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Katara Kinjalben, Katara Kinjalben, and Mr Sunil Ohja Mr.Sunil Ohja. "Strategies for Formulation and Evaluation of Poly Herbal Effervescent Granules for the Management of Digestive Activity’’." International Journal of Pharmaceutical Research and Applications 10, no. 3 (2025): 491–94. https://doi.org/10.35629/4494-1003491494.
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This research focused on formulating and evaluating effervescent granules of fennel (Foeniculum vulgare)seed Powder, known for its carminative, digestive, and antispasmodic properties. The goal was to enhance the palatability of herbal formulations by reducing bitterness while improving dissolution, ensuring a quicker onset of action. Citric acid, tartaric acid, sodium bicarbonate, and other excipients were incorporated using the wet granulation method to prepare effervescent granules.fennel seed powder was formulated into four different batches (F1-F4), and their flow properties, PH, and effervescence time were evaluated. The results indicated that granules exhibited excellent flow for all formulations remained within three minutes, with formulation F1 emerging as the most optimized due to its enhanced drug release (98.30%) and rapid effervescent time of approximately 95 second. The findings suggest that effervescent granules of fennel could serve as a promising formulation for improving herbal drug effectiveness and patient compliance
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Fitria, Nike Nurlaily, Rofiqoh Fajarwati, and Tri Dewanti Widyaningsih. "INTEGRATED FOOD THERAPY PRODUCT FORMULA DARI PEKTIN KULIT PISANG AGUNG SEMERU (Musa paradisiaca Formatypica), MANGGA DAN DAUN MINT SEBAGAI ANTI-KONSTIPASI PADA TIKUS WISTAR." JURNAL AGROTEKNOLOGI 11, no. 02 (2018): 106. http://dx.doi.org/10.19184/j-agt.v11i02.6515.
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This research aimed to optimize the formula of effervescent powder from banana peel pectin, mango, mint and to know the effect of effervescent powder to the reduction of constipations symptom of Wistar rats. This research used Response Surface Methodology (RSM) with Central Composite experimental Design (CCD) to optimize the formula of effervescent powder and used Complete Randomized Design (CRD) method with consumption of effervescent powder treatment factor for five days. The result of this research showed that the formula of effervescent powder which had high dietary fiber degree is in the proportion of pectin powder:mango powder:mint leaves powder respectively 40%:35%:25% with verified dietary fiber degree is 30.35%. Then, in anti-constipation test shows that effervescent powder feeding with dosage 180 mg/200 g BB had real effect (α=0.05) to all parameters but it didn’t influence the number of feces.
 Keywords: effervescent, constipation, pectin
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Kuncahyo, Ilham, Soebiyanto Soebiyanto, Waluyo Budi Atmoko, Sumardiyono Sumardiyono, Argoto Mahayana, and Sunardi Sunardi5. "Si Orange, Effervescent Wortel sebagai Rintisan Technopreneur Mahasiswa Berbasis Bahan Baku Lokal." Adi Widya : Jurnal Pengabdian Masyarakat 7, no. 2 (2023): 378–89. http://dx.doi.org/10.33061/awpm.v7i2.9845.
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Vitamin A deficiency is the leading cause of blindness worldwide, and can affect anyone, especially pregnant women and children in developing countries like Indonesia. One of the abundant sources of vitamin A is carrots. However, children often find it difficult to eat vegetables, especially carrots. For this reason, it is necessary to try a way to make children interested and to consume carrots. Students at Setia Budi University were moved to produce effervescent carrot products through the Entrepreneurial Student Group (KMW). KMW is trying to produce food for health, namely carrot effervescet brand Si Orange. KMW Si Orange has tried to produce carrot effervescent. The conclusion of this activity is that KMW Si Orange has succeeded in producing and marketing carrot effervescent products that are practical, delicious and efficacious which have the advantage of being made from carrots and containing provitamin A, in the form of effervescent powder to overcome the problem of vitamin A deficiency.
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Wulandari, Zakiah, D. R. Pamungkas, Hamasyah Hamasyah, and B. N. Polii. "Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration." Jurnal Ilmu dan Teknologi Hasil Ternak 16, no. 1 (2021): 54–64. http://dx.doi.org/10.21776/ub.jitek.2021.016.01.6.
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Egg white is one source of protein that has many functions, including as an antimicrobial, antihypertensive, anti-cancer, and this can also be used as a preservative and sweetener. The addition of egg white powder to effervescent tablets with lemon essence is expected to increase protein levels in the tablet. The purpose of this study was to study the physical, chemical and organoleptic characteristics of effervescent tablets by adding egg white powder to the formulation. The study design used a randomized block design (RBD) with the making period as a group. The treatments used were different concentrations of effervescent mix (sodium bicarbonate, citric acid and tartaric acid), that is, 55, 60 and 65%. Data from the test results were tested with analysis of variance (ANOVA), further tests with the Duncan test. The physical characteristics of effervescent tablets with the addition of egg white powder and the difference in the concentration of effervescent mix as a treatment were not significantly different among treatments. The chemical characteristics of egg white effervescent tablets did not change with the treatment concentration of effervescent mix 55, 60 and 65% but the water activity (aw) of the effervescent tablets changed. Increasing the concentration of effervescent mix treatment can reduce the value of aw from 0.58 to 0.50. The addition of albumen powder with different concentrations of effervescent mix resulted in effervescent tablets according to predetermined standards. The organoleptic test results on the overall assessment of egg white powder effervescent tablets were somewhat favorable
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Sugiyanto, Sugiyanto, Wibowo Wibowo, and Dedy Prayogo. "Perbandingan Uji Sifat Fisik Serbuk Effervesent Ekstrak Bunga Telang (Clitoria Ternatea.L)." Malahayati Nursing Journal 4, no. 11 (2022): 2913–24. http://dx.doi.org/10.33024/mnj.v4i11.7214.
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ABSTRACT The telang flower plant (Clitoria ternatea.L) contains phenolic compounds, flavonoids, flavonols, glycosides and anthocyanins which have potential as antioxidants. Antioxidant compounds that are often found in telang flower plants are often used as traditional medicine in the form of drinks. Study was to identify a formula that met the requirements for physical properties based on the characteristics of the effervescent powder on the effect of variations in citric acid and tartaric acid on the effervescent powder formula of telang flower extract. This study used 3 formulas using variations of citric acid, tartaric acid and PVP as a binder. Showed that for the effervescent powder flow time of telang flower extract for F1 = 11.70 seconds, F2 = 13.52 seconds and F3 = 17.22 seconds: the time of dispersion of the effervescent powder of telang flower extract for F1 = 1.31 minutes, F2 = 1.23 minutes; The pH of the telang flower extract effervescent powder for F1=7,66, F2=7.21 and F3=6.58; the water content of the telang flower extract effervescent powder for F1=0,1471gram, F2=0,2016gram and F3=0,1857gram ; and organoleptically in the form of granule powder, light purple color, slightly sour taste. Of the research results from the 3 compositions of the formula is still suitable for use on the condition that the taste is a bit sour and can be sweetened Keywords: Telang Flower (Clitoria Ternatea.L) , Effervescent Powder Formula, Physical Properties of Effervescent Powder ABSTRAK Tanaman bunga telang (Clitoria ternatea.L) mengandung senyawa fenol, flavonoid, flavonol, glikosida dan antosianin yang berpotensi sebagai antioksidan. Senyawa antioksidan yang sering terdapat pada tanaman bunga telang sering digunakan sebagai obat tradisional dalam bentuk minuman. Penelitian ini mengidentifikasi formula yang memenuhi syarat sifat fisik berdasarkan karakteristik serbuk effervescent terhadap pengaruh variasi asam sitrat dan asam tartrat pada formula serbuk effervescent ekstrak bunga telang. Penelitian ini menggunakan 3 formula dengan menggunakan variasi asam sitrat, asam tartrat dan PVP sebagai pengikat. Penelitian menunjukkan bahwa untuk waktu alir serbuk effervescent ekstrak bunga telang untuk F1=11,70 detik, F2=13,52 detik dan F3=17,22 detik: waktu dispersi serbuk effervescent ekstrak bunga telang untuk F1=1,31menit, F2=1,23 menit; pH serbuk effervescent ekstrak bunga telang untuk F1=7,66, F2=7,21 dan F3=6,58 ;kadar air serbuk effervescent ekstrak bunga telang untuk F1=0,1471gram, F2=0,2016gram dan F3=0,1857gram; dan secara organoleptis bentuk serbuk granul, warna ungu muda, rasa agak sedikit asam. Hasil penelitian dari 3 komposisi formula tersebut masih layak digunakan dengan syarat rasa yang agak sedikit asam dapat diberikan pemanis Kata Kunci: Bunga Telang(Clitoria Ternatea.L) , Formula Serbuk Effervescent, Sifat Fisik Serbuk Effervescent
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Ilma, Amin Dyah Makrifatul, Fauziyyah Kunti Hapsari, Dearry Mentari, Nurul Hidayati, and Muhammad Rasyid Sidiq Ilyasa. "Uji Efektivitas Serbuk Effervescent Ekstrak Daun Cengkeh sebagai Antijamur (Candida albicans) Penyebab Sariawan." CERATA Jurnal Ilmu Farmasi 15, no. 1 (2024): 59–66. http://dx.doi.org/10.61902/cerata.v15i1.1078.
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Clove leaves have been proven to contain compounds with pharmacological activities, such as antifungal properties. This study aims to investigate the influence of varying the amount of clove leaf extract in effervescent powder formulations as an alternative treatment for oral candidiasis. Effervescent powder was chosen as a practical and user-friendly dosage form. The variations of clove leaf extract in this study were 4%, 6%, and 8%. Effervescent powder formulations with clove leaf extract have been successfully prepared in various formulas with similar organoleptic characteristics. Physical testing, including moisture content, flow rate, pH, and dispersion, demonstrated that these effervescent powder formulas meet quality standards. Antifungal effectiveness tests revealed that Formula II has the ability to significantly inhibit the growth of Candida albicans. This suggests the potential use of clove leaf extract effervescent powder formulations in the treatment of oral candidiasis.
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Wahid, Hilmiati, Andi Juaela Yustisi, Prayitno Prayitno, and Aninditya Dwi Lestari Amir. "Formulasi Serbuk Effervescent Limbah Tulang Ikan Bandeng (Chanos chanos) sebagai Supplement Kalsium Tulang." Jurnal Sains dan Kesehatan 5, no. 5 (2023): 643–51. http://dx.doi.org/10.25026/jsk.v5i5.1955.
