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low bioavailability (Leyva Porras etal. 2021). Methods like solid dispersion can
improve the medications’ release pattern and facilitate their disintegration. The
solid dispersion dissolves more quickly when hydrophilic carriers are used, which
boosts bioavailability. Additionally, because inulin is hydrophilic, dosage forms
employ it as a carrier to progressively improve medication release, solubility, and
bioavailability. Inulin considerably enhanced the solubility characteristics in a diaz-
epam dissolving rate investigation when contrasted with sucrose or other carbohy-
drates. Additionally, a research showed that employing solid dispersion tablets with
inulin DP23 signicantly improved the way that diazepam dissolved. Merely
10–15% of the medication is discharged from physical blends; however, 80–85% of
the release is observed from solid dispersions including inulin. A comparison of the
dissolution and stability characteristics of fenobrate utilizing many carriers,
including PEG 20k, PVP K30, HP-β-CD, mannitol, and inulin 4kDa, revealed that
the inulin carrier had superior stability and good solubility. In the trials on irbesar-
tan, inulin analogues showed qualities of regulated release. Although poly (acrylic
acid) grafting inulin may produce roughly 33% controlled release of irbesartan, its
disintegration rate of irbesartan exceeded 90% in 60min.
3.5.5 Inulin Use forMeasuring Glomerular Filtration Rate (GFR)
In human beings, inulin can only be eliminated via the kidneys. It is known that
inulin will pass through the glomerulus and not be taken up again by the tubules of
the kidney. Thus, the most accurate material for clinically assessing kidney function
by GFR measurement is inulin. It is administered intravenously in this instance
(Giang etal. 2014). Despite being widely acknowledged as the gold standard for
determining GFR clinically, inulin requires intricate techniques and is insufcient
for regular clinical evaluation. In recent years, scientists improved the method and
used near-IR dye-labeled inulin as an optical sensor to reliably measure GFR using
a transcutaneous pulse dye densitometer (Hauser Kawaguchi etal. 2019).
3.5.6 Adjuvants forVaccines
Adjuvants for vaccines are substances that boost specic immune responses to a
specic antigen. At present, the only vaccination adjuvants that the Food and Drug
Administration (FDA) has authorized are aluminum salts. The remainders are all
deemed preliminary and require more preclinical testing. They can be used in con-
junction with special vaccinations that have a number of advantages, such as reduc-
ing the need for antigens, quickly boosting immunity, fortifying the immune
response, and prolonging the antigen’s continual release (Skwarczynski 2017;
Sharma etal. 2024).
A new adjuvant called AdvaxTM is made from semicrystalline delta inulin par-
ticles. Without causing local or systemic reactogenicity, Advax improved humoral
and cellular immunity to the hepatitis B surface antigen (HBsAg) in animal
P. Sharma et al.
67
experiments. In a group of healthy adult volunteers, this rst-in-man Phase 1 clini-
cal research evaluated the safety and tolerability of three intramuscular doses of
HBsAg compounded with Advax. Advax was well tolerated; no adverse events were
recorded in participants who received Advax, and injection site pain assessments
were not substantially different from those of those receiving HBsAg alone (Gordon
etal. 2014).
3.6 Conclusions
The use of inulin as a pharmaceutical carrier was the main topic of this chapter.
Because inulin includes a hydroxyl group, it may be readily modied chemically
and has great biocompatibility, molecular exibility, biodegradability, membrane-
stabilizing properties, and immunological modulating effects. For this reason, inu-
lin is a fantastic choice for use as a carrier for biomaterials and drug delivery
systems. Its range of uses can be increased by modifying its chemical composition.
