Natural ingredients are the people's choice and are a healthy lifestyle in consuming food. One of the servings of functional drinks from natural ingredients is by effervescent tablets. The most ...natural ingredients used as the main ingredients of effervescent tablets are fruits, rhizomes, rind, leaves, and seeds. The most active compounds found in effervescent tablets from natural ingredients are antioxidant compounds (phenolic, flavonoids, tannins, saponins, and anthocyanins), vitamins (A, B1, B2, C, and D), and minerals (potassium, sodium, iron, and magnesium). The method most widely used to produce effervescent tablets is the wet granulation method. Other methods used are the dry granulation method and direct compression. The formulation of effervescent tablets consists of acid, base, binder, lubricant, filler, and sweetener components. The most widely used formulations of natural effervescent tablets are citric acid, sodium bicarbonate as a base, polyvinyl polydone (PVP) as a binder, PEG 6000 as a lubricant, lactose as a filler, and aspartic acid as a sweetener. The production of effervescent tablets from natural ingredients is the development of ways to consume functional drinks that are more practical and beneficial to health.
Ginger coffee drinks have been in great demand by consumers, and instant ginger coffee sachets have been circulating in the market. Ginger coffee effervescent tablets will be an alternative product ...to increase coffee consumption, and the industry can apply. This research aimed to study the sensory profile of ginger coffee effervescent tablets and their solutions made from a different concentrations of ginger coffee powder and types of organic acids. This study used a factorial design with two factors. The first factor was the concentration of 30 % and 50 % of ginger coffee powder. The second factor was the type of organic acid which consists of tartaric acid, malic acid, and a combination of both acids. A descriptive sensory test was conducted by using trained panelists. The results showed that the increasing concentration of ginger coffee powder in the formulation had a significant effect on the sensory profile of the ginger coffee tablet and effervescent solution, especially the darker and browner colors. In contrast, the taste and aroma weren’t changed significantly. The difference in organic acids in the formulation did not cause significant differences in the sensory profile of the ginger coffee effervescent solution and tablets. In general, the dissolution of tablets in water into an effervescent solution will increase the color sensory profile but not the aroma profile.
Coffee is a drink favored by the broader community because of its distinctive taste. One of the kinds of coffee drinks consumed widely is instant ginger coffee. Ginger coffee has the advantage of ...natural antioxidant potential. It is necessary to innovate new products that are more practical and accepted by consumers and served with cold water, namely tablet effervescent drinks. The purpose of this research was to investigate the effect of the concentration of ginger-coffee powder and variations in the organic acid on the chemical and physical properties of effervescent tablets. The ginger-coffee powder was made by crystallization with a ratio of 1:1 of them. Tablet effervescent formulated with two kinds of acid, i.e., tartaric acid, malic acid, and a combination. The results showed that increasing ginger-coffee powder concentration significantly decreases moisture content, IC50, hardness, and lightness (L*). In contrast it significantly increased acid content, phenolic content, redness (a*), and yellowness (b*). Tablet with a combination of tartaric acid and malic acid has lower IC50, hardness, and lightness. In contrast, it has higher phenolic compounds, redness, and yellowness. The best formula formaking ginger-coffee effervescent tablets was a concentration of 50 % ginger-coffee powder with a combination of tartaric acid and malic acid.
Objective: Grape is one of the most well-known fruits. People usually consume only the fruit and the skin; however, the seed is the part of the fruitthat contains important antioxidant rich ...polyphenol. However, grape seed and its extract have an unpleasant taste. Therefore, this study aimed toformulate effervescent tablets containing grape seed extract (GSE) to overcome the unpleasant taste.Methods: Effervescent tablets of GSE were formulated using three formulas, each with a different percentage of the effervescent mix. The tablets wereprepared using wet granulation method at 40% relative humidity (RH) (the ratio of the partial pressure of water vapor to the equilibrium vapor pressure ofwater) and 25°C temperature. The effervescent granules and the tablets were evaluated for various characteristics in term of granules flowability, moisturecontent, as well as tablets appearance, size and weight uniformity, hardness, friability, effervescence time, pH, and total phenol content. In addition, all threeformulations of the effervescent tablets and solutions were evaluated for appearance, taste, and flavor using the hedonic test that involved 30 panelists.Results: The evaluation of the effervescent granules and tablets showed that they had good characteristics. The disintegration time of the threeformulations was within the acceptable range, between 3.67 minutes and 4.69 minutes. The pH of the effervescent solution was between 5.18 and5.80. Based on the hedonic test, all the effervescent solutions had favorable appearance, taste, and flavor.Conclusions: Clinical Streptococcus salivarius isolates from the dorsum of the tongue had greater potential for inhibiting Enterococcus faecalis growthcompared to the saliva isolates and control bacteria. Therefore, we can conclude that the effervescent tablets containing grape seed extract arepotential be used as a nutraceutical dosage form.