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Milkfish fish bone (Chanos chanos) is a fish with a high calcium consumption of 23.99%. This high level of calcium means that the waste of milkfish bones can be used as a bone supplement in the form of effervescent powder. to meet the intake of calcium supplements in maintaining health. This study aims to determine the physical and chemical stability of the effervescent powder from milkfish bone waste. The research method was calcium from milkfish bone meal analyzed using an Atomic Absorption Spectrophotometer and made in the form of effervescent powder with concentrations of 800 mg, 900 mg and 1000 mg. Examination of the preparations included organoleptic tests, pH tests, water content tests, flow rate tests, hedonic tests. The results for the organoleptic test did not change. The results of the solubility test, flow rate, pH test, water content test experienced an increase in value before and after the cycling test. The results of the F2 hedonic test favored the shape and color. It can be concluded that the calcium concentration of fish bone powder is 243121 mg/kg. Milkfish bone powder can be formulated in the form of effervescent powder as a bone calcium supplement that is physically and chemically stable Kata Kunci: Waste of Milkfish Bones, Effervescent Powder, Calcium Abstrak Tulang ikan Bandeng (Chanos chanos) adalah ikan konsumsi berkalsium tinggi sebesar 23,99%. Tingginya kadar kalsium ini sehingga limbah tulang ikan bandeng dapat dimanfaatkan menjadi suplemen tulang dalam bentuk serbuk effervescent. untuk memenuhi asupan supplement kalsium dalam menjaga kesehatan. Penelitian ini bertujuan untuk mengetahui sediaan serbuk effervesent limbah tulang ikan bandeng yang stabil secara fisika dan kimia. Metode penelitian yaitu kalsium tepung tulang ikan bandeng dianalisis menggunakan Spektrofotometer Serapan Atom dan dibuat dalam bentuk sediaan serbuk effervescent dengan konsentrasi 800 mg, 900 mg dan 1000 mg. Pemeriksaan terhadap sediaan meliputi uji organoleptik, uji pH, uji kadar air, uji kecepatan alir, uji hedonik. Hasil penelitian untuk uji organoleptik tidak mengalami perubahan. Hasil uji waktu larut, kecepatan alir, uji pH, Uji Kadar air mengalami peningkatan nilai sebelum dan sesudah cycling test. Hasil uji hedonik F2 disukai dari bentuk dan warna. Dapat disimpulkan konsentrasi kalsium serbuk tulang ikan sebesar 243121 mg/kg. Serbuk tulang ikan bandeng dapat diformulasikan dalam bentuk sediaan serbuk effervescent sebagai supplement kalsium tulang yang stabil secara fisika dan kimia. Kata Kunci: Limbah Tulang Ikan Bandeng, Serbuk Effervescent, Kalsium
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Madhavi, Nupur, Dharmender Kumar, Subh Naman, et al. "Formulation and Evaluation of Novel Herbal Formulations Incorporated with Amla Extract for Improved Stability." Journal of Drug Delivery and Therapeutics 9, no. 4 (2019): 212–21. http://dx.doi.org/10.22270/jddt.v9i4.3029.
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The objective of the present study was to formulate effervescent and fast dispersible granules by incorporating the fruit extract of Emblica officinalis as an alternate of liquid herbal juices available in market. Amla juice was extracted manually and then subjected to preliminary phytochemical screening which indicates the presence of alkaloids, glycosides, flavonoids, carbohydrates, phenolic compounds, proteins and phytosterols. Lyophilized amla powder was used to formulate effervescent and fast dispersible granules which were further optimized on the basis of concentration of superdisintegrants and effervescent producing agents like croscarmellose sodium, sodium starch glycolate, sodium bicarbonate and citric acid. Powdered formulations were then evaluated on basis of their flow properties like angle of repose, bulk density, tapped density, carr’s index, hausner’s ratio, effervescent cessation time and disintegration time. Among all the effervescent formulations F2 was found to be optimum as it was having least disintegration time of 22 seconds and showed excellent flow properties. In case of the fast dispersible formulations the optimum strength were shown by formulations F9 having croscarmellose with least disintegration time of 52 seconds. Total phenolic content of fresh amla juice were found to be 8.94 mg GAE/100 gm and estimation of ascorbic acid and gallic acid in lyophilized amla powder and developed formulations was carried out by HPTLC. In vitro antioxidant activity of lyophilized amla powder was evaluated by DPPH radical scavenging assay. IC50 value of lyophilized amla powder was found to be 32 ± 0.25 ug/ml calculated in comparison to standard ascorbic acid possessing IC50 value of 25.80 ± 0.2 ug/ml. Results of present study reveals that developed formulations may serve as alternate product with better quality, consistency and stability in comparison to available herbal liquid formulations. Keywords: Anti-oxidant, Dispersible granules, Effervescent granules, Emblica officinalis.
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G. S. Sharma, G. S. Sharma, Haripriya Batchan Haripriya Batchan, and T. Rama Rao T. Rama Rao. "A Review on Effervescent Granules." International Journal of Pharmaceutical Research and Applications 10, no. 2 (2025): 1720–26. https://doi.org/10.35629/4494-100217201726.
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Effervescent granules are dosage form composed of dry aggregates powder particle. They contain one or more active pharmaceutical ingredient with or without excipients. Due to its low toxicity and onset action will be get fast, so effervescent granules are mostly used. Effervescent granules are uncoated granules containing drug, acid substances, carbonates or hydrogen carbonate which rapidly react with water and liberate CO2 . In this review, it gives us information regarding basic mechanism of effervescent granules and its fundamentals and excipients used, different formulation development strategies of effervescent granules with suitable pictorial representation and evaluation of effervescent granules.
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Aditama, Agnis Pondineka Ria, Alfi Nur Ramadhani, Asa Falahi, and Dewi Rashati. "Evaluation and Physical Stability Effervescent Powder of Okra Leaves Extract (Abelmoschus esculentus) as an Antidiabetic Supplement." Proceedings of International Pharmacy Ulul Albab Conference and Seminar (PLANAR) 3 (November 13, 2023): 1. http://dx.doi.org/10.18860/planar.v3i0.2466.
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Diabetes Mellitus (DM) is a disease characterized by hyperglycemia, and the most frequently encountered is type 2, which requires oral anti-diabetic therapy. Economic and socio-cultural factors also influence people in choosing alternative medicine. Okra (Abelmoschus esculentus (L.) Moench) is a medicinal plant containing the active substances flavonoids, α-cellulose, and hemicellulose in its leaves which have anti-diabetic properties, especially type 2 DM. This research aims to make a formula and determine the physical stability of the anti-diabetic supplement preparations in the form of effervescent powder from okra leaves extract. The method used is to make okra leaves extract effervescent powder in 3 formulations with a combination percentage of acid (tartaric and citric acid) and base (sodium bicarbonate) F1 = 27.87%: 26.8%, F2 = 26.05%: 28, 62%, F3 = 24.22%: 30.45%. The preparation evaluation includes organoleptic tests, flow rate, water content, effervescence time, pH, and hedonics for 1 and 14 days of storage at cool temperatures (8-15°C), room temperature (15-30°C), and warm temperature (30-40°C). The results showed that variations in acid-base concentration affected organoleptic, physical properties (taste), flow rate, water content, effervescence time, and pH. F3 shows the best formula and is the formula that respondents like most based on texture, color, flavor, and taste parameters. A cool temperature (8-15°C) shows the best stability because of its physical stability.
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Ma, Yan, Yali Lian, Xintao Meng, et al. "Process Optimization of Sea Buckthorn Fruit Powder Effervescent Tablets by Random Centroid Methodology Combined with Fuzzy Mathematical Sensory Evaluation." Processes 11, no. 9 (2023): 2639. http://dx.doi.org/10.3390/pr11092639.
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Solid beverages of effervescent tablets have good taste and portable features and are favored by consumers, but product quality and nutrition cannot meet the need of increasing nutritional requirements. Sea buckthorn fruit has a special flavor and nutrient-rich characteristics, but the related products of effervescent tablets have not been developed. In this paper, different additive contents (sea buckthorn fruit powder, erythritol, disintegrant, maltodextrin, polyvinylpyrrolidone (PVP)) were optimized using the random centroid method; the obtained effervescent effect sensory evaluation characteristics (appearance, beverage, appearance, taste, solubility) were used to establish a fuzzy mathematic model for sensory evaluation method of process optimizing; and the nutritional components and characteristics of optimized sea buckthorn powder effervescent tablets were compared to the ones of the commercial product. The results show that the optimal process conditions (47.7% sea buckthorn fruit powder, 1.3% erythritol, 1:1 disintegrant ratio, 2% maltodextrin and 2.9% PVP) were obtained according to the highest fuzzy comprehensive sensory score (87.76). Moreover, the optimized one contains a higher content of vitamin C (50.36 mg/100 g), carotenoids (10.18 mg/100 g), total phenols (11.52 GAE/g), and total flavonoids (28.46 mg RE/100 g), as well as a shorter disintegration time (10 s). The results indicate the RCO, combined with fuzzy mathematical sensory evaluation, is preferably suitable for effervescent tablet process optimization, and the quality indicators met the requirements of the effervescent tablet.
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Divya, Maluskar* Dr. Tambe S. E. "Formulation, Development and Evaluation of Effervescent Tooth Tablet." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 2135–50. https://doi.org/10.5281/zenodo.15397743.
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Tooth tablets are small, bite-sized chewable tablets that can be chewed into a paste and they are showing a similar effect as traditional oral toothpaste. The main aim is to provide a convenient and effective oral care solution. Biomin F a fluoride releasing compound is known for its ability to remineralize enamel and protect against dental caries. The objective of this study was design an effervescent tablet incorporating Biomin F, which would release fluoride ions in a controlled manner when dissolved in water, thereby ensuring the target delivery to the teeth. The powder blend was evaluated for various formulation characteristics such as angle of repose, Compressibility index, Hausner’s ratio, and % porosity. The Post-compression characteristics including weight Variation, hardness, friability, CO2 content, effervescence Time, pH, wettability, and foam ability were evaluated. The Best formulations were selected based on effervescence. Time and foam ability with acceptable pre and post compression properties that dissolved quickly in water. Overall Biomin F effervescent tooth tablet offers a promising formulation with enhanced fluoride delivery, offering an alternative method for daily oral hygiene that could contribute to improve dental health.
