rowe etal. 2012).
Besides, inulin is compatible with a number of drug delivery systems, particu-
larly the controlled release formulations, and it alters mechanism of active ingredi-
ent’s release (United States Pharmacopeia Convention 2018). This is because it’s
Table 4.1 Applications of inulin as a stabilizer in pharmaceutical formulations
Application
Function
Details
Solid dosage
forms
Binder and
disintegrant
Slavin (2005) and Zhang etal. (2021a) used inulin to
enhance proper setting of the tablets and to enhance
the rate of disintegration and the dissolution/absorption
rate
Suspensions and
emulsions
Stabilizer Inulin provides stable dispersion, prevents API
agglomeration, and is employed in suspensions and
emulsions by Parnell and Reimer (2009) (Pankaj etal.
2015)
Parenteral
formulations
Stabilizer In this way inulin regulates co-aggregation process,
keeps stability of APIs in injectables and infusions, and
preserves efcacy and potency according to the Slavin
(2005) and Peanparkdee and Iwamoto (2022)
Drug delivery
systems
Encapsulation and
controlled release
Enables prolonged release of APIs, targets delivery,
and improves medication stability and bioavailability
(Ferreira-Lazarte etal. 2021; Al-Ghamdi etal. 2022)
Tissue
engineering
Scaffold Hence, research works of Ferreira-Lazarte etal. (2020)
and Sharma (2023) revealed and established that inulin
possesses the ability to encourage cell proliferation and
tissue regeneration at an improved dynamics of
scaffold
Biocompatible
coatings
Coating Inulin prevents the creation of biolm and provides
weather protection for implants and medical equipment
(Roberfroid 2007; Sharma etal. 2017)
Diagnostic
applications
Biomarker Makes use of the binding characteristics of inulin to
identify biomarkers in a sensitive and targeted manner
(Ramasamy etal. 2021; Pankaj and Mukul 2019)
B. S. R. Desu et al.
81
inert and tissue-adherent. It fullls the challenges of tablet manufacturing and an
increasing need for natural, health-promoting ingredients in pharmaceutical prod-
ucts by being included as a solid dosage form applying thermoplastic properties
with such versatile polymer.
4.5.2 Suspensions andEmulsions
Inulin is a versatile stabilizer in suspensions and emulsions of therapeutic formula-
tions to maintain the stability as well as homogeneity of active pharmaceutical
ingredients. Inulin is used as an amphoteric colloidal material that prevents accumu-
lation of solid particles in suspensions by forming a protective colloid shell around
them; it also makes the particle distribute uniformly along with the liquid phase
(Sharma and Tailang 2022). This characteristic is very relevant; particularly in oral
remedies since uniformity in drug content ensures that the dosage is exact and thus
effective treatment. Inulin prevents the phase separation of water and oil phases by
intercalation among the phases, provided a modulatory effect on stability of a for-
mulation due to its interaction on the oil-water interface in emulsions (Rowe etal.
2012). It offers a lm at the droplets for the emulsion structure stability for the
period of time (important in parenteral formulations, creams, and lotions).
Also, due to biocompatibility and nontoxicity, inulin can be used in various dos-
age forms that include a targeted or sustained-release system for APIs (United States
Pharmacopeia Convention 2018). In this regard, it helps to enhance the physical
stability of the medication and increases its bioavailability as well as therapeu-
tic effect.
4.5.3 Parenteral Formulations
In the formulation of injectables and other medical parenteral products, inulin
remains a necessity in the stabilizer and addition. As a result, it increases the general
efciency and safety of the medicine through the solubility and stability of the phar-
maceutical active ingredients (APIs) (Sharma and Tailang 2022). Hence, inulin
matches well with injectable drug delivery systems as result of its compatibility and
complexes formation with APIs for quite a long time in the body. This is because it
contributes to the preservation of the drug’s chemical stability by constant main-
tained throughout the procedure of administration and storage ensuring that the
therapeutic effects are constant (Rowe etal. 2012).
In addition there is improvement of the physical stability of parenteral medica-
tion due to prevention of formation of particles and sedimentation by inulin. This
feature is crucial in order to increase the specicity of delivery and to assure that
APIs are not clumped in solution (United States Pharmacopeia Convention 2018).
It is compatible with biological systems because of passive properties that reduce
risk of antagonistic reactions and increase a patient’s security (Council of
Europe 2020).
4 Inulin asStabilizer
82
4.5.4 Drug Delivery Systems
As a exible stabilizer, inulin is essential to drug delivery systems, improving the
efcacy and security of different formulations. Because of its inert qualities and
biocompatibility, it is frequently used to enhance the durability and functionality of
parenteral and oral drug delivery systems (Sharma etal. 2021). As a binder and
disintegrant, inulin improves tablet cohesiveness and speeds up capsule disintegra-
tion in medicinal products like tablets and capsules, which improves medication
release and absorption (Aguilar-Toalá etal. 2018).
