Abstract Co-crystallization is a popular technique to stabilize active compounds and is widely used in the food and pharmaceutical industry. This work aimed at development and characterization of vitamin B12 fortified co-crystallized sugar cubes. Among the different hydrocolloids used for co-crystallization of sugar cubes, the maximum retention of 97.5% vitamin B12 was seen with gum acacia at 2.5% (w/w of sucrose). The product showed lower crystallinity than pure sucrose crystals. In vitro digestibility indicated a slow release of encapsulated vitamin B12 than control vitamin B12. The degradation kinetics of vitamin B12 during storage at different combinations of temperature and relative humidity (RH) showed a half life of 693 days at 25-°C/30% RH and significantly better stability than other storage conditions. Co-crystallization can be considered as a simple, convenient, scalable, and attractive strategy for the fortification of vitamin B12.

中文翻译：

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通过共结晶增强维生素 B12 的稳定性：一种方便且可口的强化形式

摘要 共结晶是一种稳定活性化合物的流行技术，广泛应用于食品和制药行业。这项工作旨在开发和表征维生素 B12 强化的共结晶方糖。在用于方糖共结晶的不同水胶体中，使用 2.5%（蔗糖的 w/w）的金合欢胶可以最大保留 97.5% 的维生素 B12。产物显示出比纯蔗糖晶体低的结晶度。体外消化率表明封装的维生素 B12 比对照维生素 B12 释放缓慢。维生素 B12 在不同温度和相对湿度 (RH) 组合下储存期间的降解动力学显示，在 25°C/30% RH 下的半衰期为 693 天，并且稳定性明显优于其他储存条件。