Preparation and evaluation of gelatin and pectin-based Moringa oleifera chewable-gummy tablets

Abstract

Chewable gummy tablets consist of sugar and a gelling agent. Adding Moringa oleifera leaf powder to this dosage form provides health benefits since it contains high antioxidants and nutrients. This study developed chewable gummy tablets containing moringa leaf powder using two types of gelling agents, each prepared with three different concentrations. Gelatin was made in 5.0%, 7.5%, and 10.0% concentrations, while pectin was 1.0%, 1.5%, and 2.0%. This study aimed to analyze the effect of the type of gelling agent and concentration on the physical characteristics of the chewable gummy tablets produced, including visual appearances, weight variation, tablet dimension, swelling ratio, dispersion time, syneresis, and texture profile (hardness, chewiness, and gumminess). The chewable gummy tablets were prepared by heating and congealing, and then their physical characteristics were analyzed using a completely randomized design (α=0.05). The results showed that the type and concentration of the gelling agent and the interaction between the two factors significantly affected the dispersion time, syneresis, hardness, gumminess, and chewiness (p<0.05). Among the prepared formulations, chewable gummy tablets developed using 10% gelatin and 1.5% pectin are considered optimal because these fulfill all the physical characteristics requirement, show no syneresis, and provide the best texture.

Nutmeg Essential Oil, Red Clover, and Liquorice Extracts Microencapsulation Method Selection for the Release of Active Compounds from Gel Tablets of Different Bases

“…Pectin base gummies had about 612 N of hardness (1.5% of pectin and 50% of sweeteners were in composition; 100 g of sample was pressed) [ 61 ]. It is too difficult to compare this study’s results with other data because a different texture test was applied and gel tablets with pectin are less popular than gelatin.…”

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum

“…Niam et al proposed a chewable gummy formulation of Bastard Cedar leaves ( Guazuma Ulmifolia ), Senna leaves ( Cassia Angustifolia ) and lime extracts for a low-calorie diet [ 9 ]. Rani et al produced chewable gummy tablets with Moringa oleifera leaf powder, which possess high antioxidant activity, using two types of gelling agents [ 10 ].…”

“…The chewable gummy market in the United States is expected to reach USD 5.8 billion by 2029 [ 7 ]. Formulations of gummy candies or chewable tablets with health-promoting ingredients have already been reported [ 6 , 8 , 9 , 10 ]. However, these ingredients induce various effects on the product’s physicochemical characteristics and acceptability; therefore, the demand for new formulations with better sensory properties is still increasing.…”

Effect of Extracted Galangal Rhizome and Gelling Agents on Quality Attributes of Galanga Jelly Product

“…The texture is critical feature consumers expect from gummy that consistency impacts the chewability of gummy [33] (p. 2). Chewiness measures the level to which the gummy's elasticity texture is chewable and describes the chewing sensation [11] (p. 7). In addition, [33] (pp.…”

“…This research used gelatin and potato starch as the gel-forming agents. Gelatin is most widely used in the gummy confection or confectionery gel industry as it quickly produces a stable gel texture and plays a role as an emulsifier [11]. Meanwhile, potato starch is more appropriate for gummy-type candies because of its clarity and elasticity over other starches after cooking [12].…”