Use of encapsulating polymers of active compounds in the pharmaceutical and food industry

Abstract

Active compounds have been highly demanded due to consumer demand, as well as innovations in drug delivery systems. Active compounds tend to be very easily degraded by a variety of external factors, so one solution to this problem is the use of both natural and synthetic polymers to encapsulate the active compound. Encapsulation has innumerable advantages, such as improved stability, increased shelf life, protection against degradation in process and storage, masks undesirable tastes and odors, increases stability, protects drugs against gastrointestinal fluids, allows controlled release, and allows to improve the quality of food, among others. In this review, we will talk about polymers as encapsulants, the advantages, and disadvantages that arise between natural and synthetic, as well as the most relevant characteristics of some of the most used polymers. In addition, a brief description of some of the most common encapsulation methods will be given, as well as the characteristics that a polymeric material must have so that it can be a candidate to act as an encapsulant, among which is low or no toxicity, encapsulation efficiency, non-carcinogenic, degradable, among others. Knowledge of these compounds and their characteristics are extremely useful when choosing the best option for the compound that you want to protect both in the food and pharmaceutical areas, because currently the market for nutraceuticals or functional foods are in expansion.

Keywords

• Polymers
• Active compounds
• Drugs
• Encapsulating
• Nutraceuticals