The hydroxyl group serves as both an active site and a stabilizing component for the
modication of inulin. This allows for the development of inulin pharmacological
delivery systems, including as hydrogel, liposomes, micelles, prodrugs, micropar-
ticles, solid dispersion, and nanoparticles. Because of inulin’s extraordinary afnity
for the kidney, medications may be administered precisely to the kidney. The
hydroxyl group also plays a key role in the good expansion in water of hydrogels
made from inulin. Monocytes and macrophages are able to effectively absorb the
particles due to the range of sizes present in microparticles and nanoparticles. By
functionalizing the existing inulin analogues with targeting ligands like folic acid
and biotin, the targeting efcacy can be increased. By employing solid dispersions
formed of inulin, medicines with poor water solubility can have their bioavailability
and solubility increased. A crucial thing to remember is that additional investigation
is required to nd out if inulin can be administered under light control, pH targeting,
lysosome triggered, or both.
Acknowledgments The authors acknowledge in particular ShriRam College of Pharmacy,
Banmore, Morena, Madhya Pradesh, India, for encouraging us and providing necessary facilities.
Funding There was no funding for this project from any source.
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4
Inulin asStabilizer
BrahmaSrinivasaRaoDesu, RajkumarM.Biradar,
MethakuSundarrajaVijaykanth, PranshulSethi,
KarthikeyanKrishnan, S.Prema, HanamanthJ.Kallur,
andAmudhaSenthamaraikannan
Abstract
Many industries, most notably the food industry, are interested in inulin, a natu-
rally occurring polysaccharide made by plants, since it is a powerful stabilizer.
By altering the texture, improving the organoleptic qualities, and lengthening the
shelf life, adding it to cooking recipes can successfully stabilize the product.
Inulin’s unique structure, which is made up of β-(2→1) fructans, gives it the high
emulsication, hydrogen bonding, and water-binding qualities that enable it to
B. S. R. Desu
Department of Pharmacology, Hindu College of Pharmacy, Guntur, Andhra Pradesh, India
R. M. Biradar
Sri Siddhalingeshwar College of Pharmacy, Bidar, Karnataka, India
M. S. Vijaykanth
Steriscience Specialities Private Limited, Bangalore, Karnataka, India
P. Sethi
Department of Pharmacology, College of Pharmacy, Shri Venkateshwara University
Afliation, Gajraula, Uttar Pradesh, India
K. Krishnan
Department of Pharmacology, PSM College of Dental Science and Research,
Thrissur, Kerala, India
S. Prema
Crescent School of Pharmacy, BS Abdur Rahman Crescent Institute of Science and
Technology, Chennai, Tamil Nadu, India
e-mail: prema.pharm@crescent.education
H. J. Kallur
RMES College of Pharmacy, Kalaburagi, Karnataka, India
A. Senthamaraikannan (*)
Department of Pharmaceutics, School of Pharmacy, Sathyabama Institute of Science and
Technology, Chennai, Tamil Nadu, India
74
form microgel networks. Inulin is a very capable polymer for minimizing or
preventing serum separation in reconstituted suspensions and emulsions; how-
ever, inulin produced the highest consistency. Food products have more texture
and consistency when inulin is used as stabilizer. Additionally, the prebiotic
qualities of inulin could be benecial to health. With all these benets, inulin has
shown to be a great stand-in for stabilizing a variety of pharmaceutical, culinary,
and cosmetic compositions. In this section, the current status of research on the
stabilizing characteristics of inulin is outlined, with an emphasis on the disci-
plines’ potential applications and advancements in the future.
Keywords
Inulin · Stabilizer · Food industry · Functional properties · Health benets
4.1 Introduction
“Inulin” refers to all β-(2→1) linear fructans. It may be found in several plants, such
as asparagus, leeks, onion, wheat, garlic, cilantro, artichokes, and bananas. Rose, a
German chemist, found inulin for the rst time as a distinct component using a hot
water extract of the Inula helenium plant in 1804. In 1818, Thomson coined the term
inulin to describe the isolated molecule. Inulin, getting a nondigestible carbohy-
drate, corresponds to the intestinal ber category, therefore contributes to its health
advantages (Roberfroid 2005).
Inulin-freeze-dried powder was tested as a vaccine stabilizer and conrmed to be
acceptable for nasal medication administration. Audouy etal. (2011) employed inu-
lin as a freezing agent for stabilizing entire inactivated viral vaccines for nasal medi-
cation administration, and they discovered that it was efcient and effective without
the addition of adjuvants. Inulin has been used to coat tablets, capsules, as a tablet
binder, as well as a vaccine-stabilizing agent, in which it is utilized as a matrix
derived from solid dispersion, an intermediate, or a hydrogel.
