Characteristics of effervescent tablets of Aronia melanocarpa: response surface design and antioxidant activity evaluation

Wu, Shaokang; Yuan, Yerong; Yin, Jun; Hu, Hao; Pei, Huimin; Li, Wei; Zhang, Xiangrong

doi:10.1007/s11694-022-01413-2

Cited by 9 publications

(6 citation statements)

References 26 publications

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“…fabricated chia seed solid beverages containing cranberries. They found that the odour difference after dissolution was mainly related to cranberries, and at this time W1S contributed the most to the first principal component (Wang et al ., 2023). The specific volatile components of the biscuits prepared in this study would need to be determined in conjunction with techniques such as GC–MS.…”

Section: Resultsmentioning

confidence: 99%

“…The parameters were set as follows with reference to Wang et al. : zero‐point trim time 10 s, pre‐sampling time 5 s, chamber flow 300 mL min −1 and measurement time 120 s (Wang et al ., 2023).…”

Section: Methodsmentioning

confidence: 99%

“…P < 0.05 represented significant results. The odour results were analysed by Winmuster 1.6.2 software (Airsense Analytics, Schwerin, Germany) (Wang et al ., 2023).…”

Section: Methodsmentioning

confidence: 99%

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Preparation of Astragalus membranaceus–cranberry biscuits and the evaluation of physicochemical properties and antioxidant activity

Wei,

Wang,

et al. 2024

Int J of Food Sci Tech

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SummaryAstragalus membranaceus, as a medicinal and edible product, contains a variety of active ingredients. The cranberry powder is rich in polyphenol, dietary fibre, vitamins and mineral. In this study, biscuits were prepared by enrichment with Astragalus membranaceus and cranberry powder. The basic nutrients, physicochemical indexes, odour characteristics, antioxidant properties and shelf life prediction of the Astragalus membranaceus–cranberry biscuits (AMCB) were evaluated and compared with commercial biscuits. Overall, the biscuits with the addition of Astragalus membranaceus and cranberry had low water content and high protein content of 8.3 g/100 g. The antioxidant properties of AMCB were analysed by DPPH radical scavenging activity and hydroxyl radical scavenging activity, and the results demonstrated that AMCB possessed higher antioxidant activity than cranberry biscuits (CRB) and control biscuits (CB). The water content and peroxide value index were used to predict the shelf life by accelerated test. According to the Arrhenius method, the shelf life of AMCB was about 112 days. The results showed that the addition of 23% Astragalus membranaceus and cranberry powder led to improved nutritional value, antioxidant properties and sensory characteristics of the biscuits.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Preparation of Astragalus membranaceus–cranberry biscuits and the evaluation of physicochemical properties and antioxidant activity

Wei,

Wang,

et al. 2024

Int J of Food Sci Tech

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“…According to the EC 50 values, the inhibition rates of DPPH, hydroxyl, and ABTS radical are calculated as 0.4667 mg/mL (R 2 = 0 9819), 0.9772 mg/mL (R 2 = 0 9932), and 0.5014 mg/mL (R 2 = 0 9856), respectively. In comparison with other antioxidant solid beverages available in the market, this effervescent tablet demonstrates significantly lower EC 50 values than the Aronia melanocarpa effervescent tablet [59] and fermented Ginkgo biloba seeds solid beverage [60], while slightly exceeding the EC 50 of the Moringa oleifera leaf extract effervescent tablet [61]. It is noteworthy that the effervescent tablet's raw material is not a direct anthocyanin extract from elderberries, but rather a concentrated powder designed to preserve taste.…”

Section: Detection Of Antioxidant Activitymentioning

confidence: 99%

Development of Effervescent Tablets Containing Elderberry Vine Tea Compound and Evaluation of Their Antioxidant Activity

