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Compressibility and Dissolution Characteristics of Mixed Fruit Tablets Made from Guava and Pitaya Fruit Powders.

This study reports the tableting of whole fruit powder from pitaya and guava and their dissolution in relation to use as drink's tablets. Pulps of both fruits with peels and seeds were freeze-dried into powders with addition of 10% maltodextrin. The fruit powders, individually as well as in a b...

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Main Authors: Yusof, Yus Aniza, Aziz, Mohammad Gulzarul, Chin, Nyuk Ling, Mohd. Amin, Nor Amaiza, Lei, Pei Zea
Format: Article
Language:English
English
Published: 2013
Online Access:http://psasir.upm.edu.my/id/eprint/28503/1/Compressibility%20and%20Dissolution%20Characteristics%20of%20Mixed%20Fruit%20Tablets%20Made%20from%20Guava%20and%20Pitaya%20Fruit%20Powders.pdf
http://psasir.upm.edu.my/id/eprint/28503/
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spelling my.upm.eprints.285032015-10-23T07:34:27Z http://psasir.upm.edu.my/id/eprint/28503/ Compressibility and Dissolution Characteristics of Mixed Fruit Tablets Made from Guava and Pitaya Fruit Powders. Yusof, Yus Aniza Aziz, Mohammad Gulzarul Chin, Nyuk Ling Mohd. Amin, Nor Amaiza Lei, Pei Zea This study reports the tableting of whole fruit powder from pitaya and guava and their dissolution in relation to use as drink's tablets. Pulps of both fruits with peels and seeds were freeze-dried into powders with addition of 10% maltodextrin. The fruit powders, individually as well as in a binary mixture (1:1), were analyzed for material properties and were found to be poor in flow. Among the three powders, guava powder attained the lowest density during compaction and exhibited as a poor compressible powder. Mixed fruit tablets containing 1% effervescent agent eroded quite fast in all three types of solvents studied. However, the acidic solvent (0.1 N HCl) was found to be not suitable for erosion of tablets containing polyvinypolypyrrolidone (Kollidon CL). In terms of active ingredient release (antioxidant), Kollindon CL was found to be the best. In the case of color release (a⁎), the faster the erosion, the better was the color intensity irrespective of dissolution media. As drink tablets, the mixture containing 10% sugar was highly preferred by majority of panelists (80%). A month long storage study with the mixed fruit tablet formulation at room temperature showed good microbial stability. 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28503/1/Compressibility%20and%20Dissolution%20Characteristics%20of%20Mixed%20Fruit%20Tablets%20Made%20from%20Guava%20and%20Pitaya%20Fruit%20Powders.pdf Yusof, Yus Aniza and Aziz, Mohammad Gulzarul and Chin, Nyuk Ling and Mohd. Amin, Nor Amaiza and Lei, Pei Zea (2013) Compressibility and Dissolution Characteristics of Mixed Fruit Tablets Made from Guava and Pitaya Fruit Powders. Powder Technology, 247 (2013). pp. 112-119. ISSN 0032-5910 10.1016/j.powtec.2013.06.03 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description This study reports the tableting of whole fruit powder from pitaya and guava and their dissolution in relation to use as drink's tablets. Pulps of both fruits with peels and seeds were freeze-dried into powders with addition of 10% maltodextrin. The fruit powders, individually as well as in a binary mixture (1:1), were analyzed for material properties and were found to be poor in flow. Among the three powders, guava powder attained the lowest density during compaction and exhibited as a poor compressible powder. Mixed fruit tablets containing 1% effervescent agent eroded quite fast in all three types of solvents studied. However, the acidic solvent (0.1 N HCl) was found to be not suitable for erosion of tablets containing polyvinypolypyrrolidone (Kollidon CL). In terms of active ingredient release (antioxidant), Kollindon CL was found to be the best. In the case of color release (a⁎), the faster the erosion, the better was the color intensity irrespective of dissolution media. As drink tablets, the mixture containing 10% sugar was highly preferred by majority of panelists (80%). A month long storage study with the mixed fruit tablet formulation at room temperature showed good microbial stability.
format Article
author Yusof, Yus Aniza
Aziz, Mohammad Gulzarul
Chin, Nyuk Ling
Mohd. Amin, Nor Amaiza
Lei, Pei Zea
spellingShingle Yusof, Yus Aniza
Aziz, Mohammad Gulzarul
Chin, Nyuk Ling
Mohd. Amin, Nor Amaiza
Lei, Pei Zea
Compressibility and Dissolution Characteristics of Mixed Fruit Tablets Made from Guava and Pitaya Fruit Powders.
author_facet Yusof, Yus Aniza
Aziz, Mohammad Gulzarul
Chin, Nyuk Ling
Mohd. Amin, Nor Amaiza
Lei, Pei Zea
author_sort Yusof, Yus Aniza
title Compressibility and Dissolution Characteristics of Mixed Fruit Tablets Made from Guava and Pitaya Fruit Powders.
title_short Compressibility and Dissolution Characteristics of Mixed Fruit Tablets Made from Guava and Pitaya Fruit Powders.
title_full Compressibility and Dissolution Characteristics of Mixed Fruit Tablets Made from Guava and Pitaya Fruit Powders.
title_fullStr Compressibility and Dissolution Characteristics of Mixed Fruit Tablets Made from Guava and Pitaya Fruit Powders.
title_full_unstemmed Compressibility and Dissolution Characteristics of Mixed Fruit Tablets Made from Guava and Pitaya Fruit Powders.
title_sort compressibility and dissolution characteristics of mixed fruit tablets made from guava and pitaya fruit powders.
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/28503/1/Compressibility%20and%20Dissolution%20Characteristics%20of%20Mixed%20Fruit%20Tablets%20Made%20from%20Guava%20and%20Pitaya%20Fruit%20Powders.pdf
http://psasir.upm.edu.my/id/eprint/28503/
_version_ 1643829484317573120
score 13.211869

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