Production of effervescent tablet from jambolan (Syzygium cumini L.) fruit

Q3 Agricultural and Biological Sciences

Research on Crops Pub Date : 2022-12-18 DOI:10.31830/2348-7542.2022.roc-852

N. Minh

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引用次数: 1

Abstract

Jambolan (Syzygium cumini L.) fruit contained numerous phytochemical and bioactive constituents beneficial for human health. However, this underutilized fruit was highly susceptible to quality degradation after harvesting. Due to the seasonality and perishability of the jambolan fruit, it’s very necessary to convert this valuable fruit into instant, stable and convenient form for long-term consumption. This research was conducted at STNanotech laboratory in 2021 to evaluate the exploitation of jambolan fruit for juice extraction, spray drying and effervescent tablet production. Different variables of spray drying conditions such as proportion of wall material (maltodextrin 8-16%), inlet/outlet drying temperature (150/80, 160/85, 170/90, 180/95, 190/100 oC/oC), feed flow rate (7.5-17.5 ml/min) were deeply investigated on physicochemical and antioxidant properties of spray-dried jambolan powder (SDJP). In preparation of effervescent tablet, the spray-dried jambolan powder (SDJP) was mixed with sodium bicarbonate (SB) and magnesium stearate (MS) in five different formulas: F1 (65/10/25), F2 (65/5/30), F3 (70/10/20), F4 (65/15/20), F5 (70/15/15). Results showed that jambolan extract should be spray-dried with maltodextrin 14% as wall material (WM), inlet/outlet drying temperature 170/90 oC/oC, feed flow rate (FFR) 12.5 ml/min to obtain the optimal particle size 7.94±0.05 µm, solubility 96.80±0.02%, yield 56.71±0.01%, microencapsulation efficiency (ME) 93.25±0.05%, total phenolic content (TPC) 298.45±0.79 mg GAE/100 g, anthocyanin content (AC) 76.59±0.06 mg/100 g, and antioxidant activity (AA) 85.63±0.04%. The jambolan effervescent tablet produced by formula F2 (65/5/30) achieved the optimal hardness 47.24±0.05 N, disintegration time (DT) 271.05±2.03 s, TPC 201.03±1.28 mg GAE/100 g, AC 40.89±0.30 mg/100 g, AA 73.12±0.24% and overall acceptance (OA) 8.81±0.05. Jambolan fruit could be utilized to produce spray-dried powder and its effervescent tablet as a versatile functional food with excellent physicochemical, antioxidant and sensorial characteristics under safe and convenient way for all year round.

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孜然泡腾片的研制

孜然果实含有大量有益于人体健康的植物化学和生物活性成分。然而，这种未充分利用的水果在收获后极易发生质量退化。由于jambolan水果的季节性和易腐烂性，非常有必要将这种珍贵的水果转化为即时、稳定和方便的形式，以供长期食用。这项研究于2021年在ST纳米技术实验室进行，旨在评估jambolan水果用于果汁提取、喷雾干燥和泡腾片生产的开发情况。深入研究了壁材比例（麦芽糊精8-16%）、进/出口干燥温度（150/80、160/85、170/90、180/95、190/100℃/℃）、进料流量（7.5-17.5 ml/min）等喷雾干燥条件对喷雾干燥的jambolan粉体理化性能和抗氧化性能的影响。在泡腾片的制备中，将喷雾干燥的jambolan粉末（SDJP）与碳酸氢钠（SB）和硬脂酸镁（MS）按五种不同的配方混合：F1（65/10/25）、F2（65/5/30）、F3（70/10/20）、F4（65/15/20）和F5（70/15/15/15）。结果表明，柱博兰提取物应以14%的麦芽糊精为壁材（WM），进/出口干燥温度为170/90℃/℃，进料流速为12.5ml/min进行喷雾干燥，以获得最佳粒径7.94±0.05µm，溶解度96.80±0.02%，产率56.71±0.01%，微胶囊化效率93.25±0.05%，总酚含量298.45±0.79mg GAE/100g，花色素苷含量（AC）为76.59±0.06mg/100g，抗氧化活性（AA）为85.63±0.04%。配方F2（65/5/30）生产的jambolan泡腾片的最佳硬度为47.24±0.05N，崩解时间（DT）为271.05±2.03s，TPC为201.03±1.28mg GAE/100g，AC为40.89±0.30mg/100g；AA为73.12±0.24%，总接受度（OA）为8.81±0.05。Jambolan果可用于生产喷雾干粉及其泡腾片，是一种具有良好理化、抗氧化和感官特性的多功能食品，全年安全方便。

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来源期刊

Research on Crops Agricultural and Biological Sciences-Soil Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Research on Crops is a peer-reviewed journal publishing original research papers, review articles and short communications in English on all basic and applied aspects of crop sciences, agricultural water management, agro-climatology, agroforestry, agronomy, crop production, crop protection, cropping systems, food science & technology, genetics & plant breeding, horticulture, plant & soil science, plant biotechnology, plant nutrition, post-harvest management of crops, seed science, soil management & tillage, vegetables, weed science, agricultural engineering, agri-business, agricultural economics and extension, etc. The aim of the journal is to provide a forum for the scientific community to publish their latest research findings. The manuscripts submitted for publication should not contain data older than 4 years on the date of submission. The articles submitted for publication in this journal should not be submitted elsewhere simultaneously for publication in another journal. These should not carry any copyright material without prior permission of copyright holder. The articles should present a complete picture of the investigation made and should not be split into parts. There is no prescribed limit regarding the number of pages in case of full-length articles. However, the authors are advised to keep the length of their articles from 4 to 10 full printed pages of the journal. The articles should be divided into the sub-sections: ABSTRACT, INTRODUCTION, MATERIALS AND METHODS, RESULTS AND DISCUSSION, CONCLUSIONS, and REFERENCES. Tables and figures should be appended separately at the end.