Artículos de revistas
Co-crystallization of zinc sulfate with sucrose: A promissory strategy to render zinc solid dosage forms more palatable
Fecha
2016-02Registro en:
Lopez Cordoba, Alex Fernando; Gallo, Loreana Carolina; Bucala, Veronica; Martino, Miriam Nora; Navarro, Alba Sofia del Rosario; Co-crystallization of zinc sulfate with sucrose: A promissory strategy to render zinc solid dosage forms more palatable; Elsevier; Journal Of Food Engineering; 170; 2-2016; 100–107
0260-8774
Autor
Lopez Cordoba, Alex Fernando
Gallo, Loreana Carolina
Bucala, Veronica
Martino, Miriam Nora
Navarro, Alba Sofia del Rosario
Resumen
The objective of this work was to develop solid dosage forms to improve zinc nutrition in high-risk populations. Powders containing zinc (17 mg/g) were obtained through co-crystallization in sucrose matrix with high encapsulation efficiency (98%). Co-crystallized powders showed water activity (0.6) and moisture content (2.0%) values characteristic of good stability. Moreover, these products showed an infrared spectrum similar to that of sucrose, indicating that no chemical interactions took place between the matrix components. Co-crystallized powders showed excellent compactibility leading to suitably hard compacts at a low compression force (4.9 kN). Besides, tablets were obtained with optimal values of hardness (4.8 kgf) and low disintegration times (<5 min) using blends of co-crystallized powder (80% w/ w), native corn starch (20% w/w) and magnesium stearate (1 g/100 g). The sensory evaluation of the tablets was performed obtaining a mean overall acceptability rating of 5, which corresponds to the neutral point of the hedonic scale used.