The development of functional ingredients from perishable tropical fruits supports sustainable food systems by reducing postharvest losses while retaining bioactive compounds. This study developed and optimized black lychee (Litchi chinensis Sonn.) extracted powder (BLEP) by spray drying and evaluated its physicochemical characteristics and antioxidant stability during storage. A 22 factorial design was employed to investigate the effects of maltodextrin concentration (5–30%) and inlet temperature (160–200 °C). Graphical optimization using an overlay plot identified 17.80% maltodextrin and an inlet temperature of 200 °C as the best compromise among the significant responses within the range tested. The optimized BLEP contained vanillic acid and epicatechin as the predominant phenolic compounds together with essential amino acids, including leucine. Degree of glycation (DG) and HMF were measured as indirect indicators of Maillard reaction progress. Over six months at 4, 25, 35, and 45 °C, color parameters, DG, and HMF remained stable, whereas total phenolic content (TPC) declined from 437.11 to 225–252 mg GAE/100 g db and ABTS radical scavenging activity declined progressively. TPC was strongly associated with antioxidant capacity (r = 0.914 with ABTS, p < 0.01), and its degradation followed zero-order kinetics (adjusted R2 = 0.931–0.971) with a predicted half-life (L50) of 199–220 days. The optimized powder therefore showed good physical and chromatic stability with partial loss of antioxidant-related compounds over time.
Background: The development of naturally derived pharmaceutical excipients has attracted increasing interest as alternatives to conventional synthetic materials. Methods: In this study, starch–beeswax composites were prepared using native rice starch (RS) and spray-dried rice starch (SDRS) through melt levigation (ML) and emulsification (EM) techniques at starch-to-beeswax ratios of 9:1, 8:2, and 7:3. The physicochemical properties, surface hydrophobicity, morphology, tabletability, and lubrication performance of the resulting composites were evaluated and compared with magnesium stearate (MGS) and hydrogenated vegetable oil (HVO). Results: Co-processing with beeswax markedly increased the water contact angle from 35.4° and 59.7° for RS and SDRS, respectively, to values ranging from 94.5° to 125.1°, indicating successful modification of surface hydrophobicity. SEM analysis demonstrated changes in particle morphology and surface appearance following co-processing, while FT-IR confirmed the coexistence of characteristic starch- and beeswax-associated spectral features without evidence of detectable covalent modification. Co-processed formulations generally maintained or improved tabletability relative to their corresponding starch bases, with SDRS-based composites producing substantially harder tablets than RS-based formulations. The composites also reduced tablet ejection force and improved tablet mechanical properties compared with lubricant-free formulations. Among all samples, SDRS-EM-73 exhibited the best overall performance, reducing ejection force from 386.5 N for the lubricant-free control to 89.2 N, a value comparable to HVO (93.0 N), while producing tablets with high hardness (60.9 N), low friability (0.16%), and acceptable disintegration time (44.8 s). Conclusions: These findings demonstrate that co-processed starch–beeswax composites, particularly SDRS-EM-73, show considerable potential as naturally derived excipients for tablet manufacturing and may serve as sustainable alternatives to conventional tablet lubricants.
O. Kittipongpatana, Karnkamol Trisopon, Rewat Phongphisutthinant et al.· Pharmaceutics· 0 citations
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