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Tableting and dissolution characteristics of mixed fruit powder

In this study four types fruit powder were mixed together in a 1:1 ratio and tableting was carried out by direct compaction method. Two types tablet were produced, normal mix fruit powder tablet and fruit powder effervescent tablet. Compressibility of the powder mixtures were observed by using Kawak...

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Main Authors:	Saifullah, M., Yusof, Yus Aniza, Chin, Nyuk Ling, Aziz, M. G., P. Mohammed, Mohd Afandi, Ab. Aziz, Norashikin
Format:	Article
Language:	English
Published:	Elsevier 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/43178/1/Tableting%20and%20Dissolution%20Characteristics%20of%20Mixed%20Fruit%20Powder.pdf
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id	oai:psasir.upm.edu.my:43178
record_format	eprints
spelling	oai:psasir.upm.edu.my:43178 http://psasir.upm.edu.my/id/eprint/43178/ Tableting and dissolution characteristics of mixed fruit powder Saifullah, M. Yusof, Yus Aniza Chin, Nyuk Ling Aziz, M. G. P. Mohammed, Mohd Afandi Ab. Aziz, Norashikin In this study four types fruit powder were mixed together in a 1:1 ratio and tableting was carried out by direct compaction method. Two types tablet were produced, normal mix fruit powder tablet and fruit powder effervescent tablet. Compressibility of the powder mixtures were observed by using Kawakita and Lüdde equation. Normal fruit powder mixture was more compressible rather than fruit powder mixture with effervescent agent. Dissolution test was carried out in the dissolution medium of distilled water and simulated saliva fluid at room temperature and 37.5 °C temperature, respectively. Fruit powder effervescent tablet was dissolved faster in simulated saliva. Elsevier 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/43178/1/Tableting%20and%20Dissolution%20Characteristics%20of%20Mixed%20Fruit%20Powder.pdf Saifullah, M. and Yusof, Yus Aniza and Chin, Nyuk Ling and Aziz, M. G. and P. Mohammed, Mohd Afandi and Ab. Aziz, Norashikin (2014) Tableting and dissolution characteristics of mixed fruit powder. Agriculture and Agricultural Science Procedia, 2. pp. 18-25. ISSN 2210-7843 http://www.sciencedirect.com/science/article/pii/S2210784314000059 10.1016/j.aaspro.2014.11.004
institution	UPM IR
collection	UPM IR
language	English
description	In this study four types fruit powder were mixed together in a 1:1 ratio and tableting was carried out by direct compaction method. Two types tablet were produced, normal mix fruit powder tablet and fruit powder effervescent tablet. Compressibility of the powder mixtures were observed by using Kawakita and Lüdde equation. Normal fruit powder mixture was more compressible rather than fruit powder mixture with effervescent agent. Dissolution test was carried out in the dissolution medium of distilled water and simulated saliva fluid at room temperature and 37.5 °C temperature, respectively. Fruit powder effervescent tablet was dissolved faster in simulated saliva.
format	Article
author	Saifullah, M. Yusof, Yus Aniza Chin, Nyuk Ling Aziz, M. G. P. Mohammed, Mohd Afandi Ab. Aziz, Norashikin
spellingShingle	Saifullah, M. Yusof, Yus Aniza Chin, Nyuk Ling Aziz, M. G. P. Mohammed, Mohd Afandi Ab. Aziz, Norashikin Tableting and dissolution characteristics of mixed fruit powder
author_facet	Saifullah, M. Yusof, Yus Aniza Chin, Nyuk Ling Aziz, M. G. P. Mohammed, Mohd Afandi Ab. Aziz, Norashikin
author_sort	Saifullah, M.
title	Tableting and dissolution characteristics of mixed fruit powder
title_short	Tableting and dissolution characteristics of mixed fruit powder
title_full	Tableting and dissolution characteristics of mixed fruit powder
title_fullStr	Tableting and dissolution characteristics of mixed fruit powder
title_full_unstemmed	Tableting and dissolution characteristics of mixed fruit powder
title_sort	tableting and dissolution characteristics of mixed fruit powder
publisher	Elsevier
publishDate	2014
url	http://psasir.upm.edu.my/id/eprint/43178/1/Tableting%20and%20Dissolution%20Characteristics%20of%20Mixed%20Fruit%20Powder.pdf
_version_	1819296532976893952
score	13.4562235

Tableting and dissolution characteristics of mixed fruit powder

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