Academic literature on the topic 'Vitamin effervescent'

ABSTRAK Latar Belakang : Zaman yang semakin modern pola pikir masyarakat lebih senang akan sesuatu yang praktis, dikarenakan aktivitas masyarakat yang sangat padat yang menyebabkan masyarakat lupa dalam menjaga kebutuhan vitamin dan nutrisi yang dibutuhkan tubuh. Umumnya masyarakat lebih senang mengkonsumsi yang serba instan, baik makanan atau minuman. Makanan atau minuman tersebut terkadang hanya memiliki sedikit vitamin yang dibutuhkan tubuh. Buah pepaya (Carica papaya L) merupakan sumber yang kaya akan nutrisi seperti, provitamin A, karotenoid, vitamin C, vitamin B, likopen, mineral diet dan serat makanan. Salah satu alternatif yang baru dalam meningkatkan konsumsi buah pepaya adalah dalam bentuk sediaan granul effervescent instan. Metode : Pada buah pepaya dirancang formula granul effervescent menjadi 3 formula yaitu F1, F2, dan F3 dilakukan proses juicer di dapatkan sari buah pepaya ditambahkan maltodekstrin menghasilkan serbuk, dilakukan 2 fase yaitu fase asam dan fase basa didapatkan granul fase asam dan granul fase basa, setelah itu kedua granul dicampurkan menghasilkan granul effervescent. Hasil : Hasil dari uji dapat di simpulkan bahwa pada formula 3 dan 2 granul effervescent sari buah pepaya memberikan evaluasi yang lebih baik di bandingkan formula 1. Formula 3 menjadi formula granul effevescent sari buah pepaya yang paling disukai konsumen karena memiliki bau yang khas. Kesimpulan : Sari Buah Pepaya dapat diformulasi menjadi sediaan granul Effervescent. Kata Kunci : Carica papaya L, Granul effervescent, Juicer. ABSTRACT Introduction : The modern the mindset for the community was happy to be something that was practical , because of the high that the community forget in maintaining the needs of vitamins and nutrition needed body .Generally the community prefer to consume in an instant , good food or drink .Food or drink is sometimes had few vitamin needed body. Papaya fruit ( carica papaya l ) is a source of rich in nutrients as, provitamin a, carotenoid, vitamin c, vitamin b, lycopene, mineral diet and fibers food. One alternative new in fruit of the papaw increase consumption is in the form of preparations effervescent instant granule. Methoda : One fruit pepaya designed formula granule effervescent be 3 formula that f1 , f2 , and f3 done process juicer obtained juice pepaya added maltodekstrin produce of , conducted 2 phase namely the acid and the bases obtained granule phase acid and granule the bases , after both granule get mixed produce granule. Result : The results of the can be concluded that in formula 3 and 2 granule effervescent juice evaluation pepaya provide better compare formula 1. Formulas 3 be formula granule effevescent juice pepaya most favored consumers having a peculiar smell. Conclution : Papaya Fruit Essence can be formulated into EfferVescent granule preparations. Keyword : Carica papaya L, Granul effervescent, Juicer.

Objective: Calcium acetate (Ca(CH3COO)2) is commonly used in calcium supplement for medicine, which is used as an auxiliary agent to treat osteoporosis. An effervescent granule is widely used in medical industry due to its palatability. The purpose of this study is to develop a new preparation of compound effervescent granule of the biological calcium acetate (Ca(CH3COO)2 effervescent granule), overcoming the disadvantages of the previous other dosage forms of calcium and thus enhancing the therapeutic efficacy. Methods: The biological Ca(CH3COO)2 effervescent granule was prepared by the wet granulation method. The formulation was optimized by the orthogonal experiment. The effervescent base was comprised of various amounts of citric acid and sodium bicarbonate. Other ingredients were added for optimal performance of effervescent granule. The performed Ca(CH3COO)2 effervescent granule was evaluated for the particle size, repose angle, pH value of solution, calcium acetate content and effervescence time. The in vivo effects of Ca(CH3COO)2 effervescent granule on the bone microarchitecture were investigated via Micro-CT detection, and the serum calcium level was also investigated. Results: The optimized formulation of the biological Ca(CH3COO)2 effervescent granules was composed of calcium acetate, citric acid, sodium bicarbonate, PEG6000, aspartame, PVP ethanol solution, lactose and vitamin D. Our findings reveal that this biological Ca(CH3COO)2 effervescent granule exhibited prominent effect on preventing the bone-mass loss and did better in enhancing the bone microarchitecture compared to the other calcium preparations. Conclusion: The biological Ca(CH3COO)2 effervescent granule is a novel dosage form among so many kinds of calcium preparations. It may perform better functions in the dairy calcium supplement.

