Characterisation of fast dispersible fruit tablets made from green and ripe mango fruit powders

Ong, M.Y.; Yusof, Yus Aniza; Aziz, Mohammad Gulzarul; Chin, Nyuk Ling; Amin, Nor Amaiza Mohd

doi:10.1016/j.jfoodeng.2013.10.014

Cited by 31 publications

(23 citation statements)

References 19 publications

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“…Moisture content is a well-known property that affects powder flowability; thus, its value has relevance for tableting procedures. A low moisture content is preferable for the preparation of 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).…”

Section: Powder Moisture Contentmentioning

confidence: 70%

“…A tablet may be easily consumed as a health supplement, and this form allows ready storage, transportation, and packaging (Aziz et al, 2018). Different types of fruits have been turned into tablets such as dates and spirulina (Adiba, Salem, Nabil, & Abdelhakim, 2011), pitaya and guava (Zea, Yusof, Aziz, Ling, & Amin, 2013), and green and ripe mangoes (Ong, Yusof, Aziz, Chin, & Amin, 2014). Dissolution profile and disintegration time are key factors of fruit powder tablets when they are used in ready-to-serve juices and drinks.…”

mentioning

confidence: 99%

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Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder

Sun

Wang

et al. 2019

Food Science & Nutrition

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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.

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Section: Powder Moisture Contentmentioning

confidence: 70%

mentioning

confidence: 99%

Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder

Sun

Wang

et al. 2019

Food Science & Nutrition

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“…This indicated that the fruit powder mixed tablet without effervescent agent possessed higher initial porosity and was bulky in nature compared to the powder containing effervescent agent and more compress able as well. Mixed fruit tablet is more compressible than mixedfruit tablets containing disintegrants (Ong et al, 2014). Smaller particles of effervescent agent fill up void spaces between particles which reduces the porosity of powder mix and increase the packing (Podczeck and Sharma, 1996).Thus the value of constant a is higher in case of FPM without effervescent agent than FPM with effervescent agent.…”

Section: Compressibility and Volumementioning

confidence: 99%

“…Literature review shows very little research in this area. Tablet formation from pitaya, mango, guava fruit powders were reported by Yusof et al (2012), Ong et al(2014), and Zea et al (2013). Adiba et al (2011) had also investigated about food tablets containing different fruit powders (dates, spirulina and orange).…”

Section: Introductionmentioning

confidence: 99%

Tableting and Dissolution Characteristics of Mixed Fruit Powder

Saifullah

Yusof

Chin

et al. 2014

Agriculture and Agricultural Science Procedia

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“…The standardized conditions of liquid/solid interface, temperature and solvent composition are considered. Fig 4 shows the effect of effervescent agent concentration on the dissolution rate of mango fruit tablets [22]. Increasing concentrations of effervescent agents caused the dissolution time to reduce drastically as shown in Fig 4 [22].…”

Section: F Flowabilitymentioning

confidence: 99%

Development of Nutraceutical Product

Yusof¹,

Etti²,

Chin³

2015

International Journal on Advanced Science, Engineering and Information Technology

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The aim of this study was to discuss the development of nutraceutical product which includes the current market trends, challenges, and exploitation of natural resources through various processing. Wet granulation and dry granulation techniques were adopted for such processes. Wet granulation covers high shear mixing granulation, fluidized bed granulation, and twin screw granulation. Dry granulation covers roll compaction and uniaxial die compaction. These techniques were compared and reviewed in terms of physical, chemical and toxicity studies. The physical study considered the particle size, density, morphology, flowability and dissolution. The chemical study discussed on the active ingredients in the nutraceutical products and the toxicity study was presented by investigation carried out on rats. There is a high potential for development of nutraceutical product. By understanding the various techniques of processing and characterisations, more nutraceutical products can be marketed.

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Characterisation of fast dispersible fruit tablets made from green and ripe mango fruit powders

Cited by 31 publications

References 19 publications

Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder

Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder

Tableting and Dissolution Characteristics of Mixed Fruit Powder

Development of Nutraceutical Product

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