Compressibility and dissolution characteristics of mixed fruit tablets made from guava and pitaya fruit powders

Abstract

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.

In-Vitro Dissolution of Compressed Tamarind and Pineapple Powder Tablets

“…The inter-particle bonding of pineapple powder is strong, coherent junction as the water content was higher compared to the tamarind powder particle, resulting in high tapped density value of the pineapple fruit powder. According to Zea et al (2013), due to the low particle size, it was able to accommodate more inter-particle friction and thus exhibit the lower range of density of fruits powder for pitaya, guava and mixed fruit powders. It was clear that a change in any of the powder characteristics may result in a significant change in the powder density, since the tapped density and bulk density of food powders depends on the combined values between interrelated elements, such as the intensity of attractive inter-particle forces, particle size and number of contact points (OrtegaRivas, 2005).…”

Tableting and Dissolution Characteristics of Mixed Fruit Powder

“…Literature review shows very little research in this area. Tablet formation from pitaya, mango, guava fruit powders were reported by Yusof et al (2012), Ong et al(2014), and Zea et al (2013). Adiba et al (2011) had also investigated about food tablets containing different fruit powders (dates, spirulina and orange).…”

“…The production and consumption of these fruits are increasing rapidly due to their natural flavour, attractive colour, high nutritional value and taste (Wu et al, 2006;Zea et al, 2013;Yusof et al, 2012). Most of the fruits contain high amounts of water and sugar which make them very susceptible to spoilage.…”

“…So during storage, transportation and handling it requires special care and heavy packaging; which increases cost. To overcome these problems compaction of fruit powder into tablet forms is an unique technique (Zea et al, 2013). This helps to reduce the volume as well as the surface area, which also reduces hygroscopicity of the powder.…”

“…However, tableting reduces the hygroscopicity of the powder and the carrier agent also adversely affects the dissolution or disintegration rate. Hence, to overcome this problem sometimes effervescent agents or super disintegrants are used to enhance dissolution characteristics (Zea et al, 2013).…”