Abstract
Tableting of fruit powders is gaining popularity because of the advantages it brings in, such as ease of storage, transportation, and use, and effervescent tablets could be a good alternative to accomplish fast dissolving. The present study provides a specific effervescent tablet formulation that is appropriate for the delivery of mango, cactus, and Chlorella fruit powder. The direct compression method was employed. A series of disintegration time, tensile strength, and moisture content tests were performed on the different formulations at each stage. The effects of effervescent agents' ratio, fruit powder proportion, acid and alkali content, and mannitol and lactose content on tablet properties were investigated. The results indicated that the tablet properties were highly influenced by formulation, especially the ratios of effervescent agents, fruit powders, acid to alkali ratio, as well as mannitol to lactose ratio. The best performing formulation was as follows, 45% effervescent agents (citric acid monohydrate:sodium bicarbonate = 1.3:1), 35% adhesives (mannitol:lactose = 1:8), and 20% mixed fruit powders (mango:cactus:Chlorella fruit powders = 14:5:1). With this formula, the moisture content was 3.62% and the disintegration time was 154 s, as well as a sufficient tensile strength of 2.32 MPa. Our study presented useful findings regarding the specific effects of changing ingredient ratios on tablet strength and other properties and provided a basis for the potential of using mango, cactus and microalgae powders as novel functional ingredients for fruit powder effervescent tablets. This may be used as a basis for further research on tableting.
Highlights
Increased consumption of fruits has led to an increased interest in maintaining their high nutritional levels in addition to a critical eye toward their aesthetic appearance (Chemat, Zill-e-Huma, &Khan, 2011; Fava et al, 2011; Martínez-Sánchez, Allende, Bennett, Ferreres, & Gil, 2006; Plaza et al, 2011; Vandekinderen et al, 2009)
The moisture content was measured after the tablets were
The moisture content of mango powder was only 2.12%, compared with 5.55% in cactus powder and 5.00% in Chlorella powder (Osorio-Fierros et al, 2017), indicating that the mango powder had more hygroscopic characteristics. These values are similar to those of other fruit powders used in tablet formulations, such as pitaya (3.60%), pineapple (3.90%) (Saifullah et al, 2016), green mango (4.26%), and ripe mango (4.31%) (Ong et al, 2014)
Summary
Increased consumption of fruits has led to an increased interest in maintaining their high nutritional levels in addition to a critical eye toward their aesthetic appearance (Chemat, Zill-e-Huma, &Khan, 2011; Fava et al, 2011; Martínez-Sánchez, Allende, Bennett, Ferreres, & Gil, 2006; Plaza et al, 2011; Vandekinderen et al, 2009). Increased consumption of fruits has led to an increased interest in maintaining their high nutritional levels in addition to a critical eye toward their aesthetic appearance Transportation, marketing, and storage of fruits are always challenging because of infections and infestations caused by microbial pathogens Fruit powder provides several advantages over fruit juices in terms of preservation, such as reduced volume, weight, and packaging requirements; easier preservation, handling, transportation, and storage; and increased shelf life (Saifullah, Yusof, Chin, & Aziz, 2016). Because fruit powder is dry and granular in nature, it is bulky and highly hygroscopic; it is sensitive to the external environment and requires careful handling and packaging during storage and transportation
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