Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract
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Ade Chandra Iwansyah
,
Hilman Fauzi
,
Ashri Indriati
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 IC50 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.
Funding source: Universiti Malaysia Pahang
Award Identifier / Grant number: PDU203207
Funding source: Lembaga Pengelola Dana Pendidikan
Award Identifier / Grant number: KEP-32/LPDP/2020
Acknowledgment
The authors are grateful to the LPDP RISPRO Mandatory 2020 (No. KEP-32/LPDP/2020) for financial supported. We also thankful to the National Research and Innovation Agency, Indonesia (No. 267//E1/PRN/2020) for providing access and technical support (ELSA-BRIN). Our sincere appreciation to the Universiti Malaysia Pahang for their support and granting research grant PDU203207 to HA Hamid.
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: This work was supported by the Universiti Malaysia Pahang (PDU203207) and Lembaga Pengelola Dana Pendidikan (KEP-32/LPDP/2020).
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Frontmatter
- Critical Review
- Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology
- Articles
- Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage
- Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour
- Physicochemical properties and structure of buckwheat flour modified by steam-treatment
- Characterization of chestnut starch acetate with different degrees of substitution
- Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract
Articles in the same Issue
- Frontmatter
- Critical Review
- Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology
- Articles
- Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage
- Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour
- Physicochemical properties and structure of buckwheat flour modified by steam-treatment
- Characterization of chestnut starch acetate with different degrees of substitution
- Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract
