Taste masking using microencapsulation in food and pharmaceutical application

“Twin-screw extruders are frequently employed in HME due to their benefits, including high shear kneading, efficient material feeding, shorter transit times, and reduced risk of overheating, making them particularly ideal for processing sensitive compounds [1, 2].”

“Additionally, scaling up production in a cost-effective manner presents a considerable limitation, as developing regulatory-compliant, affordable solutions for nutraceuticals and food products often increases production costs [45, 46, 47].”

“Personalized nutrition is likely to benefit from microencapsulation's ability to deliver nutrients tailored to individual needs, while smart packaging and nanoencapsulation offer new ways to preserve quality and improve nutrient bioavailability [51, 52].”

“However, plant proteins may lack the strength and stability provided by synthetic or animal-derived polymers, impacting the effectiveness of taste masking [42].”

“By-products such as proteins derived from food waste provide an additional potential path for encapsulants, allowing the food industry to reduce waste while enhancing encapsulation technology [41, 53].”

“This method not only improves patient compliance but also enhances the overall treatment experience, making it more palatable [35].”

“ Curing Conditions: The conditions under which the microcapsules are cured (e.g., temperature, time, and environment) also play a vital role in determining the structural integrity and functionality of the microcapsules [30].”

“These mechanisms enhance the versatility of microencapsulation in safeguarding, stabilizing, and regulating the release of various active ingredients in both food and pharmaceutical contexts [8, 28].”

“Its effectiveness in taste masking stems from its ability to adapt to various compounds and its compatibility with different dosage forms, allowing for broader applications in patient-centered formulations [4, 5].”

“In many cases, a combination of these materials is employed to deliver optimal protection and controlled release [7].”

“The selection of the coating material is essential, as it significantly impacts the effectiveness of taste masking, the stability of the product, and the delivery of active components in both food and pharmaceutical applications [24].”

“…influenced by the chosen techniques, core materials, and wall materials, consumer preferences in the food industry, such as gluten-free, lactose-free, and low-sugar options, require encapsulation materials that not only meet dietary restrictions but also maintain safety and efficacy [37, 38, 40].”

“…influenced by the chosen techniques, core materials, and wall materials, consumer preferences in the food industry, such as gluten-free, lactose-free, and low-sugar options, require encapsulation materials that not only meet dietary restrictions but also maintain safety and efficacy [37, 38, 40].”

“This efficiency is dependent on the concentration of the core material employed during the encapsulation process [39].”

“The thickness of the polymer coating can sometimes hinder drug release, necessitating careful selection of the polymer and design of the process to achieve effective taste-masking [23, 29].”

“Microencapsulation for taste masking will be driven by sustainable, compliant, more potent encapsulation techniques and better materials that support large scale production and high quality, consumer quality formulations [54].”

“Boosting flavor profiles, increasing ingredient stability, providing controlled release, this technology has aided in the making of more palatable and efficient products in many industries [44].”

“These applications demonstrate the versatility of microencapsulation in improving drug stability, safety, and patient comfort [10, 11, 15].”

“These techniques aim to improve encapsulation precision, controlled release, and stability of sensitive ingredients, such as vitamins and flavoring agents, even in complex products like confectionery [48, 49, 50].”

“While higher concentrations may improve barrier properties, they can also increase viscosity, which can impact the dynamics of the process [25].”

“Its effectiveness in taste masking stems from its ability to adapt to various compounds and its compatibility with different dosage forms, allowing for broader applications in patient-centered formulations [4, 5].”

“These mechanisms enhance the versatility of microencapsulation in safeguarding, stabilizing, and regulating the release of various active ingredients in both food and pharmaceutical contexts [8, 28].”

“They can quantify the suppression of bitterness in substances like Quinine when combined with sugar [32].”

“Research has shown that β-CD is effective in taste-masking applications, such as in cetirizine-based chewing gum, which demonstrated improved drug release and taste masking through inclusion complexes [14].”

“These applications make microencapsulation an invaluable tool in creating stable, palatable, and effective food products [9,12].”

“An example of coacervation can be seen in the encapsulation of capsaicin, the active component in hot peppers, which is applied in food flavoring to help control its potent taste and release [9, 16, 18, 19].”

“Additionally, research continues to explore various formulations and encapsulation techniques to enhance the efficacy and stability of taste-masked drugs [27].”

“In addition, microencapsulation can provide stability for sensitive ingredients like probiotics and controlled release for foods like energy bars and beverages [33, 34].”

“Microcapsules feature a core that houses the active ingredient, encased within a polymer membrane, while microspheres integrate the core uniformly within a polymer matrix [6].”

“Additionally, encapsulation technologies improve oxidative stability and allow the targeted release of bioactives in the gastrointestinal tract, enhancing both shelf life and palatability [86,87].”