Microencapsulation Conditions Research Articles

Enhancing the insecticidal efficacy of Allium sativum extracts through microencapsulation via complex coacervation

Garlic (Allium sativum L.) has been widely studied for its insecticidal properties. The primary bioactive molecule in garlic extracts include allicin, alliin, S-allylcysteine, diallyl disulfide, diallyl trisulfide, diallyl sulfide and ajoene. However, these compounds degrade under environmental conditions once extracted. This study aimed to enhance the effectiveness of garlic extracts in controlling Tenebrio molitor by optimizing microencapsulation techniques. The garlic extracts were encapsulated using the complex coacervation method, with independent variables including pH levels (3, 6 and 9), whey protein isolate (WPI) (4 %, 6 % and 8 % w/v) and pectin (0.50 %, 0.75 % and 1.00 % w/v). A Taguchi L9 (33) orthogonal array was employed to design 9 treatments, and T. molitor mortality was assessed 72 h after a 10 sec immersion of the insects in the treatments. Statistical analysis revealed that WPI had the most significant influence (24.52 %), followed by pH (18.82 %) and pectin (7.79 %). The interaction between pH and pectin had the greatest effect on the encapsulation process, accounting for 38.65 % of the influence. The optimal microencapsulation conditions were predicted by software to be pH 3, a pectin concentration of 0.75 % w/v and a WPI concentration of 4.00 % w/v, resulting in a signal-to-noise (S/N) ratio of 42.30. Experimental validation of these conditions produced an S/N ratio of 18.54, corresponding to a T. molitor mortality rate of 92 % ± 4.47 %. The resulting microcapsules had diameters ranging from 1–5 ?m. Complex coacervation is a highly promising method for microencapsulating garlic extracts and preserving their insecticidal properties.

The application of the coacervation technique for microencapsulation bioactive ingredients: A critical review

IntroductionMicrocapsules obtained from microencapsulation technology consist of an active inward kernel substance and an external layer or crust that protects and covers the kernel substance. Microencapsulation is applied in different disciplines, such as food and pharmaceutical. Coacervation, as a separator of colloidal composition into two liquid phases, is the second common method of capsulation in food industries. It provides high encapsulation efficiency and bioactive compounds-controlled liberation, may be influenced by temperature and physical and biological mechanisms, and offers desirable flexibility that patronages the development of extensive food. Reason for writingBioactive ingredients include antioxidants, vitamins, peptides, multiple unsaturated fatty acids, phytosterols, lutein, lycopene, and probiotics. Their sensitivity usually restricts the application of bioactive components. Coacervation can create a protective obstacle and optimal diffusion and compatibility characteristics in different environments. MethodologyIn this review article, the research results in the range of 2015–2024 and the useful content of related articles related to the subject were collected from various databases such as ScienceDirect and google scholar. In general, the bioactive compounds encapsulated by the microencapsulation method, especially the complex coacervation method and their advantages, the wall and core materials used, microencapsulation conditions, and finally, the results of the research are collected attractively and comprehensively. ResultsComplex coacervation could be a promising, interesting, and useful method to protect and deliver substances, such as polyunsaturated fatty acids, vitamins, antioxidants, peptides, phytosterols, lutein, lycopene, pigments and phenolic acids, enzymes, essential oils, and probiotics, for controlled release applications during storage and delivery in the gastrointestinal tract. ConclusionConsidering the advantages of bioactive components, it seems necessary to pay attention to microencapsulation methods, especially occlusion, to solve limitations in this field and to optimize the conditions and parameters of the coacervation, especially the complex coacervation.

