Meltlets(®) of Soy Isoflavones: Process Optimization and the Effect of Extrusion Spheronization Process Parameters on Antioxidant Activity

In the current research work an attempt was made to develop “Melt in mouth pellets” (Meltlets(®)) containing 40% herbal extract of soy isoflavones that served to provide antioxidants activity in menopausal women. The process of extrusion–spheronization was optimized for extruder speed, extruder screen size, spheronization speed, and time. While doing so the herbal extract incorporated in the pellet matrix was subjected to various processing conditions such as the effect of the presence of other excipients, mixing or kneading to prepare wet mass, heat generated during the process of extrusion, spheronization, and drying. Thus, the work further investigates the effect of these processing parameters on the antioxidant activity of the soy isoflavone herbal extract incorporated in the formula. Thereby, the antioxidant activity of the soya bean herbal extract, Meltlets(®) and of the placebo pellets was evaluated using DPPH free radical scavenging assay and total reduction capacity.