NUTRACEUTICAL PHARMACEUTICAL EFFERVESCENT TABLET BASED ON MANDARIN PEEL FLAVANONES

Abstract

The invention relates to an effervescent tablet containing mandarin peel powder with antioxidant and anticarcinogenic properties, developed for use in the food industry, and its production method. Specifically, the invention relates to an effervescent tablet containing mandarin peel powder with determined quality and phenolic profiles of its bioactive flavanones, and a production method encompassing the manufacture of dried mandarin peel powder in tablet form.

Description

1 TARIFF NUTRACTIVE BASED ON MANDALE PEAK FLAVANONES PHARMACEUTICAL HR effervescent tablet Technical Area The invention is a 5-in-1 antioxidant and anticarcinogenic compound developed for use in the food industry. an effervescent tablet containing mandarin peel powder as a food supplement and its production. It is related to the method. The invention specifically concerns mandarin oranges whose quality and phenolic profiles of bioactive flavanones have been determined. an effervescent tablet containing mandarin peel powder and 10 tablets of dried mandarin peel powder It relates to the production method, which includes producing it in its original form. State of the Art Today, a fruit that is grown through intensive labor and significant agricultural activities, Generally, only the portion that can be consumed is taken, and the rest is discarded. Agricultural and industrial waste is 15%. While some parts can be used as fertilizer or animal feed, fruit and vegetable peels, Fruit and vegetable by-products such as seeds, roots, or leaves are generally discarded; food and There is a significant waste problem in the agricultural sector, particularly with fruits and vegetables. Their peels contain phytochemicals, which have various positive effects on health. It is very rich in polyphenols and carotenoid bioactive components. Secondary product 20 Phenolic compounds, which are metabolites, have antioxidant, anti-allergic, antimutagenic, anticarcinogenic, and blood-thinning properties. It has blood sugar regulating, cholesterol regulating, anti-inflammatory, and antimicrobial properties. These are the components. In particular, the peels have a higher concentration than other fractions of fruits and vegetables. They possess biological activity, and their evaluation at this point is quite important. Approximately 30-40% of the fruit weight excluding the edible part of citrus fruits. The shells that make up these shells contain significant levels of essential oils, polysaccharides, sugars, and are beneficial to human health. In terms of antioxidant properties, important phytochemicals, phenolic compounds, and It contains carotenoids. Mandarin (Citrus reticulata) is a citrus fruit belonging to the Rutaceae family that grows in temperate climates. It is a type of fruit belonging to the Aurantoideae subfamily of the Aurantoideae family. According to TÜİK 2022 figures. According to reports, its production in our country is known to be 1,865,000 tons. 2 Mandarin peels are waste material resulting from product processing and are a cheap source of natural antioxidants. and significant potential for obtaining phenolic compounds from a reliable source. It is a source of vitamin C. Mandarin peels, known to contain high amounts of vitamin C, also contain beta-carotene and vitamin B6. It is rich in vitamins and calcium. Here are some of the benefits of mandarin peel: 5 It can be expressed as follows: it reduces stress, balances cholesterol, and can reduce the effects of infection. It can prevent skin disorders and stomach problems. Mandarin by-products are economical and effective. by somehow transforming them into high value-added products and placing them in a suitable industry. Studies have been conducted to enable its use. One study on this subject focused on the Aegean Region. The peels of mandarins (fresh peels) have a dry matter content of 89.12% (DM), 10.88% moisture content, and 10% moisture content. It was determined that mandarin peels contain 3.92% ash and 1.70% fat on a dry matter basis. Total phenolic compounds (TFM) at a level of 112.58 mg GAE / g - Gallic acid equivalent / g and 11.04 It was determined that it contains total flavonoids (TF) at a level of mg QE / g – Quercetin equivalent / g. Additionally, the level of vitamin C (ascorbic acid) (AA) in mandarin peels is 692.33 ppm, total Carotenoid (TC) level 