INTRODUCTION:

Microencapsulation is growing rapidly in several industries, such as the pharmaceutical, cosmetic, and food sectors. Many industries employ microencapsulation as a delivery mechanism. It is the process of enclosing or enveloping solids, liquids, or even gases within a continuous coating of polymeric materials, resulting in microscopic particles. Microencapsulation aims to coat an active compound (core) with an encapsulating agent known as coating material, isolating the active material and thereby protecting the active material from adverse changes. Furthermore, the core material is known as the specific material with a layer or coating, which can be liquid or solid. The liquid core includes dispersed or dissolved materials, and The solid core can include active constituents, stabilizers, diluents, excipients, release-rate retardants, or accelerators.

Microcapsules have been classified into three types based on morphology:

Fig 1: Types of Microcapsules

Microencapsulation dates back to the 1930s when gelatin spheres were prepared using the coacervation technique. It is primarily used to improve the stability and shelf life of the encapsulated product, make product handling easier, and promote the controlled release of the contents. Microencapsulation requires simple equipment; it is a continuous production process that reduces production costs; and it is also environmentally friendly, which increases its popularity and application in various industries.^1,2,3,4,5

Applications:

Microencapsulation technology has completely changed a number of industries, such as the food, cosmetic, and pharmaceutical sectors. Each application is listed in the brief.⁶

Food:

Microencapsulation is an emerging technology that is being increasingly utilized in the food industry. This method involves encapsulating food components or functional ingredients within an edible material to safeguard them during various processing conditions. This process enhances the shelf life of products, enhances their resistance to temperature changes, inhibits the growth of harmful microorganisms, enhances nutritional value, regulates the release of substances, and so on. Encapsulation is also used to improve the bioavailability and absorption of nutrients and proteins provide control and targeted delivery, and facilitate easier handling and Storage. The food industry has been employing microencapsulation in the micrometric range to increase the shelf life of perishable foods, as well as incorporating vitamins and nutraceutical compounds for increasing nutritional value, with the interest of offering a product differentiated in the market that provides actions beneficial to human health.^7,8,9

Encapsulated functional components like specific vitamins, flavors, or essential oils, when incorporated in the food matrix, are important when they are released at a specific location in the body or at a specific time. For example, encapsulated flavors in chewing gum are released only when the gum is chewed. Hence, in the food industry, shell material plays an important role.¹⁰

Food preservation:

The shelf life of foods is affected by chemical and microbial events, leading to a significant decline in quality. Preservatives that prevent spoilage in food caused by enzymes, microorganisms, and others should not be toxic or modify the taste of foods. Still, because of the concentrations used, they can produce unpleasant ﬂavors or exhibit decreased effectiveness when in contact with the product. Extending the food shelf-life with antimicrobial, anti-browning, and antioxidant properties by Encapsulation techniques is a promising strategy to prevent these changes. The most commonly encapsulated preservatives are polyphenols such as ﬂavonoids and tannins, capable of exerting antioxidant activity and inhibiting microbial growth, and organic acids, which can change the pH.^11,12

Vitamins and Enzymes:

Microencapsulation is commonly used in the food industry to protect vitamins and enzymes from degradation during processing and Storage. This technology allows the controlled release of these bioactive compounds, ensuring their effectiveness and maximizing their nutritional benefits in food products. Additionally, microencapsulation can enhance the stability and bioavailability of vitamins and enzymes, making them more easily absorbed by the body when consumed.

Enzymes, on the other hand, are biological catalysts that help facilitate chemical reactions in the body. These organisms are highly responsive to alterations in temperature and pH levels. Microencapsulation can help protect enzymes from these factors, allowing them to remain active for more extended periods of time. This is particularly important in industries such as food processing and pharmaceuticals, where enzymes are used to enhance product quality and efficiency.^13,14

Flavor:

Flavor encapsulation has become an essential factor in the food-processing industry. Most flavors are made either by chemical synthesis or extraction from natural ingredients. They are usually expensive, sensitive to light and heat treatment, and volatile nature, making them difficult to handle. Therefore, preserving them in food by microencapsulation is a good way. Encapsulation techniques protect flavors from evaporation and external factors during processing and storage. In beverages, microemulsions are commonly used as flavoring carriers to preserve flavor quality and prevent undesirable flavors. The carrier material for the microencapsulation of flavors can be gums, carbohydrates, lipids, and proteins. The most common method for microencapsulating flavors is spray drying.^15,16