Kulit buah naga merah kaya akan kandungan komponen aktif yang bermanfaat bagi kesehatan seperti vitamin, mineral, senyawa fenolik dan kandungan pigmen betasianin. Potensi ini dapat dikembangkan dengan mengolahnya menjadi produk pangan yang berkhasiat untuk kesehatan seperti minuman serbuk effervescent. Penelitian ini bertujuan untuk mendapatkan persentase penambahan effervescent mix (campuran asam sitrat, asam tartarat dan natrium bikarbonat) yang menghasilkan minuman effervescent dengan karakteristik yang paling baik. Kulit buah naga merah diekstrak dengan pelarut air yang diasamkan, kemudian dijadikan serbuk instan dengan metode pengeringan busa. Serbuk instan yang diperoleh dikombinasikan dengan effervescent mix dengan penambahan sebanyak 40%, 50%, dan 60% dari berat serbuk instan kulit buah naga yang digunakan. Sifat fisikokimia yang diamati adalah pH, waktu larut, kadar air, kandungan total fenol dan kadar betasianin. Dari hasil penelitian diperoleh bahwa pH serbuk effervescent berkisar antara 4,98-5,03 dengan waktu larut serbuk berkisar antara 99 - 109 detik. Kadar air terendah diperoleh pada perlakuan penambahan 50% effervescent mix yaitu sebesar 9,02%, dan kandungan total fenol tertinggi adalah 95,57 mg GAE/100g serbuk untuk perlakuan yang sama. Kadar betasianin serbuk effervescent mengalami penurunan seiring peningkatan jumlah penambahan effervescent mix.

Abstract Sonneratia caseolaris fruit that has not been widely explored is as an effervescent raw material. The purpose of this study was to determine the effervescent chemical characteristics of Sonneratia caseolaris fruit with the addition of several different types of binders. The research design used in this study was a Completely Randomized Design using four treatments using different binders, namely Polyvinyl Pyrrolidone (PVP), gelatin, Pulvis Gummi Arabicum (PGA), and maltodextrin. The test method used in this research is the analysis of water content, pH value, vitamin C, antioxidants, phenols, and soluble time. Statistical analysis used was the analysis of variance (ANOVA) with a 95% confidence level. The results showed that different binders had a significantly different effect (P<0.05) on the test results for water content, pH, vitamin C, antioxidants, phenols, and soluble time. The addition of gelatin to the effervescent gave the best value on the results of the soluble time test, namely water content, antioxidants, and soluble time. Meanwhile, the addition of PGA gave the best value for the phenolic test results. The conclusion obtained from this study is that the addition of different binders can have a significantly different effect on the effervescent chemical characteristics of Sonneratia caseolaris fruit.

This study evaluated microscopically the effects of root surface treatment with three different solutions in delayed rat teeth replantation. Central incisors from 30 rats (Rattus norvegicus, albinus Wistar) were extracted and left on a bench for 6 h. The pulps were extirpated and root canals were irrigated with 1% sodium hypochlorite. After endodontic treatment, the root surfaces of all teeth were submitted to a 10-min treatment with 1% sodium hypochlorite, changed every 5 min. The teeth were then rinsed with saline for 10 min and assigned to 3 groups with ten specimens each. Groups I, II and III were treated, respectively, with 2% acidulated-phosphate sodium fluoride, vitamin C solution and effervescent vitamin C (2 g, Redoxon®). After root surface treatment, the teeth were filled with calcium hydroxide and replanted. The animals were sacrificed after 10 and 60 days. Group I (fluoride) presented the largest areas of replacement resorption and ankylosis. Comparing both vitamin C groups, Group III (effervescent vitamin C) yielded better results, showing more areas of ankylosis and replacement resorption than areas of inflammatory resorption.

This work deals with the design of an experimental potentiometric electronic tongue (ET) for the recognition of various samples of effervescent tablets with different ascorbic acid (vitamin C) contents. The ET consisted of twelve potentiometric sensors based on conductive polymers, which were derived from 4-amino-2,1,3-benzothiadiazole, 3,4-diaminobenzoic acid, and neutral red on the surface of the platinum electrode using cyclic voltammetry. The aim of the potentiometric study was to assess the influence of the vitamin C content and the composition of the matrix of commercial samples on the potentiometric response. The results obtained from the sensor array proved that the stability of the potentiometric signal and the accuracy of measurements are affected by individual sensors. The identification of the vitamin C content in the individual samples of effervescent tablets obtained by means of the potentiometric electronic tongue corresponded with the results of the coulometric titration.

The purpose of our publication is the determination of the total amount (of natural origin and added) of fat-soluble vitamins A, D2, D3 and E in low amounts in foods (wheat flour, soft drinks, effervescent tablets) and dietary supplements using a liquid chromatography tandem mass spectrometry (LC-MS/MS) method. The samples were diluted with isotope-labeled derivatives of the target components (vitamin A-d6, vitamin D2-d3, vitamin D3-d3, vitamin E-d6), and after extraction and saponification, they were purified by liquid-liquid extraction. After a solvent exchange, the concentration of the vitamins was determined on a C8 HPLC column using acidic mobile phases (0.1% formic acid in water/methanol) and LC-MS/MS technique. In dietary supplements, the analysis of the fat-soluble vitamin K3 may also be important, because the use of vitamin K3 is currently not approved in human formulations. During the determination of vitamin K3, saponification is not necessary, due to its structure, alkaline hydrolysis would lead to the decomposition of vitamin K3, so this component was analyzed by a method different from the one used for the other vitamins. LC-MS/MS analysis of small amounts of vitamin K3 is more complicated than that of other vitamins due to the low sensitivity of the MS instrument to vitamin K3. The determination of vitamin K3 was therefore carried out after chemical derivatization with L-cysteine as a derivatizing reagent, also with isotope dilution and LC-MS/MS technique. After intralaboratory validation, the methods were successfully used in domestic and international proficiency tests in infant formulas and liquid vitamin preparations.