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Syahrina, Dahlia, and Noval Noval. "Optimasi Kombinasi Asam Sitrat dan Asam Tartrat sebagai Zat Pengasam pada Tablet Effervescent Ekstrak Ubi Jalar Ungu (Ipomoea batatas L)." Jurnal Surya Medika 7, no. 1 (2021): 156–72. http://dx.doi.org/10.33084/jsm.v7i1.2651.
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Purple sweet potato has the content of anthocyanin compounds that are efficacious as antioxidants. To deliver these efficacious compounds, formulations of effervescent tablets are required as antioxidants with a combination of citric acid and tartrate acid to accelerate the solubility of the drug. The research aims to optimize the combination of citric acid and tartrate acid as a sourgent on effervescent tablets of purple sweet potato extract using the simplex lattice design method. The manufacture of tablets using a direct pumping method with effervescent powder evaluation includes flow rate test, silent angle, compressibility, and powder moisture. Evaluation of tablets includes organoleptic tests, uniformity of tablet weight, hardness, fragility, and soluble time of tablets—data analysis using simplex lattice design software design expert version 10. The results of effervescent powder evaluation include a test of flow rate, quiet angle, compressibility, and moisture of powder in each formula that already meets the requirements. The physical evaluation results on the effervescent tablet weight uniformity test on F3, F4, and F5 have met the requirements. The evaluation of tablet hardness F1 and F2 also meet the requirements. The results of the evaluation of fragility and time dissolve tablets have met the requirements of all formulas. The simplex lattice design analysis results obtained F5 as the most optimal formula with a concentration of citric acid 103.25 mg and tartrate acid 44.25 mg. The combination of citric acid and tartaric acid affects the evaluation of hardness, fragility, and time-soluble effervescent tablets of purple sweet potato extract. The optimal concentration based on simplex lattice design analysis was obtained in F5 with a citric acid concentration of 103.25 mg and tartrate acid of 44.25 mg.
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Sifaiya, Laily, and Rahmawaty Hasan. "Formulasi dan Evaluasi Fisik Serbuk Effervescent Ekstrak Etanol 96% Daun Kelor (Moringa oleifera)." Jurnal Farmasi Tinctura 5, no. 1 (2023): 10–18. http://dx.doi.org/10.35316/tinctura.v5i1.3974.
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Serbuk effervescent daun kelor merupakan sediaan obat tradisional yang tepat dalam pengolahandaun kelor untuk meningkatkan minat konsumsi masyarakat. Tujuan penelitian ini adalah mendapatkanformula serbuk effervescent daun kelor yang baik berdasarkan karakteristik evaluasi fisik sediaan. Metodepenelitian terdiri dari ekstraksi daun kelor, formulasi dan evaluasi fisik sediaan. Terdapat 2 formuladengan perbandingan komponen asam dan basa (asam sitrat: asam tartrat: natrium bikarbonat) yaitu0,75:0,45:1 sebagai formula 1 dan 1:0,2:1 sebagai formula 2. Evaluasi fisik sediaan terdiri dari ujiorganoleptik, pH, waktu alir dan waktu dispersi. Hasil penelitian menunjukkan bahwa serbuk effervescentekstrak daun kelor memiliki evaluasi fisik sediaan yang baik dan memenuhi syarat dengan nilai pH 4,60(formula I) dan 3,55 (formula II). Waktu alir dan waktu dispersi formula I sebesar 2,81 detik dan 48,15detik, serta formula II sebesar 3,03 detik dan 30,20 detik. Oleh karena itu serbuk effervescent ekstrakdaun kelor dapat menjadi alternatif obat tradisional bagi masyarakat.
 ABSTRACTMoringa leaf effervescent powder is an appropriate traditional medicine preparation inprocessing moringa leaves to increase public consumption interest. The purpose of this study was toobtain a good moringa leaf effervescent powder formula based on the physical evaluation characteristicsof the preparation. The research method consists of moringa leaf extraction, formulation and physicalevaluation of the preparation. There were 2 formulas with the ratio of acid and base components (citricacid: tartaric acid: sodium bicarbonate), namely 0.75:0.45:1 as formula 1 and 1:0.2:1 as formula 2.Physical evaluation of the preparation consisted of organoleptic test, pH, flow time and dispersion time.The results showed that moringa leaf extract effervescent powder has a good and qualified physicalevaluation of the preparation with a pH value of 4.60 (formula I) and 3.55 (formula II). The flow time anddispersion time of formula I were 2.81 seconds and 48.15 seconds, and formula II was 3.03 seconds and30.20 seconds. Therefore, moringa leaf extract effervescent powder can be an alternative traditionalmedicine for the community.
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Sumaiyah, Sumaiyah, Rizky Triandini, and Aminah Dalimunthe. "THE EFFECTS OF THE ADDUCTION OF EFFERVESCENT POWDER OF BASTARD CEDAR LEAF (GUAZUMA ULMIFOLIA LAMK.) EXTRACT TOWARD WEIGHT REDUCTION OF MALE MICE." Asian Journal of Pharmaceutical and Clinical Research 11, no. 13 (2018): 190. http://dx.doi.org/10.22159/ajpcr.2018.v11s1.26604.
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Objective: The objective of this study was to discover the effect of the adduction of Bastard cedar leaf extract that was formulated in the form of effervescent powder toward weight loss.Methods: The study design was an experimental study with pretest–posttest one group control design. The sample was divided into 3 treatment groups which were dosage 1 g/kg body weight (BW), 2 g/kg BW, and 3 g/kg BW of Bastard cedar leaf effervescent powder and one control group. The research was conducted for 28 days.Result: The result of the research exhibited the 1st day of the adduction of Bastard cedar leaf effervescent powder that the dosage 3 g/Kg BW contributed to the largest reduction compared with the others. On the last day of adduction, dosage 1 g/Kg BW contributed almost the similar weight reduction effect to the mouse with the dosage 3 g/Kg BW; however, when both were compared, the dosage 3 g/Kg BW remained giving the most significant effect (p<0.05).Conclusion: The adduction of bastard cedar leaf effervescent powder could reduce the weight of the mouse in all dosage treatment which was dosage 1 g/Kg BW, 2 g/Kg BW, and 3 g/Kg BW.
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Ma, Zidan. "Research and Exploration on the Process of mangosteen Compound Effervescent Tablets." E3S Web of Conferences 189 (2020): 02018. http://dx.doi.org/10.1051/e3sconf/202018902018.
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This article mainly studies a new type of compound effervescent tablet for hot pot soup base, which is made of mangosteen as the main material, adding mangosteen glycoside and kumquat to improve the taste, and adding starch slurry and PEG-6000 as a granulating agent. A single factor test was used to select the optimal level of each factor, the sensory score was used as the response value, and the response surface analysis method was used to optimize the formulation of the compound effervescent tablet, and the moisture absorption rate and sensory condition of the finished tablet after several days of placement were determined. The results showed that the optimized main formula of mangosteen compound effervescent tablets was: mangosteen powder 5.3%, kumquat powder 1.3%, mangosteen glycoside 1.3%, effervescent disintegrant 90.7%, of which citric acid: bicarbonate Sodium is 1.6:1. In this process, starch slurry and PEG-6000 are used as the granulation agent for the semi-dry tableting method. The composite effervescent tablet prepared after drying at 50°C for 3 hours is sweet and sour, rich in special aroma, short in foaming time, and has the lowest moisture absorption rate. The sensory score was 94.96 points.
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Nikam, Vikrant, and Avinash Bhosale. "Design, Development and Physicochemical Evaluation of Effervescent Tablets of Antihistamine Drug." INTERNATIONAL JOURNAL OF DRUG DELIVERY TECHNOLOGY 13, no. 04 (2023): 1520–26. http://dx.doi.org/10.25258/ijddt.13.4.61.
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Purpose: Effervescent bilastine tablets were the focus of this investigation because of their ease of administration and the fact that some patients, especially younger ones or those with impaired swallowing abilities, have trouble ingesting oral dosage forms. Methods: Using the wet granulation process, 20 mg of effervescent bilastine tablets were produced. Pre-compression properties assessed for powder blend and granule combination. Here are some post-compression properties of the tablets that were examined: friability, hardness, drug content, pH, dissolution time, content uniformity, water content, X-ray, and Differential scanning calorimetry (DSC). We also measured carbon dioxide content and effervescence duration. To get the greatest results, we looked for effervescent systems that dissolved quickly in water and had the right properties before and after compression. Results: Based on their physicochemical properties, F2 formulations were determined to be best formulations, and the results demonstrated that the wet granulation process had greater flowability. Conclusion: Sweeteners such as mannitol, sodium saccharine, methylparaben, and citric acid were chosen for this investigation, along with sodium bicarbonate. If you want to hide the bitter flavor of bilastine, sodium saccharine is your best bet. From a physicochemical and physical property standpoint, the wet granulation process outshines the alternatives.
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Cendekiawan, Khrisna Agung, and Lia Fitriyaningrum. "Effervescent Powder Activity of the God’s Crown Fruit Extract (Phaleria macrocapa) (Scheff) Boerl) in Rats Model of Alloxan-Induced Balb/C Diabetes Mellitus." Eureka Herba Indonesia 4, no. 2 (2023): 206–9. http://dx.doi.org/10.37275/ehi.v4i2.69.
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God's crown fruit (Phaleria macrocarpa (Scheff) Boerl) is one of the ingredients that can be used as a natural anti-diabetic because of the presence of flavonoids which have activity as antioxidants. This study aimed to determine the anti-diabetic activity of the powder-effervescent God's crown fruit extract in various doses in test animals and to determine the effective dose of the powder-effervescent God's crown fruit extract as an anti-diabetic. This study is an in vivo experimental study. This study used 25 rats (Mus musculus) Balb/c, which were grouped into 5 groups (negative control, positive, and 3 treatment groups). Rats were induced diabetes mellitus with alloxan, then blood glucose levels were assessed. Data analysis was carried out using SPSS software version 25 in univariate and bivariate. There was no significant effect on reducing blood glucose levels in mice treated with effervescent powder of God's crown fruit extract.
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Usman, Mohammad R., Muhamad D. Permana, Aditya F. Ardinsyah, et al. "Calcium Extract Characterization from Rajungan Crab Shell (Portunus pelagicus) and Bakau Crab Shell (Scylla serrata) using Calcination as Effervescent." Jurnal Akademika Kimia 11, no. 2 (2022): 122–28. http://dx.doi.org/10.22487/j24775185.2022.v11.i2.pp122-128.