Investigation of physicochemical and antibacterial properties of dill (Anethum graveolens L.) microencapsulated essential oil using fluidized bed method

The present study delves into the encapsulation of dill essential oil utilizing the fluidized bed coating methodology. The investigation focused on the impact of essential oil concentration and the application of maltodextrin and arabic gum as the primary and secondary coating agents. The dominant compounds in the dill essential oil were identified as limonene (32.32%), carvone (35.43%), and cis-dihydrocarvone (5.43%). The antimicrobial potency of the dill essential oil was evaluated, demonstrating notable inhibition against Streptococcus mutans with inhibition zone diameters ranging from 5.4 mm to 16 mm for concentrations between 250 μg/mL and 2000 μg/mL. For Streptococcus sobrinus, the inhibition zones measured from 6.6 mm to 18 mm across the same concentration gradient. An increase in maltodextrin concentration was associated with a decrease in moisture content, bulk density, and tapped density, while it improved microencapsulation efficiency and loading capacity. In contrast, a higher concentration of arabic gum increased moisture content, loading capacity, and encapsulation efficiency, but reduced bulk density and tapped density. Elevating the essential oil concentration increased all physicochemical properties of the microcapsules, except for tapped density. The optimal conditions for microencapsulation involve using a 2000 ppm concentration of dill essential oil with 75% maltodextrin and 0.1% arabic gum as carrier agents. Scanning electron microscopy images indicated that the microcapsule particles were nearly spherical with a smooth, intact surface. The release rate of phenolic compounds in a simulated saliva environment reached its maximum at 98.32% after 20 min, showcasing an efficient release profile.

Microencapsulation of Hibiscus sabdariffa L. extract using porous starch and gum Arabic: Optimized process, characterization, stability, and simulated gastrointestinal conditions

Hibiscus extract exhibits considerable antioxidant activity and a high anthocyanin content, which suggesting potential health benefits. However, these compounds are highly susceptible to environmental factors. The aim of this study was to establish the optimal conditions for the encapsulation of Hibiscus sabdariffa extract (HSE) using mixed porous maize starch–gum Arabic to enhance the stability of bioactive compounds under accelerated aging conditions. Response surface methodology (RSM) was used to optimize microencapsulation conditions through spray drying. The optimal conditions for microencapsulation of HSE by RSM were determined to be 126 °C at the inlet temperature (IT) and 8.5 % at the total solid content (TSC). Using these conditions, the amount of bioactive compounds in optimized microcapsules (OMs) was 2368 mg GAE/100 g, 694 mg QE/100 g, and 930 mg EC3G/100 g, of phenolic compounds, flavonoids, and anthocyanin, respectively. The release rate of anthocyanins during in vitro digestion was more effectively regulated in the OM sample, which retained up to 40 % of anthocyanins compared with 10 % in the HSE. The experimental values in this study exhibit high assertiveness, which renders the optimization model technologically and financially viable for the encapsulation of bioactive compounds with potential use in the food and pharmaceutical industries.

Cell membrane-inspired regulation of reactant diffusion for active agent microencapsulation via interface engineering

Microencapsulation of hydrophilic amines in nonaqueous emulsions provides opportunities for a variety of applications, such as CO2 absorbents, and adhesives, but also presents challenges due to the intense reactant diffusion and disruptive interfacial reaction kinetics. Drawing inspiration from cellular systems, where cell membranes effectively regulate mass transfer for essential activities, we propose an interface engineering approach to manage interfacial reactant diffusion. This strategy obviates the modification of emulsion phases with additives in literature, which lowered effective core content. To achieve this, a solvent-induced polymer self-assembling method is adopted. The self-assembled polymer effectively formed a stabilizing viscoelastic film, which kinetically traps the microdroplets, serves as a viscous barrier lowering intense amine diffusion and interfacial polymerization kinetics, and provides protection for the microdroplets against the destructive forces from reaction turbulence and emulsion collision. This approach possesses high tolerance against microencapsulation conditions and is technically friendly, laying the groundwork for scalable microencapsulation of amines to meet industrial demands. We successfully synthesized Tetraethylenepentamine (TEPA)-loaded microcapsules with adjustable shell tightness, hierarchical shell structures, high shell strength and high core content. The method's versatility is further evidenced with different species containing reactive hydrogens. The demonstrated potential of TEPA-loaded microcapsules in effective CO2 capture and instant adhesives provides a fresh perspective on the microencapsulation of distinct polar payloads through interface engineering and its wide-ranging applications.

