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KMID : 0380620210530020174
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 2 p.174 ~ p.180
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Optimization of the formulation for manufacturing of Bokbunja (Rubus coreanus Miquel)-black mulberry (Morus alba) herbal pill by D-optimal mixture design approach
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Moon Jin-Young
Hwang Su-Jung
Eun Jong-Bang
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Abstract
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The optimal recipe for manufacturing composite honey-based herbal pills mainly comprising Rubus coreanus powder (RCP), black mulberry powder (BMP), and vitamin C was investigated. Honey-based herbal pills were prepared by mixing these powders, binding them with honey, and then forming a round shape. The experiment was designed based on the D-optimal mixture design, which included 12 experimental points with one replicate for three independent variables as follows: RCP (10~35%), BMP (10~35%), and vitamin C (5~10%). In addition, the dependent variables (total phenolic and flavonoid content and antioxidant activity) were measured and used to optimize the manufacturing conditions. The results showed that high amounts of RCP were correlated with high total flavonoid content, whereas the addition of high amounts of vitamin C resulted in higher antioxidant activity. In conclusion, an optimized formulation for the honey-based herbal pill was found to contain 35% RCP, 10% BMP, and 10% vitamin C.
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KEYWORD
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herbal pill, Bokbunja, black mulberry, response surface methodology, D-optimal mixture design
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