Sun

2023

Journal of Food Processing and Preservation

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Elderberry and vine tea, renowned for their wealth of bioactive constituents and potent antioxidant prowess, hold remarkable promise within a wide array of culinary contexts. This study presents a pioneering advancement in the realm of compound effervescent tablet formulation. Employing the response surface design optimization, this work develops a formulation comprising a total disintegrant (acid-to-base ratio 1.3 : 1) at 50%, elderberry extracts at 31.7%, ultra-micro vine tea powder at 8.3%, stevioside at 3.4%, PEG-6000 at 2.7%, mannitol at 2.9%, and PVP at 1%. Under these carefully optimized conditions, the resultant tablet exhibits remarkable attributes including an average disintegration time of 184.50 ± 4.65 s , foaming quantity of 30.64 ± 2.10 mg / g , and tablet hardness measuring 54.59 ± 3.41 N , with a weight uniformity well within the ±5%. Regarding the antioxidant efficacy, the total flavonoid content attains 76.79 ± 3.76 mg RE/g, and phenolic content reaches 94.84 ± 4.95 mg GAE / g . Moreover, the E C 50 values for scavenging 1,1-diphenyl-2-picrohydrazine (DPPH), hydroxyl (OH), and 2, 2 ′ -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radicals are determined at 0.4667 mg/mL, 0.9772 mg/mL, and 0.5014 mg/mL, respectively. This investigation underscores the performance of the effervescent tablet in satisfying stringent physicochemical standards, while also showcasing outstanding antioxidant potency, paving the way for the advancement of antioxidant-functional foods and sustainable exploitation of natural resources.

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“…However, for successful tablet production, it is crucial to have pharmaceutical excipients with desired properties, such as good flowability, compressibility, and compactability [9]. Various food supplement products have been developed in tablet form, including barberry fruit pulp tablets [10], rice bran tablets [11], and Aronia melanocarpa effervescent tablets [12]. However, to achieve the desired tablet properties, several factors that influence tablet characteristics must be optimized.…”

Section: Introductionmentioning

confidence: 99%

Impact of Compressional Force, Croscarmellose Sodium, and Microcrystalline Cellulose on Black Pepper Extract Tablet Properties Based on Design of Experiments Approach

et al. 2023

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This study aimed to prepare tablets of black pepper extract using the Design of Experiments (DOE) approach. The levels of three factors—compressional force, croscarmellose sodium (CCS), and microcrystalline cellulose (MCC)—were screened using the one-factor-at-a-time technique, followed by the DOE utilizing the Box–Behnken design. The respective variations for each factor were as follows: compressional force (1500–2500 psi), CCS (1–3%), and MCC (32–42%). The results indicated that compressional force significantly decreased tablet thickness and friability, while increasing hardness and prolonging disintegration time. CCS significantly shortened disintegration time but did not affect tablet thickness, hardness, and friability. MCC, on the other hand, significantly increased tablet thickness and hardness, while significantly decreasing friability. Furthermore, the study observed interactions among factors and quadratic effects of each factor, which significantly influenced tablet properties. The optimal tablet formulation consisted of 2.2% CCS, 37% MCC, and a compressional force of 2000 psi. These tablets had a weight of 198.39 ± 0.49 mg, a diameter of 9.67 ± 0.01 mm, a thickness of 1.98 ± 0.02 mm, a hardness of 7.36 ± 0.24 kP, a friability of 0.11 ± 0.02%, and a disintegration time of 5.59 ± 0.39 min. The actual values obtained using the optimal conditions closely matched the predicted values, with a low percent error (less than 5%). In conclusion, the application of the DOE approach successfully developed tablets of black pepper extract, which can be utilized as food supplement products.

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Characteristics of effervescent tablets of Aronia melanocarpa: response surface design and antioxidant activity evaluation

Cited by 9 publications

References 26 publications

Preparation of Astragalus membranaceus–cranberry biscuits and the evaluation of physicochemical properties and antioxidant activity

Preparation of Astragalus membranaceus–cranberry biscuits and the evaluation of physicochemical properties and antioxidant activity

Development of Effervescent Tablets Containing Elderberry Vine Tea Compound and Evaluation of Their Antioxidant Activity

Impact of Compressional Force, Croscarmellose Sodium, and Microcrystalline Cellulose on Black Pepper Extract Tablet Properties Based on Design of Experiments Approach

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