Microencapsulation of Theobroma cacao L polyphenols: A high-value approach with in vitro anti-Trypanosoma cruzi, immunomodulatory and antioxidant activities

Chagas disease (CHD) is the highest economic burden parasitosis worldwide and the most important cardiac infection, without therapeutic alternatives to halt or reverse its progression. In CHD-experimental models, antioxidant and anti-inflammatory compounds have demonstrated therapeutic potential in cardiac dysfunction. Theobroma cacao polyphenols are potent natural antioxidants with cardioprotective and anti-inflammatory action, which are susceptible to degradation, requiring technological approaches to guarantee their protection, stability, and controlled release. Here, 21 cocoa polyphenol-rich microencapsulates were produced by spray-drying and freeze-drying techniques using two wall materials (maltodextrin and gum arabic). Chemical (total and individual phenolic content and antioxidant activity), structural (morphology), and biological parameters (cytotoxicity, trypanocidal, antioxidant, and immunomodulatory activities) were assessed to determine the most efficient microencapsulation conditions on Trypanosoma cruzi-infected myocardioblast and macrophage cells. Significant antiproliferative properties against infected cells (superior to benznidazole) were found in two microencapsulates which also exhibited cardioprotective properties against oxidative stress, inflammation, and cell death.

Effect of microencapsulation conditions on phenolic compounds and antioxidant activity of propolis using double emulsion solvent evaporation approach

AbstractThe aim of this work was to microencapsulate propolis phenolic compounds using polycaprolactone as wall material by double emulsion solvent evaporation (w1/o/w2). Microencapsulation experiments were carried out by investigating the effect of sample/solvent ratio (10–100 mg mL−1), poly(ε-caprolactone) (PCL) concentrations (200–1,000 mg mL−1), poly(vinyl alcohol) (PVA) concentrations (0.5–2.5 g mL−1), and stirring speed (200–1,000 r.p.m.) on the microencapsulation efficiency of total phenolic content (TPC%) and antioxidant activity of propolis. The best microencapsulation conditions were selected according to the total phenolic amount and their antioxidant activity. Experimental results showed that all microencapsulation conditions had significant effects (P < 0.05) on total phenolic content and antioxidant activities. The best conditions were: 30 mg mL−1, 600 mg mL−1, 2 g mL−1, and 400 r.p.m. for sample/solvent ratio, PCL concentrations, PVA concentrations, and stirring speed, respectively, with values of 86.98 ± 0.03% for phenolic encapsulation efficiency, 53.81 ± 0.50% for free radical scavenging activity (DPPH), and 45,480 Trolox equivalent, mg TE/100 g dry weight for ferric reducing antioxidant power (FRAP). Under all encapsulation conditions, a significant positive correlation was observed between ferric reducing antioxidant power, free radical scavenging activity, and phenolic content.

Optimization of a Microencapsulation Process Using Oil-in-Water (O/W) Emulsion to Increase Thermal Stability of Sulforaphane.

Sulforaphane (SFN) is a bioactive compound widely studied for its potential applications in pharmaceutical, nutraceutical, and food industries since it offers health benefits due to its nature as a Phase 2 enzyme inducer. Its application in the food industry has been limited because SFN is unstable at high temperatures in an aqueous milieu. An option to increase SFN stability and protect it from thermal degradation is microencapsulation. The aim of this work was to optimize a microencapsulation process using oil-in-water emulsion to increase the thermal stability of SFN. The operation conditions that gave the highest entrapment efficiency were determined via experimental design and response surface methodology. Thermal degradation of microencapsulated SFN was studied at 37, 50, 60, and 70 °C. The optimum microencapsulation conditions were 8 min stirring, SFN/Gum Arabic ratio of 0.82, and surfactant/oil ratio of 1.0, resulting in an entrapment efficiency of 65%, which is the highest reported so far. The thermal stability of microencapsulated SFN was greatly enhanced compared with free SFN, with a 6-fold decrease in the degradation kinetic constant and a 41% increase in the activation energy. These results will contribute to a more efficient incorporation of SFN in various food matrices and explore new microencapsulation technologies to maximize the efficiency and stability of SFN.

