Development of Herbal Extract Tablet Formulation and Shelf-life Evaluation
Abstract
The objective of this research is to develop the herbal extract tablet formulation and shelf-life. The herbal extract powder from ginger, garden spurge and banana blossom were encapsulated by spray drying. The herbal extract powder was developed suitable formulation to study the sensory evaluation using D-optimal mixture design. The study of four main factors including 5 – 10 % of ginger powder, 20 – 30 % of garden spurge powder, 26 – 31 % of banana blossom and 30.5 – 40.5 % of dextrose were used elaborate the herbal extract tablet. The result showed that the optimum of herbal extract tablet was 10 % of ginger powder, 30 % of garden spurge powder, 26 % of banana blossom and 30.5 % of dextrose. Under this herbal extract tablet, the total phenolic content, antioxidant activity, moisture content, water activity and hardness were 314.12 mgGAE/gsample, 75.9 %, 2.56 %, 0.201 and 42.5 N, respectively. The shelf-life evaluation of herbal extract tablet was performed by storage at 35-55 °C for 5 months. It was found that degradation rate of total phenolic content of herbal extract tablet during storage followed the first-order reaction kinetic. The storage temperatures and times were significant effect on total phenolic content of herbal extract tablet.Keywords : encapsulation ; herbal extract tablet ; Total phenolic content ; antioxidant activity ; shelf-life evaluationReferences
Brown, K. S., Solval, K. M., Aranee, C., Luis, A., Vondel, R., Liu, C.,Dzandu, B., Kyereh, E.,Barnaby, A..G.,
Thompson, I., Xu, Z., & Sathivel, S. (2016). Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology. LWT - Food Science and Technology, 70, 119-125.
Eriksson, L. (2008). Design of experiments: Principles and applications. Malmö, Sweden: MKS Umetrics AB.
Friedman, H.H., Whitney, J.E. and Szczesniak, A.S. (1963). The texturometer new instrument for objective texture
measurement. Journal of the Science. 28, 390-396.
Galani, J.H.Y., J.S. Patel, N.J., Patel, J.G. Talati. (2017). Storage of fruits and vegetables in refrigerator increases their phenolic acids but decreases the total phenolics, anthocyanins and vitamin C with subsequent loss of their antioxidant capacity. MDPI, 6, 1-19.
Granato, D., Masson, M., Ribeiro, J. (2012). Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice. Ciênc. Tecnol. Aliment., Campinas, 32(1),
119-125.
Kaewploy, S. (2014). The optimization of developed formula for chicken ball mixed with domestic vegetables by design of experiment method. In proceedings rethink : Social development for sustainability in ASEAN community. (pp. 357-363). Khon Kaen university: Research and technology transfer division. (in Thai)
Kanpairo, K., Usawakesmanee, W., Sirivongpaisal, P., Siripongvutikorn, S. (2012). The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice. International Food Research Journal, 19 (3), 893-899.
Mahmood, A. (2011). Phytochemicals constituent and antioxidant activities in Musa x Paradisiaca flower.
European Journal of Scientific Research, 66(2), 311-318.
Nur Izzati, M., Siti Salwa, A., Rosnah, S., Hamid Reza, F. (2015). The use of D-optimal mixture design in optimizing development of Okara tablet formulation as a dietary supplement. The Scientific World Journal, 1-7.
Ratanasiriwat, P., Paingam, K., Sangonwong, R,. Chaonatri, W,. & Pienchob, P. (2017). Encapsulation of crude extracts from pomelo peel.Rmutto Journal, 11(2), 21-30. (in Thai)
Phuenpipob, C. (2015). Development of vegetables and fruits tablet. In Proceedings of The 5 th Rajamangala University of Technology National Conference. Bangkok: RMUTP Research Journal Special Issue.
(in Thai)
Pomhirunkon, P. (2008). Evaluation of antioxidant activity in herbal drinks and Thai wine. Vejsarn Hospital Maharaj Nakhon Ratchasima, 32(2), 101-108. (in Thai)
Pongsawatmanit, R. (2017). Food product shelf-life evaluation and extension. (1). Bangkok: O.S. PRINTING HOUSE.
Poolkesorn, K., Jangchud, A., Jangchud, K. (2010). Shelf-life evaluation of anti-sticking agent by using ASLT method. In Proceedings of 48th Kasetsart University Annual Conference: Agro-Industry. (pp. 646). Bangkok: The Thailand Research Fund, Bangkok. (in Thai)
Promraksa, B., Daduang, J., Khampitak, T., Hongsprabhas, P., Boonsiri, P. (2014). Microencapsulation techniques and its role in medicine. Srinagarind Med J, 29(1), 90-97. (in Thai)
Rattanapanone, N. (2014). Food Chemistry. (pp. 504). Bangkok: Odian Store.
