Can Makjong (scaphium Macropodum) Powder Formed Gel in Effervescent Blend?

Objective: The aim of this preliminary study was to investigate gel forming of Makjong powder in effervescent blend and evaluate the probability to develop Makjong effervescent powder formulation for medicinal and beverage applications. Methods: Blank effervescent blend consisted of citric acid, tartaric acid, and sodium bicarbonate with different ratio was prepared. The effervescent blends were evaluated the effervescent time and pH of the solution. Furthermore, the Makjong gel powder was mixed with effervescent blend to provide Makjong gel effervescent powder. Furthermore, Makjong gel powder and Makjong gel effervescent powder were compared for swelling property. Results: The F5 formula consisted of 0.78 g citric acid, 1.56 g tartaric acid, and 2.66 g sodium bicarbonate was the best effervescent formula. The pH of all five formulas was quite different, approximately 5.20-5.80. The Makjong gel effervescent powder with different ratio of effervescent blends and different ratio of Makjong gel: effervescent blend had pH of approximately 5.60-6.00. All Makjong-containing formulas cannot determine effervescent time due to their bulky or low density of herbal powder. Furthermore, effervescent systems could alter the swelling property of Makjong gel; the swelling volume decreased half of original Makjong gel powder. Conclusion: Makjong gel effervescent powder was bulky and low density, the preparation into effervescent tablets or effervescent granules may be prefer. Furthermore, the swelling property in effervescent systems was altered. This phenomenon must be further study to confirm the effect of swelling property on efficacy of herbal preparation.