Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract

IF 1.6 4区农林科学 International Journal of Food Engineering Pub Date : 2023-03-01 DOI:10.1515/ijfe-2022-0170

Ade Chandra Iwansyah, Hilman Fauzi, Wisnu Cahyadi, Hari Hariadi, Ashri Indriati, Riuh Wardhani, Hazrulrizawati Abd Hamid

{"title":"Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on <i>Moringa oleifera</i> leaves extract","authors":"Ade Chandra Iwansyah, Hilman Fauzi, Wisnu Cahyadi, Hari Hariadi, Ashri Indriati, Riuh Wardhani, Hazrulrizawati Abd Hamid","doi":"10.1515/ijfe-2022-0170","DOIUrl":null,"url":null,"abstract":"Abstract New product development of Moringa oleifera effervescent tablet was optimization of the acid-base in the formula by using the D-optimal mix design. Chemical profiling and antioxidant activity of Moringa oleifera extract was evaluated. The physicochemical and sensory characteristics of Moringa oleifera effervescent tablet was measured. The results shows that chemical compounds of aqueous and ethanol extracts of Moringa oleifera extracts were hydrocarbons, esters, alcohols, and fatty acids. Both extracts exhibited high antioxidant by the IC 50 value at 240.27 μg/mL and 301.21 μg/mL respectively. The quadratic model was found to be the best fitted for evaluating the solubility time, colour, taste and aroma; meanwhile, the special cubic model appeared to be the best fitting model for assessing the hardness response. The optimization process suggested that citric acid (22.19% w/w), tartaric acid (11.17% w/w), and sodium bicarbonate (33.64% w/w) was the best solution for this combination of variables, with a desirability value of 0.798.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1515/ijfe-2022-0170","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 1

Abstract

Abstract New product development of Moringa oleifera effervescent tablet was optimization of the acid-base in the formula by using the D-optimal mix design. Chemical profiling and antioxidant activity of Moringa oleifera extract was evaluated. The physicochemical and sensory characteristics of Moringa oleifera effervescent tablet was measured. The results shows that chemical compounds of aqueous and ethanol extracts of Moringa oleifera extracts were hydrocarbons, esters, alcohols, and fatty acids. Both extracts exhibited high antioxidant by the IC 50 value at 240.27 μg/mL and 301.21 μg/mL respectively. The quadratic model was found to be the best fitted for evaluating the solubility time, colour, taste and aroma; meanwhile, the special cubic model appeared to be the best fitting model for assessing the hardness response. The optimization process suggested that citric acid (22.19% w/w), tartaric acid (11.17% w/w), and sodium bicarbonate (33.64% w/w) was the best solution for this combination of variables, with a desirability value of 0.798.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

辣木叶提取物泡腾片配方的研制、理化及感官评价

摘要:对辣木泡腾片的新产品开发，采用d-最优配比设计对配方中的酸碱进行优化。对辣木提取物的化学性质和抗氧化活性进行了评价。测定了辣木泡腾片的理化特性和感官特性。结果表明，辣木水提液和乙醇提液的化学成分主要为烃类、酯类、醇类和脂肪酸。两种提取物均表现出较高的抗氧化能力，其IC 50值分别为240.27 μg/mL和301.21 μg/mL。结果表明，二次元模型最适合评价溶解度、色、味、香;同时，特殊立方模型是评估硬度响应的最佳拟合模型。优选结果表明，柠檬酸(22.19% w/w)、酒石酸(11.17% w/w)和碳酸氢钠(33.64% w/w)是该组合的最佳方案，理想值为0.798。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.