Formulation and Evaluation of Chocolate Coated Herbal Mukhshuddhi Granules as a Novel Mouth Freshener

Abstract

This study explores the development of a new herbal mouth freshener: chocolate-coated Mukhshuddhi granules designed to improve taste and user appeal. While traditional Mukhshuddhi effectively supports breath freshness and digestion, its intense bitterness and unattractive appearance often discourage regular use. To address this, each granule is coated with a thin layer of chocolate, which helps mellow the strong flavor while enhancing both texture and visual appeal. The core consists of natural ingredients such as fennel, cardamom, clove, peppermint, and other aromatic compounds, combined using a moist granulation method to form small, uniform particles. After shaping, the granules are thoroughly dried, sieved for consistent sizing, and then coated with a rich cocoa-based glaze that masks harsh flavors and contributes to longer shelf stability. The final product was evaluated for aroma, taste, flow properties, bulk and tapped density, particle size distribution, moisture content, and stability over time. Results showed good flow characteristics due to uniform particle sizing, a pleasant chocolate fragrance, and an overall appearance likely to appeal to consumers. Samples stored under normal conditions exhibited minimal changes in color, scent, or moisture, indicating solid physical stability. The chocolate coating significantly improved the sensory experience, making the herbal blend more palatable and increasing the likelihood of continued use. Overall, this reimagined version of Mukhshuddhi maintains structural integrity, offers unexpectedly enjoyable flavor, stands out visually, integrates easily into daily habits, subtly promotes health, and naturally extends its role from simple breath freshening to broader wellness support.

Introduction

This study presents the development of chocolate-coated herbal nutraceutical Mukhshuddhi granules as a natural alternative for promoting oral health. With oral diseases affecting nearly 3.5 billion people worldwide, the research addresses the growing demand for safer, plant-based products due to concerns over the side effects of synthetic oral care ingredients. Based on the Ayurvedic concept of Mukhshuddhi (oral purification), the formulation combines medicinal herbs with modern pharmaceutical technology to create an effective, palatable, and consumer-friendly oral health supplement.

The project aims to formulate herbal granules using ingredients such as amla, carrot, beetroot, fennel, ajwain, clove, cardamom, and peppermint, followed by coating them with chocolate to improve taste, protect active herbal compounds, control ingredient release, and increase patient compliance. The formulation is designed to support healthy teeth and gums, freshen breath, reduce oxidative stress, and provide additional nutritional benefits.

The research includes optimization of granule preparation and chocolate coating, along with evaluation of the product's physical and chemical properties, moisture content, stability, safety, antimicrobial activity against oral bacteria, and sensory acceptability. The study also explores innovative coating techniques that enhance the delivery and effectiveness of herbal ingredients.

Among the selected ingredients, amla (Indian gooseberry) is highlighted for its high vitamin C content, antioxidant activity, antimicrobial properties, and multiple health benefits, while mint (pudina) contributes cooling, aromatic, antimicrobial, and breath-freshening effects. Overall, the study demonstrates that combining traditional herbal medicine with nutraceutical technology can produce an effective, natural, and enjoyable oral care supplement with the potential to improve oral hygiene and encourage regular use.

Conclusion

This study successfully developed and evaluated herbal nutraceutical granules coated with chocolate, using natural ingredients including powdered beetroot, powdered carrot, dried chopped amla, fennel seeds, mint powder, and compound chocolate. The final product demonstrated favorable organoleptic qualities, such as an appealing appearance, pleasant aroma, sweet flavor, and satisfactory texture. Various evaluation parameters like bulk density, tapped density, Carr’s index, Hausner ratio, angle of repose, pH, moisture content, and friability were within acceptable ranges, suggesting the granules had good flow characteristics and physical stability. The chocolate coating enhanced the taste and overall consumer appeal of the herbal formulation. Stability testing revealed no significant changes in color, odor, taste, pH, or physicochemical properties throughout the storage period, indicating the product\'s stability over time. Overall, the chocolate-coated herbal nutraceutical granules appear to be a stable, effective, and user-friendly option with potential health benefits and greater consumer acceptability.[2]

References

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Copyright

Copyright © 2026 Vaishnavi Jedhe, Pranita Jagtap , Ashwini Dhole. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.