Compressed tablets based on mineral-functionalized starch and co-crystallized sucrose with natural antioxidants

ALEX LÓPEZ CÓRDOBA; SOLEDAD MATERA; LORENA DELADINO; ARTURO HOYA; ALBA NAVARRO; MIRIAM MARTINO

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2015 vol. 146 p. 234 - 242

0260-8774

Compressed tablets based on starch?zinc carriers and co-crystallized sucrose with yerba mate antioxidants were developed. Firstly, the zinc-binding capacity of corn starch was evaluated for being used as a mineral source for the formulations. While, the yerba mate extract was entrapped within a sucrose matrix by co-crystallization. Then, tablets were obtained by compression using co-crystallized products alone and their blends with starch-carriers (85:15, 80:20 and 70:30). All these formulations led to higher tablet hardness than equivalent blends containing raw sucrose. However, high dosages of starch-carriers provoked defects in the tablets (e.g. ?capping?). The weight ratio of 80:20 allowed obtaining tablets with optimal hardness values (45?55 kPa), containing zinc (5.4 mg/g tablet) and yerba mate polyphenols (1.3 mg/g tablet). These tablets showed low disintegration times (