Development of Highly Stable Vitamin C Gummies Using Innovative In Situ Soft Sphere Integrated (ISSI) Liposomal Technology: Characterization and In Vitro Release Studies

Vitamin-enriched gummies are gaining popularity due to their convenience and consumer appeal; however, incorporating water-soluble and unstable vitamins such as vitamin C remains challenging because of its poor stability and rapid degradation during processing. This study aimed to develop a heat-stable liposomal vitamin C gummy (LVC gummy) using In Situ Soft Sphere Integrated (ISSI) technology with a xyloglucan/trehalose/citric acid cross-linked polymeric matrix. The ISSI system enhanced the thermal, structural, and chemical stabilities of vitamin C during gummy preparation and storage. Characterization by transmission and scanning electron microscopy, FTIR, particle size, and zeta potential analysis confirmed a uniform vesicle formation and stable polymeric coating. The LVC gummies showed desirable physicochemical properties, including optimal dispersion, swelling behavior, and low water activity. Accelerated stability studies demonstrated improved vitamin C retention, while in vitro release testing indicated minimal release under gastric conditions and sustained release in the intestinal phase compared to conventional gummies. Overall, this approach offers a robust and consumer-acceptable delivery system for vitamin C, providing a practical solution for enhancing vitamin stability in functional foods and nutraceuticals.