A23V2250/21166

TANNIN-CHITOSAN COMPOSITES

The invention provides a composition comprising a matrix of chitosan and a tannin wherein the chitosan is electrostatically bonded to the tannin to form a chitosan-tannin composite material. The chitosan can be partially or fully deacetylated, and the tannin can be a monomeric or an oligomeric proanthocyanidin or a hydrolysable tannin. The chitosan-tannin composite material can be a nanoparticle, a hydrogel film, a bio-foam, or a biogel, or the chitosan-tannin composite material can coat a liposome. The composite materials can be used for drug delivery, for antibacterial and/or antifungal applications, for tissue engineering applications, for wound healing applications, or they can be used as adjuvants for vaccination, including oral vaccinations. The invention also provides methods of preparing the composite materials and their various forms.

Probiotic oral dosage forms and method of enhancing the stability, thereof

Provided are probiotic compositions that have enhanced stability under various storage conditions. The stability of the probiotic compositions is enhanced through the addition of various agents and excipients. Examples of agents and excipients that may be used to enhance the stability of probiotic compositions include prebiotics, such as the sugar alcohols mannitol, sorbitol, and lactitol, and/or phytonutrients such as oligomeric proanthocyanidins (OPCs). The probiotic compositions may be formulated into oral dosage forms such as tablets, caplets, and capsules, or manufactured as a chewing gum or as a powder formulation that may be dissolved in a liquid such as water, milk, juice, or yogurt.

Probiotic oral dosage forms and method of enhancing the stability, thereof

Provided are probiotic compositions that have enhanced stability under various storage conditions. The stability of the probiotic compositions is enhanced through the addition of various agents and excipients. Examples of agents and excipients that may be used to enhance the stability of probiotic compositions include prebiotics, such as the sugar alcohols mannitol, sorbitol, and lactitol, and/or phytonutrients such as oligomeric proanthocyanidins (OPCs). The probiotic compositions may be formulated into oral dosage forms such as tablets, caplets, and capsules, or manufactured as a chewing gum or as a powder formulation that may be dissolved in a liquid such as water, milk, juice, or yogurt.

Tannin-chitosan composites

The invention provides a composition comprising a matrix of chitosan and a tannin wherein the chitosan is electrostatically bonded to the tannin to form a chitosan-tannin composite material. The chitosan can be partially or fully deacetylated, and the tannin can be a monomeric or an oligomeric proanthocyanidin or a hydrolysable tannin. The chitosan-tannin composite material can be a nanoparticle, a hydrogel film, a bio-foam, or a biogel, or the chitosan-tannin composite material can coat a liposome. The composite materials can be used for drug delivery, for antibacterial and/or antifungal applications, for tissue engineering applications, for wound healing applications, or they can be used as adjuvants for vaccination, including oral vaccinations. The invention also provides methods of preparing the composite materials and their various forms.

Microencapsulated citrus phytochemicals and application to beverages

Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Microencapsulated citrus phytochemicals and application to beverages

Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.