Formulation and evaluation of lozenges containing tannic acid for its antifungal activity against (candida albicans) and antibacterial activity against (streptococcus mutants)

The Tannic acid lozenges was successfully formulated and evaluated in the study. Initially, tannic acid lozenges was prepared using heating and congealing method. The formulation of tannic acid lozenges using different excipients with changing the concentration of Sucrose, Binder, Lubricant, Whipping agent, and Water. Evaluation result indicated that the content of sucrose, pectin, corn syrup, menthol, magnesium stearate, methyl paraben significantly influenced the properties of tannic acid lozenges. The F4 batch was identified as optimized batch. Which indicated good stability. The optimized F4 batch resulting tannic acid lozenges had a pH of 5.7 ± 0.1, Suitable for oral application. The appearance of medicated lozenges exhibited a rich brown coloration. The glossy surface observed were characteristic of hard candies. The texture hard and glassy. The Thickness was found to be in acceptable range i.e. 10.32 ± 0.48mm. The hardness was found to be 2.533 ± 0.15 kg/cm2. The drug content was found to be 95.93 ± 0.24. The In vitro drug release study show that the drug was released about 93.226 ± 1.3% at 30 min. The medicated lozenges of tannic acid show the antifungal activity against (Candida albicans) with 22 mm zone of inhibition and Antibacterial activity against (Streptococcus mutans) with a concentration of 5 mg/ml, the zone of inhibition was 8 mm, which increased to 13 mm at 10 mg/ml.