Enhancement of stability of vitamin B12 by co-crystallization: A convenient and palatable form of fortification

Abstract

Co-crystallization is a popular technique to stabilize active compounds and is widely used in the food and pharmaceutical industry. This work aimed at development and characterization of vitamin B 12 fortified co-crystallized sugar cubes. Among the different hydrocolloids used for co-crystallization of sugar cubes, the maximum retention of 97.5% vitamin B 12 was seen with gum acacia at 2.5% (w/w of sucrose). The product showed lower crystallinity than pure sucrose crystals. In vitro digestibility indicated a slow release of encapsulated vitamin B 12 than control vitamin B 12 . The degradation kinetics of vitamin B 12 during storage at different combinations of temperature and relative humidity (RH) showed a half life of 693 days at 25-°C/30% RH and significantly better stability than other storage conditions. Co-crystallization can be considered as a simple, convenient, scalable, and attractive strategy for the fortification of vitamin B 12 . • Gum acacia at 2.5% showed highest encapsulation efficiency (97.5%) of vitamin B 12 . • Co-crystallized sugar cubes showed good flowability and compressibility. • Temperature and relative humidity (RH) increased degradation of B 12 during storage. • Half life of B 12 at 25 °C/30% RH and 45 °C/90% RH were 693 and 87 days respectively. • Improved stability and slower release of B 12 was achieved after co-crystallization.