Formulation and Evaluation of Hard Lozenges by Using Garlic Tincture

Abstract

Lozenges are one of the more well-liked and inventive oral confectionery products in the market. The lozenges also act as solid medications that are flavored, sweetened, and meant to be sucked into the mouth/pharynx or held over that cavity. Garlic contains anti-microbial agents which help to reduce the impact of cough and reduce it. The goal of the current research is to formulate and investigate herbal lozenges by using garlic tinctures with their antimicrobial action to cure the infection caused by microbes Hard lozenges were prepared by Heating and congealing techniques and statistical analysis was done by using one sample chi-square test (IBM SPSS version 20). Hard lozenges were formulated by using garlic tinctures with minimum excipients. According to ICH recommendations, stability experiments were conducted. According to the stability investigations, there were no major changes noticed during the period after the one-month stability test. The antimicrobial activity was studied under different time intervals after 8-72 hours. The inhibition zone value for the test sample was found to be 0.1-0.5 mm and for the standard sample was noticed from 0.5-0.8 mm, respectively. The statistical test outcome revealed, no remarkable difference shown between the prepared and the marketed formulation (p>0.05). From the present work, it was concluded that the prepared lozenges have similar result with minimum ingredients as compared to the marketed formulation (Tulsi-ginger lozenges). Hence, the formulation, testing, and antimicrobial activity for oral use in garlic lozenges were effective.