Preparation of Low-Sugar Herbal Buccal Tablet and its Antioxidant Activity

Abstract

In this study, in order to prepare a low-sugar Herbal Buccal Tablet (HBT), Response Surface Methodology (RSM) was used to optimize the formula of HBT. HBT was prepared by wet granulation and tableting process on the basis of formula optimization. The in vitro antioxidant activity, glycemic index and particle microstructure of HBT were evaluated. The results showed that the optimal formula for HBT was Siraitia grosvenorii fruit powder of 15%, canarium album fruit powder of 16%, lily bulb powder of 7.1%, erythritol of 55% and citric acid of 0.45%. HBT was prepared by adding 0.3% x glycosides, 5% Arabic gum, 1% magnesium stearate and 0.15% menthol on the basis of optimal formula. Under the optimal formula, the content of total flavonoids and saponins in HBT was 10.08±0.05 mg/g and 11.28±0.03 mg/g, respectively. HBT had an advantage over Commercial Sugar-Sweetened Confectionery (CSC) because of its higher antioxidant activity. The results showed that HBT may have the potential to become a traditional candy substitute in food industry due to its high content of active ingredients, low sugar content and good antioxidant activity in the future.