Formulation Optimization and Quality Analysis of Seabuckthorn Powder Chewable Tablets

LIU Jian; CAI Yongguo; ZHOU Tanglin; MA Jing; LIAN Yali; YANG Yongxing; YANG Haiyan

doi:10.13386/j.issn1002-0306.2021050200

Volume 43 Issue 3

Jan. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(3): 188-194. > DOI: 10.13386/j.issn1002-0306.2021050200

LIU Jian, CAI Yongguo, ZHOU Tanglin, et al. Formulation Optimization and Quality Analysis of Seabuckthorn Powder Chewable Tablets[J]. Science and Technology of Food Industry, 2022, 43(3): 188−194. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050200.

Citation:

PDF (3989 KB)

Formulation Optimization and Quality Analysis of Seabuckthorn Powder Chewable Tablets

LIU Jian^{1, 2, 3,},
CAI Yongguo^{2, 3},
ZHOU Tanglin¹,
MA Jing^{1, 2, 3},
LIAN Yali¹,
YANG Yongxing¹,
YANG Haiyan^{1, 3, ,}

1.
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
2.
Xinjiang Huihua Seabuckthorn Biotechnology Limited Company, Altay 836200, China
3.
Xinjiang Seabuckthorn Industry Technology Innovation Strategic Alliancer, Altay 836200, China

More Information

Received Date: May 24, 2021
Available Online: December 08, 2021

Graphical Abstract

Abstract

Abstract

The objective of this paper was to develop seabuckthorn powder chewable tablets primarily with seabuckthorn fruit powder and jujube powder mixed with edulcorants and tablet additives. The optimal formulation of seabuckthorn powder chewable tablets was determined by D-optimal mixture design, means of one-factor-at-a-time experiments, and Box-Behnken design combined with multi-index evaluation method, and its sensory index, nutritional components and total antioxidant capacity were analyzed. The results showed that the best flavor formula of mixed seabuckthorn fruit powder was: Seabuckthorn fruit powder 47.79%(percentage of mass, the same below), jujube powder 35.72% and xylosic alcohol 16.49%, sensory score was 18.5±0.2 points. The optimum formula of tablet ingredients was determined as magnesium stearate 1.3%, microcrystalline cellulose 23.0% and lactose 26.6%. The tablet weight variation, hardness and brittleness were 0.76%, 89.4 N and 1.20% respectively, and the average comprehensive score was 30.4 points. The prepared seabuckthorn powder chewable tablets meet the sensory evaluation standards of products, are rich in nutrition, high in bioactive components, and have strong total antioxidant capacity.
- seabuckthorn powder,
- chewable tablets,
- jujube powder,
- formulation optimization,
- D-optimal mixture design,
- Box-Behnken experiment,
- total antioxidant capacity

FullText(HTML)

References (32)