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One of the prevention of osteoporosis is by taking calcium supplements. Crab shells are calcium sources that can be processed into supplements. Calcium extraction used the calcinations method at 900°C temperature for 4 hours. After calcining the crab shell powder, it was analyzed by using XRD and processed with the Highscore Plus application by using Rietveld method. The best calcium crystals will be used as raw material for effervescent powder. The results showed that calcium crystals from rajungan crab shells contained 0.4% CaCO3 with a crystallite size of 25.9001 nm and 99.6% CaO with a crystallite size of 82.7183 nm with a GoF value of 1.69979. Calcium crystals produced from bakau crab shells were 100% CaO with a crystallite size of 77.3397 nm with a GoF value of 1.90266. Calcium crystals from bakau crab shells were used as effervescent raw materials with 2 different formulations. The results of the organoleptic test from both effervescents showed the same results, namely in the form of a pale yellow powder with a orange scent and sour taste The results of the dispersion time test showed that the 2 formulations had met the requirements with the dispersion time of formula 1 being 31.67 seconds and formula 2 being 32.33 seconds. The results of the water content test of the two formulas met the requirements with the water content of formula 1 being 0.071% and formula 2 being 0.067%.
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Haryono, Ika Avrilina, and Noval Noval. "Formulasi dan Evaluasi Tablet Effervescent dari Ekstrak Buah Tampoi (Baccaurea macrocarpa)." Jurnal Surya Medika 7, no. 2 (2022): 34–44. http://dx.doi.org/10.33084/jsm.v7i2.3201.
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Tampoi is one of the many plants found in East Kalimantan, has secondary metabolic content in the form of saponins, flavonoids, and alkaloids, and has antioxidant activity. The antioxidants produced by the human body are not sufficient to fight free radicals, therefore the body requires the intake of antioxidants from the outside, so to help increase public interest in consumption, researchers are interested in making preparations in the form of extracts and formulated as effervescent tablets from tampoi fruit extract which are useful as antioxidants and increase immunity. The purpose of this study was to determine a good formula for making effervescent tablets from tampoi fruit extract with variations of PVP K30 as a binder. Making tablets using direct compression method with an evaluation of effervescent powder including the angle of repose test, flow rate, setting, compressibility, and moisture of the powder. Evaluation of effervescent tablets included organoleptic test, weight uniformity test, tablet friability test, tablet hardness test, and tablet dissolving time test. The results obtained in the evaluation of the effervescent powder, the angle of repose test has met the requirements, while the test for flow velocity, sizing, compressibility, and moisture of the powder has not met the requirements. The results of the physical evaluation of the tablet weight uniformity test on F1 and F2 were in accordance with the requirements, the tablet friability test on F3 and F4 had met the requirements, the F3 tablet hardness test had met the requirements, and the tablet dissolving time test resulted that all formulas met the requirements with the best formula namely F1 which has the fastest tablet dissolution time. The conclusion of the study from the evaluation of the dissolving time which is the main parameter of the effervescent tablet preparation of tampoi fruit extract, the best formula was obtained, namely F1 with a PVP K30 concentration of 0.5 mg resulting in a tablet dissolving time of 01.99 minutes.
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Pomalango, Zulkifli B., Mohamad Aprianto Paneo, Nasrun Pakaya, La Ode Aman, and Ariani H. Hutuba. "Cholesterol-Lowering Effects of Turmeric Effervescent Dosage in Preventing Atherosclerosis." Science and Technology Indonesia 10, no. 2 (2025): 482–92. https://doi.org/10.26554/sti.2025.10.2.482-492.
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This study aims to evaluate the cholesterol-lowering effects of turmeric (Curcuma domestica) in an effervescent powder drink formulation to prevent atherosclerosis. The effervescent preparation was produced using standard effervescent techniques, with organoleptic tests revealing an orange color, the characteristic aroma of turmeric, and a slightly sweet taste. The formulation’s pH was approximately 5.9, with a flowability test result of 14 seconds, a powder angle of repose of 30°, and a dissolution time of 4 minutes and 20 seconds. Curcumin shows potential as an anticholesterol as a preventive measure of atherosclerosis disease through molecular docking testing using autodock-vina. Qualitative test on turmeric effervescent with Sprektrofotometer UV-VIS, Scanning Electon Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR). Cholesterol testing was conducted on mice induced with cholesterol using margarine over a one-week period, resulting in increased cholesterol levels of maximum 290 mg/dL. Following administration of the converted turmeric dosage, cholesterol levels significantly maximum decreased in the first week to 165 mg/dL. By the second week, further reductions were observed, with cholesterol levels maximum dropping to 143 mg/dL. These results suggest that turmeric effervescent formulation exhibits promising cholesterol-lowering properties and may contribute to the prevention of atherosclerosis
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Djamal Julia Megawati, Muh Hidayat, and Miftahurrahmah Pansariang. "Formulasi dan Evaluasi Sediaan Granul Effervescent Ekstrak Kulit Buah Sukun (Artocarpus altilis)." OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan 3, no. 1 (2025): 299–311. https://doi.org/10.61132/obat.v3i1.1057.
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Breadfruit (Artocarpus altilis) is a kind of consumable plant, generally peoples will process the fruit and discharge the peel. Effervescent granule is a practice of powder preparation. This study aim to create the effervescent granulation preparation to making the peel if breadfruit will easier to consumen with extract concentrations : F1 (5%), F2 (10%), and F3 (15%) and determine the characteristics of the resulting preparation. Making effervescent granules using the alkaline granulation method. Then the resulting preparation is evaluated by testing, including organoleptic test, pH, flow rate, angle of repose, dissolve time, water content, granule size distribution, and froth height. Breadfruit peel extract can be formulated into effervescent granule preparations. Effervescent granules of F1, F2, and F3 from breadfruit peel extract produce a brownish-white powder, characteristic of the extract. All of the formulas have qualified pH, water content, rest angle, dissolve time, and granule size. Flow velocity F1 7.99 g/sec and F2 7.21 g/sec, including flow velocity "good,” while F3 includes “poorly soluble’ 2.68 g/sec. However, the formulas do not meet the foam height requirements in the market with a foam height of 3 cm, where FI is 0.9 cm, F2 is 0.93 cm, and F3 is 0.96 cm.
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Dr., Dheeraj Chechare* Nikita Rayate Sakshi Kapadi Sneha Thorat. "A Review on Effervescent Granules." International Journal of Pharmaceutical Sciences 3, no. 6 (2025): 1055–60. https://doi.org/10.5281/zenodo.15605367.
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Effervescent granules are a type of medication that comes in the form of dry powder particles, containing one or more active ingredients, and sometimes additional substances. Effervescent granules are commonly used due to their low toxicity and quick action. These granules are coated and usually contain a medication, acid compounds, and carbonates or bicarbonates, which react with water to release carbon dioxide. This review offers a comprehensive understanding of the fundamental mechanisms of effervescent granules, along with their essential properties and excipients employed. It explores different approaches for formulating and assessing the product. Various methods can be employed to prepare effervescent granules, including the wet method, dry method, hot-melt extrusion, and non-aqueous methods.
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Ely, Leticia, Wilson Roa, Warren H. Finlay, and Raimar Löbenberg. "Effervescent dry powder for respiratory drug delivery." European Journal of Pharmaceutics and Biopharmaceutics 65, no. 3 (2007): 346–53. http://dx.doi.org/10.1016/j.ejpb.2006.10.021.
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Jiwintarum, Yunan, Zainal Fikri, Maruni Wiwin Diarti, and Rabi'unnisa Sulaimah. "Lemongrass Powder in Bio-Bs Effervescent Formulation of Lombok Island Local Isolate on Viability and Amount of Bacillus Sphaericus Toxin Crystal Protein for Control of Anopheles sp. Larvae." Jurnal Analis Medika Biosains (JAMBS) 10, no. 1 (2023): 1. http://dx.doi.org/10.32807/jambs.v10i1.266.
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Bio Formula – BS effervescent (Bio- Bacillus sphaericus) is an Effervescent powder-shaped formula that is easy to use by the public. Lombok's local effervescent bio-BS isolated formula has a weakness in terms of smell. The results from the literature search that fragrant lemongrass has a distinctive smell and can kill Aedes aeygpti, but scientific data has not been obtained about the ability of fragrant lemongrass to kill Anopheles Sp in the form of larvae and mosquitoes. The study aimed to find out the effect of the combination formulation of Bio-BS Effervescent local isolate Lombok Island with the addition of lemongrass powder for viability and the amount of toxin crystal protein Bacillus sphaericus. This research method is exploratory and experimental in the laboratory with the design of Post Test Only Control Group Design. The study used six treatment formulations. Samples of Anopheles sp larvae research in Batu Layar lagoon, West Lombok regency and pelur lagoon in Peringgesela, East Lombok regency and from the results of colonization of larvae. The independent Variable is a combination formulation of Bio-BS Effervescent isolated locally from Lombok Island with the addition of fragrant lemongrass powder. The dependent variable is the mortality of Larvae Anophels Sp, Viability of B. Sphaericus, and Amount of Toxin Protein Production of B. Sphaericus. The larvae death rate, the concentration of cells/endospores, and the number of repeats in each container are then tabulated and analyzed using Probit Analysis with the help of MINITAB 16 software. B. sphaericus viability data and the amount of endospore toxin protein crystal production were descriptively analyzed.
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Hasibuan, Nirmala Efri, and Sumartini Sumartini. "POTENSI EKSTRAK DAUN MANGROVE RHIZOPHORA MUCRONATA DAN AVICENNIA OFFICINALIS SEBAGAI BAHAN PEMBUATAN SERBUK EFFERVESCENT." JSIPi (Jurnal Sains dan Inovasi Perikanan) (Journal of Fishery Science and Innovation) 4, no. 2 (2020): 74. http://dx.doi.org/10.33772/jsipi.v4i2.12667.
