Abstract

A BRIEF REVIEW ON: HERBAL CANDY

Lokhande Prerana M.*, Dawane Ravina B., Deshmukh Gopal S., Deshmukh Devanand G. and Deshmukh Abhijeet P.

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Abstract

The prevalence of throat infections is rising day-by-day due to the increasing pollution, bacterial infection, gastro-intestinal disease, injury, allergies etc. This study aimed to formulate and evaluate medicated herbal candy. Candies come under the category of sugar confectionary. This review focuses on herbal candy applications and future prospects. Hard candies known as mishri and nabaat were wellliked in Persia and India. In the initial part of the ninth century, sugar sweets were first produced. Candies are considered to be the instant sources of energy as they provide high calories and are also rich in flavour and palatability. They can be easily prepared, packed, transported and stored. A combination of herbal extracts, including clove, ginger, honey, and other botanical ingredients with expectorant and anti-inflammatory qualities, are contents of herbal candies. Some herbal candies may have fewer calories than traditional candies, making them a lighter option for those watching their calorie intake. Herbal candies often have a pleasant and unique flavor profile due to the inclusion of herbs, making them a refreshing treat. The candies were evaluated for their physiochemical parameter and antibacterial properties. The antibacterial properties was evaluated by sensory evaluation, pH determination, ash value, shelf life study, evaluation of microbial analysis and phytochemical analysis of plant extract.

Keywords: Herbal Candy, Soothing, Anti-inflammatory, Anti-bacterial.