20.05 ppm, beta-carotene content 47.13 ppm and total anthocyanin 15 The level was determined to be 463.58 μg / g. A single plant or product (fruit or vegetable or herb) or a collection of plants or products fresh or dried, whole or including seeds / fruits / shells / or stems. Peeled / cut, grated / crushed, in granular or powder form, or in effervescent form. 20 Printed food supplements can be classified under the name "food tablets". In recent years, fruit products have been dried and processed into food tablets and effervescent food tablets. The consumption of mandarin peel is widely accepted internationally. Evaluation and the production of value-added products constitute the first step in this sense. 25 Current techniques show that fruit waste has particularly high antioxidant and anticarcinogenic properties, etc. The beneficial properties of mandarin peels can be processed and consumed in the form of food supplements. It falls short in terms of the improvements that would allow it to be transformed into a tangible substance. The following applications related to the subject have been found in the literature. 30 Application number CN105943509A describes a chewing gum containing Chinese angelica and mandarin peel. The tablet and the method for its preparation are described. The composition of the tablet mentioned is... Angelica, mandarin peel, black mushroom powder, cucumber, water chestnut starch, cabbage stem and leaf, pomegranate juice, lotus leaf, koix seed, sweet-smelling osmanthus powder, hazelnut 3 kernel powder, mannitol, magnesium stearate, chitosan, and appropriate amounts of sodium alginate It contains a solution. The product obtained here has various benefits from angelica, chitosan, etc. It contains the components that provide this and is produced in chewable tablet form. However, specific in effervescent tablet form containing dried mandarin peel powder It is not mentioned. 5 Application number WO2016037425A1 concerns traditional Chinese medicine for regulating body immunity. The text refers to a herbal compound called a medicinal blend. ginseng, black soybean husk, date palm, rhizoma polygonatum, dried mandarin It contains bark, radix pseudostellariae, white peony root, licorice root, and mother-of-pearl. The components are weighed and processed using known methods into pharmaceutical tablets or capsules or oral 10 It is prepared as a solution. The product obtained here consists of more than one component. It is formed and taken as a tablet, capsule or oral solution, and is available as an effervescent tablet. This feature is not mentioned. In conclusion, due to the negative aspects described above and the current solutions, the subject matter... Due to its shortcomings, an improvement in the relevant technical field is necessary. 15 It has been made. Brief Description of Find The present invention meets the aforementioned requirements while eliminating all disadvantages. an effervescent tablet containing tangerine peel powder that removes and offers some additional benefits And it is related to the production method. 20 The primary aim of the invention is to utilize mandarin peel for nutraceutical functional purposes. Dried mandarin peel for conversion into a food product and food supplement. They are developing an effervescent tablet containing powder and a method for its production. One purpose of the invention is to dry mandarin peels and grind them into powder. obtained as consumer goods in nutraceutical, pharmaceutical, functional food and food supplement formats. is done One aim of the invention is to grind the components after mixing into fine granules. the process of bringing dust particles together to form clumps of the desired size. The goal is to develop a method that provides this. 4 The other aim of the invention is to create an innovative way to utilize mandarin peel. The goal is to create a product and production method with high added value. Another aim of the invention is to produce a product containing phenolic compounds, which are a source of natural antioxidants, and Effervescent tablets containing mandarin peels, a natural source of vitamin C, and their production 5 The goal is to improve the method. Another purpose of the invention is to grind dried mandarin peels into powder, then... The goal is to develop a production method that enables the use of effervescent tablets. The invention is intended to fulfill the