Dissolution profiling and its comparison of natural fruit powder effervescent tablets

Saifullah, Md.; Yusof, Yus Aniza; Chin, Nyuk Ling; Aziz, Mohammad Gulzarul; Mohammed, Mohd Afandi P.; Aziz, Nuraini Abdul

doi:10.1016/j.jfoodeng.2016.01.007

Cited by 15 publications

(17 citation statements)

References 40 publications

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“…It may happen due to very fine particles of spray dried (44.76 µm) and commercial (118.63 µm) powders as compared to freeze dried (191.39 µm) samples. Saifullah et al () also reported same results of fruits powder. They concluded that fine particles dissolve quickly than coarse particles.…”

Section: Resultssupporting

confidence: 52%

Processing of raw coconut milk for its value addition using spray and freeze drying techniques

Zafisah

Yusof

Ali

et al. 2017

J Food Process Engineering

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In this study, a comparison among spray‐dried powder at optimized conditions was done, freeze‐dried powder produced in the laboratory using same concentration of MD and commercial one was finally made. Multilevel factorial design was used to generate experiments for spray drying using inlet temperatures (180–200 °C) and feed rate (0.7–0.9 L/hr) as factors. Powder moisture, drying ratio, productivity, drying rate, and product recovery yield were used as responses for optimizing spray drying. The optimum conditions for spray drying of coconut milk with respect to the responses studied were 180 °C for inlet temperature and 0.9 L/hr for feed rate. A comparison was made in terms of physical, chemical, thermal, and mechanical properties. Freeze dried powder exhibits more stable form of powder in handling and storage due to its low moisture content (1.19%) and high glass transition temperature (22.94 ± 0.2 °C). The porous structure and large particle size of freeze dried powder make it free flowing as compared to spray dried powder. Practical applications Good quality coconut milk can provide with all the benefits of raw virgin coconut oil but it is difficult to store due to less shelf life. By converting coconut milk into powder, its shelf life can be increased without using preservatives. Coconut milk powder can be used as natural source of dietary supplement as it has many proven health benefits including prevent anemia, regulates heart functioning, increases body fitness, anti‐bacterial, and anti‐viral. It is difficult to convert raw coconut milk into powder form due to its creamy and sticky structure. In this research work, raw coconut milk was dried with two different drying methods to produce good quality coconut milk powder in terms of flowability. The findings of this research work provide basic fundamentals for food industry to produce better quality coconut milk powder which is easy to handle, store and further use in combination with different dishes.

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Section: Resultssupporting

confidence: 52%

Processing of raw coconut milk for its value addition using spray and freeze drying techniques

Zafisah

Yusof

Ali

et al. 2017

J Food Process Engineering

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“…Consumers usually prefer to dissolve fruit tablets in water and consume them in the form of juice, so fruit tablets can dissolve very quickly are very acceptable. The solubility of fruit powder tablets is poor, so for rapid dissolution of the tablet, disintegrates or effervescent agents are necessary during tableting [27,28]. Previous studies showed that effervescent tablets were prepared from pineapple [28], barberry fruit pulp [29], pitaya [30], mango [27], guava [20], and watermelon fruits [31].…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Naji‐Tabasi¹,

Emadzadeh²,

Shahidi‐Noghabi³

et al. 2021

Chem. Biol. Technol. Agric.

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Background Barberry fruit is a good source of natural antioxidants and various functional compounds. Different concentrations of maltodextrin (10, 13, and 16% w/w) were used to produce spray-dried barberry juice powder and the powders (50, 60, and 70%) were applied to create effervescent tablets. Results The results showed that by increasing the amount of maltodextrin concentration, moisture, and water activity decreased (p < 0.05), but antioxidant activity increased. The barberry powder prepared with 13% (w/w) maltodextrin showed appropriate flowability, color, high antioxidant activity, and phenol content. The presence of high amounts of barberry powder in the tablet increased the disintegration time (1.02–4.03 min). Conclusions The tablet containing 60% barberry powder was selected as the best sample. Based on the results, barberry tablets with good color, high antioxidant activity, and phenolic compounds can be used as a ‘ready-to-drink’ product.

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“…In this study, the drying machine has been designed providing a means of processing of vegetables and fruits by the use of energy that is not too large, so when the market is unable to absorb the products of vegetables and fruits produced by farmers and farmer communities, farmer community can produce fruits or vegetables powder as a natural food that can be sent to a wider area with a higher price. Some study on natural fruit and vegetable powder production is reported more beneficial [2][3][4]. This effort on designing dryer machine is aligned with Indonesia Higher Education Research Roadmap that one of the topics was the field of poverty reduction and business policies [5].…”

Section: Introductionmentioning

confidence: 99%

Design and Experimental Investigation of an Electronics Spray Dryer Process Control

Parastiwi¹,

Ekojono²,

Irawan³

et al. 2019

IJAST

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Spray drying technology is an effective postharvest process for making fruit and vegetable powders with long shelf life. In general, spray dryer machine needs electricity energy for more than 5KW which can't be afforded by farmer community. In this study, low electricity energy spray drying machine was designed for farmer community. The machine use food grade stainless steel with the combination of electrical energy and liquid petroleum gas (LPG) energy. Electrical energy is used for electronics control system and air compressor, whereas LPG energy use for heat exchanger for the drying chamber. The electronics process controller is implemented to convert fresh fruit or vegetable into a fruit or vegetable powder form of a desired quality at a minimum cost. A simulation of a PID controller with Ziegler-Nichols tuning in the form of an Excel spreadsheet give the parameters used for the machine. Experiment was done to produce tomato powder from fresh tomato, whereas air inlet temperature of 150℃, the pressure of 3 bar and hot air outlet set to 100℃ with the addition of Maltodextrin 40mL/Liter has increase the powder quality, however adding more Maltodextrin make the tomato powder has less natural flavor. Increasing hot air temperature make the powder quality increase, in contrary the energy consumption of making the powder increased.

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Dissolution profiling and its comparison of natural fruit powder effervescent tablets

Cited by 15 publications

References 40 publications

Processing of raw coconut milk for its value addition using spray and freeze drying techniques

Processing of raw coconut milk for its value addition using spray and freeze drying techniques

Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Design and Experimental Investigation of an Electronics Spray Dryer Process Control

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