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

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.

Application of response surface methodology (RSM) in statistical optimization and pharmaceutical characterization of a patient compliance effervescent tablet formulation of an antiepileptic drug levetiracetam

“…As a result with increase in concentration of citric acid:effersoda ratio, the hardness also showed an increasing or upward trend. The results obtained were in consonance with the study conducted by Sun et al reporting a relation of citric acid with hardness [38].…”

“…Thus, it was believed that the effervescent time was driven by both hardness and reaction of both citric acid and effersoda. Similar types of results were observed by Sun et al [38] while developing fast dispersible fruit tablet made from mango, Chlorella, and cactus powder.…”

“…In the formulation, higher amount of anhydrous lactose was used which reduces surface irregularities and increases the tensile strength. A study by Sun et al also obtained similar results by using lactose and mannitol as a diluent [38].…”

The development of Moringa leaves effervescent granules with effervescent agent of citric acid and sodium bicarbonate

“…Therefore, increasing the proportion of citric acid in the effervescent agent increased the flow characteristics (Grajang and Wahyuningsih, 2019). This is because citric acid has high specific gravity and good flow characteristics (Sun et al, 2020).…”

Hot-Melt Extrusion as an Advantageous Technology to Obtain Effervescent Drug Products

“…A notorious weakness of effervescent formulations is their sensitivity to environmental conditions [7]. In particular, the high hygroscopicity of the effervescent components can cause a rapid moisture intake, leading to hydrolysis processes that compromise drug stability.…”