Influence of granulation process parameters on food tablet properties formulated using natural powders (Opuntia ficus and Chlorella spp.)

dc.check.date2019-04-26
dc.check.infoAccess to this article is restricted until 24 months after publication by request of the publisher.en
dc.contributor.authorOsorio-Fierros, A.
dc.contributor.authorCronin, Kevin
dc.contributor.authorRing, Denis
dc.contributor.authorMéndez-Zavala, A.
dc.contributor.authorMorales-Oyervides, Lourdes
dc.contributor.authorMontañez, Julio C.
dc.contributor.funderConsejo Nacional de Ciencia y Tecnologíaen
dc.date.accessioned2017-08-28T10:43:43Z
dc.date.available2017-08-28T10:43:43Z
dc.date.issued2017-04-26
dc.date.updated2017-08-28T10:32:24Z
dc.description.abstractIn this research two natural health supplements, cactus flour (Opuntia ficus) and microalgae biomass (Chlorella spp.) have been examined as novel ingredients to formulate health supplement tablets. The physical and mechanical properties of the pure powders were quantified, and their ability to be tableted directly without additional processing was investigated. High-shear wet granulation (HSWG) was explored to improve the flowability and compression characteristics of the powders. Using an L9 Taguchi experimental design, the effect of critical process parameters of HSWG was examined on quality attributes of tablets. Tablets were successfully formulated without the addition of excipients following wet granulation. Consistent and acceptable quality tablets were produced based on the optimal processing conditions determined by L9 Taguchi design. The tablet tensile strength achieved was 0.91 ± 0.05 MPa with a disintegration time < 30 min and a friability value of 0.05 ± 0.02%. The tablets obtained in the present study are comparable with commercial available natural supplement tablets in terms of disintegration time, friability and tensile strength. The research provided a basis for the potential use of Cactus (Opuntia spp.) and microalgae (Chlorella sp.) powders as novel ingredients for the development of dietary supplements tablets, and to be used as excipients for the production of pharmaceutical tablets.en
dc.description.sponsorshipConsejo Nacional de Ciencia y Tecnología, México (Grant No. 541907)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationOsorio-Fierros, A., Cronin, K., Ring, D., Méndez-Zavala, A., Morales-Oyervides, L. and Montañez, J. C. (2017) ‘Influence of granulation process parameters on food tablet properties formulated using natural powders (Opuntia ficus and Chlorella spp.)’, Powder Technology, 317, pp. 281-286. doi:10.1016/j.powtec.2017.04.057en
dc.identifier.doi10.1016/j.powtec.2017.04.057
dc.identifier.endpage286en
dc.identifier.issn0032-5910
dc.identifier.journaltitlePowder Technologyen
dc.identifier.startpage281en
dc.identifier.urihttps://hdl.handle.net/10468/4550
dc.identifier.volume317en
dc.language.isoenen
dc.publisherElsevier Ltden
dc.rights© 2017, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 licenseen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectCactusen
dc.subjectMicroalgaeen
dc.subjectTabletingen
dc.subjectHigh shear wet granulationen
dc.titleInfluence of granulation process parameters on food tablet properties formulated using natural powders (Opuntia ficus and Chlorella spp.)en
dc.typeArticle (peer-reviewed)en
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