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

López‐Córdoba, Alex; Gallo, Loreana; Bucalá, Verónica; Martino, Miriam Nora; Navarro, Alba Sofía del Rosario

doi:10.1016/j.jfoodeng.2015.09.024

Cited by 24 publications

(20 citation statements)

References 42 publications

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“…All samples showed values of dynamic angle of repose ranging between 40° and 50° (Table ). Similar results were reported when zinc sulfate salt was cocrystallized with sucrose (López‐Córdoba et al, ). It is well‐known that repose angles ranging between 40° and 50° are indicative of powders with optimal handling properties, whereas powders with repose angles above 50° are consider very cohesive materials (Geldart, Abdullah, Hassanpour, Nwoke, & Wouters, ; Santomaso, Lazzaro, & Canu, ).…”

Section: Resultssupporting

confidence: 87%

Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

López‐Córdoba

Navarro

2018

J Food Process Engineering

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Glucose is used as ingredient in a wide variety of food and pharmaceutical products such as sport drinks, syrups, and tablets, among others. However, this monosaccharide can react easily with several substances (e.g., amino acids, peptides, and proteins) causing brown coloration and decomposition. In the current work, the cocrystallization of glucose with sucrose is presented as a useful strategy to enhance the physicochemical properties and stability of glucose. The sucrose/glucose agglomerates showed low water content (0.1–1.5 wt %) and water activity (0.4–0.7). Besides, all products showed values of dynamic angle of repose between 40° and 45°, which are characteristics of free‐flowing powders. The sucrose/glucose agglomerates were blended with sodium bicarbonate (5:1 wt/wt) and the resulting mixtures were analyzed by differential scanning calorimetry before and after 12 days of storage at 75% RH and 20 °C. The thermal parameters were maintained almost unaltered for the formulations containing cocrystallized products. Practical applications Glucose constitutes one of the most used ingredients in food and pharmaceutical industries as a sweetener, cryoprotectant, and excipient, among others. However, this sugar tends to uptake water from the surrounding environment affecting its handling properties. In the current work, the cocrystallization process (an emerging encapsulation method) is presented as a useful way of enhancing the physical properties of glucose. Through the encapsulation of glucose by cocrystallization it was possible to improve the handling and technological properties of this sugar (e.g., flowability and stability). In addition, the interaction of glucose with sodium bicarbonate (a model of food ingredient) was prevented. These results could be potentially applied in both food and pharmaceutical industries.

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Section: Resultssupporting

confidence: 87%

Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

López‐Córdoba

Navarro

2018

J Food Process Engineering

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“…López‐Córdoba et al () also reported moisture content and water activity less than 0.5 and 0.3%, respectively, for the co‐crystalline powder containing yerba mate extracts. Furthermore, zinc sulfate entrapment in a sucrose matrix using co‐crystallization method also produced powders with water activity of 0.6 and moisture content of 2.0%, values characteristic of good stability (López‐Córdoba et al, ). The moisture content and characteristics of the final product can be affected by the amount of water and type of material used in the co‐crystallization process (Bhandari, Datta, Crooks, Howes, & Rigby, ; Maulny, Beckett, & Mackenzie, ).…”

Section: Resultsmentioning

confidence: 99%

“…Recently, some studies have investigated the encapsulation of bioactive compounds inside crystalline structure of sucrose. For example, the encapsulation process of yerba mate extract (López‐Córdoba et al, , ), cardamom oleoresin (Sardar & Singhal, ), yerba mate extract with minerals (Deladino, Navarro, & Martino, ), and zinc sulfate (López‐Córdoba, Gallo, Bucalá, Martino, & Navarro, ) was performed using co‐crystallization process.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and antioxidant stability of microencapsulated marjoram extract prepared by co‐crystallization method

