Preparation and characterizations of lozenges based on salmon frame bone biocalcium and mulberry powders

• Lozenges from fish biocalcium (BC) and mulberry powders (MP) were developed. • Addition of MP increased tablet hardness and antioxidant activities. • Higher MP ratios reduced Ca, P, and protein contents in resulting tablets. • FTIR revealed interactions between BC proteins and MP polyphenols. • Tablets with BC:MP at 7:3 ratio had optimal nutrition and acceptability. Physicochemical properties and bioactivity of lozenges containing fish biocalcium powder (BC) and mulberry powder (MP) at different ratios were investigated. Various premix powders (70%) between BC and MP at ratios of 10:0, 9:1, 8:2, 7:3, and 6:4, (w/w) were mixed with maltodextrin powder (MD) (20%) and mannitol powder (MT) (10%) before compression into tablets using a rotary press (13 mm diameter, 7 rpm, 15 N). All tablets obtained were further characterized. Average weight and thickness values were in the range of 0.71 – 0.79 g and 5.25 – 5.57 mm, respectively. When the ratio of MP was increased, hardness value, disintegration time, a *- and Δ E *- values, moisture and fat contents of resulting tablets increased (p < 0.05). However, L *- and b *- values, protein and ash contents, Ca and P contents decreased (p < 0.05). Additionally, tablets with higher MP ratio had higher ABTS and DPPH radical scavenging activities and higher agglomeration of particles. Fourier transform infrared spectra revealed the interaction between BC and MP particularly hydrogen bonding. The tablet containing BC and MP at ratio of 7:3 with high acceptability showed satisfactory disintegration time, Ca content, and antioxidant activities. Therefore, the developed lozenge could be used as alternative calcium supplement derived from fish bone.