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Rhizophora mucronata dan Avicennia officinalis merupakan jenis mangrove yang memiliki potensi kandungan bioaktif yang tinggi. Dalam penelitian ini ekstrak daun mangrove kering dimanfaatkan sebagai sumber zat aktif pada effervescent. Pembuatan granul effervescent ekstrak daun mangrove menggunakan metode granulasi basah. Granul effervescent dibuat dalam lima formulasi dengan memvariasikan kadar ekstrak daun mangrove. Granul effervescent ekstrak daun mangrove yang dihasilkan memiliki karakteristik berwarna kuning kecoklatan, pH 5.05-5.81, kadar air 2,042 - 2,809%, Waktu larut 62,33 - 91, 33 detik, kadar tanin 2,59 - 3,91% dan kadar fenol 1,69 - 3,86 %. Hasil penelitian menunjukkan tidak ada perbedaan signifikan (P>0,05) terhadap perbedaan spesies daun mangrove terhadap karakteristik serbuk effervescent sedangkan formulasi yang berbeda menunjukkan perbedaan signifikan (P<0,05) dari karakteristik serbuk effervescent daun mangrove. Hal ini menunjukkan bahwa daun mangrove memiliki potensi digunakan sebagai minuman effervescent karena konten fenol dan tanin yang dihasilkan. ABSTRACT Rhizophora mucronata and Avicennia officinalis are mangrove species that have high bioactive content potential. In this study dried mangrove leaf extract was used as a source of active substances in effervescent. Effervescent granules of mangrove leaf extracts using the wet granulation method. Effervescent granules are made in five formulations by varying the levels of mangrove leaf extracts. Characteristics effervescent granules of mangrove leaf extract produced have brownish yellow, pH 5.05-5.81, moisture content 2.042-2.809%, soluble time 62.33 - 91, 33 seconds, tannin content 2.59 - 3.91% and phenol content 1 , 69 - 3.86%. The results showed there were no significant(P>0,05) differences in various species of mangrove leaf however the differences of formulation showed there were significant (P<0,05) with the characteristics of mangrove leaves powder effervescent Based on result showed that mangrove leaf have a potencial for effervescent drink because of his phenol and tannin content.
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Rudakova, Olha, Svitlana Gubar, Nataliia Smielova, Maksym Yaremenko, Nataliia Bevz, and Victoriya Georgiyants. "Development of a unified approach to the method of identification, quantitative determination of active substances and accompanying impurities in a combined drug by HPLC method." ScienceRise: Pharmaceutical Science, no. 2(36) (April 29, 2022): 81–89. http://dx.doi.org/10.15587/2519-4852.2022.255851.
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The aim of the work is to develop a method of identification, quantification of acetylsalicylic and ascorbic acids in the combined presence and concomitant impurities in the combined drug in the form of effervescent powder for preparation of oral solution by liquid chromatography and study of validation characteristics. Materials and methods. ProStar liquid chromatograph with “Varian” spectrophotometric detector. Chromatographic column with a size of 150×4.6 mm, filled with aminopropylsilyl silica gel for chromatography (Supelcosil LC-NH2, “Supelco”) with a precolumn (particle size 3 μm), mobile phase - buffer solution pH 3.2 - acetonitrile P (80:20), elution mode – isocratic; mobile phase velocity – 1.2 ml/min; the detection wavelength is 240 nm. Results. To determine acetylsalicylic and ascorbic acids by high-performance liquid chromatography with UV detection, the optimal chromatographic conditions were selected considering the influence of other active and excipients in the drug. To prove the possibility of applying the proposed technique in the subsequent analysis of the effervescent powder, its validation was performed. The obtained validation characteristics indicate that the method of quantitative determination of acetylsalicylic acid in the studied dosage form corresponds to the parameters: accuracy, precision, linearity ( =0.92≤max =1.60, d=0.19≤maxd=0.51, a=0.17 max a=2.60, r=0.9994 min r=0.9981). In the quantitative determination of ascorbic acid in the combined effervescent powder it is established that the correctness, precision, linearity are performed ( =0.86≤max =1.60, d=0.02≤max d=0.51, a=1.99 max a=2.60, r=0.9997 min r=0.9981). Conclusions. A new method for the identification, quantification of acetylsalicylic and ascorbic acids in the combined presence and concomitant impurities in the effervescent powder using high performance liquid chromatography has been developed. The validation of the proposed method is carried out and its acceptability for use in pharmaceutical analysis is proved
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Wasim, Ahamed S., Shankaraswamy Jadala, Sathish Gokenapally, Nagaraju Kattula, and Sridevi Gajula. "Physicochemical evaluation of Olive (Olea europea) fruit, halophyte (Salicornia herbacea L) plant salts and bamboo (Bambos arundinaceae) silica salts based effervescent tablets with promoting edible organic acids and carbonates." Journal of Applied and Natural Science 16, no. 3 (2024): 1087–95. http://dx.doi.org/10.31018/jans.v16i3.5641.
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Maintainance of extracellular volume and water balance is important in cellular metabolism and these properties confer to sodium profile, but overconsumption of sodium causes risk to health. The present study aimed to develop and evaluate fast-dissolving effervescent tablets using a novel two-step wet granulation method, incorporating Olive (Olea europaea), halophyte marsh plant (Salicornia herbacea L.) and bamboo silica salts natural ingredients and edible organic acids viz. citric acid, malic acid, tartaric acid, apple cider vinegar powder, fumaric acid and alkalizing agents like sodium bicarbonate, anhydrous potassium carbonate, anhydrous sodium carbonate, potassium sulphate dodecahydrate as active ingredients to enhance bioavailability and dissolution. During the process, all active ingredients were milled separately and sifted through a number 40 mesh sieve, followed by blending for 10 min to create uniform wet mass and further, sieved through number 20 mesh to produce granules. Finally, the dried granules of the composition according to formulations were compressed into tablets with 12 mm diameter using a single punch tablet punching machine. The formulations adhered to pharmacopoeial quality standards, displaying favorable mechanical and physical properties. The results revealed that the effervescent granules in all the formulations exhibited excellent flow properties with Angle of Repose, Hausner’s ratio and compressibility index in the ranges of 26.10°-29.52°, 1.07-1.12 and 6.12%-10.51% respectively. Formulations F1 and F3 emerged as the most effective, with friability <0.5%, water content <0.05%, effervescence time <2.5 min and excellent solubility on the Likert scale. The findings open avenues for further research into effervescent technology and its application in drug delivery systems.
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Mang Sung Thluai, Lucy, Varin Titapiwatanakun, Warintorn Ruksiriwanich, Korawinwich Boonpisuttinant, and Romchat Chutoprapat. "Development of Effervescent Cleansing Tablets Containing Asiatic-Acid-Loaded Solid Lipid Microparticles." Cosmetics 10, no. 6 (2023): 148. http://dx.doi.org/10.3390/cosmetics10060148.
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The objective of this study was to develop effervescent cleansing tablets that can be dissolved and turned into liquid soap, which can be used for bathing or soaking the body. The asiatic-acid-loaded solid lipid microparticles (AASLMs) were prepared via the hot emulsification method followed by cold re-solidification and then freeze-dried to obtained dry powder. The physicochemical properties such as morphology and % entrapment efficiency (%EE) were evaluated. The results revealed that AASLMs have an irregular shape, and the %EE for the resulting AASLMs was 92.04 ± 3.43%. The tablets were manufactured via the direct compression technique. The compatibility test was conducted to ensure that the excipients are compatible with the active ingredient. The angle of repose, Carr’s index, and Hausner’s ratio were studied to evaluate the flowability of the powder blend before compression. The weight of each tablet was set to 1000 mg, and physicochemical characteristics, in vitro dissolution, ex vivo cleansing efficacy, and stability were evaluated. The results showed that the active ingredient was compatible with other excipients, as the results obtained from FTIR spectra indicated the absence of potential chemical interaction between the active ingredient and excipients used in this study. Additionally, all formulations had good flow properties. The effervescence times of selected formulations, F2 and F3, were <5 min, with favorable pH and hardness values. The friability values of all formulations exceeded 1% because the excipients used in effervescent tablets are very fragile. The release of asiatic acid (AA) from the tablets was dependent on the concentration of SLS. In an ex vivo test, it was discovered that the developed products F2 and F3 showed much more effective cleansing efficacy than water. Nevertheless, brown spots appeared in the tablets and the AA content was significantly decreased in both tested formulations after 3 months’ storage at 40 ± 2 °C/75% RH ± 5% RH. The stability study revealed that the developed products were not stable at high temperature and humidity. Therefore, it is recommended that the developed effervescent tablets are not stored at a high temperature.
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Olha, Rudakova, Gubar Svitlana, Smielova Nataliia, Yaremenko Maksym, Bevz Nataliia, and Georgiyants Victoriya. "Development of a unified approach to the method of identification, quantitative determination of active substances and accompanying impurities in a combined drug by HPLC method." ScienceRise: Pharmaceutical Science, no. 2(36) (April 29, 2022): 81–89. https://doi.org/10.15587/2519-4852.2022.255851.
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<strong>The aim of the work </strong>is to develop a method of identification, quantification of acetylsalicylic and ascorbic acids in the combined presence and concomitant impurities in the combined drug in the form of effervescent powder for preparation of oral solution by liquid chromatography and study of validation characteristics. <strong>Materials and methods. </strong>ProStar liquid chromatograph with “Varian” spectrophotometric detector. Chromatographic column with a size of 150×4.6 mm, filled with aminopropylsilyl silica gel for chromatography (Supelcosil LC-NH<sub>2</sub>, “Supelco”) with a precolumn (particle size 3 μm), mobile phase - buffer solution pH 3.2 - acetonitrile P (80:20), elution mode – isocratic; mobile phase velocity – 1.2 ml/min; the detection wavelength is 240 nm. <strong>Results. </strong>To determine acetylsalicylic and ascorbic acids by high-performance liquid chromatography with UV detection, the optimal chromatographic conditions were selected considering the influence of other active and excipients in the drug. To prove the possibility of applying the proposed technique in the subsequent analysis of the effervescent powder, its validation was performed. The obtained validation characteristics indicate that the method of quantitative determination of acetylsalicylic acid in the studied dosage form corresponds to the parameters: accuracy, precision, linearity ( =0.92≤max =1.60, d=0.19≤maxd=0.51, a=0.17 max a=2.60, r=0.9994 min r=0.9981). In the quantitative determination of ascorbic acid in the combined effervescent powder it is established that the correctness, precision, linearity are performed ( =0.86≤max =1.60, d=0.02≤max d=0.51, a=1.99 max a=2.60, r=0.9997 min r=0.9981). <strong>Conclusions. </strong>A new method for the identification, quantification of acetylsalicylic and ascorbic acids in the combined presence and concomitant impurities in the effervescent powder using high performance liquid chromatography has been developed. The validation of the proposed method is carried out and its acceptability for use in pharmaceutical analysis is proved
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Patil, Manisha R., and Sanjay K. Kshirsagar. "Formulation, Optimization and Evaluation of Solid SMEDDS of Itraconazole in Effervescent Granules Form." INTERNATIONAL JOURNAL OF PHARMACEUTICAL QUALITY ASSURANCE 15, no. 01 (2024): 273–87. http://dx.doi.org/10.25258/ijpqa.15.1.42.