Encapsulation of propolis extract in ovalbumin protein particles: characterization and in vitro digestion

The encapsulation of propolis has shown promising results for the protection of bioactive compounds, local and gradual release and masking the astringent taste. Ovoalbumin is a protein of animal origin found in large amounts in egg whites, which has good properties as a wall material for particles.The objective of this study was to microencapsulate propolis by spray drying. The best condition for microencapsulation was achieved with 4% ovalbumin at 120 °C, where there was the greatest encapsulation efficiency (88.20%) and spherical shape. However, the increase of ovalbumin concentration resulted lower yields (< 52%). As for the scanning electron microscopy (SEM), the increase of ovalbumin concentration caused an increase of the size with average diameter and formation of spherical microcapsules. The phenolic compounds were already released in the gastric fluid condition (stomach).

The Insecticidal Activity of Azadirachta indica Leaf Extract: Optimization of the Microencapsulation Process by Complex Coacervation.

The objective of the present work was to optimize the microencapsulation conditions of neem (Azadirachta indica A. Juss) leaf extracts for the biocontrol of Tenebrio molitor. The complex coacervation method was used for the encapsulation of the extracts. The independent factors considered were the pH (3, 6, and 9), pectin (4, 6, and 8% w/v), and whey protein isolate (WPI) (0.50, 0.75, and 1.00% w/v). The Taguchi L9 (33) orthogonal array was used as the experimental matrix. The response variable was the mortality of T. molitor after 48 h. The nine treatments were applied by immersion of the insects for 10 s. The statistical analysis revealed that the most influential factor on the microencapsulation was the pH (73% of influence), followed by the pectin and WPI (15% and 7% influence, respectively). The software predicted that the optimal microencapsulation conditions were pH 3, pectin 6% w/v, and WPI 1% w/v. The signal-to-noise (S/N) ratio was predicted as 21.57. The experimental validation of the optimal conditions allowed us to obtain an S/N ratio of 18.54, equivalent to a T. molitor mortality of 85 ± 10.49%. The microcapsules had a diameter ranging from 1-5 μm. The microencapsulation by complex coacervation of neem leaf extract is an alternative for the preservation of insecticidal compounds extracted from neem leaves.

β-Cyclodextrin inclusion complexes of combined Moroccan Rosmarinus officinalis, Lavandula angustifolia and Citrus aurantium volatile oil: production optimization and release kinetics in food models

ABSTRACT A combined volatile oil (VO) was extracted from Rosmarinus officinalis, Lavandula angustifolia and Citrus aurantium by simultaneous hydro- and steam-distillation, and encapsulated in β-cyclodextrin by co-precipitation. Response surface methodology (RSM) was used to optimize microencapsulation conditions. The variable recovered powder, VO retention degree, and inclusion efficiency were investigated based on two factors: solid-to-liquid and liquid-to-liquid (ethanol/water) ratios. The responses were influenced by the concentration of ethanol in the reaction mixture and the amount of VO used. VO release from the inclusion complexes was investigated in 10% ethanol and in 3% acetic acid. The obtained data were fitted to the first-order Korsmeyer-Peppas, Higuchi, and Peppas-Sahlin models. The Higuchi model gave the fittest approach for the VO release profile in both cases, showing that the release mechanism was controlled by Fickian diffusion.

Microencapsulation of Probiotics with Soy Protein Isolate and Alginate for the Poultry Industry.

