Formulation And Evaluation of Effervescent Granules Containing Clitoria Ternatea and Zingiber Officinal as An Antioxidant

Effervescent granules are a popular pharmaceutical and nutraceuticalll dosage form due to their rapid dissolution, improved palatability, and enhanced bioavailability. This study focuses on the formulation and evaluation of effervescent granules prepared from Clitoria ternatea (butterfly pea) and ginger (Zingiber officinale) extracts. Clitoria ternatea is known for its antioxidant and cognitive-enhancing properties, while ginger possesses anti-inflammatory and digestive benefits. The granules were formulated using a combination of citric acid, tartaric acid, and sodium bicarbonate as effervescent agents. Various formulation parameters, including the ratio of active ingredients to excipients, were optimized to achieve desirable physicochemical properties such as effervescence time, pH, moisture content, and flowability. The prepared granules were evaluated for their organoleptic properties, solubility, and stability. The results demonstrated that the effervescent granules had a pleasant taste, rapid dissolution, and satisfactory stability over a storage period. The formulation provided a synergistic effect of Clitoria ternatea and ginger, making it a potential functional beverage for as an antioxidant.