Vitamin C dissolves in water, vitamin D in fat, and both gradually lose their properties. How can they be combined in one product so that they remain effective until the end of its shelf life? Dr Szymon Juchniewicz of the Department of Biotechnology and Food Analysis at UEW is looking for the answer in a gel made entirely from plant-based ingredients. He has received PLN 47,498 from the National Science Centre (NCN) in the MINIATURA 10 call for preliminary research.
The key lies in emulgels: soft, jelly-like structures that hold water and oil at the same time. If the research confirms its assumptions, such gels could one day be used in plant-based functional foods and gummy supplements.
This is not the researcher’s only project this year. A team he belongs to has won a Nestlé Polska grant, and he has qualified for the first phase of the LIDER UP programme run by the National Centre for Research and Development (NCBR). We congratulate Dr Juchniewicz and wish him every success with his research!
What exactly are emulgels, why do vitamins lose their properties so easily, and what else is Dr Juchniewicz working on? Read the full story on badania.uew.pl: https://badania.uew.pl/en/vitamins-c-and-d-in-a-single-plant-based-gel-uew-researcher-awarded-ncn-grant/
