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Abstract

In the recent advancement of the food and pharmaceutical industry, the encapsulation process has gained interest in the production of functional food and the sustained release of drugs to the target site. The designing and the fabrication of micro or nanocapsule has become the active field of research over the few decades. Encapsulation increases the shelf life of the bioactive materials, increases their stability and protects the bio-actives from the harsh environment. Therefore, the encapsulation process has a great potentiality in the development of functional food and drugs. Many bioactive materials, oils, probiotics, and drugs are encapsulated in a microcapsule made up of varieties of polymeric and non-polymeric substances. Successful encapsulation of materials depends on the choice of the wall materials and the correct techniques adopted for the formation of the microsphere. In this review, an attempt has been made to discuss the different materials and the techniques used in the encapsulation process with reference to the food and pharmaceutical industry. INTRODUCTION:Encapsulation is a process by which a substance or a mixture of substances are entrapped in another material system. The nature of the substance that is encapsulated are liquids, solids, and gas also. Nowadays, nanomaterials are targeted for encapsulating the drugs molecules since it enhances the loading capacity and reduces the systemic toxicity of the drugs. The major limitation of the bioactive materials from plant sources is their hydrophobicity, less chemical stability, and short-term effectiveness.

Gut Dysbiosis and Diabetic Foot Ulcer: Role of Probiotics

“…Among these, lyophilization is the best technique to maintain the viability of bacterial cells in order to use them in the preparation of starter culture cells. In addition to this, materials used for encapsulating probiotic strains include pectin [66], locust bean gum [67], rennet [68], whey protein [66], cellulose [69], к-carrageenan [70], chitosan [71] and alginate [57]. These materials act as gelling agents or support materials in the probiotic strain encapsulation.…”

“…Various efforts made by the researchers to improve the stability of probiotics are listed in Table 3. The advantages and disadvantages of commonly used techniques for the stabilization of probiotics [66,70]…”