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This investigation assessed nine formulations of liquid self-micro-emulsifying drug delivery systems (L-SMEDDS) for itraconazole (ITZ). The most effective formulation (ILS6) consisted of 40% clove as the oil, 40% Kolliphor CS 20 as the surfactant, and 20% polyethylene glycol (PEG) 400 as the co-surfactant. ILS6 displayed a droplet size of 130 to 165 nm, well below 200 nm, and a polydispersity index (PDI) value of 0.47 to 0.73, indicating the development of an emulsion with nanosized droplets and even spreading. The finalized formulation demonstrated stability under numerous conditions and achieved supreme drug loading capacity. The optimized L-SMEDDS was solidified into solidified SMEDDS (S-SMEDDS) utilizing sylloid 244 FP, resulting in a free-flowing powder without drug interactions. The effervescent system was successfully formulated by incorporating S-SMEDDS with different excipients. The selected effervescent system passed quality control and stability tests. The effervescent system exhibited a rapid and pH-independent release profile. The combined impact of SMEDDS and the effervescent system collectively enhanced the solubility and dissolution of itraconazole.
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Apsari, Puput Andi, Dewi Nur Eka Sari, Aris Perdana Kusuma, and Oktavia Indrati. "Effervescent Tablet Formulation Melinjo Seed Extract (Gnetum gnemon L.) Using PEG 6000 As Lubricant and Citric Acid - Tartaric Acids As Acid Sources." JURNAL EKSAKTA 18, no. 1 (2018): 30–41. http://dx.doi.org/10.20885/eksakta.vol18.iss1.art4.
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Melinjo seeds (Gnetum gnemon L.) have antioxidant properties one of which is from phenol compounds. However, there is no pharmaceutical dosage form of melinjo seeds especially effervescent tablet. The purpose of this research was to determine the best variation of citric-tartaric acid and PEG 6000 from effervescent tablet of melinjo seed extract. The effervescent tablet of melinjo seed extract were formulated with variation of citric-tartaric acid 25%:75%, 65%:35%, 50%:50%, 20%:80% and PEG 6000 0%, 2%, 3%, up to 5%. The effervescent tablet were made by melting parts of acids and bases, added with extract and other ingredients. The evaluation included flow and powder tapping, tablet hardness, weight variation, friability, and tablet solubility test. The data were analyzed by comparing approaches based on the requirements of Pharmacopeia Indonesia V andUnited States of Pharmacopeia 36.Variations of equal amount of citric-tartaric acid produced hard effervescent tablets with small friability. The unbalanced acid concentration resulted in higher friability. The greater the concentration of citric acid resulted in the longer solubility of the tablet. The addition of PEG 6000 made the flow time of granules quicker, while higher concentrations would increase the hardness of tablets and accelerate the soluble time. Excessively high concentrations resulted in a high degree of friability. Variation of citric-tartaric acid and PEG 6000 influenced physical properties of granule and effervescent tablet extract of melinjo seeds, such as flowability, hardness, friability, and solubility of the tablet.
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Salfo, Ouédraogo, Atchadé Constantin, Traoré Kadiatou, et al. "Formulation of Effervescent Granules Based on <i>Calotropis procera</i> Ait Powder (Apocynaceae) and <i>Zanthoxylum zanthoxyloides</i> Lam (Rutaceae)." Pharmaceutical Science and Technology 9, no. 1 (2025): 17–26. https://doi.org/10.11648/j.pst.20250901.13.
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Introduction: Sickle cell disease is a genetic disease that affects nearly 5% of the world&apos;s population and is particularly prevalent in sub-Saharan Africa. The inaccessibility of modern treatment has led to the development of a phytomedicine called FACA® in Burkina Faso. It is formulated in capsule form and contains a mixture of powdered root barks of &lt;i&gt;Zanthoxylum zanthoxyloides&lt;/i&gt; and &lt;i&gt;Calotropis procera&lt;/i&gt;. This study aims to propose an alternative, easier-to-administer form for patients who have difficulty swallowing capsules by developing effervescent granules. Materials and methods: Pre-formulation studies focused on analyzing the physicochemical and pharmaco-technical properties of the powder mixture. These included macroscopic and organoleptic aspects, pH, residual moisture content, hygroscopicity, granulometry, and flow. Effervescent granules were formulated and manufactured by the wet granulation method. Five formulations (F1-F5) were produced. Citric acid and sodium bicarbonate were used as effervescent vehicles at a ratio of 1:1.25. PVP was used as a binding agent, sucrose as a sweetener, and cornstarch as a diluent. The granulation liquid was distilled water. The granules produced were evaluated for their physicochemical properties and disintegration time. Results and discussion: the results of the physicochemical and pharmaco-technical characteristics guided the choice of excipients and the manufacturing process. The formulations were beige in color and granular in appearance. THR values were &lt;10%, pH ranged from 5.20 ± 0.29 to 5.91 ± 0.17. They were more or less hygroscopic and presented good rheological properties with an effervescence time satisfying the specifications of the European Pharmacopoeia 11th edition. Conclusion: F4 formulation had the best characteristics and could serve as an alternative to capsules. Indeed, being dispersed in water before administration, these granules could be well tolerated by the gastrointestinal tract and promote a more rapid action of the drug at a time of crisis.
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Usman, Mohammad Rofik, Rifka Nabila, and Lutfiah Nurul Hakiki. "Ekstraksi Kalsium dari Cangkang Kerang Hijau (Perna viridis L.) dan Kerang Batik (Paphia undulata B.) dengan Metode Kalsinasi sebagai Sediaan Effervescent." Indo. J. Chem. Res. 8, no. 2 (2020): 101–7. http://dx.doi.org/10.30598//ijcr.2020.8-mru.
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One of the solutions is the supplying of calcium effervescent powder as a source of calcium. The source of calcium that has not been processed maximally is the clam shell. Calcium from the clam shells will be extracted by calcination method at 900 °C for 4hours. The extracted clam shells powder are tested using XRD and analyzed using the Rietveld method. The particle sizes of calcium are determined by the Scherer equation. The best calcium is formulated into 3 formulations with several variations in composition. Evaluation of calcium effervescent powder includes organoleptic test, water content and dispersion time. The extracted calcium crystal diffractogram shows the CaO compound with cubic structure and space group FM3M. The particle sizes of CaO nanoparticles from green shells and batik were 88.7597nm and 96.66566nm, respectively. The best CaO based on χ2 values and particle sizes are CaO from green clamshells. The organoleptic test of the three formulations produced the same data as yellow, granular shape, and citrus aroma. Formulation three is the best formulation based on the low water content and short dispersion time.
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Hiola, Reni, and Robert Tungadi. "DEVELOPMENT OF EFFERVESCENT GRANULE OF CORN MILK, SUPPLEMENTED WITH PROBIOTICS LACTOBACILLUS STRAIN SHIROTA." International Journal of Applied Pharmaceutics 10, no. 5 (2018): 71. http://dx.doi.org/10.22159/ijap.2018v10i5.27459.
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Objective: One of the materials which can be formulated into probiotics drink is corn milk. It has nutrient contents such as vitamin A, B, C, minerals, and fibres. The objective of this study was to develop and evaluate the probiotic drink of corn milk which was formulated into an effervescent granule.Methods: The first step was carried out to make corn extract with the addition of Lactobacillus strain Shirota and incubated 24 h at 40 °C to gain corn milk. After that, corn milk was centrifuged to get filtrate and dried by oven 40 °C for 2 d to gain dry powder. Then corn milk powder was formulated into effervescent granule (3 formulas) using different ratio of acids. The method which used in making effervescent granule of corn milk was wet granulation. All formulas were done evaluations including physical and chemical properties of granule and hedonic test.Results: The results showed that formula 1 (only citric acid 23.84%) gave unsatisfactory results particularly on the evaluation tests such as LOD 9.64%, dissolution time 3.25 min, moisture content 10.67% and hedonic test which did not meet the requirements. Otherwise, formula 2 (only tartaric acid 23.84%) and formula 3 (citric acid 7.94% and tartaric acid 15.9% combination) showed satisfactory results for all evaluation tests of granules. Particularly formula 3 gave pH 5 on pH test which was the same as pH lactic acid for fermentation and LOD 4.34%, MC 4.53%, ρb 0.53 g/ml, ρt 0.62 g/ml and hedonic test around 80%.Conclusion: Formula 3 was the best formulation based on the evaluation and the stability of corn milk effervescent granule.
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Usman, Mohammad Rofik, Rifka Nabila, and Lutfiah Nurul Hakiki. "Ekstraksi Kalsium dari Cangkang Kerang Hijau (Perna viridis L.) dan Kerang Batik (Paphia undulata B.) dengan Metode Kalsinasi sebagai Sediaan Effervescent." Indonesian Journal of Chemical Research 8, no. 2 (2020): 101–7. http://dx.doi.org/10.30598/ijcr.2020.8-mru.
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One of the solutions is the supplying of calcium effervescent powder as a source of calcium. The source of calcium that has not been processed maximally is the clam shell. Calcium from the clam shells will be extracted by calcination method at 900 °C for 4 hours. The extracted clam shells powder are tested using XRD and analyzed using the Rietveld method. The particle sizes of calcium are determined by the Scherer equation. The best calcium is formulated into 3 formulations with several variations in composition. Evaluation of calcium effervescent powder includes organoleptic test, water content and dispersion time. The extracted calcium crystal diffractogram shows the CaO compound with cubic structure and space group FM3M. The particle sizes of CaO nanoparticles from green shells and batik were 88.7597nm and 96.66566nm, respectively. The best CaO based on χ2 values ​​and particle sizes are CaO from green clamshells. The organoleptic test of the three formulations produced the same data as yellow, granular shape, and citrus aroma. Formulation three is the best formulation based on the low water content and short dispersion time.
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Cahya Ningrum, Made Yuni, Gusti Ayu Kadek Diah Puspawati, and I. Gusti Ayu Ekawati. "Pengaruh Perbandingan Konsentrasi Asam Sitrat-Malat terhadap Karakteristik Granul Effervescent Daun Katuk (Sauropus androgynus L. Merr)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 11, no. 3 (2022): 448. http://dx.doi.org/10.24843/itepa.2022.v11.i03.p06.