References

[1]	DULF F V. Fatty acids in berry lipids of six sea buckthorn (Hippophae rhamnoides L., subspecies carpatica) cultivars grown in Romania[J]. Chemistry Central Journal,2012,6(1):106−117. doi: 10.1186/1752-153X-6-106
[2]	盛文军, 毕阳, 冯丽丹, 等. 沙棘渣制备微晶纤维素的酶解条件优化[J]. 食品科学,2017,38(20):154−160. [SHENG W J, BI Y, FENG L D, et al. Optimization of enzymatic hydrolysis conditions for preparation of microcrystalline cellulose from seabuckthorn pomace[J]. Food Science,2017,38(20):154−160. doi: 10.7506/spkx1002-6630-201720022
[3]	KOREKAR G, DOLKAR P, SINGH H, et al. Variability and the genotypic effect on antioxidant activity, total phenolics, carotenoids and ascorbic acid content in seventeen natural population of seabuckthorn(Hippophae rhamnoides L.) from trans-Himalaya[J]. Lwt-Food Science and Technology,2014,55(1):157−162. doi: 10.1016/j.lwt.2013.09.006
[4]	ARAYA-FARIAS M, MAKHLOUF J, RATTI C. Drying of seabuckthorn (Hippophae rhamnoides L.) berry: Impact of dehydration methods on kinetics and quality[J]. Drying Technology,2011,29(3):351−359. doi: 10.1080/07373937.2010.497590
[5]	XU Y J, KAUR M, DHILLON R S, et al. Health benefits of seabuckthorn for the prevention of cardiovascular diseases[J]. Journal of Functional Foods,2011,3(1):2−12. doi: 10.1016/j.jff.2011.01.001
[6]	张庆钢, 赵晶, 邵晶, 等. 沙棘果真空冷冻干燥工艺的研究[J]. 食品科技,2009,34(1):39−41. [ZHANG Q G, ZHAO J, SHAO J, et al. Study on vacuum freeze drying process of seabuckthorn fruit[J]. Food Science and Technology,2009,34(1):39−41.
[7]	张艳荣, 李敏, 吴丽娟, 等. 玉米膳食纤维直接压片工艺研究[J]. 食品科学,2011,32(24):141−144,146. [ZHANG Y R, LI M, WU L J, et al. Optimization of direct tabletting process for corn dietary fiber[J]. Food Science,2011,32(24):141−144,146.
[8]	杨海燕, 李梁, 于蒙, 等. 杏皮渣膳食纤维片剂的配方及制备工艺[J]. 食品科学,2012,33(16):329−333. [YANG H Y, LI L, YU M, et al. Optimization of formulation and preparation process for apricot pomace dietary fiber tablets[J]. Food Science,2012,33(16):329−333.
[9]	许牡丹, 曹晴, 毛跟年, 等. 猕猴桃营养咀嚼片制备工艺优化与质量评价[J]. 食品与机械,2016,32(8):188−191. [XU M D, CAO Q, MAO G N, et al. Optimization of preparation technology and quality evaluation of nutrition of kiwifruit[J]. Food & Machinery,2016,32(8):188−191.
[10]	周剑忠, 李莹, 单成俊, 等. 混料设计在葛根全粉咀嚼片配方研究中的应用[J]. 食品科学,2008,29(7):188−191. [ZHOU J Z, LI Y, SHAN C J, et al. Application of mixture design in study of formulation of Puerarin lobata chewing tablet[J]. Food Science,2008,29(7):188−191. doi: 10.3321/j.issn:1002-6630.2008.07.038
[11]	陈龙飞, 王敏, 范柳萍, 等. 响应面法优化玛咖全粉直接压片法研究[J]. 食品与机械,2017,33(2):169−174. [CHEN L F, WANG M, FAN L P, et al. Optimization on direct power compression of maca power technology based on response surface method[J]. Food & Machinery,2017,33(2):169−174.
[12]	吴练军, 贺稚非, 张东, 等. D-最优混料设计优化方便粥粉配方[J]. 食品与发酵工业,2018,44(4):165−172. [WU L J, HE Z F, ZHANG D, et al. D-optimal mixture design for formulation optimization of instant porridge powder[J]. Food and Fermentation Industries,2018,44(4):165−172.
[13]	刘俭, 蔡永国, 王霞伟, 等. 沙棘营养代餐粉的研制及其流变特性[J]. 食品工业科技,2019,40(8):163−169. [LIU J, CAI Y G, WANG X W, et al. Preparation and rheological properties of nutritional seabuckthorn meal replacement powder[J]. The Food Industry Science and Technology,2019,40(8):163−169.
[14]	国家药典委员会. 中华人民共和国药典: 四部[M]. 北京: 中国医药科技出版社, 2015: 通则(0101)3−4. National Pharmacopoeia Committee. The pharmacopoeia of the People's Republic of China: Four[M]. Beijing: China Medical Science and Technology Press, 2015: General Principles(0101) 3−4.
[15]	RAHMAN Z, ZIDAN A S, KORANG-YEBOAH M, et al. Effects of excipients and curing process on the abuse deterrent properties of directly compressed tablets[J]. International Journal of Pharmaceutics,2017,517(1-2):303−311. doi: 10.1016/j.ijpharm.2016.12.015
[16]	岳国超, 陈丽华, 刘红宁, 等. 多指标综合评分法考察健胃消食片的流化制粒工艺[J]. 中草药,2014,45(7):949−954. [YUE G C, CHEN L H, LIU H Y, et al. Multi-index comprehensive evaluation method to investigate fluidization granulating technology of Jianweixiaoshi tablets[J]. Chinese Herbal Medicine,2014,45(7):949−954.
[17]	赖谱富, 陈君琛, 汤葆莎, 等. 杏鲍菇秋葵咀嚼片配方优化与质量标准研究[J]. 核农学报,2017,31(7):1374−1380. [LAI P F, CHEN J C, TANG B S, et al. Apricot bao mushroom okra chewable tablet formulation optimization research and quality standards[J]. Journal of Nuclear Agricultural Sciences,2017,31(7):1374−1380. doi: 10.11869/j.issn.100-8551.2017.07.1374