purposes described above, in the field of functional foods and food supplements. It is an effervescent tablet containing mandarin peel powder, sodium hydrogen carbonate, Tartaric acid, citric acid, polyethylene glycol, polyvinylpyrrolidone Kollidon K30, stevia, lactose, inulin It contains. The invention is intended to fulfill the purposes described above, in the field of functional foods and food supplements. This is a method for producing an effervescent tablet of this quality, and it includes the following process steps: is; i. Obtaining dried mandarin peel powder, ii. Adding and mixing auxiliary substances to mandarin peel powder, 20 iii. Grinding the mixture and iv. Granulation of the mixture by heat treatment, v. Drying the mixture in hot granular form in an air stream, vi. Final mixing process is applied. vii. Converting the mixture into tablet form 25 The structural and characteristic features and all the advantages of the invention are given in the figures below. Thanks to the detailed explanation written with references to the figures, it becomes clearer. This will be understood, and therefore the evaluation should also take these figures and detailed explanations into account. It must be done by taking 30. Ways to Help Understand the Discovery Figure 1 shows an example flowchart of the method described in the invention. Figure 2 is the HPLC result graph. Figure 3 is the HPLC result graph. 35 Figure 4 is a chromatographic profile graph. Figure 5 is a chromatographic profile graph. Figure 6 is a chromatographic profile graph. Figure 7 is a chromatographic profile graph. The drawings do not necessarily need to be scaled and are useful for understanding the invention. Unnecessary details may have been omitted. Furthermore, at least the major Elements that are identical to a certain extent, or at least have largely identical functions, are the same. It is indicated by a number. References Explanation 10 1. Creating a prescription 2. Mixing 3. Grinding 4. Granulation 5. Drying 15 6. Final mixing 7. Printing on a tablet machine 8. Pressing / compressing the tablets T: Tablet product Detailed Description of Find This detailed description describes an effervescent tablet containing mandarin peel powder as the subject of the invention, and This production method was done solely for the purpose of better understanding the subject and without any It is explained in a way that will not create a limiting effect. The subject of the invention is an effervescent tablet composition consisting of mandarin peel powder and sodium hydrogen carbonate. Tartaric acid, citric acid, polyethylene glycol, polyvinylpyrrolidone Kollidon K30, stevia, lactose, inulin 6 It includes. The subject of the invention is an effervescent tablet containing mandarin peel powder, by weight. The preferred and available component quantities are given in Table 1. Table 1. Preferred and usable by weight for the effervescent tablet subject to the invention. Quantities of ingredients: 5 Component Preferred Quantity by Weight (%) By weight available quantity (%) Mandarin Peel Dust 39.15 39.05-39.45 Sodium Hydrogen Baking soda 22.30 22-22.40 Tartaric Acid 6.53 6.4-6.6 Citric Acid 10.88 10.7-10.95 Polyethylene glycol (Peg 8000) 2.6 2.5-2.65 Polyvinylpyrrolidone Kollidon K30 4.35 4.25-4.40 Stevia 0.43 0.42-0.435 Lactose 8.7 8.55-8.75 Inulin 5.06 5-5.1 The subject of the invention is an effervescent tablet containing mandarin peel powder in the range of 39.05-39.45% by weight. 22-22.40% sodium hydrogen carbonate, 6.4-6.6% tartaric acid, 10.7%- Citric acid in the 10.95 range, polyethylene glycol in the 2.5-2.65 range, and 10 in the 4.25-4.40 range. Polyvinylpyrrolidone Kollidon K30 contains 0.42-0.435% stevia and 8.55-8.75% lactose. and contains 5-5.1% inulin. A preferred application of the effervescent tablet, which is the subject of this invention, is 39.15% by weight of mandarin. bark powder, 22.30% sodium hydrogen carbonate, 6.53% tartaric acid, 10.88% citric acid, 15 2.6% polyethylene glycol, 4.35% polyvinylpyrrolidone Kollidon K30, 0.43% stevia, 8.7% lactose and It contains 5.06% inulin. 