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Tableting and dissolution characteristics of mixed fruit powder


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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.aaspro.2014.11.004
Publisher: Elsevier
Keywords: Tableting; Mix fruit powder tablet; Dissolution; Fast dissolving tablet
Depositing User: Mohd Noor Ismail
Date Deposited: 04 May 2016 04:37
Last Modified: 04 May 2016 04:37
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.004
URI: http://psasir.upm.edu.my/id/eprint/43178
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