Sarabandi

Mahoonak

Akbari

2018

J Food Process Engineering

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In this study, the physicochemical characteristics of the microencapsulated marjoram extract powders such as entrapment yield (EY), loading capacity (LC), DPPH* radical scavenging activity, thermal characteristics (DSC), chemical structure (FTIR), and surface morphology (SEM) was investigated. Finally, the maintenance yield of total phenolic compounds and antioxidant properties of the co‐crystallized powder were compared with the spray‐dried powders in different conditions (75% relative humidity, artificial light, darkness, and at temperature of 4°C) during 4 months storage. The color and loading capacity of powder samples was significantly affected by concentrations of the extract. The encapsulation efficiency of co‐crystallized products was about 83%. DSC and FTIR graphs indicate lack of interaction between core and matrix components. The surface morphology of particles showed porous structure and the irregular holes among the agglomerates. Also, stability tests indicated a better performance of co‐crystallization process than the spray‐drying in maintaining phenolic compounds during different storage conditions. Practical applications Marjoram has several health benefits and its bioactive components can be used to produce functional foods. However, due to many problems including an unpleasant taste and instability of their polyphenols during storage, use of its liquid extract made is difficult. Encapsulation by co‐crystallization process due to its unique features is a promising method for protection of sensitive bioactive components such as phenolic compounds. Sucrose as a safe and food grade carrier is main matrix in this process and widely used in various food industries. The co‐crystallized Marjoram extract can be used as a source of antioxidants in the production of functional foods, confectionery, chocolate, candy products, and a variety of instant drinks powders.

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“…En el proceso de co-cristalización de la sacarosa, su estructura cristalina se modifica para proporcionar una matriz porosa en la que el ingrediente activo es incorporado. El proceso de cocristalización implica la concentración de jarabes de sacarosa por evaporación a temperatura elevada hasta que se consigue la cristalización espontánea de sacarosa (López et al, 2016).…”

Section: Introductionunclassified

“…Astolfi et al (2005) estudio la cinética de cocristalización de jugo de maracuyá en sacarosa, variando el pH (3.5 y 4.5), y jugo añadido (10% y 15%); evidenciando que la velocidad de cristalización se acelera al aumentar el pH y al reducir el jugo adicionado. Por otra parte, agentes activos amargos, como sulfato de zinc, se pueden cocristalizar con azúcar para enmascarar el sabor y pueden ser comprimidos directamente para ser utilizados en la industria farmacéutica y de dulces (López-Córdoba et al, 2016). El objetivo de este estudio fue evaluar el efecto del pH, sólidos solubles y cantidad de zumo adicionado sobre el tiempo de cocristalización, color y vitamina C de cocristales de zumo de naranja agria.…”

Section: Introductionunclassified

Efecto del pH, Sólidos Solubles y Zumo Adicionado sobre el color y la Vitamina C de Zumo de Naranja Agria Cocristalizado

2016

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* Autor a quien debe ir dirigida la correspondencia.Recibido Abr. 14, 2016; Aceptado Jun. 7, 2016; Versión final Jul. 28, 2016, Publicado Dic. 2016 Resumen El objetivo de este estudio fue evaluar el efecto de la proporción de jugo adicionado (10 y 20%), pH (3.8 y 4.5), y sólidos solubles del zumo (50 y 60 ºBrix) sobre el tiempo de cocristalización, el color y contenido de vitamina C de los cocristales de zumo de naranja agria. El zumo de naranja agria cocristalizado fue obtenido mezclando jarabe de sacarosa sobresaturada a 118ºC con zumo de naranja agria concentrado, con agitación constante de 600 rpm. Los cocristales húmedos fueron separados y secados a 50°C en una estufa al vacío por 24 horas. A los cocristales secos se les determinó color y vitamina C. Los cocristales lograron retener vitamina C entre un 3.94 y 5.25 mg/100 g en base seca. Sin embargo, se presentó una alta pérdida de vitamina C (90.64%) durante el proceso de cocristalización con respecto al zumo fresco. Palabras clave: cocristales, naranja agria, jarabe de sacarosa, vitamina C Effect of pH, Soluble Solids and Juice Added on Color and Vitamin C Content of Co-Crystallized Bitter Orange Juice AbstractThe effect of the proportion of juice added (10 and 20%), pH (3.8 and 4.5), and soluble solids (50 and 60 ° Brix) on time co-crystallization, color and vitamin C content of co-crystals of bitter orange juice was evaluated. Bitter co-crystallized orange juice was obtained by mixing supersaturated sucrose syrup at 118 °C with bitter orange juice concentrate, with constant agitation of 600 rpm. The wet co-crystals were separated and dried at 50 °C in a vacuum oven for 24 hours. Color and vitamin C content were determined in the dry co-crystals. Co-crystals managed to retain vitamin C between 3.94 and 5.25 mg/100g dry basis. However, there was high loss of vitamin C (90.64%) during the process of co-crystallization with respect to fresh juice.

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

Cited by 24 publications

References 42 publications

Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

Physicochemical properties and antioxidant stability of microencapsulated marjoram extract prepared by co‐crystallization method

Efecto del pH, Sólidos Solubles y Zumo Adicionado sobre el color y la Vitamina C de Zumo de Naranja Agria Cocristalizado

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