ArticleCurrent research in food science2025
Enhancing water solubility of phytosterols through Co-amorphization with food-grade coformers.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Article
- The cocrystal advantage: overcoming polymorph patent barriers in generic drug development.Molecular diversity · 2026Review
- Protection and Delivery of Phytochemicals from Passive Encapsulation to Guaranteed Self-Assembly Induced by Amyloid Template for Chronic Disease Prevention via Modulating Microbial-Host Crosstalk.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Review
- Preparation and Characterization of Vitamin D3-Based Binary Amorphous Systems.Foods (Basel, Switzerland) · 2025Article
- A co-amorphous oleogelator of curcumin and piperine for olive oil as multifunctional food additives.Current research in food science · 2025Article
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Authors and funding
8 authors.
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Abstract
Phytosterols (PS) offer significant health benefits in human diet, but its poor solubility limits its effectiveness and application. This study explored enhancing PS solubility by testing thirteen food-grade coformers, three preparation methods and proportions screening to obtain the optimal formulation. Nicotinamide (Nic) was identified as the most effective coformer. A 20:1 (w/w) PS-Nic co-amorphous (CM) mixture, prepared via freeze-drying, achieved a solubility of 1536.4 μg/mL, significantly higher than pure PS. X-ray diffraction and differential scanning calorimetry confirmed the amorphous state of the mixture. Fourier-transform infrared, Raman, and
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