Inulin ensures that active pharmaceutical ingredients (APIs) are uniformly
distributed in solution and inhibits them from aggregating in parenteral products
like injectables and infusions (Linhardt etal. 2011). It is essential to maintain the
medicine effectiveness and strength when it is still in its storage and during the
usage. Due to inulin’s characteristic of forming solid complexes with APIs,
sustained- release compositions could benet from this aspect; conversely, the
approach assists in controlling the mode of release (Santana etal. 2020). Inulin
is also well suited for encapsulation and controlled released of API which is very
effective in nanotechnology- based drug delivery systems like nanoparticles and
microsphere. It may change the physicochemical properties of the carriers that
are used in the administration of drugs and thus provide targeted drug delivery
that ensures the maximum yield of positive results and minimum risk of side
effects.
4.6 Inulin’s Role asaStabilizer inCosmetic Products
Inulin serves as a stabilizer in cosmetics, thereby boosting texture and composition
stability. It efciently retains moisture, hydrating skin and prolonging product shelf
life (European Directorate for the Quality of Medicines and HealthCare
(EDQM) 2020).
4.6.1 Skin Care Products
Inulin is a multipurpose stabilizer with several advantageous qualities used in skin
care products. By successfully attaching water molecules, it essentially functions as
a natural moisturizer, improving skin moisture and reducing dryness (Roberfroid
etal. 2010). Additionally, the skin’s barrier function is enhanced by inulin’s capac-
ity to create a protective layer on the skin’s surface, which lowers trans-epidermal
water loss (TEWL) and promotes sustained hydration (Singh et al. 2017).
Additionally strengthening emulsions’ and creams’ durability and guaranteeing the
same consistency and texture over time is this lm-forming property. Apart from its
impact on moisturizing and stabilizing, inulin is widely recognized for its biocom-
patibility and nonirritating quality, which makes it appropriate for formulas intended
for sensitive skin. Its use in skin care products satises the growing demand from
B. S. R. Desu et al.
83
consumers for sustainable and natural components with practical advantages that
also support skin health.
4.6.2 Hair Care Products
Inulin is a multipurpose stabilizer with several advantageous qualities used in hair
care products. It contributes to the stability and sensory appeal of conditioning and
shampoo products by improving their viscosity and texture (Roberfroid etal. 2010).
By creating a protective layer on the hair strands, inulin functions as a moisturizing
agent by improving management, smoothing the cuticle, minimizing frizz, and giv-
ing the hair a silky texture (Singh etal. 2017). This capacity to produce lms also
aids in retaining moisture, keeping the hair shaft from becoming dehydrated, and
boosting its inherent luster and shine (Gibson and Roberfroid 1995). Apart from its
aesthetic attributes, inulin’s gentle and nonirritating characteristics render it appro-
priate for sensitive scalp products, offering calming results without provoking irrita-
tion (Fehlbaum etal. 2018). Its use in hair care products is in line with consumers’
increasing desire for sustainable and pure components that provide high-quality hair
care results.
4.6.3 Personal Hygiene Products
Inulin is used in hygiene-related products due to its desirable traits that also make it
a versatile stabilizer. To enhance broaden and strengthen the stability and applica-
tion feel of pastes like the body washes, hand sanitizers, and personal cleansers,
viscosities and textures of the compositions must be improved (Roberfroid etal.
2010). Namely, inulin is useful specically in the treatment which was planned to
be applied in the zones, which should be attended with more sensitivity, as inulin
forms a kind of a barrier on the surface of the skin to help it to stay wet and moistur-
ized (Singh etal. 2017). Besides enhancing the overall skin condition and feel, the
lm-forming ability of the article also makes the users’ skin feel soft and agreeable
after application (Gibson and Roberfroid 1995). In addition, another advantage of
inulin is that it can mix and interact with water well, and it is not toxic and can be
biodegraded; it effectively satises the customer’s desire for environmental protec-
tion and skin care in personal care products (Fehlbaum etal. 2018). Its incorpora-
tion into these mixtures facilitates the development of secure and efcient products
which could meet various hygiene needs.
4.7 Health Benefits ofInulin asaStabilizer
Inulin other than being a stabilizer in many products has other health benets that
make it excellent to use. It is a prebiotic in that it selectively favors the growth of
friendly gut bacteria (van Loo etal. 1995). However, inulin has proved useful in
4 Inulin asStabilizer
84
controlling blood glucose and overall weight management due to improved satiety
(Sharma 2021).
