Formulation Development and Evaluation of Chewable Gels Containing Jatuphalathika Extract

Abstract

Jatuphalathika (JP) is composed of the fruits of four herbal plants, Terminalia chebula Retz., Terminalia bellirica Roxb., Terminalia arjuna Wight and Arn., and Phyllanthus emblica L. JP formula is traditionally used for fever, as a carminative, for detoxification, and as an anti-hyperlipidaemic. However, consumption of JP is restricted due to its unpleasant flavours, which include sour, bitter, and astringent notes. The purpose of the current study was to formulate chewable gels with JP extract and evaluate their stability. Different types and concentrations of gelling agents and flavouring agents were used in the formulation. The finished products without or with a package (foil-wrapped or vacuum-sealed) were stored at room temperature (30 ± 2°C), in a refrigerator (2–8 °C) for 1 month, and under thermal cycling between 2–8 °C for 48 h and 45 °C for 48 h for 4 cycles. Stability testing of the chewable gels was carried out. Among six formulations, JP chewable gel containing gelatin, stevioside syrup, sorbitol solution, and paraben concentrate without (F5) or with menthol (F6) gave the best results. Both formulations maintained the same texture when stored in vacuum-sealed packaging: F5 at room temperature or in the refrigerator, and F6 at room temperature. Under these storage conditions, they were physically, chemically, and microbiologically stable with acceptable taste and scent. It may be concluded that chewable gels F5 and F6 are easy-to-use formulations which could improve patient or customer compliance when using JP. Keywords: Gallic acid, Gelatin, Obesity, Phytoconstituents, Stability, Stevia