7 The subject of the invention is an effervescent tablet in which polyethylene glycol (PEG) is used as a solvent and dispersing medium. It is used. PEG, a polyether compound, is known as polyethylene oxide or polyoxyethylene. It is also known as PEG. The closed formula is H−(O−C H2−CH2)n( n should be under the parentheses)−OH It is a binding agent. The subject of the invention is an effervescent tablet containing polyethylene glycol. PEG 8000 is preferably used. 5 PEG 8000 is a hydrophilic polymer formed by the anionic ring-opening polymerization of ethylene oxide. It can be synthesized in a range of molecular weights and various end groups. PEG 8000 Fragrance as a carrier, binder, plasticizer, paint carrier, in household cleaners, lubricants, and mold release agents. It can be used in a wide variety of fields and purposes, such as separators, etc. Its high molecular weight is the main advantage. as a solvent in pharmaceutical formulations for oral, topical and parenteral preparations. It enables its use. The subject of the invention is sodium hydrogen carbonate / sodium used in the manufacture of effervescent tablets. Bicarbonate has the closed formula NaHCO₃ and exists as a white solid crystalline powder. Its sodium salt is 15. It is in this form. The invention provides the tablet with antacid properties, as well as a leavening agent. It is present and is water-soluble. The subject of the invention is a soluble suspension stabilizer in effervescent tablet formulations. Polyvinylpyrrolidone is used. 20 pharmaceutical and nutraceutical products were used in this study. Polyvinylpyrrolidone, preferably Kollidon K30, stabilizes the product matrix medium. In the manufacture of the effervescent tablet that is the subject of this invention, stevia is used as a sweetener. Lactose is used as a filler in effervescent tablet formulations. In water Lactose (milk sugar), as a soluble filler, is also used in tablet printing. 25 It facilitates this. In tablet form, inulin is used as a prebiotic substance. It aids digestion. In this invention, citric acid and tartaric acid are used in the tablet to acidify the medium. The level of ascorbic acid in mandarin peel powder is effective in the system. Citric acid and 30 Tartaric acid levels are determined by considering the amount of ascorbic acid from mandarin peel. It is being balanced. 8 The production method of the effervescent tablet, which is the subject of this invention, involves the following steps: includes; i. Obtaining dried mandarin peel powder, ii. Mixing the mandarin peel powder with added excipients. iii. Grinding the mixture and 5 iv. Granulation of the mixture by heat treatment, v. Drying the mixture in hot granular form in an air stream, vi. Final mixing process is applied. vii. Forming the mixture into tablet form. Figure 1 shows an example flowchart of the method described in the invention. The subject of the invention is a raw material for the production of effervescent tablets containing mandarin peel powder. Dried mandarin peel powder is used. In one study, the growing conditions of mandarin fruit, harvest time, and variety level Since differences are known to affect the concentration of bioactive substances, a single 15 It was sourced from the region (Seferihisar). Additions were made to the mandarin peel powder. The mixture is stirred, preferably at a temperature of 25±1 °C. Then the mixture is ground. The ground mixture is granulated by heat treatment. Granulation is the process of turning it into a fine powder. The process involves bringing the grains together to form small clumps of the desired size, and effervescent The use of acids (citric acid, tartaric acid) and sodium bicarbonate 20 in the preparation of granules. The use of a mixture is essential. In this granulation process, our powder mixture is heated. It is compacted and agglomerated (clustered). The hot mass is granulated, It is dried in an air stream. The drying process is preferably carried out at a temperature range of 30-50 °C. This is carried out. The dried mixture is then formed into tablet form after a final mixing process. This process involves printing on a tablet machine and then pressing the tablet, totaling 25 minutes. The process is carried out. In the final stage, the resulting effervescent tablets are packaged. In one application of the method described in the invention, the mixture is heated at a temperature of 25±1 °C for 1 hour. It is granulated. 