Example:

Ethyl vanillin is an important food additive as a flavor enhancer. It is utilized as a replacement for vanilla in food and perfume production due to its similar taste and scent and better storage. It is a crucial food additive as a flavor enhancer. Since excessive consumption of this flavor can result in headaches, nausea, and vomiting, the microencapsulation of Ethyl vanillin was carried out to provide optimal release.¹⁷

Another example includes the Microencapsulation of Strawberry flavor, which was done to obtain a dry powder of liquid form for easy handling.¹⁸

Functional food:

Since omega-3 and omega-6 fatty acids are essential for enhancing healthiness but cannot be produced in the human body, a promising way to introduce them to the body is through food products. Due to their unsaturated nature, they are susceptible to oxidation. Omega-3, -6, and -9 fatty acids are more stable when microencapsulated because they reduce oxidation, increase shelf life, and add nutritional value to the product.¹⁹

Colouring pigment:

Color is an essential attribute of food that contributes to evaluating food quality. Apart from their importance as natural colorants, they are considered health promotional ingredients exhibiting several beneficial functions and promising alternatives to synthetic colorants. Pigments have a variety of properties that limit their use in food, including sensitivity to environmental stress, low bioavailability, and water solubility. In the food sector, pigment encapsulation serves various purposes, including disguising undesired flavor or taste, preserving unstable elements, incorporating extra functional and nutritional components, and site-specific, increased, bioavailability, controlled release of encapsulated pigments.²⁰

· Examples include Red-yellow betalains, green chlorophylls, red-purple anthocyanins, and yellow-orange carotenoids, the most common pigments found in vegetables and fruits. Carotenoid pigments are sensitive to pH, temperature, heat, and light. Encapsulation is a method that can protect the pigments from degradation.²¹

Pharma:

The pharmaceutical industry has been one of the biggest beneficiaries of microencapsulation technology. One of the major application areas of the encapsulation technique in pharmaceuticals is controlled/sustained drug delivery. The advantage of microencapsulation is that the core material is completely coated and isolated from the external environment. Drug forms with controlled release offer many advantages over traditional drug forms. On the other hand, microcapsules stabilize and protect the encapsulated drug from too rapid inactivation in the patient's organism and allow its release in controlled amounts. Two classes of polymers are often used for microencapsulation, i.e., poly anhydrides and polyesters, which are biodegradable and biocompatible.^{23,24,25,26,27}

Drug release:

Unlike conventional drug delivery systems, this system facilitates the targeted release of the active pharmaceutical ingredient to achieve the desired therapeutic response. Microencapsulation technology has been used for the controlled or sustained release of drugs. The controlled release of drugs from a polymeric microparticulate system is the most widely investigated application for microencapsulation techniques.^28,29

· An example is Isosorbide dinitrate, which is a medication commonly prescribed for the treatment of angina. The dose for acute angina is 2.5 to 10mg sublingual; for long-term angina, it is 30 to 120mg, taken very few times a day. Thus, encapsulation of isosorbide dinitrate for sustained release would eliminate patient compliance problems and fluctuation in systemic dry concentration, which is associated with conventional dosage forms.³⁰

· Nonsteroidal anti-inflammatory drugs (NSAIDs) are frequently used to manage inflammation-related pain. The most widely prescribed drugs are NSAIDs, ibuprofen, and naproxen. However, long-term usage of these NSAIDs is not recommended as they can cause adverse gastrointestinal side effects. To avoid this problem, microencapsulation of NSAIDs was done to provide a delivery system that allows for controlled and sustained release of NSAIDs.³¹

Taste masking:

The primary goal of medication taste masking is to prevent drug release in saliva while also meeting the dosage form's requirements for drug release. For patients with trouble swallowing, such as children and the elderly, taste-masking techniques hide the unpleasant taste of medications and make them more tolerable.³²

Examples:

· Enalapril maleate, a bitter-tasting ACE inhibitor, is available worldwide in conventional tablet formulations and as an oral solution. This study aimed to develop enalapril-loaded microparticles using spray drying and test their taste-masking potential.³³

· Olopatadine is an antihistaminic drug used to treat an allergic reaction, but its taste and odor are very bitter. Therefore, taste masking of the drug by encapsulation was done.³⁴

Improved stability:

