A review on methods for the production of microcapsules and their application in drug and food technology.

Abstract

Microencapsulation is a technology for encapsulating particles in a coating designed to isolate the core substance from external conditions, including oxidation, UV radiation or humidity. Microcapsules reach dimensions of up to 5,000 μm. In the pharmaceutical industry, they are used for the controlled release of active substances, masking their taste, odor or gastrointestinal irritation, and can also reduce the toxicity of some medicinal substances. In the food production industry, the encapsulation process applies to sweeteners, enzymes, microorganisms, vitamins and minerals, flavors, or colors. The production of microcapsules is based on the use of their physical properties such as amphiphilicity, partition coefficient and melting point, while their formation of microcapsules is mainly carried out using physical methods such as coacervation, spray drying, cooling and coating, agglomeration, suspension crosslinking, solvent evaporation, and extrusion, as well as chemical methods: interfacial polymerization and in situ polymerization. Although traditional methods are still used to produce microcapsules, contemporary methods employing the latest technology are also emerging. One such method is encapsulation in microcylinders produced with a 3D printer.