9 In one application of the method described in the invention, the final mixing process is carried out at a temperature of 25±1 °C and It is applied for 1-2 hours. The aforementioned excipients are added to the dried mandarin peel powder in the following step. sodium bicarbonate, tartaric acid, citric acid, polyethylene glycol, polyvinylpyrrolidone Kollidon K30, 5 Stevia, lactose, and inulin. Factors affecting the "dissolution rate" of the resulting effervescent tablets include the operating temperature. mixing, amount of substance, citric acid and sodium bicarbonate levels, and solid matter It is the contact surface area (due to its finely ground powder form). In this context, the dissolution rate is experimental. In evaluating the results, measurements were taken at 276.2 nm for pH 1.2 and pH 6.8 environments (10). This was done chromatographically. In the relevant pH environments, our active ingredient, mandarin orange... Concentrated solutions of bark powder are prepared and incubated in an oven at 37±1 °C for 8 hours. Quality profiles were studied chromatographically at different time intervals by holding the samples. The results obtained are given in Figures 2-7. The final products obtained are effervescent and irradiated effervescent tablets and mandarin candies. Tests were conducted to determine the nutritional content of the product. This product contains moisture, protein, ash, and fat. Sucrose, invert sugar, total sugar, and dietary fiber values ​​are given in Table 2. Table 2 Nutritional values ​​of dried bark and effervescent and irradiated effervescent tablets 20 FOOD TAGS DRIED SHELL Effervescent TABLET RADIATED Effervescent TABLET Humidity %(m / m) 5.24 3.44 3.36 PROTEIN %(m / m) 4.55 5.09 4.99 Ash %(m / m) 3.41 29.65 29.00 Oil % (m / m) 0.00 0.40 0.41 SACCAROSE%(m / m) 17.71 10.97 8.69 INVERT SUGAR %(m / m) 10.02 8.30 8.31 TOTAL SUGAR %(m / m) 18.64 11.54 9.15 5 As shown in Table 2, the tablet ash content is higher compared to dried mandarin peel. It is quite high. This indicates an increase in organic matter in the tablet and minerals in the final product. It provides information indicating that the levels are high. Sucrose, invert and total sugar percentages. It is lower than that of dried mandarin peel in tablet form. 10 It has been determined. The final products obtained are effervescent and irradiated effervescent tablets and mandarin peels. Tests were conducted to determine the mineral and heavy metal content of the effervescent tablet. Mineral content: calcium 4616 mg / kg, potassium 2988.4 mg / kg, magnesium 15 mg / kg. The values ​​were found to be 417.2 mg / kg for aluminum, 4 mg / kg for phosphorus, and 367 mg / kg for sodium. All these results are in Table 3. and is given in Table 4. Table 3 Minerals contained in dried bark and effervescent and irradiated effervescent tablets 20 DRIED MINERALS SHELL Effervescent TABLET RADIATED Effervescent TABLET CALCIUM (Ca)(mg / kg) 21916.0 4616.0 5120.0 POTASSIUM (K)(mg / kg) 10204.0 2988.4 9272.8 MAGNESIUM (Mg)(mg / kg) 3459.6 417.2 524.8 ALUMINUM (Al) 9.7 4.0 6.5 Phosphorus(P) 572 367 457 Dietary Fiber %(m / m) 9.24 3.03 4.15 pH 5.52 5.96 8.10 ACIDITY (CITRIC) % 1.06 2.74 2.65 11 Table 4 Heavy metals contained in dried bark and effervescent and irradiated effervescent tablets. HEAVY METALS DRIED SHELL Effervescent TABLET RADIATED Effervescent TABLET CADMIUM (Cd)(mg / kg) 0.0021 0.00185 0.0185 Lead (Pb) (mg / kg) 0.03115 0.071 0.086 Dried mandarin peel, effervescent tablets and irradiated tablets contain vitamin C, phenolic compounds and Tests were conducted to determine the antioxidant activity values. The contents of the effervescent tablet... Vitamin C was found to be 89.3. DPPH Antioxidant Activity (%) of the effervescent tablet. The β value was 27.10 ± 0.18 and the Total Phenolic Acid (TAA) value was 141.22 ± 0.97 These results are given in Table 5. 10 Table 5 Vitamin C and phenolic content of dried bark and effervescent and irradiated effervescent tablets. substance and antioxidant activity values DRIED SHELL Effervescent TABLET RADIATED Effervescent TABLET VITAMIN C 216.4 89.3 111.6 DPPH Antioxidant Activity (%) 26.56 ± 0.33 27.10 ± 0.18 25.13 ± 0.34 Total Phenolic Article (GAE) 128.15 ± 1.83 141.22 ± 0.97 97.74 ± 1.56 In irradiated effervescent tablets, gamma radiation is applied to the effervescent tablet to increase its shelf life. To ensure the shelf life and food preservation of the tablets in question (mandarin effervescent). Gamma irradiation, a reliable sterilization method, has been applied. Gamma The rays are of the ionizing type and potentially cause deterioration caused by bacteria-mold-20. It is based on the principle of inhibiting microorganisms through irradiation.