Drug stability requires drug products to maintain their properties and characteristics from production until expiry. Microencapsulation technology has been used to enhance the stability of drugs by enclosing them within a shell material, protecting them from environmental factors that can degrade the drug. This results in a longer shelf life for the drug and reduces the need for frequent dosage adjustments.³⁵

Example:

· Omeprazole is an effective PPI drug used to treat various acid-related diseases. It is well absorbed from the gastrointestinal tract but shows low bioavailability through oral administration. However, other dose forms are prepared to overcome this, i.e., suspension or oral solution of Omeprazole. The suspension or oral solution of Omeprazole faces the problem of instability and degradation against gastric acid. Microencapsulating Omeprazole suspension or oral solution enhances drug stability and prevents degradation via a controlled release in acidic conditions.³⁶

· Isoniazid, used as a first-line antitubercular drug, has stability problems in an aqueous medium. Changing physical properties through microencapsulation increases their stability and has prolonged release.³

Table 2: Some of the Pharma applications are summerized below

Core material	Coating material	Method	Purpose	Reference
Isosorbide dinitrate	Calcium Alginate	emulsion evaporation method.	To eliminate the problem of patient compliance, microencapsulation of isosorbide dinitrate for sustained release is a good way.	[29]
Enalapril maleate	Eudragit E group	Spray-drying technique	Taste masking for patient compliance due to bitter taste	[32]
Olopatadine hydrochloride	Eudragit E100	Precipitation method	Olopatadine is an antihistaminic drug used to treat an allergic reaction, but its taste and odor are very bitter. Therefore, taste masking of the drug by encapsulation was done.	[33]
Paracetamol	Ethylcellulose (EC)	Temperature-induced phase separation technique	Paracetamol possesses a highly bitter taste. The goal is to create taste-masked Paracetamol through microencapsulation. The effectiveness of taste masking was evaluated using an in vitro dissolution model replicating oral conditions.	[38]
Levofloxacin	Ethyl cellulose, Eudragit L 100	Emulsion Solvent Evaporation Technique	Levofloxacin was utilized in many infections because of its bitter taste. Microencapsulation was done by using ethyl cellulose and Eudragit L100 to mask the disagreeable taste of the medication.	[39,40]
Diltiazem HCl	Chitosan	Spray drying /Cross Linking	A calcium channel blocker, diltiazem HCL, is frequently used to treat hypertension and angina pectoris. Being often administered (typically three to four times per day) and having a short biological half-life make it a practical choice for CR: SR formulations. Chemical cross-linking creates diltiazem HCL microspheres for controlled and gradual release.	[41,42]

Cosmetics:

Microencapsulation is becoming more widespread in the cosmetics and personal care industries. Encapsulates can be used in a variety of ways in cosmetics. Microencapsulated products provide various benefits, such as protecting active ingredients during use, gradually distributing them over the skin's surface, and improving substance penetration for greater effectiveness. The topical and transdermal delivery of cosmetic active ingredients requires safe and non-toxic means to reach the target destination sites within the skin. It is used in cosmetic applications such as producing shower and bath gels, lotions and creams, hair products, sunscreens and tanning creams, makeup, perfumes, soaps, toothpaste, and more. It also helps to improve the tactile and visual appearance of various cosmetic and personal care products. Microencapsulation brings innovation to the cosmetic industry and allows the production of high-value products in response to human needs and desires.^43,44,45

Solubility:

· Vitamins can be protected from heat, oxygen, and UV light by encapsulation. Encapsulation can also improve the vitamins' functional characteristics including solubility, stability, and controlled release.

Example includes: Encapsulated Vitamin C and Vitamin E exhibit enhanced storage stability and a sustained release, which is very helpful in delivering them to the skin.⁴⁶

Resveratrol is an antioxidant that protects cells against oxidative damage and has low bioavailability and solubility. One potential solution for improving the solubility and stability of resveratrol is through encapsulation. Furthermore, it improves its bioavailability.⁴⁶

Controlled Release:

The term-controlled release refers to the gradual release of an active ingredient over time in order to maintain its availability and concentration.⁴⁷

Salicylic acid is a frequently used active ingredient in topical formulations, known for its effectiveness in treating dry skin and reducing acne. It may cause mild to strong skin irritation in certain patients. Hence, encapsulation of salicylic acid in a controlled or prolonged release delivery system could be a potential approach to minimizing its side effects.⁴⁸

Stability:

