Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders

In this work, some physical properties (hardness, friability, disintegration time and erosion) of food tablets containing various food powders obtained from dates (Phoenix dactylifera L.), spirulina (Spirulina sp.) and oranges (juice and zest) were investigated. Also, experimental data related to the release kinetic of phycocyanin (antioxidant substance of spirulina) into different liquid mediums correctly fit the Korsmeyer–Peppas model since the coefficient of determination R2 ranged from 0.84 (HCl 0.1 N solution) to 0.98 (distilled water). So, the date and spirulina powder-based food tablets could be of various uses: 1) consumption as such by all categories of consumers, 2) feeding of patients for whom it is difficult to chew or swallow food, knowing that these tablets can be either sucked or swallowed, and 3) as natural and cheap drug delivery carriers.

Graphical AbstractPhysical aspect of tablets corresponding to F1 (80% date, 10% spirulina, 5% lyophilized orange juice and 5% orange zest). F6 (pure date powder) and F7 (pure spirulina powder) formulations during immersion in distilled water.Figure optionsDownload as PowerPoint slideResearch Highlights
► Formulation of food tablets from date powders.
► Nutritional value of these tablets is improved with the addition of spirulina.
► The presence of the orange juice and zest enhance the taste of the tablets.
► The tablets are suitable for certain patients who have swallowing difficulties.
► Anti-inflammatory properties of the phycocyanin are also taken into account.