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dc.date.accessioned 2021-04-16T19:14:10Z
dc.date.available 2021-04-16T19:14:10Z
dc.date.issued 2016
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/117280
dc.description.abstract The objective of this work was to develop solid dosage forms (powders and tablets) containing zinc to supply the requirements of at-risk populations. Firstly, zinc loaded powders (17 mg/g powder) were obtained through co-crystallization in sucrose matrix with high encapsulation efficiency (98 %). The co-crystallized products showed values of water activity (0.6) and moisture content (2 %) characteristics of good stability. These products were also analyzed by differential scanning calorimetry (DSC) and no degradation peaks were found below 100 °C, showing a high thermal stability. Moreover, the zinc loaded powders showed similar FTIR spectra than raw sucrose indicating that interactions between the active compound and the matrix would not take place. Then, tablet formulations were obtained based on the co-crystallized powders with zinc (80 % w/w), native corn starch (20 % w/w) and magnesium stearate (1g /100g of blend). These blends showed low moisture content and acceptable flowability and compressibility. Finally, the formulations were directly compressed and tablets with high zinc content (4.5 mg per tablet) and optimal values of hardness (around 18 kPa) were obtained. In vivo disintegration time was evaluated by an untrained panel of ten judges obtaining values of around 3 min. Sensory evaluation of the tablets showed an acceptance level of 55 %, thus, these systems could be a good alternative to help in preventing zinc deficiency. en
dc.format.extent 218-227 es
dc.language en es
dc.subject formas farmacéuticas sólidas es
dc.subject Zinc es
dc.subject Polvos es
dc.subject tabletas es
dc.title Solid dosage forms (powders and tablets) as an alternative to prevent zinc nutritional deficiency en
dc.type Objeto de conferencia es
sedici.identifier.isbn 978-950-698-379-6 es
sedici.creator.person López Córdoba, Alex Fernando es
sedici.creator.person Navarro, Alba Sofía del Rosario es
sedici.creator.person Martino, Miriam Nora es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Facultad de Ciencias Exactas es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
mods.originInfo.place Facultad de Ingeniería es
sedici.subtype Objeto de conferencia es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.date.exposure 2014-10
sedici.relation.event III International Conference on Food Innovation (FoodInnova) (Concordia, Entre Ríos, 20 al 23 de octubre de 2014) es
sedici.description.peerReview peer-review es
sedici.relation.bookTitle International Conference on Food Innovation, FoodInnova 2014: trabajos completos. Tomo I es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)