Optimization of the Concentration of Sucrose and Propylene Glycol in the Formulation of Chewable Gummy Tablets of Moringa Leaf Extract (Moringa oleifera L)
Abstract
Background: Moringa leaf extract is promising to develop into nutraceutical products, especially a chewable gummy. The desirable characteristics of chewable gummies are soft, elastic, springy and flexible. Gelatin is a widely used gelling agent which has been proven to maintain gel structure during storage. The other ingredients which also determine the chewable gel structure are fillers and plasticizers. The aim of this study was to determine the effect of sucrose and propylene glycol concentrations on Moringa leaf extract based on chewable gummy. Method: The preparation of chewable gummy tablets was carried out by the pour method. Factorial design study (22) was applied in this study to analyze the effect of two factors here in filler and plasticizer. Two levels of concentration were optimized in each factor, herein sucrose (30% and 35% concentration) and propylene glycol (2% and 4% concentration) on the physical characteristics of the gummy tablet. Result: The results of the factorial analysis showed that the increase in sucrose concentration will produce a longer dispersion time and lower swelling ratio. Meanwhile, the increase in propylene glycol decreases the syneresis potency. The alteration of physical characteristics was observed during 14 days of storage, particularly in dispersion time, swelling ratio, and syneresis percentage. Conclusion: Based on the results of a feasible design space, sucrose concentration (30-35%) and propylene glycol concentration (2-4%) were optimized in this study to produce the desirable characteristics of chewable gummy.
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References
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Burey, P., Bhandari, B. R., Rutgers, R. P. G., Halley, P. J., & Torley, P. J. (2009). Confectionery gels: A review on formulation, rheological and structural aspects. In International Journal of Food Properties (Vol. 12, Issue 1). https://doi.org/10.1080/10942910802223404
Chabib, L., Rizki, M. I., Aprianto, & Zahrah, A. M. (2014). Pengembangan Formulasi Dan Evaluasi Gummy Candies Parasetamol Untuk Anak-Anak. 1(1), 18–22.
Čižauskaite, U., Jakubaityte, G., Žitkevičius, V., & Kasparavičiene, G. (2019). Natural ingredients-based gummy bear composition designed according to texture analysis and sensory evaluation in vivo. Molecules, 24(7). https://doi.org/10.3390/molecules24071442
Coppin, J. P., Xu, Y., Chen, H., Pan, M. H., Ho, C. T., Juliani, R., Simon, J. E., & Wu, Q. (2013). Determination of flavonoids by LC/MS and anti-inflammatory activity in Moringa oleifera. Journal of Functional Foods, 5(4), 1892–1899. https://doi.org/10.1016/j.jff.2013.09.010
Davydova, N. (2018). USP Chewable Gels Monographs. USP Dietary Supplements Stakeholder Forum, 1–20. https://www.usp.org/sites/default/files/usp/document/stakeholder-forum/chewable-gels.pdf
Dille, M. J., Hattrem, M. N., & Draget, K. I. (2018). Soft, chewable gelatin-based pharmaceutical oral formulations: a technical approach. Pharmaceutical Development and Technology, 23(5), 504–511. https://doi.org/10.1080/10837450.2017.1332642
Eo, A., Re, U., Mc, E., & Po, I. (2018). Effect of Herbal Tablet Prepared from Moringa oleifera Leaves Extract. 05, 6–12.
Febriani, A., Maruya, I., & Sulistyaningsih, F. (2020). Formulasi dan Uji Iritasi Sediaan Gel Kombinasi Ekstrak Etanol Rimpang Kencur (Kaempferia galanga L.) dan Ekstrak Etanol Herba Pegagan (Centella asiatica (L.) Urban) Formulation and Irritation Test of Gel Combination of Galangal Rhizome (Kaempferia galang. Ejournal.Istn.Ac.Id, 13(1), 45–54.
Feris, F., Putri, S. F., & Fajriyanto. (2015). Variasi Kadar Gelatin Sebagai Bahan Pengikat pada Formulasi Nutraseutikal Sediaan Gummy Candies Sari Buah Belimbing Manis (Avverhoa carambola L.). Teknoin, 22(2), 1–12.
Ferreira, P. P. M., Farias, D. F., Oliveira, J. T. D. A., & Carvalho, A. D. F. (2008). Moringa oleifera : bioactive compounds and nutritional potential Moringa oleifera : compostos bioativos e potencialidade nutricional. Revista de Nutricao, 21(4), 431–437.
