Sodium content and food additives in major brands of Brazilian children's foods.

The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures' websites were used to identify major brands of child-oriented foods. Samples were categorized as "children's foods" (n = 214) and "infant's foods" (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives. The sodium content found in samples varied widely among brands. The amount of sodium was high (> 210 mg/serving) in 20% of the products. Sodium density exceeded 1 mg/kcal in 40% of the products with the savory foods had the highest densities. More than 30% of the foods categories (corn snacks, filled biscuits, sliced loaf bread, and cereals) did not fulfill the 2014 sodium reduction targets. Food additives present in all children's foods varied from two to nine additives numbers. However, some products had incredible numbers of additives, such as instant noodles and mini cakes. Although some infants' foods categories were additives free, most products contained up to three numbers of additives. Continuing surveillance is crucial to evaluate the progress of salt reduction and to revise the maximum permissible limit of additives.

Sodium content and food additives in major brands of Brazilian children's foods / Conteúdo de sódio e aditivos alimentares das maiores marcas de alimentos destinados para crianças brasileiras

Abstract The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures' websites were used to identify major brands of child-oriented foods. Samples were categorized as "children's foods" (n = 214) and "infant's foods" (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives. The sodium content found in samples varied widely among brands. The amount of sodium was high (> 210 mg/serving) in 20% of the products. Sodium density exceeded 1 mg/kcal in 40% of the products with the savory foods had the highest densities. More than 30% of the foods categories (corn snacks, filled biscuits, sliced loaf bread, and cereals) did not fulfill the 2014 sodium reduction targets. Food additives present in all children's foods varied from two to nine additives numbers. However, some products had incredible numbers of additives, such as instant noodles and mini cakes. Although some infants' foods categories were additives free, most products contained up to three numbers of additives. Continuing surveillance is crucial to evaluate the progress of salt reduction and to revise the maximum permissible limit of additives.

Resumo O objetivo deste trabalho é avaliar o teor de sódio e a utilização de aditivos em alimentos industrializados destinados às crianças no Brasil. Bancos de dados comerciais foram usados para identificar as principais marcas de alimentos. Foram classificadas como "alimentos para crianças" (n = 214) e "alimentos infantis" (n = 86). Os rótulos nutricionais foram usados para calcular a mediana de sódio (mg/porção, mg/kcal e mg/100g) e a lista de ingredientes comprovou o uso de aditivos alimentares. O teor de sódio encontrado em amostras variou entre as marcas. A quantidade de sódio foi elevada (> 210 mg/porção) em 20% dos produtos. A concentração de sódio superior a 1 mg/kcal em 40% dos produtos com os alimentos salgados representou as maiores quantidades. Mais de 30% das categorias (salgadinho de milho, biscoitos recheados, pão de forma e cereais) não cumpriram as metas de 2014 de redução de sódio. Os aditivos presentes em alimentos de crianças variaram de dois a nove aditivos. No entanto, alguns produtos tiveram mais aditivos, tais como macarrão instantâneo e mini bolo. Alguns alimentos infantis estavam livres de aditivos, mas a maioria dos produtos continha até três. Um constante monitoramento é fundamental para avaliar o progresso na redução de sódio e no limite máximo admissível de aditivos.

Hydroxypropylcellulose controlled release tablet matrix prepared by wet granulation: effect of powder properties and polymer composition

The aim of this study was to attain 100 percent drug release of caffeine after 24 h from hydroxypropylcellulose (HPC) tablet matrices and to investigate the effect of co-excipient. Physical properties of the powders were evaluated and suggested for a wet granulation process. The tablet containing caffeine was formulated by different weight ratios of hydrophilic polymers. The results of polymer evaluation confirmed that the increase of HPC level with the same drug content significantly decreased the rate of drug release. The presence of co-polymer excipients carboxymethylcellulose (CMC) and polyvinylpyrrolidone (PVP) in the tablet matrix was also investigated. The release rate was also controlled by low levels of CMC (<10 percent) while PVP did not show any considerably effect. The best fit release rate 100 percent at 24 h was obtained when 10 percent of α-lactose monohydrate was added to the formulation.

O objetivo deste estudo é desenvolver a liberação 100 por cento da droga cafeína em 24 horas em comprimidos matrizes e investigar o uso de hidroxipropilcelulose (HPC) mais os efeitos de co-excipiente. As propriedades físicas dos pós foram avaliadas assim como seu uso no processo de granulação úmida. O comprimido contendo a cafeína foi formulado por diferentes relações de peso dos polímeros hidrofílicos. Os resultados da avaliação do polímero confirmaram que o aumento do nível de HPC com o mesmo índice da droga diminuiu significativamente a taxa de liberação da droga. A presença do co-polímero excipiente carboximetilcelulose (CMC) e do polivinilpirrolidona (PVP) na matriz do comprimido foi também investigado. A taxa de liberação foi controlada principalmente por baixos níveis de CMC (< 10 por cento) enquanto PVP não mostrou efeito diferente considerável. A melhor taxa de liberação de cafeína 100 por cento em 24 horas foi obtida quando 10 por cento da lactose monoidrato foi adicionado na formulação.