Influence of granulation process parameters on food tablet properties formulated using natural powders (Opuntia ficus and Chlorella spp.)

In this research two natural health supplements, cactus flour (Opuntia ficus) and microalgae biomass (Chlorella spp.) have been examined as novel ingredients to formulate health supplement tablets. The physical and mechanical properties of the pure powders were quantified, and their ability to be tableted directly without additional processing was investigated. High-shear wet granulation (HSWG) was explored to improve the flowability and compression characteristics of the powders. Using an L9 Taguchi experimental design, the effect of critical process parameters of HSWG was examined on quality attributes of tablets. Tablets were successfully formulated without the addition of excipients following wet granulation. Consistent and acceptable quality tablets were produced based on the optimal processing conditions determined by L9 Taguchi design. The tablet tensile strength achieved was 0.91±0.05MPa with a disintegration time