4.7.1 Prebiotic Properties andGut Health
Inulin is well-known as a prebiotic that positively inuences the state of gut micro-
biota. It works based on the principle to introduce and promote the growth and
activity of advantageous microbes in colon comprising bidobacteria and lactoba-
cilli (Sharma etal. 2024). Specically, the process of selective fermentation leads to
the formation of the short-chain fatty acids (SCFAs) butyrate which is important for
the integrity of the intestinal epithelium and for the reduction of inammatory pro-
cesses (Al-Ghamdi etal. 2022). Thus, inulin has a positive effect on the functioning
of the intestines, helps to establish the correct frequency of defecation, and increases
the bioavailability of nutrients (Sharma etal. 2022). These properties underline inu-
lin not only as the stabilizing agent of different products but as the rich dietary
component which contributes to the positive outlook on the intestinal tract function-
ing in general.
4.7.2 Blood Sugar Regulation
Fiber has major health nutritious benets including managing the blood sugar levels
especially for diabetic patients or those with a history of type 2 diabetes (Ramasamy
etal. 2021). Inulin is classied as a soluble ber, which reduces glucose’s rate of
absorption in the guts to forestall a sudden rise in blood sugar after consumption of
meals (Delzenne etal. 2011). This property has therefore been found to help in the
regulation of glucose levels and increasing the efciency of the insulin hormone
(Sharma and Tailang 2017). In this regard, the fructooligosaccharide inulin increases
the happiness of the benecial gut bacteria that produce SCFAs, including propio-
nate, which functions in glucose metabolic regulation and the augmentation of insu-
lin sensitivity (Loos et al. 2022). It can therefore be recommended that people
include inulin in their diet or consume it in the form of supplements as it has a posi-
tive impact in improved glycemic control and other related aspects of metabolism.
4.7.3 Weight Management andAppetite Control
Currently, inulin is receiving a lot of attention because of the position of a suitable
supplement belonging to the dietary ber capable of inuencing weight manage-
ment and appetite. This soluble bre assists in keeping you feeling full for
extended time as it retards the rate that food leaves the stomach (Slavin 2005).
Therefore, for weightloss purpose, you consume fewer overall calories, and this is
a good thing (Parnell and Reimer 2009). Furthermore, inulin also undergoes
B. S. R. Desu et al.
85
fermentation in the colon to yield short-chain fatty acids (SCFAs) such as acetate,
propionate, and butyrate. These SCFAs can affect a number of hormones that
control appetite and for this reason aid in the suppression of hunger and eating
(Kylli etal. 2022). The same studies also indicate that inulin has a positive effect
on the gut microbiota; it fosters the growth of the microbes that correlate with
proper metabolic and weight regulation (Pankaj and Mukul 2019). All these
effects make inulin to be one of the most effective dietary bers for weight loss
and appetite suppressant goals.
4.8 Innovations andFuture Prospects
Therefore, it can be held that inulin’s future and developments in the near future
along with the existing possibilities are absolutely limitless providing a broad per-
spective for developments in the elds connected with food technologies, pharma-
ceutics, and biotechnologies. Present developments on encapsulation and controlled
release systems are focusing the potentiality of inulin as a carrier, since it can
increase the stability and availability of the active ingredients in both the food and
the pharmaceutical industry (Roberfroid etal. 2010). In the eld of nanotechnology,
inulin is also studied in the ability to form nanoparticles approaches in drug delivery
more specically to the target tissues, minimizing the side effects of the medications
(Zhang etal. 2021a). Furthermore, there was a research on the green and sustainable
techniques for the extraction of inulin from plant sources with less pollution and
higher output (Gibson and Roberfroid 1995). These novelties prove the applicabil-
ity of inulin and the ever-evolving use of it in developing better and more environ-
mentally friendly products for the future.
4.8.1 Encapsulation andControlled Release Systems
Therefore, applications of inulin-based encapsulation and controlled release sys-
tems are in great focus of development in food and pharmaceutical sciences.
Because of its biocompatibility and nontoxicity, inulin can effectively act as a
matrix to protect bioactive compounds and further release them in a controlled man-
ner (Ferreira-Lazarte etal. 2021). Some current researches have revealed that inulin
has a potential to form stable micro- and nanoparticles that will improve the stabil-
ity and release ability of loaded components, for instance, vitamins, probiotics, and
pharmaceuticals (Al-Ghamdi et al. 2022). These systems not only enhance the
active compounds to reach the predetermined areas but also enable the alteration of
drug release rate, which will meet with different disease treatment or nutrient sup-
plementation (Sharma 2021). Moreover, the methods of inulin-based encapsulation
are continuously improving with regard to their efciency and sustainability, which
might promote the product as an efcient tool targeting both health and environ-
mental improvement (Delzenne and Cani 2005).
4 Inulin asStabilizer