Preparation and Evaluation of Diclofenac Sodium Effervescent Tablet

The oral dosage forms are the most popular way of taking medicine although having some disadvantages like deliberate absorption and thus onset of action is extend. This can be overcome by administrating the drug in a liquid form i.e. effervescent tablet. The research is a formulation of diclofenac sodium as a effervescent tablet by wet granulation method. The bitter taste of the drug are masked by added sweetening agent (lactose, glucose etc.) In the present work we are prepared effervescent tablet in that we are used active drug diclofenac sodium and other active ingredient acid like tartaric acid and base sodium bicarbonate in different concentrations. The formulation of tablet was done by using wet granulation, wet granulation is found to be acceptable method of effervescent tablet formulation. The various pre-formulation studies was performed hardness, weight variation, disintegration, dissolution etc.

Formulation & Evaluation of Effervescent Tablet of Verapamil Hydrochloride

The chief aim of the present investigation is to study the Formulation & Evaluation of Effervescent Tablet of Verapamil Hydrochloride. The floating tablets of verapamil hydrochloride were prepared by direct compression technique. For each tablet formulation, drug, HPMC-K15M, karaya gum, sodium bicarbonate, and diluents were blended homogeneously for 10 min followed by addition of magnesium stearate. The total weight of each tablet was 300 mg. The amount of karaya gum used was in the range of 40–90 mg, whereas HPMC was used in the range of 20-40 mg. The powder mixture was further mixed for 5 min in a mortar. The resultant mixture was compressed into tablets using a Rimek rotary tablet machine. After preparation, the formulations were evaluated by various parameters. The friability of the tablet formulation varied between 0.3 ± 0.0063 to 0.59 ± 0.0076%. The weight variation of prepared tablet formulation complies with USP limits. The thickness was found to be in the range of 4.1 ± 0.48 to 4.2 ± 0.76 mm. The assay for drug content varied between 96.53 ± 0.36 to 102.03 ± 0.52%. The B1, B5, B6, B9, and B10 exhibited more than 75% drug release at 12 h. The B1 exhibited a maximum of 30 % drug release in the 1st hour and constant release for almost up to 12 h. B8 showed the least drug release among all other formulations; this may be due to the formation of a thick gel barrier on the tablet. Tablets were prepared by direct compression. Technological characteristics of floating tablets were within the Pharmacopoeial limit. Tablets floated for more than 8 h. Complete swelling was achieved by the end of 8 h, so percent swelling was determined at the end of 8 h for all the developed formulations.

Physical characteristics of effervescent tablet probiotics in various concentration of tapioca coatings

RICA (Research Institute for Coastal Aquaculture) Maros in South Sulawesi has developed 5 probiotic preparations, namely RICA-1, RICA-2, Rica-3, RICA-4 and RICA-5 in liquid form to improve shrimp farming in ponds. In practice, the use of liquid probiotics has been very optimal but the distribution is constrained because of its liquid form. For this reason, microencapsulation of liquid probiotics is carried out to protect from the external environment and maintain the viability of probiotic cells in the encapsulated matrix. The purpose of this study was to determine the physical properties of probiotic effervescent tablets using tapioca coating with different concentration variants (10 and 20%) with four effervescent tablet formulas. The results showed that the pH of the probiotic effervescent tablet Formula 3 with a coating concentration of 10% tapioca had a neutral pH compared to all existing formulas. However, the pH for probiotic effervescent tablets produced by all formulas can still be applied to shrimp ponds. Formula 4 with 10% tapioca coating has a mean weight and hardness that is close to the standard as well as a disintegration time that meets the specified standard of tablet physical properties. Meanwhile, the tablet friability value was met by Formula 3 with a concentration of 10% tapioca coating. It can be concluded that the best formula that meets the standard physical properties of tablets is Formula 4 with 10% tapioca coating. The probiotic effervescent tablet with tapioca coating has a weakness in the hardness value which causes the average weight to be not uniform. These results indicate that tapioca coating is not suitable for use as a coating for probiotic effervescent tablets.

Research Progress on Quality Control Methods for Xiaochaihu Preparations

Xiaochaihu (XCH) is a classic Chinese medicine formula. XCH tablet, XCH granule, XCH capsule, and XCH effervescent tablet are included in the Chinese Pharmacopoeia. In this review, the formula and quality standards of XCH preparations at home and abroad were compared. The differences in manufacturing process of XCH preparations are discussed. The progress of research on the qualitative identification, quantitative detection and fingerprint chromatogram/specific chromatogram of XCH preparations was reviewed. The characteristic components of Pinelliae Rhizoma Praeparatum Cum Zingibere Et Alumine and Jujubae Fructus was rarely analyzed for XCH preparations. It is suggested that the specificity of drug quality detection methods should be improved. Considering drug safety and drug efficacy, it is suggested to set the upper and lower limits of the content of saikosaponins. The standards for heavy metals and other limited items for XCH preparations are also suggested to be set.

Functional-Antioxidant Food

Nowadays, people face many different dangers, such as stress, unsafety food, and environmental pollution, but not everyone suffers. Meanwhile, free radicals are the biggest threat for humans because they lead to over 80 different diseases composed of aging. Free radicals can only be eliminated or minimized with antioxidant foods or antioxidants. The chapter on the functional-antioxidant food presents the antioxidant functional food concept, the classification, the structure, and the extraction process of antioxidant ingredients. Various antioxidant substances such as protein (collagen), polysaccharides (fucoidans, alginates, glucosamines, inulins, laminarins, ulvans, and pectins), and secondary metabolites (polyphenols (phlorotannins, lignins, polyphenols), alkaloids, and flavonoids) also present. The production technology, the mechanism, the opportunity, and the challenge of antioxidants functional food also present in the current chapter. The current chapter also gives the production process of functional-antioxidant food composed of the capsule, the tablet, tube, the pills, the powder, and the effervescent tablet.

Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration

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

Optimization of Effervescent Tablet-Assisted Dispersive Liquid-Liquid Microextraction with Central Composite Design for Preconcentration of Stimulant Drug

The extraction efficiency of stimulant drug, namely caffeine, was investigated using a 23 central composite design. The values of optimum extraction condition were set at 468 μL of 1-dodecanol, 1 piece of effervescent tablet, and 22 °C of extraction temperature. An enrichment factor was calculated as 72 for 80 mL water sample. The run time was conducted in less than 6 min using a non-polar C18 column and an isocratic mobile phase (methanol: water of 40:60 (v/v)) at a controlled flow rate of 1 mL min-1. A good linear response was achieved in the range of 0.01-0.50 μg mL-1 (R2> 0.998). Detection and quantification limits were calculated at 0.009 and 0.015 μg mL-1, respectively. The average recoveries at two spiking concentration levels were within the range of 75-105% with RSD < 2% (n = 3). Real samples namely beverages which contained caffeine and river water were tested using the proposed method, and the results ranged 0.021-0.56 μg mL-1. The eco-scale score and green analytical procedure index confirmed the greenness profile of the proposed method through a calculated score of 88 and has 6 green criteria, respectively.