Co-crystallization of zinc sulfate with sucrose: a promissory strategy to render solid dosage forms more palatable

ALEX LOPEZ CORDONA; GALLO, LOREANA; VERONICA BUCALA; MIRIAM MARTINO; ALBA NAVARRO

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016 vol. 170 p. 100 - 107

0260-8774

The objective of this work was to develop solid dosage forms to improve zinc nutrition in high-riskpopulations. Powders containing zinc (17 mg/g) were obtained through co-crystallization in sucrosematrix with high encapsulation efficiency (98%). Co-crystallized powders showed water activity (0.6) andmoisture content (2.0%) values characteristic of good stability. Moreover, these products showed aninfrared spectrum similar to that of sucrose, indicating that no chemical interactions took place betweenthe matrix components. Co-crystallized powders showed excellent compactibility leading to suitablyhard compacts at a low compression force (4.9 kN). Besides, tablets were obtained with optimal values ofhardness (4.8 kgf) and low disintegration times (