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 The purposes of this research was to determine the effect of concentration ratio of citric-malic acid on the characteristics of the effervescent granule of katuk leaves and to proper concentration ratio of citric-malic acid to get the effervescent granule of katuk leaves with the best characteristics. The research used Completely Randomized Design (CRD) with the treatment of concentration ratio of citric-malic acid consisting of 5 levels: 5% : 25%, 10% : 20%, 15% : 15%, 20% : 10%, dan 25% : 5%. The treatment was repeated 3 times in order to obtain 15 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The result showed that concentration ratio of citric-malic acid had a significant effect (P<0,05) on moisture content, ash content, flow time, soluble time, high foaming, total flavonoids, and antioxidant capacity. The concentration ratio of 5% citric acid and 25% malic acid was the best treatment to produce effervescent granule of katuk leaves with the moisture content 5.67%, ash content 23.84%, pH 5.88, soluble time 20.69 seconds, flow time 0.80 seconds, high foaming 3.20 cm, total flavonoids 21.04 mgQE/100g powder, antioxidant capacity 16.51 mgGAEAC/100g powder sensory hedonic of the color was liked, the aroma was liked, the taste was liked and the overall acceptance was liked.
 
 
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Ni’mah, Miftahul Wahidatun, Diah Dwi Lestari, Ayuni Rizma Maulida, and Umar Hafidz Asy'ari Hasbullah. "Review of Various Influential Factors in the Production of Robusta Coffee Effervescent Drink Tablets." International Journal of Advance Tropical Food 3, no. 1 (2021): 35–43. http://dx.doi.org/10.26877/ijatf.v3i1.9349.
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Coffee is one of Indonesia's leading plantation commodities, which is ranked third in the world. Currently, coffee-based drinks have become a lifestyle in the millennial era. The high interest in coffee affects the economy of the community. Various efforts were made to further encourage the level of coffee consumption, especially in the form of beverages. On the other hand, it is necessary to diversify the product by highlighting the technology side, such as making effervescent which is easier, more practical, and can be enjoyed directly with cold water. Effervescent is known as a product that can cause gas bubbles as a result of the reaction of acids and bases when dissolved in water. The resulting gas bubbles are carbon dioxide which gives a sparkling effect (a taste sensation like sparkling water). The use of coffee as an effervescent raw material is related to its taste, bioactive compounds, and antioxidants. Coffee extract powder can be made from robusta and arabica coffee roasted at medium level with low-temperature crystallization, spray drying, freeze drying, and vacuum drying. Other materials that need to be added such as acid sources, bases, fillers, and binders can affect the effervescent characteristics such as tablet hardness, moisture content, hygroscopicity, and dissolution time. The recommended composition is citric acid, sodium bicarbonate, dextrin, and PVP (Polyvinilpyrrolydone).
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Hayati, Rima, Amelia Sari, and Nur Alfina. "Serbuk effervescent kombinasi ekstrak buah pare (Momordica charantia L.) dan buncis (Phaseolus vulgaris L.) sebagai nutraseutikal." AcTion: Aceh Nutrition Journal 4, no. 1 (2019): 42. http://dx.doi.org/10.30867/action.v4i1.155.
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Bitter melon and beans contain flavonoids which have the potential as antidiabetic agents. The combination of ethanolic extract of bitter melon (Momordica charantia L) and bean (Phaseolus vulgaris L) given orally has been investigated and proven to reduce blood glucose levels in mice. This study aims to formulate a combination of ethanol extract of bitter melon and beans with variations in sweetener concentration. This research is an experimental study. Effervescent powder made in two formulas with variations in sucralose and aspartame. Formula 1 (F1) uses a concentration of 0,20% sucralose and 0,5% aspartame and formula (F2) using a concentration of 0.24% sucralose and 0,75% aspartame. The organoleptic test indicated the powder produced is brownish white, has the smell of sucralose and aspartame and has a sweet taste (F1, F2). Flow rates are 0,6 g / sec (F1) and 0,5 g / sec (F2) with the category "very difficult", the test angle of repose of 43 (F1) and 42 (F2) with the category "rather good", Compressibility test is 19.4% (F1) and 20% (F2) with the category "good enough" and soluble time F1 and F2 which is 1 minute and 2,6 minutes shows the powder is completely dispersed. Buah pare dan buncis memiliki kandungan flavonoid yang berpotensi sebagai agen antidiabetik. Pemberian kombinasi ekstrak etanol buah pare (Momordica charantia L) dan buncis (Phaseolus vulgaris L) secara oral telah diteliti dan terbukti dapat menurunkan kadar glukosa darah tikus. Penelitian ini bertujuan untuk memformulasikan kombinasi ekstrak etanol buah pare dan buncis menjadi sediaan serbuk effervescen dengan variasi konsentrasi pemanis. Penelitian ini merupakan penelitian eksperimental. Sediaan effervescent dibuat dua formula dengan variasi konsentrasi bahan pemanis suklarosa dan aspartam. Formula 1 (F1) menggunakan konsentrasi suklarosa 0,20 % dan aspartam 0,5% dan formula 2 (F2) menggunakan konsentrasi suklarosa 0,24% dan aspartam 0,75%. Hasil uji organoleptis menunjukkan serbuk yang dihasilkan berwarna putih kecoklatan, memiliki bau suklarosa dan aspartam dan memiliki rasa manis (F1, F2). Waktu alir yaitu 0,6 g/detik (F1) dan 0,5 g/detik (F2) dengan katagori “sangat sukar”, sudut istirahat yaitu 43 (F1) dan 42 (F2) dengan katagori “agak baik. Uji kompresibilitas yaitu 19,4% (F1) dan 20% (F2) dengan katagori “cukup baik” dan waktu larut F1 dan F2 yaitu 1 menit dan 2,6 menit menunjukkan serbuk terdispersi sempurna.
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Dami, Theovilla R. Rianty. "STUDI PEMBUATAN TABLET EFFERVESCENT DENGAN EKSTRAK BUNGA MAWAR MERAH (Rosa sp.) PADA PASCA POTONG BUNGA MAWAR DAN JENIS FILLER (NaHCO3, KHCO3, CaCO3)." AGRICA 4, no. 1 (2020): 9–37. http://dx.doi.org/10.37478/agr.v4i1.464.
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Red roses (Rosa sp) are a decorative plant species. Their petals contain the pigment anthocyanin, which is classified as a flavonoid and is able to capture free radicals. Due to their popularity, roses are an abundant resource and can be processed into effervescent drink tablets. This study aims to investigate the influence of time after harvest and filler type on the quality of the red rose extract powder, on effervescent tablets made from the said extract and on effervescent drink quality. The study was conducted in two stages. Phase I tested the quality of pigment extract of hybrid varieties of Dutch roses. Three post-harvest durations were tested using a Randomized Block Design: fresh, or 0 days after harvesting (U0), 2 days after harvesting (U1) and 4 days after harvesting (U2). Phase II used a Randomized Block Design arranged in factorial to test rose extracts taken from flowers at 3 post-harvest durations (U0, U1, U2) in combination with 3 different filler types [NaHCO3 (N0), KHCO3 (N1), CaCO3 (N2)]. Resulting pigment extracts were analyzed for water quality, pigment quality, pH, and colour intensity. Effervescent tablets made from the various pigment extracts were also measured for water quality, sugar level, pH, moisture content, tablet density, and colour intensity. Study findings revealed that time after harvest affected pigment extract pH, absorbance, light (L), and red (a+)/yellow (b+) colour intensity, while water content and soluble solid content and quantity were unaffected. Analysis of effervescent tablets found that time after harvest, was linked to differences in water content, texture, light intensity (L) and red (a+)/yellow (b+) intensity while there was no effect on moisture level. Analysis of effervescent tablet drinks found that harvest time and filler type affected pH, dissolution speed, colour intensity and flavour. However, neither time after cutting nor filler type had a significant effect on the quantity of soluble solid, colour, appearance or taste of the drinks.
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Saifullah, M., Y. A. Yusof, N. L. Chin, M. G. Aziz, M. A. P. Mohammed, and N. A. Aziz. "Dissolution profiling and its comparison of natural fruit powder effervescent tablets." Journal of Food Engineering 178 (June 2016): 60–70. http://dx.doi.org/10.1016/j.jfoodeng.2016.01.007.
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Azahar, Nur Najihah, Norhayati Muhammad, and Nur Fazira Abdul Rahim. "Formulation of halalan toyyiban radish effervescent tablet." International Food Research Journal 30, no. 3 (2023): 640–48. http://dx.doi.org/10.47836/ifrj.30.3.08.
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Radish is a vegetable high in nutritional and phytochemical contents that are beneficial to the human body, especially for managing kidney stone disease. However, it is less consumed as compared to other vegetables due to its pungent flavour and odour. Therefore, the objective of the present work was to formulate a radish effervescent tablet to enhance the palatability of the vegetable. The radish effervescent tablet was formulated by using Simplex Lattice Mixture Design where the percentages of sucralose and strawberry flavour were chosen as the factors. Five formulations were generated, and sensory acceptance test was conducted on them. Next, the halalan toyyiban principle compliance was evaluated based on the Halal Control Points (HCPs), toxicity assay (brine shrimp lethality assay), anti-urolithiatic properties (turbidimetric assay), and nutritional composition (energy, total protein, total fat, total carbohydrate, and total sugar). Formulation 5 (F5) with 20% citric acid, 12% sodium bicarbonate, 58% radish powder, 2.5% sucralose, and 7.5% strawberry flavour was selected as the most acceptable formulation (p < 0.05). For the halalan toyyiban principle compliance, F5 was evaluated, and it complied with the halalan toyyiban principles. It is halal, non-toxic, and safe for consumption as the LC50 was greater than 1,000 μg/mL (2,223.31 μg/mL) for toxicity test, and exhibited significant potential as an anti-urolithiatic agent (88.13% inhibition). In the future, prototype development of radish effervescent tablet with potential anti-urolithiatic and fast-dissolving properties can be carried out.
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Haslina, Haslina, and Sri Budi Wahjuningsih. "Application of Flower Extract Wuluh Star Fruit(Averrhoa Billimbi L.) On Effervescent Powder." International Journal on Advanced Science, Engineering and Information Technology 5, no. 5 (2015): 370. http://dx.doi.org/10.18517/ijaseit.5.5.585.
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Azahra, Astrid Sulistya, Agung Prabowo, and Arla Aglia Yasmin. "Development and Evaluation of Effervescent Powder Formulations Combining Red Ginger Extract and Honey." International Journal of Health, Medicine, and Sports 2, no. 2 (2024): 41–45. http://dx.doi.org/10.46336/ijhms.v2i2.101.