Kadhim, Z. M., & Ali, W. K. (2019). Preparation and evaluation of granisetron chewable pediatric oral jelly. International Journal of Drug Delivery Technology, 9(3), 145–149. https://doi.org/10.25258/ijddt.v9i3.4
Koteswari, P., Sravanthi, Gp., Mounika, M., Mohammed Rafi, S., & Nirosha, K. (2016). Formulation development and evaluation of zolmitriptan oral soluble films using 2 2 factorial designs . International Journal of Pharmaceutical Investigation, 6(4), 201. https://doi.org/10.4103/2230-973x.195927
Kowalski, G., Kijowska, K., Witczak, M., Kuterasiński, L., & Lukasiewicz, M. (2019). Synthesis and effect of structure on swelling properties of hydrogels based on high methylated pectin and acrylic polymers. Polymers, 11(1), 1–16. https://doi.org/10.3390/polym11010114
Matulyte, I., Marksa, M., & Bernatoniene, J. (2021). Development of Innovative Chewable Gel Tablets Containing Nutmeg Essential Oil Microcapsules and Their Physical Properties Evaluation. Pharmaceutics, 13(6), 873. https://doi.org/10.3390/pharmaceutics13060873
Matulyte, I., Mataraite, A., Velziene, S., & Bernatoniene, J. (2021). The effect of myristica fragrans on texture properties and shelf-life of innovative chewable gel tablets. In Pharmaceutics (Vol. 13, Issue 2, pp. 1–15). https://doi.org/10.3390/pharmaceutics13020238
Murdiana, H. E., Revika, E., Rahmawati, D., Puspitasari, T. R., Putri, A. D., & Murti, B. T. (2018). Moringa oleifera lam.-based effervescent tablets: Design, formulation and physicochemical evaluation. International Journal of Drug Delivery Technology, 8(4), 222–228. https://doi.org/10.25258/ijddt.v8i4.9
Muzamir Mahat, M., Sukarni Mohmad Sabere, A., Shafiee, A., Azizi Nawawi, M., Hisham Hamzah, H., Afiq Fikri Md Jamil, M., Che Roslan, N., Izzharif Abdul Halim, M., & Fauzi Safian, M. (2020). The Sensory Evaluation and Mechanical Properties of Functional Gummy in the Malaysian Market. October. https://doi.org/10.20944/preprints202010.0213.v1
Park, H. E., Gasek, N., Hwang, J., Weiss, D. J., & Lee, P. C. (2020). Effect of temperature on gelation and cross-linking of gelatin methacryloyl for biomedical applications. In Physics of Fluids (Vol. 32, Issue 3). AIP Publishing, LLC. https://doi.org/10.1063/1.5144896
Park, H., Guo, X., Temenoff, J. S., Tabata, Y., Caplan, A. I., Kasper, F. K., Mikos, A. G., & Box, P. O. (2010). NIH Public Access. 10(3), 541–546. https://doi.org/10.1021/bm801197m.Effect
Prakash, K., Satyanarayana, V. M., Nagiat, H. T., Fathi, A. H., Shanta, A. K., & Prameela, A. R. (2014). Formulation development and evaluation of novel oral jellies of carbamazepine using pectin, guar gum, and gellan gum. Asian Journal of Pharmaceutics, 8(4), 241–249. https://doi.org/10.4103/0973-8398.143937
Rani, K. C., Jayani, N. I. E., Feneke, F., & Melanda, S. (2021). Preparation and evaluation of gelatin and pectin-based Moringa oleifera chewable-gummy tablets. IOP Conference Series: Earth and Environmental Science, 913(1). https://doi.org/10.1088/1755-1315/913/1/012082
Rustiani, E., & Andini, S. (2019). Formulasi Fast Desintegrating Tablet ( FDT ) Sari Buah Jambu Biji Merah dengan Perbedaan Konsentrasi Ac-Disol. Pharmaceutical and Biomedical Sciences Journal, 1(1), 13–20.
Sohaimy, S. A. El, Hamad, G. M., Mohamed, S. E., Amar, M. H., & Al-hindi, R. R. (2015). Biochemical and functional properties of Moringa oleifera leaves and their potential as a functional food. 4(4), 188–199.
York, P., Aulton, M., Marriott, C., Fell, J., Attwood, D., Pugh, J., Wells, J., Buckton, G., Staniforth, J., Twitchell, A., Ashford, M., Collett, J., Moreton, C., & Billany, M. (2001). Pharmaceutics: The Science of Dosage Form Design.
Authors
Rani, K. C., Jayani, N. I. E., Setaratika, M., & Dewi, S. M. K. (2023). Optimization of the Concentration of Sucrose and Propylene Glycol in the Formulation of Chewable Gummy Tablets of Moringa Leaf Extract (Moringa oleifera L). BIOEDUSCIENCE, 7(1), 73–87. https://doi.org/10.22236/jbes/7110751
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