Claims

12 REQUESTS 1. It is an effervescent tablet classified as a functional food and food supplement, and its characteristics are: tangerine peel powder, sodium hydrogen carbonate, tartaric acid, citric acid, polyethylene It contains glycol, polyvinylpyrrolidone, kollidon k30, stevia, lactose, and inulin. 5 2. Claim 1' is a suitable effervescent tablet, the characteristic of which is; PEG polyethylene glycol. It is 8000.

3. Claim 1' is a suitable effervescent tablet with a content of 39.05-39.45% by weight. Mandarin peel powder, sodium hydrogen carbonate in the range of 22-22.40%, 6.4-6.6% tartaric acid in the range of 10.7-10.95%, citric acid in the range of 2.5-2.65%, 10% polyethylene glycol, polyvinylpyrrolidone in the range of 4.25-4.40%, stevia in the range of 0.42-0.435%, It contains 8.55-8.75% lactose and 5-5.1% inulin.

4. Claim 1' is a suitable effervescent tablet containing 39.15% mandarin peel by weight. powder, 22.30% sodium hydrogen carbonate, 6.53% tartaric acid, 10.88% citric acid, 2.6% polyethylene glycol, 4.35% polyvinylpyrrolidone Kollidon K30, 0.43% stevia, 8.7% lactose and 15% It contains 5.06 inulin.

5. This is the production method of an effervescent tablet that is classified as a functional food and food supplement; its feature; i. Obtaining dried mandarin peel powder, ii. Adding and mixing auxiliary substances to mandarin peel powder, 20 iii. Grinding the mixture and iv. Granulation of the mixture by heat treatment, v. Drying the mixture in hot granular form in an air stream, vi. Final mixing process is applied. vii. Converting the mixture into tablet form 25 It includes the steps of the process.

6. A production method that conforms to claim 5, and its characteristic is; ii.) step sodium bicarbonate, tartaric acid acid, citric acid, polyethylene glycol, polyvinylpyrrolidone, Kollidon K30, stevia, lactose, Inulin is the addition of auxiliary substances. 13 7. This is a production method that conforms to claim 5, and its characteristic is that in step iv.) the mixture is heated to 25±1 °C. It is granulated at a certain temperature for a period of 1 hour.

8. A production method that complies with Claim 5, and its characteristic is the airflow mentioned in step v.). Its temperature should be between 30-50 °C.

9. This is a production method that complies with claim 5, and its characteristic is; vi.) Final mixing in process step 5. The process should be carried out at a temperature of 25±1 °C for a period of 1-2 hours.

10. A production method that conforms to claim 5, and its characteristic is; vii.) step of the mixture into tablets It is formed into tablet form by pressing it in a machine.

11. A production method that conforms to Claim 5, characterized by the fact that it is obtained after the final step. This includes the packaging step for effervescent tablets. 10

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