CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Co-crystallization of zinc sulfate with sucrose: a promissory strategy to render solid dosage forms more palatable
Autor/es:
VERONICA BUCALA; ALEX LOPEZ CORDONA; MIRIAM MARTINO; GALLO, LOREANA; ALBA NAVARRO
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2016 vol. 170 p. 100 - 107
ISSN:
0260-8774
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 (