Volume : 12, Issue : 02, February – 2025
Title:
FORMULATION AND EVALUATION OF ALOE VERA AND MORINGA OLEIFERA BASED CHOCOLATE
Authors :
Divyadharshini.M, Kabildev S.N., Kavya K., Manisha.M, Dr.M. Senthilraja
Abstract :
The creation and assessment of a polyherbal powder including Aloe vera gel powder and Moringa oleifera for possible nutritional and medicinal advantages is the main goal of the current investigation. Aloe vera gel is well-known for its moisturizing, anti-inflammatory, and wound-healing qualities, while Moringa oleifera is abundant in vital nutrients, antioxidants, and bioactive components. Moringa oleifera leaves and Aloe vera gel were dried and ground into a fine powder to create the formulation. It was then characterized using physicochemical characteristics, stability, and solubility. To guarantee the blend’s effectiveness and shelf stability, its moisture content, particle size, pH, and phytochemical components were assessed. Using conventional in vitro techniques, functional characteristics like antioxidant activity and antibacterial potential were evaluated.According to the findings, the formulation maintained a sizable amount of bioactive components and showed encouraging antibacterial and antioxidant properties. The formulation’s suitability for use in nutraceuticals and functional foods was further validated by sensory analysis and dissolving investigations. According to the study’s findings, a blend of Moringa oleifera and aloe vera gel powder provides a unique, stable, and bioactive formulation that may find use in pharmaceutical, skin care, and health supplement products. Its clinical effectiveness and bioavailability require more investigation.
Keywords: antioxidant action, polyherbal formulation, Moringa oleifera, aloe vera, and nutraceuticals
Cite This Article:
Please cite this article in press Divyadharshini.M et al Formulation And Evaluation Of Aloe Vera And Moringa Oleifera Based Chocolate.,Indo Am. J. P. Sci, 2025; 12 (02).
Number of Downloads : 10
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