Ascorbic acid (vitamin C) is vital for healthy skin. It promotes collagen production, reduces melanin, provides photoprotection, and fights free radicals. The functions of this compound are closely associated with its well-known antioxidant properties. However, their use in cosmetics is limited because they are very unstable to air, moisture, light, heat, oxygen, and alkalinity and quickly decompose into biologically inactive compounds. The microencapsulation system made it easier for vitamin C to be stored and released slowly over time. This made it easier to get into the skin through the stratum corneum when it was applied topically. ^[49]

Vitamin A palmitate (retinol), an antioxidant that enhances skin appearance, is often used in skin care products and readily absorbed by the body. However, it is a hydrophobic and oxidation-sensitive molecule; it undergoes rapid degradation, particularly in aquatic environments, by preparing microcapsules of Vit. A palmitate is a promising way to improve solubility stability and helps absorb into the skin gradually and slowly. It is gentler on the skin as compared to regular retinol.^[50]

Volatile oil :

Essential oils (EOs) are the volatile lipophilic components. EOs are significant in cosmetic products as fragrance ingredients. It is commonly used in all categories of cosmetics. Essential oils protect the skin from environmental damage and improve health and appearance. It is seen that essential oils also have antimicrobial properties. Citrus oil, lavender, eucalyptus, geraniol, limonene, tea tree, and others are most valuable essential oils used as fragrance components in various cosmetics products. However, within their short half-life, they are volatile and reactive in the presence of light, heat, moisture, and oxygen. Microencapsulation has been considered one of the most effective techniques to overcome these challenges.^[51]

Table 3: Some of the Cosmetic applications are summerized below

Core Material	Coating Material	Method	Purpose	Reference
Vitamin C	Gum Arabic and Starch	Spray drying	Ensure stability and safeguard against external factors.	[39]
Vitamin A palmitate	Maltodextrin and modified	Spray Drying	To improve solubility stability and prevent degradation.	[40]
Caffeine	Alginate	Emulsification	Caffeine, which is frequently used in cosmetics, has excellent biological activity, and it possesses antioxidant properties that protect cells from UV rays and slow the skin's photoaging process. Due to its stability and degradation, it limits its use. To increase the absorption of caffeine and prevent degradation, microencapsulation was done.	[52]
Benzoyl Peroxide	Ethyle cellulose	Emulsion solvent diffusion method	Benzoyl peroxide (BPO) is frequently used as an antibacterial agent and topical formulation for treating acne. However, skin inflammation and irritation are typical adverse effects. It has been demonstrated that microencapsulated BPO could reduce skin irritation due to controlled release.	[53]
Salicylic acid	Lecithin	film hydration technique.	Salicylic acid is frequently used to tackle problems with dry skin and reduce signs of acne. Its drawbacks include being a moderate to mild irritant, which can be reduced using microencapsulated salicylic acid with controlled release.	[54]
Citrus grandis essential oil	CMC	Interfacial precipitation technique	Citrus grandis, during storage, can degrade due to environmental exposure. To prevent this, microencapsulation techniques are often used to withstand environmental stress and have a longer shelf life. It is vital to ensure that the molecules in essential oils remain stable.	[55]

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Received on 05.10.2023 Revised on 10.08.2024

Accepted on 15.01.2025 Published on 23.04.2025

Available online from April 26, 2025

Asian J. Pharm. Tech. 2025; 15(2):166-172.

DOI: 10.52711/2231-5713.2025.00026

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Creative Commons License.

Core Material	Coating Material	Method	Purpose	Reference
Ethyl vanillin	Alginate gel	Extrusion technique	To provide an optimal release	[17]
Strawberry liquid	Cyclodextrins	Spray Drying	This technique uses a carrier matrix to turn liquid flavors into a dry powder for easy handling.	[18]
Carotenoids (β-carotene)	PEG	supercritical antisolvent (SAS)	Encapsulation protects color pigments from harmful environmental conditions, disguising undesired flavor or taste while allowing for controlled and targeted release.	[21]
Aspartame	Arabic gum and Gelatin	Complex Conservation	Aspartame is long-lasting in solid form, but in liquid form, it can degrade and lose its sweet flavor under particular conditions like temperature and pH. Microencapsulated aspartame can be made more stable in processes that use high temperatures for an extended period and reduce reactivity.	[22]

[21]

Emulsion Solvent Evaporation Technique