One of the main problems encountered during the production of dietary supplements and nutraceuticals is the degrading of active ingredients at the hands of external agents. The technique known as microencapsulation by coacervation that is used by IPS enables this problem to be overcome, producing stable and long-lasting microcapsules.

This microencapsulation technique consists in coating the active substance in a very thin polymer membrane, generally of natural or synthetic origins. This coating, depending on its final application, has the advantage of not only reducing the volatility and reactivity of the active ingredients, but also of achieving a greater stability against external agents.

Numerous studies have in fact shown that oxygen, pH, light and other external agents are able to degrade the substances integral to the production of supplements, diminishing their therapeutic efficacy. The degradation of the constituents also affects the taste and smell of the substance, disturbing the flavour and how well the product is received.

The polymer membrane not only protects against external agents such as light and oxygen, but also protects the active ingredient from low pH values. This role is fundamental to protecting the active ingredient against the acid present inside the gastrointestinal tract. For example, anthocyanins, a substance found in various plants and fruits that is often used for therapeutic purposes, are incredibly sensitive to changes in pH and temperature, which is why their efficacy is often reduced.

Another advantage of IPS microcapsules is the long-lasting stability of the active ingredient. A common problem encountered in the production of food supplements is the biological degradation of the active substance. To combat this, the polymer coating protects these substances, increasing their durability and keeping their therapeutic capabilities intact. This is the case for Omega 3 which, thanks to this technique, obtains greater stability to oxidation.

BIBLIOGRAPHY

Microencapsulation: a Promising Alternative for Preserving Natural Products - Servat, Spindola, Rodrigues, Foglio, M. A – 2010

Microencapsulation and Its Uses in Food Science and Technology: A Review - Pedro Henrique Rodrigues do Amaral, Patrícia Lopes Andrade and Leilane Costa de Conto – 2019

Microencapsulation: A Review - S. S. Bansode, S. K. Banarjee, D. D. Gaikwad, S. L. Jadhav, R.M. Thorat – 2010

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review - Nitin Mehta 1,*, Pavan Kumar 1,2 , Akhilesh K. Verma et al. - 2022