Many probiotic products, with properly selected microorganisms, may not be effective for the intended purpose due to the low tolerance of microorganisms to gastrointestinal digestion. The microencapsulation seems to be one of the most promising techniques to protect probiotics against adverse environmental conditions. Therefore, the aim of this work was the design of soy protein isolate-alginate microcapsules for the encapsulation of probiotics for the poultry industry by the water-in-oil emulsion technique. To this end, the strain Ligilactobacillus salivarius CRL2217, with the ability to bind wheat germ agglutinin (WGA) on its surface and protect intestinal epithelial cells from the cytotoxicity of the glycoprotein, was used as model microorganism. Several parameters were varied in order to find the better conditions for microencapsulation: oil source and nature, SPI and sodium alginate concentration, stirring equipment and time for emulsion formation, CaCl2 concentration, and absence or presence of stirring after the addition of the CaCl2 solution. The survival of entrapped cells to a simulated gastric digestion and their survival and release during simulated intestinal digestion were also investigated. The obtained particles effectively protected L. salivarius CRL2217 from the proteolytic activity and low pH present in the gastric environment. Besides, their content was released in contact with a simulated intestinal juice, as viable counts and binding of WGA after a simulated intestinal digestion revealed. This work paves the way for the design of probiotic supplements for poultry including gastrointestinal digestion-susceptible bacteria.

Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions

This research aims to find the optimal conditions for the encapsulation of anthocyanin extract using taro starch to increase the retention of active compounds (RAC), drying yield (DY), antioxidant activity, stability, and bioaccessibility. The microencapsulation is carried out in a spray dryer, and the process is optimized using response surface method (RSM), applying starch concentration and inlet air temperature as independent parameters. Optimized microcapsules (OM) are obtained with solids concentration of 20.9 % and inlet temperature of 125 °C as optimal conditions. Drying yield (70.1 %), moisture content (5.2 %), water activity (0.211), phenolic compound content (797.8 mg GAE/g), anthocyanins (469.4 mg CE3G/g), ABTS (116.2 mg AAE/g) and DPPH (104.4 mg AAE/g) are analyzed through RSM. Retention percentage in OM show values of 60 % in bioactive compounds up to four weeks of storage under accelerated storage conditions. Bioaccessibility of OM is 10 % higher than that observed in the extract without encapsulation during gastrointestinal digestion. The results in this study show that OM made with taro starch and obtained with RSM effectively protect through digestion and ensure bioactive compound stability during storage.

Optimization of fermentation medium for biocontrol strain Pantoea jilinensis D25 and preparation of its microcapsules

A newly isolated biocontrol strain, Pantoea jilinensis D25, can effectively inhibit Botrytis cinerea caused tomato gray mold. However, the short shelf-life limits its biopesticide applications. This study optimized the fermentation medium for P. jilinensis D25. Also, the best microencapsulation conditions were determined. P. jilinensis D25 microcapsules (D25Ms) were evaluated for storage stability and biofilm formation ability. The results showed that the optimal medium composition contained sucrose (19.65 g/L), tryptone (2.73 g/L), NaCl (20.71 g/L), and yeast extract (13.00 g/L) at pH 6–8. The optimal fermentation conditions were temperature 25 ℃, inoculation amount 2 %, rotation speed 150 r/min, and liquid volume 75 mL. Maltodextrin was found to be an effective microencapsulation wall material showing a great protective effect on P. jilinensis D25. The bacterial survival rate was the highest (90.83 %) for conditions: maltodextrin 80 %, air-inlet temperature 130 ℃, feed flow rate 500 mL/h, and spray pressure 0.15 MPa. D25Ms were stored at 4 ℃ for 180 days showing the bacterial survival rates of 95.1 %. Compared with free cells, the biofilm formation ability of D25Ms was 1.86 times higher. Overall, D25Ms with good stability and biofilm formation ability can be a potential biocontrol agent.

