Evaluation of Flowability and Compressibility Characteristics of Composite Moringa (Moringa oleifera) Leaf and Jackfruit (Artocarpus heterophyllus) Bulb Powder Granules and Tablets

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Afia Nower Fadila, Rokeya Begum, Md. Rakibul Hasan, Md. Azizul Haque, Somaiya Islam Shuchy, Mohammad Gulzarul Aziz
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Abstract

In this study, an effort was made to evaluate the flowability and compressibility characteristics of moringa leaf powder (MLP) and jackfruit bulb powder (JBP) granules and tablets. Three distinct formulations (F2 = 63%MLP + 5%JBP, F3 = 58%MLP + 10%JBP, and F4 = 53%MLP + 15%JBP) were developed alongside a control formula (F1 = 68%MLP + 0%JBP) to evaluate the impact of JBP incorporation as an excipient on the tablet quality. The powders derived from Moringa oleifera leaf and jackfruit bulb underwent thorough material property analysis. JBP exhibited fair flowability regarding compressibility index (CI = 17.57) and Hausner ratio (HR = 1.21) while MLP demonstrated poor flowability (CI = 31.33, HR = 1.45). However, the incorporation of JBP, especially up to 10%, maintained the excellent flowability of the granule formulations (CI < 10, HR = 1–1.11) without causing any deterioration in material properties. The addition of JBP increased the lightness and reduced the greenness of the granules. Quality parameters of the formulated tablet, for example, hardness and disintegration time, consistently increased from F1 to F4, while the friability of the tablets decreased. Moreover, tablet hardness and disintegration time exhibited positive correlations (p < 0.01) with JBP incorporation and negative correlations (p < 0.05) with friability. In conclusion, this study advocates the incorporation of JBP, up to 10%, as an excellent binder, enhancing both the tablet’s quality and nutritional value.

Abstract Image

辣木(Moringa oleifera)叶与菠萝蜜(Artocarpus heterophyllus)球茎复合粉末颗粒与片剂的流动性与压缩性评价
对辣木叶粉和菠萝蜜球茎粉颗粒剂和片剂的流动性和压缩性进行了研究。以3种不同的配方(F2 = 63%MLP + 5%JBP, F3 = 58%MLP + 10%JBP, F4 = 53%MLP + 15%JBP)为对照配方(F1 = 68%MLP + 0%JBP),评价JBP作为赋形剂加入对片剂质量的影响。对辣木叶粉和菠萝蜜球茎粉进行了全面的材料性能分析。JBP在可压缩性指数(CI = 17.57)和Hausner比值(HR = 1.21)上表现出良好的流动性,MLP表现出较差的流动性(CI = 31.33, HR = 1.45)。然而,JBP的掺入,特别是高达10%的掺入,保持了颗粒配方的良好流动性(CI <;10, HR = 1-1.11),不会引起材料性能的任何恶化。JBP的加入增加了颗粒的亮度,降低了颗粒的绿色。配制的片剂硬度、崩解时间等质量参数从F1增加到F4,而片剂的脆度下降。此外,片剂硬度与崩解时间呈正相关(p <;0.01)与JBP合并呈负相关(p <;0.05),易碎性。综上所述,本研究提倡添加10%的JBP作为一种良好的粘合剂,可以提高片剂的质量和营养价值。
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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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