Sowjanya Lakkoju¹*, Dr. Ranjith Kumar Kanthem², Venkat bellam², Mounika Dandamudi³, Swarna Deepika Yarasani⁴ and Dr. Deepika Bolisetty⁵

¹M Tech Food Processing Technology, Department of R and D, Lasarkaali Life Sciences PVT LTD, Hyderabad, India
²Consultant Oral and Maxillofacial Pathologist, Department of R and D, Lasarkaali Life Sciences PVT LTD, Hyderabad, India
³B Tech Food Science and Technology, Department of R and D, Lasarkaali Life Sciences PVT LTD, Hyderabad, India
⁴B Tech Food Technology, Department of R and D, Lasarkaali Life Sciences PVT LTD, Hyderabad, India
⁵MDS, Department of R and D, Lasarkaali Life Sciences PVT LTD, Hyderabad, India

*Corresponding Author: Sowjanya Lakkoju, M Tech Food Processing Technology, Department of R and D, Lasarkaali Life Sciences PVT ltd, Hyderabad, India.

Received: December 13, 2024; Published: December 20, 2024

Abstract

Background: HETAFU candies are formulated with bioactive ingredients such as Phosphatidyl Serine (PS), Docosahexaenoic Acid (DHA), and Bacillus coagulans, designed to promote oral health, brain function, and gut health. The stability of these active ingredients in the candy over time is important for ensuring their continued efficacy. This study aimed to evaluate the stability of PS, DHA, and Bacillus coagulans in various candy formulations over a 60-day period.

Objective: To assess the stability of Phosphatidyl Serine (PS), Docosahexaenoic Acid (DHA), and Bacillus coagulans in HETAFU candies across different formulations (control and sample groups) over a 60-day period.

Methods: Seven different candy formulations were prepared, including controls and test groups with varying concentrations of PS, DHA, and Bacillus coagulans. The ingredients were measured at five time points (0, 15, 30, 45, and 60 days). The concentrations of each active ingredient were analyzed using standard analytical methods, and stability was assessed by comparing initial and final concentrations across time points.

Results: The stability of each ingredient showed a gradual decline over time. In Control P (PS only), PS decreased from 50 mg on Day 0 to 48 mg by Day 60, while DHA and Bacillus coagulans were absent throughout. In Control D (DHA only), DHA decreased from 20 mg to 18.2 mg by Day 60. Control B (Bacillus coagulans only) showed a decrease from 1.5 billion CFU to 1.2 billion CFU. In the test samples, Sample R (PS, DHA, Bacillus coagulans) showed declines in PS (from 50 mg to 48 mg), DHA (from 20 mg to 19.32 mg), and Bacillus coagulans (from 1.5 billion CFU to 1.3 billion CFU). Sample I (high-dose PS, DHA, Bacillus coagulans) showed a decrease in PS (from 99.8 mg to 94.9 mg), DHA (from 40 mg to 37.2 mg), and Bacillus coagulans (from 2 billion CFU to 1.84 billion CFU) over the 60-day period.

Conclusion: The study demonstrated a gradual decline in the stability of PS, DHA, and Bacillus coagulans in HETAFU candies over 60 days, with Bacillus coagulans showing the greatest reduction in concentration. The results suggest that while the ingredients remain relatively stable, further optimization may be needed for improved long-term stability, particularly for probiotics like Bacillus coagulans.

Keywords: HETAFU Candies; Phosphatidyl Serine (PS); Docosahexaenoic Acid (DHA); Bacillus Coagulans, Stability; Bioactive Ingredients; Oral Health; Brain Health; Gut Health

References

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Citation

Citation: Sowjanya Lakkoju., et al. “Decoding the Missing Synergy: DHA Vegan, Phosphatidylserine, and Probiotic Bacillus Coagulans in Sugar-Free Hetafu Candy". Acta Scientific Nutritional Health 9.1 (2025): 24-32.

Copyright

Copyright: © 2025 Sowjanya Lakkoju., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.