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

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.