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Effect of sodium diacetate as semi-synthetic preservative on ascorbic acid syrup properties / Hani Syafiah Binti Abdul Halim

By:

Hani Syafiah Binti Abdul Halim, , [author.]

Material type: Text

text

Media type:

unmediated

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volume

ISBN:

THE0010729 (Local)

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Dissertation note: Final Year Report (Bachelor of Manufacturing Engineering Technology (Pharmaceuticals) with Hons ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Abstract: Vitamin C is the widely used name for ascorbic acid's L-enantiomer. It is an essential nutrient that is crucial to maintaining both human and animal metabolic processes. It's critical to comprehend food preservation methods and spoiling mechanisms to guarantee the ascorbic acid safety and an extended shelf life. Pharmaceutical formulations must contain preservatives to guarantee product stability, safety and shelf life. This research aimed to investigate the impact of various concentrations of sodium diacetate on the physicochemical properties of ascorbic acid syrup. The ascorbic acid syrup is prepared by varying concentrations of semi-synthetic preservatives with concentration of 0.25%, 0.5%,0.75% and 1.0% v/v. Then, four tests were performed within 4 weeks to capture the effects of the preservatives. The performed tests are pH, density, iodometric titration and viscosity assay at five different temperatures (20℃, 27℃, 30℃, 40℃ and 50℃). With possible benefits over conventional synthetic and natural preservatives, sodium diacetate was chosen for its dual function as a pH regulator and preservative. The pH of the ascorbic acid syrup was taken using a Mettler Toledo pH meter, pycnometer is used to take the density, to take the viscosity reading of the sample, Fungilab viscometer is used and iodometric titration is used to know the content of ascorbic acid syrup. Based on these results, sodium diacetate appears to be a feasible semi-synthetic preservative for ascorbic acid syrup that strikes a compromise between product acceptability, safety and efficacy. To evaluate its long-term stability and compatibility with other pharmaceutical excipients, more research is advised. according to the experiment result, optimum concentration of for semi-synthetic is 0.75% v/v. There are no data indicating a significant difference between test results to explain the consequences of using preservatives on the product. To enhance these, it is more useful to have the minimum time of stability test prolonged to 36 months rather than 24 months to understand all the consequences of preservatives on these.

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Item type	Current library	Call number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	FTKKP .H36 2025 r Bc. (Browse shelf(Opens below))	Not for loan		T000004322

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Manufacturing Engineering Technology (Pharmaceuticals) with Hons ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

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Vitamin C is the widely used name for ascorbic acid's L-enantiomer. It is an essential nutrient that is crucial to maintaining both human and animal metabolic processes. It's critical to comprehend food preservation methods and spoiling mechanisms to guarantee the ascorbic acid safety and an extended shelf life. Pharmaceutical formulations must contain preservatives to guarantee product stability, safety and shelf life. This research aimed to investigate the impact of various concentrations of sodium diacetate on the physicochemical properties of ascorbic acid syrup. The ascorbic acid syrup is prepared by varying concentrations of semi-synthetic preservatives with concentration of 0.25%, 0.5%,0.75% and 1.0% v/v. Then, four tests were performed within 4 weeks to capture the effects of the preservatives. The performed tests are pH, density, iodometric titration and viscosity assay at five different temperatures (20℃, 27℃, 30℃, 40℃ and 50℃). With possible benefits over conventional synthetic and natural preservatives, sodium diacetate was chosen for its dual function as a pH regulator and preservative. The pH of the ascorbic acid syrup was taken using a Mettler Toledo pH meter, pycnometer is used to take the density, to take the viscosity reading of the sample, Fungilab viscometer is used and iodometric titration is used to know the content of ascorbic acid syrup. Based on these results, sodium diacetate appears to be a feasible semi-synthetic preservative for ascorbic acid syrup that strikes a compromise between product acceptability, safety and efficacy. To evaluate its long-term stability and compatibility with other pharmaceutical excipients, more research is advised. according to the experiment result, optimum concentration of for semi-synthetic is 0.75% v/v. There are no data indicating a significant difference between test results to explain the consequences of using preservatives on the product. To enhance these, it is more useful to have the minimum time of stability test prolonged to 36 months rather than 24 months to understand all the consequences of preservatives on these.