Impact of Compressional Force, Croscarmellose Sodium, and Microcrystalline Cellulose on Black Pepper Extract Tablet Properties Based on Design of Experiments Approach

This study aimed to prepare tablets of black pepper extract using the Design Experiments (DOE) approach. The levels three factors—compressional force, croscarmellose sodium (CCS), and microcrystalline cellulose (MCC)—were screened one-factor-at-a-time technique, followed by DOE utilizing Box–Behnken design. respective variations for each factor were as follows: compressional force (1500–2500 psi), CCS (1–3%), MCC (32–42%). results indicated that significantly decreased tablet thickness friability, while increasing hardness prolonging disintegration time. shortened time but did not affect thickness, hardness, friability. MCC, on other hand, increased decreasing Furthermore, observed interactions among factors quadratic effects factor, which influenced properties. optimal formulation consisted 2.2% CCS, 37% a 2000 psi. These had weight 198.39 ± 0.49 mg, diameter 9.67 0.01 mm, 1.98 0.02 7.36 0.24 kP, friability 0.11 0.02%, 5.59 0.39 min. actual values obtained conditions closely matched predicted values, with low percent error (less than 5%). In conclusion, application approach successfully developed extract, can be utilized food supplement products.