[18]	国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定: GB 5009.3-2016[S]. 北京: 中国标准出版社, 2016: 1−2. National Health and Family Planning Commission. With the determination of moisture in national food safety standards of food: GB 5009.3-2016[S]. Beijing: China Standard Press, 2016: 1−2.
[19]	国家卫生和计划生育委员会. 食品安全国家标准食品中灰分的测定: GB 5009.4-2016[S]. 北京: 中国标准出版社, 2016: 1−4. National health and family planning commission. National food safety standards on the determination of ash content in foods: GB 5009.4-2016[S]. Beijing: China Standard Press, 2016: 1−4.
[20]	国家卫生和计划生育委员会. 食品安全国家标准食品中蛋白质的测定: GB 5009.5-2016[S]. 北京: 中国标准出版社, 2016: 1−2. National health and family planning commission. National food safety standards on the determination of protein in food: GB 5009.5-2016[S]. Beijing: China standard press, 2016: 1−2.
[21]	国家卫生和计划生育委员会. 食品安全国家标准食品中脂肪的测定: GB 5009.6-2016[S]. 北京: 中国标准出版社, 2016: 1−2. National Health and Family Planning Commission. National food safety standard determination of fat in food: GB 5009.6-2016[S]. Beijing: China Standard Press, 2016: 1−2.
[22]	国家卫生和计划生育委员会. 食品安全国家标准食品中抗环血酸的测定: GB 5009.86-2016[S]. 北京: 中国标准出版社, 2016: 7−8. National Health and Family Planning Uommission. National food safety standard determination of the resistance to blood acid in food: GB 5009.86-2016[S]. Beijing: China Standard Press, 2016: 7−8.
[23]	河北省技术监督局. 食品中总黄酮(芦丁)的测定: DB13/T385-1998[S]. 石家庄: 河北人民出版社, 1998: 1−2 In Hebei Province and Technical Supervision. The determination of flavonoids in food(rutin): DB13/T385-1998[S]. Shijiazhuang: Hebei People's Publishing House, 1998: 1−2.
[24]	SHARIF I, ADEWALE P, DALLI S S, et al. Microwave pretreatment and optimization of osmotic dehydration of wild blueberries using response surface methodology[J]. Food Chemistry,2018,269:300−310. doi: 10.1016/j.foodchem.2018.06.087
[25]	马宁安, 何茂军, 鲁平原, 等. 沙棘果粉体外抗氧化活性的研究[J]. 国际沙棘研究与开发,2014,12(2):25−28. [MA N A, HE M J, LU P Y, et al. Seabuckthorn fruit powder in antioxidant activity of the study[J]. International Seabuckthorn Research and Development,2014,12(2):25−28.
[26]	张东, 李洪军, 王鑫月, 等. D-最优混料设计优化腊肉低盐配方[J]. 食品与发酵工业,2017,43(8):204−211. [ZHANG D, LI H J, WANG X Y, et al. D-the optimal mixing bacon low salt recipe design optimization[J]. Food and Fermentation Industry,2017,43(8):204−211.
[27]	QU L, STEWART P J, HAPGOOD K P, et al. Single-step coprocessing of cohesive powder via mechanical dry coating for direct tablet compression[J]. Journal of Pharmaceutical Sciences,2017,106(1):159−167. doi: 10.1016/j.xphs.2016.07.017
[28]	NSOR-ATINDANA J, CHEN M S, GOFF H D, et al. Functionality and nutritional aspects of microcrystalline cellulose in food[J]. Carbohydrate Polymers,2017,172:159−174. doi: 10.1016/j.carbpol.2017.04.021
[29]	邓楷, 丁晨旭, 索有瑞. 黑果枸杞超微粉全粉压片工艺优化[J]. 食品与机械,2018,34(5):204−209. [DENG K, DING C X, SUO Y R. Study on the optimization on direct compression of Lycium ruthenicum Murr. submicron powder[J]. Food & Machinery,2018,34(5):204−209.
[30]	ASIF U, SHERWANI A K, AKHTAR N, et al. Formulation development and optimization of Febuxostat Tablets by direct compression method[J]. Advances in Polymer Technology,2016,35(2):129−135. doi: 10.1002/adv.21536
[31]	郑赛, 古芸, 曲峰龙, 等. 大豆粉和稻壳固液混合发酵产物的抗氧化特征[J]. 南京农业大学学报,2018,41(5):867−872. [ZHENG S, GU Y, QU F L, et al. Antioxidant activities of products from solid-liquid mixed fermentation of soybean meal and rice husk[J]. Journal of Nanjing Agricultural University,2018,41(5):867−872. doi: 10.7685/jnau.201801018
[32]	付自建, 张枫源, 向福, 等. 藜蒿醋饮的配方优化与抗氧化活性评价[J]. 中国酿造,2017,36(12):96−100. [FU Z J, ZHANG F Y, XIANG F, et al. Formula optimization of Artemisia selengensis vinegar beverage and its antioxidant activity[J]. China Brewing,2017,36(12):96−100.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	陈家伟，谈婷，丁丽，王星，肖理文. 黄曲霉毒素B_1/呕吐毒素/玉米赤霉烯酮三合一时间分辨荧光定量快速检测卡的样品稀释液优化. 粮食加工. 2025(02): 114-119+131 .
2.	韩冰，贾永梅，李志果，周国华，刘培炼，余彪，张玲玲，薛茗月. 核酸适配体传感器在黄曲霉毒素B1检测中应用研究进展. 分析科学学报. 2022(03): 371-376 .
3.	王哲，陈芳，董丽，胡小松. 表面增强拉曼光谱在食源性致病菌检测中的应用研究进展. 食品研究与开发. 2022(17): 184-193 .