advances in microencapsulation techniques

1. By ,
Mi s s . SNEHAL K. DHOBALE
1 ST Year M-Pharm
De pt of PHARMACEUTICS
Padm. Dr . D.Y.Pat i l Col l e ge of
Pharmac y , Akur di , Pune .

2. Probiotic Encapsulation Technology
• Probiotic encapsulation technology (PET) is an exciting field of
biopharmacy that has emerged and developed rapidly in the past decade.
• Based on this technology, a wide range of microorganisms have been
immobilized within semipermeable and biocompatible materials that
modulate the delivery ofcells.
• While encapsulation is the process of forming a continuous coating around
an inner matrix that is wholly contained within the capsule wall as a core of
encapsulated material,immobilisation refers to the trapping of material
within or throughout a matrix

3. Co-extrusion processes
• There are numerous co-extrusion processes but
they all share one feature – the polymer shell is
flowed concentrically around a pipe containing the
drug formulation
• These concentric
cylinders then
breakup into
individual packets
either driven by air
flow, electrostatic or
mechanical vibration
Syringe pump
HV
supply
Neg.
Drug
Polymer

4. NOZZLE VIBRATION
TECHNOLOGY

5. SAS METHOD

6. Microencapsulation of sweet orange oil by complex
coacervation with soyabean protein isolate/gum
Arabic
• The coacervation between soybean protein isolate (SPI) and gum Arabic
(GA) for sweet orange oil microencapsulation as functions of pH, ionic
strength, SPI/GA ratio, core material load and micromolecules was
investigated.
• SPI was exposed to ultrasonic to increase solubility before use and
microcapsules were spray-dried before analysis.
• The addition of sucrose in sucrose/SPI ratio 1:1 increased the MEY by 20%,
reaching 78% compared to 65% of control.
• The microcapsules were spherical without holes on the surface by SEM
observation and flavour components were well retained in microcapsules
according to GC–MS analysis, indicating good protection for core material.

7. Microcapsules encapsulating peppermint oil by
complex coacervation
• The gelatin/gum Arabic microcapsules encapsulating
peppermint oil were prepared by complex coacervation
using transglutaminase as hardening agent.
• The release of microcapsules in hot water exhibited initial
rapid release phase and following slow release phase,
where effect of core/wall ratio on the release rate was
different due to the increase of loading and particle size with
the core/wall ratio.
• The microcapsules were only release about 7% of
peppermint oil during the storage of 40 days in cold water,
exhibiting excellent storage stability.
Homogeneous Droplets
Polymer Solution
Polymeric
Membrane
PHASE
SEPARATION
Coacervate
Droplets
MEMBRANE
FORMATION

8. Microencapsulation of propolis extract by
complex coacervation
• The propolis has potential to be a natural food additive.
However, its application is limited, because it is alcohol-soluble
and has strong flavour.
• The aim of this study was to encapsulate propolis extract by
complex coacervation using isolated soy protein and pectin as
encapsulant agents.
• The coacervation was studied as a function of pH (5.0, 4.5, 4.0
and 3.5) and the concentration of encapsulants and core (2.5
and 5.0 g/100 mL).
• It was possible to encapsulate propolis extract by complex
coacervation and to obtain it in the form of powder, alcohol-free,
stable, with antioxidant property, antimicrobial activity
against Staphylococcus aureus and with the possibility of
controlled release in foods.

9. Nanoencapsulation
• Nanoencapsulation techniques are used to
produce nanosized particles and capsules to
address the high performance needs of many
applications.
• Nanocapsules can be used in combination with
other microencapsulation methods to provide new
release characteristics.

10. Food and Nutraceuticals
• Microencapsulation is crucial for the
nutraceutical market in developing health foods
that taste good.
• SwRI encapsulation improves the shelf life and
stability of nutritional supplements and can even
mask the taste of fish oil, a nutritional
supplement.
Applications
1) Functional foods
2) Taste masking
3) Color masking
4) Flavor stabilization
5) Oxidation stability
Features
1) Improved shelf life
2) Formulation compatibility
3) Liquid to solid

11. REFERENCES
1) Harlan, S., Hall, 1977. Encapsulated Food
Ingredients,Encapsulated Food Ingredients.
Symposium IFT Meeting Philadelphia.
2) Champagne, C.P., C. Lacroix and I. Sodini-Gallot,
1994 Immobilized cell technologies for the dairy
industry Crit. Rev. Biochem., 14: 109-134.
3) Shahidi, F. and X.Q. Han, 1993. Encapsulation of
food ingredients. Crit. Rev. Food Sci. Nutr., 33: 501-
547.
4) Shah, N.P. 2001. Functional foods from probiotics
and prebiotics. Food Technol. 55: 46-53.
5) Sudarshan, N.R., Hover, D.G., and Knorr,D. 1992.
Food Biotechnol. 6: 257-272.
6) Kailasapathy, K. Encapsulation technologies for
functional foods and nutraceutical product
development. CAB Rev. 2009, 6, 1–19.