Another investigation on inulin’s stabilization abilities found that it is more
effective than trehalose. The compaction behavior of inulin and trehalose, as well as
their inuence on loading bovine-isolated alkaline phosphate (BIAP), was detected.
Trehalose crystallizes when compacted and contains moisture, whereas inulin has
minimal friability, is stable at elevated relative humidities, and has an excellent
tabletting power. As a result, inulin outperformed trehalose as a BIAP stabilizer in
tablet form (Eriksson etal. 2003).
The uses of inulin are also being witnessed in pharmaceutical industries for
enhancing the shelf-life for preparations. Due to its ability to create strong compos-
ites and biological embedment, it can be applied in formulations for controlled
released in medicine delivery systems. Thus, due to the prebiotic attribute, inulin
has multiple health benets and is used often in nutritional products and nutraceuti-
cals (Mensink etal. 2015).
Cosmetics, which are made by the help of inulin, are smoother in texture and to
some extent rened such that it does not require much preparation in aesthetic
B. S. R. Desu et al.
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methods. Because of its capacity to stabilize emulsions, together with its emollient
action, it is suitably applied in creams, lotions, moisturizers, and other related cos-
metic products. The change of modern trends for healthier and more environmen-
tally amicable components has gone in a more intensive use of inulin as a stabilization
agent (Sharma 2022).
The need for natural stabilizing is acting as a driver for clean-label products
among customers thereby pulling the demand forward. The gluten-free, made from
plants, non-genetically modied organism (GMO) substance that meets this need is
inulin. Its low dissolution and cytotoxicity can also be supported by the growing
concern of companies as well as consumers toward the state of the environment.
Due to this, it can be concluded that inulin could greatly contribute to the production
of green products for several industries based on sustainable production (Flamm
etal. 2001).
The major objective of this part is to provide a comprehensive view of the stabi-
lizing application of inulin. This encompasses the relative evaluation of its physico-
chemical properties, which are involved in stability control. These features would
assist in understanding how inulin interacts with other ingredients at various com-
positions to intensify stability and improve the completed product.
The initial part of the evaluation of inulin in this part addresses questions that are
basic to physicochemical makeup, namely, solidity within molecule weight, solubil-
ity, ability to hydrate, and rheological properties. The specic ways that inulin par-
ticipates in stabilizing shall be illustrated, and they include emulsication, gellation,
dispensing and stabilization of parts, and interaction with other parts/aqueous
media. The use of inulin as a stabilizer in a real-world medicine, food, and aesthet-
ics will be explained in the subsequent subtopics. Use of inulin in each of the usages
and examples as well as illustrations will also be used to explain how inulin func-
tions in real-life situations.
4.2 Physicochemical Properties ofInulin
Stevia-sweetened sugar-free chocolate was the rst use of the polysaccharide inulin.
Studies have demonstrated the effectiveness of inulin, a polymeric surfactant
derived from sugar, in the long-term stabilization of emulsions. Chocolates without
added sugar were made using polydextrose and inulin as bulking agents. The impact
of D-tagatose and inulin on the rheological, sensory, and physicochemical charac-
teristics of dark chocolate. The effects of inulin, polydextrose, and maltodextrin as
bulking agents on the rheological characteristics of chocolate formulations were
assessed by Farzanmehr and Abbasi (2009), who came to the conclusion that inulin
and polydextrose might be utilized to enhance the qualities of chocolate.
Inulin demonstrates good solubility in water, particularly at temperatures over
60°C.Intake is inuenced by polymerization degree; shorter monomers (like oligo-
fructose) dissolve more readily than longer ones. Inulin also retains water, which
improves the texture and moisture content of food products (Wada et al. 2003).
Signicant impacts of inulin can be observed in the rheological properties of
4 Inulin asStabilizer