Published Paper Details:

Bael (Aegle marmelos) fruit has been traditionally employed for gastrointestinal ailments owing to its mucilage, pectin, and polyphenolic constituents, which confer gastroprotective, antiulcer, and antioxidant activities. These characteristics point to a possible combination with antacid excipients in a lozenge delivery method for the symptomatic treatment of heartburn and acid-related dyspepsia. In addition to pharmaceutical approaches for creating sugar-based or sugar-free compressed and molded lozenges that incorporate alkaline agents (such as calcium carbonate, magnesium hydroxide, or sodium bicarbonate) and saliva-stimulating flavor systems to improve acid neutralization and mucosal coating, this mini-review summarizes research on the phytochemical basis and gastrointestinal (GI)-relevant pharmacology of bael fruit powder (BFP). BFP granulometry and load, antacid system selection and ratio, flavors and sweeteners for palatability, binding and film-forming agents to maximize hardness and suck-away time, and process choices (low-heat molding versus direct compression) to protect heat-sensitive phytoconstituents are important formulation considerations. Uniformity of dose, friability, hardness, disintegration/suck time, in vitro acid-neutralizing capacity (ANC), salivary pH regulation in a simulated buccal model, and stability of actives with moisture-protective packaging are all included in a suggested quality target product profile (QTPP).