Co-microencapsulation of Ruellia tuberosa L. and Cosmos caudatus K. Extracts for Pharmaceutical Applications

This study aims to co-microencapsulate the Ruellia tuberosa L. and Cosmos caudatus K. extracts, with chitosan–sodium tripolyphosphate (Na-TPP) as coating material. α-Amylase inhibition and antioxidant assays were conducted to determine the potential of microcapsules used as antidiabetic agents. The microcapsules were manufactured under the influences of pH, Na-TPP concentration, and stirring time. The optimum microencapsulation conditions were selected based on the highest encapsulation efficiency. The optimum microencapsulation conditions were a pH of 4, Na-TPP concentration of 0.15% (w/v), and stirring time of 60 min. The microcapsules exhibited an IC50 (inhibitory concentration) value of 223.64 ± 0.81 µg/mL and an α-amylase inhibition and antioxidant activity of 104.05 ± 0.88 µg/mL. The test for the release of bioactive compounds from microcapsules was conducted in HCl pH 1.2 and phosphate buffer pH 7.4 for 30–120 min. Results showed that 5.99% and 58.96% of bioactive compounds were released at pH 1.2 and 7.4, respectively, in 120 min. The Fourier transform infrared spectra showed the P=O functional group vibrations from Na-TPP at 1,213.71 cm−1 and C–N stretching vibrations from chitosan at 1,155.23 cm−1. Characterization with scanning electron microscopy and particle size analysis indicated that the microcapsules were spherical and had a mean diameter of 132.08 µm. The current study demonstrated that co-microencapsulation is a promising multifaceted approach for the enhancement of the pharmaceutical applications of plant extract combinations

Optimization of Emulsification and Microencapsulation of Balangu (Lallemantia royleana) Seed Oil by Surface Response Methodology

Balangu (Lallemantia royleana) seed oil is a valuable source of omega-6 fatty acids that reduces the risk of cardiovascular diseases. Due to the high sensitivity of this oil to environmental factors, microencapsulation has been recommended to preserve valuable compounds of oils and prevent adverse environmental effects. In this study, the oil of balangu seeds was extracted using a combination of ultrasound and shaking incubation and was microencapsulated using an emulsification method. The process was optimized using the response surface methodology (RSM). For this purpose, the effect of three independent variables such as chitosan concentration (0–1.5%), sodium alginate concentration (0–4.5%), and pH (3–7) on emulsification and microencapsulation condition was analyzed. The results showed that the optimal conditions for emulsification and microencapsulation included 0.30% chitosan, 0.14% sodium alginate, and pH 3. Scanning electron microscopy (SEM) showed that the structure of the optimal sample was smooth, spherical, and without cracks, which confirms the success of emulsification and microencapsulation processes.

Preparation and characterization of Sparassis latifolia β-glucan microcapsules

Abstract In order to effectively protect the biological activity of Sparassis latifolia β-glucan, improve its stability, and realize its high-value utilization, single-factor test and orthogonal test were carried out to optimize the microencapsulation conditions of S. latifolia β-glucan prepared using spray drying method. The β-glucan microcapsules were characterized by scanning electron microscopy, thermogravimetric analysis, Fourier-transform infrared spectroscopy, and laser particle size analyzer. The results showed that the optimal microencapsulation conditions were as follows: maltodextrin and whey protein with a mass ratio of 1:2, core and wall material with a mass ratio of 1:2, and monoglyceride and core material with a mass percentage of 0.3. Under these conditions, the powder yield and embedding rate of β-glucan microcapsules were 47.32 ± 0.58% and 86.76 ± 1.19%, respectively. The preparation technique was proved to be stable. The β-glucan microcapsules were spherical particles, with the characteristics of a smooth surface, no cracks. The particle size of microcapsules was smaller, and its Dv (50) was 8.43 µm. The distribution of microcapsules was more uniform, and its uniformity was 0.503. The good embedding performance and high thermal stability can effectively protect the biological activity of the core material.

Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities.

This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86–61.95%, respectively. CCEO microcapsules had antibacterial effects against Staphylococcus aureus and Escherichia coli with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 μg TE/g and 28.55–45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives.

