The Use of D-Optimal Mixture Design in Optimizing Formulation of a Nutraceutical Hard Candy

Abstract

The aim of this study was to optimize the formulation of hard candy with antiviral herbal extracts and flowered with <i>Citrus limon</i> peel essential oils. To substitute water fraction, the D-optimal mixture design was used. The optimized mixture fractions of the best hard candy formulation contain <i>Curcuma longa</i> extract (10%), <i>Artemisia herba-alba</i> Asso extract (3.33%), <i>Glycyrrhiza glabra</i> extract (1.66%), and <i>Zingiber officinale</i> extract (1.66%) and flowered by 20 <i>μ</i>L/100 gram of <i>Citrus limon</i> essential oils. The effect of the addition had been investigated on the sensory, physicochemical, and phytochemical of the hard candy according to the optimal formulation. The main component of <i>Citrus limon</i> essential oil is limonene (52.47%), which has a pleasant lemon fragrance. The mixture of herbal extract added increased the total phenols, the flavonoid, and the ash content of the formulated hard candy (10.90 ± 0.50 mg GAE/g, 0.054 ± 0.02 mg CE/g, and 0.018 ± 0.009, respectively). The measurement of the DPPH free radical activity reveals a good antioxidant activity (26.4%). Furthermore, the sensory analysis has shown a good appreciation. Thus, formulated hard candy is a sensorially and therapeutically interesting product.