Smith, C., Crowther, C., Willson, K., Hotman, N. and McMilian, V. (2004). A randomized controlled trial of ginger to treat nausea and vomiting in pregnancy. (pp. 639-645). Obset Gynecol Hagerstown: United states.
Sriwattana, S. (2005). Modelling and optimization for food formulation. Food Journal (Thailand). 35(3), 168-176.
(in Thai)
Suyalek, S., Jaturonglumlert, S., Amornlerdpison, D., Narkprasom, N., Narkprasom, K. (2020). Encapsulation of crude extracts from Banana (Musa X paradisca) flowers by Spray Drying. Burapha Science Journal, 25(2), 449-463. (in Thai)
Swain, T., Hillis, W.E. (1959). The phenolic constituents of prunus domestica. I.The quantitative analysis of
phenolic constituents. Journal of the Science of Food and Agriculture, 10, 63-68.
Thompson, I., Xu, Z., & Sathivel, S. (2016). Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology. LWT - Food Science and Technology, 70, 119-125.
Eriksson, L. (2008). Design of experiments: Principles and applications. Malmö, Sweden: MKS Umetrics AB.
Friedman, H.H., Whitney, J.E. and Szczesniak, A.S. (1963). The texturometer new instrument for objective texture
measurement. Journal of the Science. 28, 390-396.
Galani, J.H.Y., J.S. Patel, N.J., Patel, J.G. Talati. (2017). Storage of fruits and vegetables in refrigerator increases their phenolic acids but decreases the total phenolics, anthocyanins and vitamin C with subsequent loss of their antioxidant capacity. MDPI, 6, 1-19.
Granato, D., Masson, M., Ribeiro, J. (2012). Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice. Ciênc. Tecnol. Aliment., Campinas, 32(1),
119-125.
Kaewploy, S. (2014). The optimization of developed formula for chicken ball mixed with domestic vegetables by design of experiment method. In proceedings rethink : Social development for sustainability in ASEAN community. (pp. 357-363). Khon Kaen university: Research and technology transfer division. (in Thai)
Kanpairo, K., Usawakesmanee, W., Sirivongpaisal, P., Siripongvutikorn, S. (2012). The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice. International Food Research Journal, 19 (3), 893-899.
Mahmood, A. (2011). Phytochemicals constituent and antioxidant activities in Musa x Paradisiaca flower.
European Journal of Scientific Research, 66(2), 311-318.
Nur Izzati, M., Siti Salwa, A., Rosnah, S., Hamid Reza, F. (2015). The use of D-optimal mixture design in optimizing development of Okara tablet formulation as a dietary supplement. The Scientific World Journal, 1-7.
Ratanasiriwat, P., Paingam, K., Sangonwong, R,. Chaonatri, W,. & Pienchob, P. (2017). Encapsulation of crude extracts from pomelo peel.Rmutto Journal, 11(2), 21-30. (in Thai)
Phuenpipob, C. (2015). Development of vegetables and fruits tablet. In Proceedings of The 5 th Rajamangala University of Technology National Conference. Bangkok: RMUTP Research Journal Special Issue.
(in Thai)
Pomhirunkon, P. (2008). Evaluation of antioxidant activity in herbal drinks and Thai wine. Vejsarn Hospital Maharaj Nakhon Ratchasima, 32(2), 101-108. (in Thai)
Pongsawatmanit, R. (2017). Food product shelf-life evaluation and extension. (1). Bangkok: O.S. PRINTING HOUSE.
Poolkesorn, K., Jangchud, A., Jangchud, K. (2010). Shelf-life evaluation of anti-sticking agent by using ASLT method. In Proceedings of 48th Kasetsart University Annual Conference: Agro-Industry. (pp. 646). Bangkok: The Thailand Research Fund, Bangkok. (in Thai)
Promraksa, B., Daduang, J., Khampitak, T., Hongsprabhas, P., Boonsiri, P. (2014). Microencapsulation techniques and its role in medicine. Srinagarind Med J, 29(1), 90-97. (in Thai)
Rattanapanone, N. (2014). Food Chemistry. (pp. 504). Bangkok: Odian Store.
Smith, C., Crowther, C., Willson, K., Hotman, N. and McMilian, V. (2004). A randomized controlled trial of ginger to treat nausea and vomiting in pregnancy. (pp. 639-645). Obset Gynecol Hagerstown: United states.
Sriwattana, S. (2005). Modelling and optimization for food formulation. Food Journal (Thailand). 35(3), 168-176.
(in Thai)
Suyalek, S., Jaturonglumlert, S., Amornlerdpison, D., Narkprasom, N., Narkprasom, K. (2020). Encapsulation of crude extracts from Banana (Musa X paradisca) flowers by Spray Drying. Burapha Science Journal, 25(2), 449-463. (in Thai)
Swain, T., Hillis, W.E. (1959). The phenolic constituents of prunus domestica. I.The quantitative analysis of
phenolic constituents. Journal of the Science of Food and Agriculture, 10, 63-68.
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Published
2022-01-24
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