Viability of the Microencapsulation of Lactobacillus casei TISTR 390 Containing Inulin in Simulated Gastrointestinal Conditions and Storage

This research aimed to determine the process condition for microencapsulation of Lactobacillus casei TISTR 390 by spray drying with maltodextrin and inulin as the coating agent. The physical properties and survivability of the microencapsulated cell were evaluated under simulated gastrointestinal conditions and during storage. Firstly, 3 inlet temperatures (150, 160 and 170 ºC) and 3 maltodextrin levels (5, 10 and 15 % (w/v)) were examined. The result reveals that an optimum condition was at 160 ºC inlet temperature with 15 % maltodextrin. Subsequently, inulin was added in 3 combinations; T1 (15 % maltodextrin and 5 % inulin (w/v)), T2 (10 % maltodextrin and 10 % inulin (w/v)) and T3 (5 % maltodextrin and 15 % inulin (w/v)) in an effort to generate synbiotic powder products. The best result was observed with a combination of 10 % maltodextrin and 10 % inulin. The obtained powder had a moisture content of 1.5±0.01 %, a water activity of 0.28±0.02, a total density of 0.71±0.04 g/mL, a solubility of 84.71±0.01 %, and a lactobacilli survival rate after spray drying of 90.76 %. The microencapsulated lactobacilli containing inulin powders were able to survive in acidic (pH 2) and bile salt solution (2 % w/v) after 120 min of incubation time with more than 60 % of the cell surviving. Furthermore, the microencapsulated powders were kept in aluminum-laminated bags at room temperature for 6 weeks and it was found that the cell viability remained at 6 log CFU/g. Therefore, a combination of an equal weight of maltodextrin and inulin was a promising protection agent for L. casei TISTR 390 in the simulated gastrointestinal conditions and during storage at ambient temperature. HIGHLIGHTS Microencapsulation probiotic bacteria with prebiotic by spray drying method contribute the synbiotic microcapsule Microencapsulaiton with an equal weight of maltodextrin and inulin was promising as a protective agent to serve the survival in the gastrointestinal tract and during storage The synbiotic microcapsule can survive at room temperature for up to 6 weeks in an aluminum-laminated bag.

Modern Research in the Field of Microencapsulation (Review)

Introduction.Microencapsulation is one of the promising areas for obtaining new dosage forms. The peculiarity of microencapsulated forms is that the substance is protected from the effects of various environmental factors that can cause their destruction (acidity of gastric juice, the effect of food, joint intake of other drugs, diseases of the gastrointestinal tract, etc.). This method is used for various groups of drugs, such as antibiotics, nootropics, vitamins, probiotics, anticonvulsants, enzymes. Particular attention should be paid to antibacterial drugs, since the possibility of microencapsulation solves one of the most important problems in antibiotic therapy – the resistance of microorganisms.Text.The purpose of the review is to analyze modern research in the field of microencapsulation, to study trends and directions for the creation of microcapsules with high activity and bioavailability and with minimal side effects. The article provides brief information and main conclusions on the development of techniques and selection of conditions for microencapsulation of individual medicinal substances, on the study of polymers of various natures for use as carriers, on the methods of forming double shells of microcapsules, and also investigated the efficiency of microencapsulation of biologically active substances, such as antibacterial preparations, substances of plant and animal origin and preparations from various pharmacological groups. Variants of microencapsulation techniques for specific compounds that are suitable for substances similar in composition and action, as well as methods for creating microcapsules with double shells for compounds insoluble in water, are presented.Conclusion.The article shows the achievements and prospects of using microencapsulation of medicinal substances and their advantages over standard dosage forms. The active introduction of the developed methods into production will allow the creation of new dosage forms with known medicinal substances that have a prolonged effect, which will reduce the frequency of use of the drug, as well as retain their activity under the influence of negative factors of the internal environment of the body. Also, in the form of microcapsules, the substances are more active in comparison with non-encapsulated substances.