Ascorbic acid (vitamin C), a potent antioxidant, is not synthesized by the human body and is obtained from food and pharmaceutical formulations. As a pharmaceutical product, it is available as a ...solution, powder, granules and tablets. Effervescent tablets are the most consumed since the isolated form or associated with other substances. It is commercially available from several suppliers, which makes its evaluation fundamental to ensure the quality, efficacy and safety of the patient in face of over-the-counter medication. Quality control is essential in the final product, as many products do not have the desired quality, compromising its validity and action. The present study aimed to evaluate effervescent vitamin C tablets from three different brands. The quality tests were carried out according to the parameters recommended by the Brazilian Pharmacopeia. The content was determined by the titrimetric and spectrophotometric method, as there is no official methodology for effervescent vitamin C tablets. All brands were approved in the quality tests used, guaranteeing and demonstrating the company's commitment to the population that consumes it.
Florfenicol(FF) is an excellent veterinary antibiotic, limited by poor solubility and poor bioavailability.
Here in, we aimed to explore the applicability of fast disintegrating tablets compressed ...from Florfenicol-loaded solid dispersions (FF-SD-FDTs) to improve the dissolution rate and oral bioavailability of Florfenicol.
Utilizing selecting appropriate preparation methods and carriers, the solid dispersions of Florfenicol (FF-SDs) were prepared by solvent evaporation and the fast disintegrating tablets (FF-SD-FDTs) were prepared by the direct compression (DC) method.
The tablet properties including hardness, friability, disintegration time, weight variation, etc. all met the specifications of Chinese Veterinary Pharmacopeia(CVP). FF-SD-FDTs significantly improved drug dissolution and dispersion of FF
compared to florfenicol conventional tablets (FF-CTs). A pharmacokinetics study in German shepherd dogs proved the AUC
and
values of FF-SD-FDTs are 1.38 and 1.38 times more than FF-CTs, respectively.
Overall, it can be concluded that FF-SD-FDTs with excellent disintegration and dissolution properties were successfully produced, which greatly improved the oral bioavailability of the poorly soluble drug FF, and the study provided a new idea for a broader role of FF in pet clinics.
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Organic and inorganic nanomaterials have shown great potential in drug delivery applications due to their unique physical and chemical properties. Orally administered nanoparticles ...have attracted great attention because it is acceptable, convenient, and safe. However, nanoparticles need to overcome numerous hurdles such as acidic gastric environment, the continuous secretion of mucus, and fast gastric emptying after being delivered via an oral route. Here, we used a stimuli-responsive and triggered release strategy for superparamagnetic iron oxide nanoparticles (SPIONPs)-loaded gastro-retentive tablets for in situ bubbles generation. These materials realize SPIOs controlled release and delivery specific to the stomach. The tablet formulation contains a foaming agent (sodium bicarbonate, NaHCO3), adhesive component (HPMC/carbomer 934 P (1:1)), filler (lactose/mannitol (10:1)) and SPIONPs. The in vitro bubble generation and SPIONPs released from the tablets were characterized. The ex vivo gastric adhesive ability, acoustic stimuli performance, and tissue penetration were further evaluated. The results show that when the fabricated tablets interacted with the acidic microenvironment, the carbon dioxide (CO2) could be generated and be captured by ultrasound (US) imaging. Simultaneous with bubble production, SPIONPs are released from the tablets to further control ultrasound-mediated force and deliver SPIONPs entering through the mucus layer. The SPIONPs were loaded in the tablets and could be released in a controllable way; thus, the magnetic resonance imaging (MRI) could also be used to monitor the tablet status and SPIONP delivery process. Therefore, SPIONPs-loaded gastro-retentive effervescent tablets offer effective release and absorption of nanoparticles in the gastric area and be imaged by MRI and US.
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