Taste masking using microencapsulation in food and pharmaceutical application

Microencapsulation as a taste masking technique is a well-established technology, especially in both pharmaceutical and functional food industries to increase the consumer acceptability of bitter or unpleasant taste-building ingredients. Microencapsulation techniques encompass many methods such as hot-melt extrusion, coacervation, spray-drying, inclusion complexation, and fluidized bed coating, all of which offer distinct advantages in the taste masking and stability of active compounds. This article discusses key parameters influencing the encapsulation efficiency - polymer concentration, core to shell ratio, curing conditions and applications in drug delivery and nutraceuticals. Microencapsulation is an effective strategy, but has its own limitations associated with available encapsulation materials, regulatory challenges and scale-up issues. Upcoming developments consider sustainable encapsulation products, new methodologies and uses in personal food. Optimising these parameters has great potential in improving the palatability in health-related products.