inkapsulering

Inkapsulering is the process of enclosing a substance inside a capsule or protective shell. The core can be a liquid, solid, or biological material, surrounded by a shell made of polymers, lipids, or inorganic materials. The purpose is to protect the contents from environmental factors, to mask tastes, to enable controlled release, or to allow targeted delivery. The shell properties—such as permeability, strength and degradability—determine when and where the core is released.

In pharmaceuticals, encapsulation and microencapsulation are used to deliver drugs, enzymes, probiotics, or flavors. Common shell materials include gelatin, hydroxypropyl methylcellulose (HPMC), alginates, and various lipids. Forms include hard capsules (two-piece shells) and soft gelatin capsules. Release mechanisms can involve diffusion through the shell, dissolution of the shell, or erosion of the coating.

In the food and cosmetic industries, encapsulation protects sensitive ingredients such as vitamins, aromas or pigments and allows controlled release during processing or consumption, improving stability and taste masking.

In agriculture, encapsulated agrichemicals reduce exposure and release variability. In materials engineering and electronics, encapsulation protects sensors, semiconductors, or coatings from moisture, heat and mechanical damage and can provide environmental isolation.

Common encapsulation techniques include coacervation, spray drying, fluidized bed coating, extrusion, and liposome formation. Key performance indicators are encapsulation efficiency, particle size distribution, release profile, stability, and biocompatibility. Potential challenges include cost, scalability, interactions between core and shell, and regulatory considerations.