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Effervescent powder formulations combining red ginger (Zingiber officinale var. rubrum) extract and honey were developed and evaluated for their physical, chemical, and antibacterial properties. The formulations were prepared using wet granulation method, and their organoleptic properties, moisture content, flow characteristics, dispersibility, foam height, pH, and hedonic responses were assessed. Additionally, the antibacterial activity of the formulations against Streptococcus pyogenes was evaluated using agar diffusion method. The results showed that the formulations exhibited variations in color, odor, taste, and physical form, with formulation F3 containing 10% red ginger extract demonstrating the best sensory attributes. All formulations met the moisture content and flow time criteria, indicating good stability and handling properties. They also displayed rapid dispersibility and proper foam height upon dissolution. The pH values fell within the acceptable range for consumption. However, none of the formulations showed significant antibacterial activity against Streptococcus pyogenes. Further optimization may be required to enhance the formulations' antibacterial efficacy.
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Ringe, Kristina I., Simone Meyer, Bastian P. Ringe, Michael Winkler, Frank Wacker, and Hans-Juergen Raatschen. "Value of oral effervescent powder administration for multidetector CT evaluation of esophageal cancer." European Journal of Radiology 84, no. 2 (2015): 215–20. http://dx.doi.org/10.1016/j.ejrad.2014.11.008.
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Karmila, Mila, Syamsinar Idham, Nadifa Syalsabila, and Ervianingsih Ervianingsih. "Potensi Aktivitas Antimikroba Serbuk Effervescent Daun Saga (Abrus precatorius L) Terhadap Jamur Candida albicans." Jurnal Mandala Pharmacon Indonesia 10, no. 1 (2024): 134–43. https://doi.org/10.35311/jmpi.v10i1.489.
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Medicinal plants are plants with medicinal properties that can relieve pain, increase the body's resistance and kill disease germs. Saga leaves (Abrus precatorius L.) contain flavonoids, saponins and alkaloids which can function as antifungals. Flavonoids is a compound that has an antifungal effect so it can play a role in the healing process of canker sores caused by the fungus Candida albicans. The aim of this research is to determine innovation, antifungal activity and physical evaluation test results of saga leaf extract effervescent powder (Abrus precatorius L). Testing for the activity of the Candida albicans fungus was carried out by the agar diffusion method using disc paper. Evaluation of effervescent powder preparations includes organoleptic observations including shape, color, odor and taste. Apart from that, a flow rate test, pH test and dissolution time test were carried out. The research results showed that all preparations met the requirements based on the literature with the organoleptic test results being in powder form, green in color, and had a sweet and sour taste which did not change during the test. The pH test results for F1 were 6.25, F2 6.5 and F3 7. The flow speed test for F1 was 1.20 seconds, F2 1.24 seconds and F3 1.33 seconds. Test flow time for F1 2.31 minutes, F2 2.43 minutes and F3 2.27 minutes. Meanwhile, the antifungal test showed the diameter of the inhibition zone for the Candida albicans fungus. F1 of 17.16 mm is included in the strong category, F2 of 13.83 mm is included in the strong category and F3 10.66 mm is included in the strong category.
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Tufail, Muhammad, Kifayat Ullah Shah, Ikram Ullah Khan, et al. "Controlled Release Bilayer Floating Effervescent and Noneffervescent Tablets Containing Levofloxacin and Famotidine." International Journal of Polymer Science 2024 (January 11, 2024): 1–12. http://dx.doi.org/10.1155/2024/1243321.
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The present study is aimed at designing bilayer-floating tablets to improve the drug concentration in the stomach for enhanced therapeutic efficacy. The tablets are comprised of an upper layer of levofloxacin (466.5 mg) and a lower layer of famotidine (133.5 mg). Five formulations (F1-F5) were developed by using hydroxypropyl methylcellulose grades (K4M, K15M, and K100M) along with Carbopol 934. In the case of the effervescent system (F1-F3), sodium bicarbonate was added to impart buoyancy to the tablets; while in the case of noneffervescent formulations (F4 & F5), guar gum and xanthan gum were incorporated to induce flotation and swelling and retard the release of a drug. The precompression characteristics of tablets depict the suitability of all formulation powder for direct compression. The ATR-FTIR analyses have shown that the components of both effervescent and noneffervescent tablets are compatible with each other. The total weight of each tablet was 600 mg, with a weight variation of about ≤10 mg. Both the layers were smooth and flat with a thickness ranging from 3.16±0.04 to 3.54±0.01 mm. The diameters of prepared floating tablets were about 15 mm, optimum for oral administration. After adjusting the tablet’s hardness to 6-7 kg/cm2, its friability was found to be <0.35 percent. The mean drug content of the formulations was above 90%. The floating lag time of all formulations (F2-F5) was below 25 seconds, except F1 which took almost 50 seconds to start floating on the surface of gastric content due to its higher density. The total floating time of effervescent (F1-F3) and noneffervescent formulations was in the range of 15-25 hours, thereby providing sufficient time to complete drug release and absorption in the gastric area. The total floating time of noneffervescent formulations was higher (p≤0.05) than effervescent formulations due to efficient wettability and swelling characteristics. The release of drugs from both layers of noneffervescent tablets was significantly controlled when compared to the effervescent system, and an anomalous non-Fickian diffusion was found for the drug release. The stability study of the optimized formulation proved the integrity and stability of the developed formulation. Thus, developed formulations are deemed suitable for controlled codelivery of active pharmaceutical ingredients for the effective treatment of H. pylori.
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Tran, Tang Thi My, Toan Quoc Tram, Van Bach Nguyen, Tam Minh Le, and Tham Thi Hong Nguyen. "IDENTIFYING FORMULAS TO WOOD-APPLE (Limonia acidissima L) FLAVOR EFFERVESCENT TABLET PRODUCTION IN EXPERIMENTAL." Scientific Journal of Tra Vinh University 1, no. 28 (2017): 89–95. http://dx.doi.org/10.35382/18594816.1.28.2017.50.
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This study aims to formulate woodapple flavor effervescent tablets in the lab experiment. Four factors with three levels each were investigated including: acid citric (14%, 16%, 18%), natri-bicarbonate (10%, 14%, 18%), saccharose (45%, 50%, 55%), and PEG 6000 (4%, 5%, 6%). Nine profiles were constructed following a fractional factorial design – the Graeco Latin square. Each profile was then measured based on four characteristics/criteria: (1) - flow properties of wood apple powder (before compression process), (2) - weight variation and (3) - disintegration time (after compression process); and (4) wood-apple effervescent tablets which were rated for overall liking by 105 consumers. The results showed that 8 over 9 profiles have a good flow property, meaning that it is capable of compressing tablets. The weight variation among tablets is less than 5%. In addition to that, the disintegration time of an effervescent tablet, about 1 gram into 200 mL water, is less than 300 seconds (5 minutes). Based on the preliminary evaluation of our internal sensory panel, six over eight profiles were chosen for taking the tests to the consumers’ liking based on IPM method. The results showed that profile 2 (A.Citric 14%, NaHCO3 14%, saccharose 50% , PEG 6000 5%,wood apple flavor 16% and vit.C 1%) and profile 5 (A.Citric 16%, NaHCO3 14%, saccharose 50%, PEG 6000 4%, wood apple flavor 15% and vit.C 1%) obtain maximum liking score rated by the consumers. We expect that the results of this study will benefit R&D staff in food and pharmaceutical companies who want to diversify their local products.
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Nalluri, Buchi N., and S. Sujithkumar. "Characterization and Estimation of Harpagoside in Dried Root Extract and Oral Powder Formulations of Harpagophytum Procumbens by Validated RP-HPLC-PDA Method." Journal of Drug Delivery and Therapeutics 9, no. 2 (2019): 38–46. http://dx.doi.org/10.22270/jddt.v9i2.2459.
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The present investigation was undertaken to perform structural, physicochemical characterization and to estimate the harpagoside in dried root extract and flavoured powder formulations of harpagophytum procumbens (devils claw). The extraction of harpagoside from the root extract was carried out using different solvents and the harpagoside content was estimated using an RP-HPLC-PDA method. The HPLC analysis was carried out using methanol: 0.02% formic acid (60:40 v/v) as the mobile phase, pumped at flow rate of 1mL/min through C18 column (Kinetex XB, 150x4.6mm, 5µ). The structural and physicochemical characterization of the root extract was performed using FT-IR, DSC and SEM analysis. Flavoured powder formulations (effervescent and non-effervescent) of the root extract were prepared and the harpagoside content was estimated by HPLC method. Higher percentage of harpagoside (1.6 %) was extracted with water as extraction solvent when compared to methanol and methanol: water (50:50 v/v). The developed RP-HPLC-PDA method resulted in shorter elution time (harpagoside was eluted at 5.3min) and the method was linear with good regression coefficient (R2>0.998) within the concentration range tested (0.2-4µg/mL). The FT-IR spectra of root extract showed the presence of characteristic peaks corresponding to the harpagoside and the results from photomicrographs and SEM analysis revealed spherical morphology of the particles in the extract. The prepared powdered formulations readily dispersed and dissolved in water and showed more than 98% of harpagoside content even after 6months time period indicating the stability of the formulations. Overall, the results from the present investigation can form basis to establish standardization parameters for formulations containing root extract of devil’s claw.
 Keywords: Harpagophytum procumbens, Structural and physicochemical characterization, RP-HPLC-PDA method, FT-IR, DSC, SEM.
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Wu, Nan Xing, Tian Tian Zhan, and Zhu Ting Jiang. "The Selection of Ceramic Dry Granulating Machine Spray Device Based on the DPM Model." Applied Mechanics and Materials 716-717 (December 2014): 573–76. http://dx.doi.org/10.4028/www.scientific.net/amm.716-717.573.
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In order to improve the dispersity of true particles in the process of ceramic dry granulation, by adding a sprayer in the upper of granulation chamber to make water spray into droplets, which greatly increases the contact area of liquid water and powder. The atomization flow field of plain-orifice-nozzle, pressure-swirl-nozzle, air-blast-nozzle, effervescent-nozzle with 1mm nozzle diameter is simulated based on the DPM model, obtaining the droplet size distribution cloud picture and atomization flow field simulative cloud picture of four kinds of nozzle. The simulation results show that the average droplet size of pressure-swirl-nozzle is the minimum and the disperisity of atomization flow field of air-blast-nozzle, effervescent-nozzle, pressure-swirl-nozzle, plain-orifice-nozzle increases in turn. In terms of the average droplet size and the dispersity of atomization flow field, the droplet dispersity of pressure-swirl-nozzle is better and the average droplet size is the minimum, which is most beneficial to solve the problem of fully dispersity of really particle. Therefore, pressure-swirl-nozzle is best fit for the spray device of ceramic dry granulation.