title: Optimization of formulation and processing ofMoringa oleiferaand spirulina complex tablets.
abstract: Objective:To prepare a more comprehensive nutrition, more balanced proportion of natural nutritional supplement tablets withMoringa oleiferaleaves and spirulina the two nutrients which have complementary natural food ingredients.Method:On the basis of researchM. oleiferaleaves with spirulina nutrient composition was determined onM. oleiferaleaves and spirulina ratio of raw materials, and the choice of microcrystalline cellulose, sodium salt of caboxy methyl cellulose(CMC),magnesium stearate excipient, through single factor and orthogonal experiment, selecting the best formula tablets prepared by powder direct compression technology, for preparation ofM. oleiferaand spirulina complex tablets.Results:The best ratio of raw material for theM. oleiferaleaves powder: spirulina powder was 7:3, the best raw materials for the tablet formulation was 88.5%, 8.0% microcrystalline cellulose, CMC 2.0%, stearin magnesium 1.5%, the optimum parameters for the raw material crushing 200-300 mesh particle size, moisture content of 7%, tableting pressure 40 kN.Conclusion:Through formulation and process optimization, we can prepare more comprehensive and balanced nutritionM. oleiferaand spirulina complex tablets, its sheet-shaped appearance, piece weight variation, hardness, friability, disintegration and other indicators have reached the appropriate quality requirements.
authors.affiliation: School of Biological and Chemical Engineering, Panzhihua University, Panzhihua 617000, China; Key Laboratory of Dry-hot Valley Characteristic Bio-Resources Development of University of Sichuan Province, Panzhihua 617000, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Zheng
authors.affiliation: School of Biological and Chemical Engineering, Panzhihua University, Panzhihua 617000, China; Key Laboratory of Dry-hot Valley Characteristic Bio-Resources Development of University of Sichuan Province, Panzhihua 617000, China.
authors.forename: Fan
authors.initials: F
authors.lastname: Zhu
authors.affiliation: School of Biological and Chemical Engineering, Panzhihua University, Panzhihua 617000, China; Key Laboratory of Dry-hot Valley Characteristic Bio-Resources Development of University of Sichuan Province, Panzhihua 617000, China.
authors.forename: Dan
authors.initials: D
authors.lastname: Lin
authors.affiliation: School of Biological and Chemical Engineering, Panzhihua University, Panzhihua 617000, China; Key Laboratory of Dry-hot Valley Characteristic Bio-Resources Development of University of Sichuan Province, Panzhihua 617000, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Wu
authors.affiliation: School of Biological and Chemical Engineering, Panzhihua University, Panzhihua 617000, China; Key Laboratory of Dry-hot Valley Characteristic Bio-Resources Development of University of Sichuan Province, Panzhihua 617000, China.
authors.forename: Yichao
authors.initials: Y
authors.lastname: Zhou
authors.affiliation: Department of Chemical Engineering, Pohang University of Science and Technology, Pohang, Republic of Korea.
authors.forename: Bohn
authors.initials: B
authors.lastname: Mark
keywords: Formula; Moringa oleifera; Nutrition tablets; Process optimization; Spirulina