Islam Md Rakibul, Hasan S M Kamrul
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh.
Heliyon. 2024 Nov 23;10(23):e40544. doi: 10.1016/j.heliyon.2024.e40544. eCollection 2024 Dec 15.
This study investigates the formulation and optimization of effervescent tablets made from freeze-dried bael () fruit pulp, focusing on selecting appropriate excipients to enhance stability and ensure the effective release of its bioactive compounds for health benefits. The formulations-S (100 % fruit pulp), S (20 % citric acid), S (10 % citric acid and 10 % ascorbic acid), and S (20 % ascorbic acid) combined with equal parts of dried bael pulp, sodium bicarbonate, sugar, polyethylene glycol, and stevia were assessed for their physicochemical properties, bioactive compounds, and sensory study. The S demonstrated the fastest dissolution time (189 s), along with the lowest bulk density (0.488 ± 0.001 g/mL), tapped density (0.525 ± 0.001 g/mL), Hausner ratio (1.104 ± 0.114), and Cohesiveness index (0.075 ± 0.002), indicating better physicochemical properties. Among the formulations, the S showed the highest vitamin C (788 ± 0.05 μM AAE/g DM), total phenolic content (1289.17 μg GAE/g of DM), and total carotenoid content (19.3 ± 1.37 μM β-carotene E/g DM). The antioxidant and antidiabetic activity ranked: S ≈ S>S>S. The presence of polyphenolic compounds in the bael fruit pulp was confirmed by high-performance liquid chromatography (HPLC) analysis. According to the sensory study, S stands out for its superior color, flavor, and satisfactory overall sensory experience; it exhibited a strong positive correlation with PC1, and highlights the critical sensory attributes influencing consumer perception. Therefore, these findings suggest that bael fruit-based effervescent tablets offer promising potential as a ready-to-drink product with beneficial health properties.
本研究调查了由冻干的印度枳椇（）果肉制成的泡腾片的配方和优化，重点是选择合适的辅料以提高稳定性，并确保其生物活性化合物的有效释放从而带来健康益处。对配方S（100%果肉）、S（20%柠檬酸）、S（10%柠檬酸和10%抗坏血酸）和S（20%抗坏血酸）与等量的干燥印度枳椇果肉、碳酸氢钠、糖、聚乙二醇和甜菊糖苷进行了理化性质、生物活性化合物和感官研究评估。S配方的溶解时间最快（189秒），同时具有最低的堆密度（0.488±0.001克/毫升）、振实密度（0.525±0.001克/毫升）、豪斯纳比（1.104±0.114）和内聚性指数（0.075±0.002），表明其理化性质更佳。在这些配方中，S配方的维生素C含量最高（788±0.05微摩尔AAE/克干物质）、总酚含量（1289.17微克GAE/克干物质）和总类胡萝卜素含量（19.3±1.37微摩尔β-胡萝卜素当量/克干物质）。抗氧化和抗糖尿病活性排名为：S≈S>S>S。通过高效液相色谱（HPLC）分析证实了印度枳椇果肉中存在多酚类化合物。根据感官研究，S配方因其出色的颜色、风味和令人满意的总体感官体验而脱颖而出；它与主成分1（PC1）呈现出很强的正相关性，并突出了影响消费者认知的关键感官属性。因此，这些研究结果表明，以印度枳椇果实为基础的泡腾片作为一种具有有益健康特性的即饮产品具有广阔的前景。
