Stable food-grade microcapsules for delivering unstable, food-incompatible active ingredients to foods

Abstract

To provide a new and improved delivery system of biologically active ingredients to foods and food supplements and their use in the food industry.SOLUTION: Stable food-grade microcapsules designed to deliver a composition comprising at least one active substance to a food product, the use of such microcapsules in the food industry, food products, food supplements, edible articles and ingredients comprising such microcapsules are provided.SELECTED DRAWING: Figure 4B

Description

[Technical Field]

[0001] The present invention relates generally to biologically active ingredients in foods and / or food supplements, and more precisely to foods and / or food supplements comprising a delivery system in the form of microcapsules with improved properties. [Background technology]

[0002] Many biologically active substances used in food and / or food supplements are unstable or incompatible with food due to their odor, taste or certain physical properties.Therefore, these substances need to be incorporated into food in a "sequestered" form, thus protecting them from external attack and / or masking their undesirable properties.In other words, desired active substances should be delivered into food without changing the performance of food, while keeping the activity / structure / nutritional value of the substance unchanged.

[0003] One of the most common examples of such substances is oxidizable oils containing polyunsaturated fatty acids. Over the past few decades, health experts have recommended diets rich in unsaturated fats. Unsaturated fatty acids play an essential role in the physiology of metabolic and structural processes in the human body and have beneficial health effects. The biological actions of unsaturated fatty acids are diverse, producing various therapeutic benefits. Extensive research has linked the diverse abilities of unsaturated fatty acids to prevent coronary artery disease, which are associated with different mechanisms, including their intimate involvement in eicosanoid biosynthesis to maintain physiological homeostasis and their interaction with nuclear receptor proteins to regulate the transcription of regulatory genes. Vegetable and marine oils containing unsaturated fatty acids have gained increasing interest in the food industry due to their natural and safe status, wide consumer acceptance, and multidimensional functional properties. The type and source of polyunsaturated acids, such as omega-3 and omega-6, are as important as their quantity / concentration. The most common unsaturated oils from vegetable sources are oleic acid, linoleic acid, α-linolenic acid, and γ-linolenic acid, which lack long-chain fatty acids. Marine and algal oils are most in demand due to their high amounts of omega-3 long-chain polyunsaturated fatty acids.

[0004] Although fortification of foods with polyunsaturated fatty acids (PUFAs) has been seen as a good alternative for increasing their uptake, enriching foods with PUFAs is technically challenging. This is particularly true for foods prepared under high-temperature processing conditions and / or intended to have a relatively long ambient shelf life. Microencapsulation is one of the tools used to overcome the above difficulties and is widely used in the food industry. Although spray drying is the most commonly used technique for microencapsulating polyunsaturated fatty acids, several studies have also pointed out the drawbacks of this technique. Simple spray drying of emulsions does not produce microcapsules suitable for use in foods due to the low odor threshold of the aroma-active compounds formed during spray drying and further storage. The use of air as a drying medium at very high temperatures produces particles with a porous structure. Even a very small amount of surface oil can lead to the development of unpleasant odors. In addition, spray-dried powder particles can easily undergo oxidation, thereby reducing shelf life. For example, spray-dried fish oil powder is more susceptible to oxidation during storage than pure fish oil. In many cases, additional coatings do not necessarily prevent the development of off-flavors, and the type of coating material can significantly affect the sensory profile. While spray-dried PUFA powders have been successful in products such as bread and some other short-shelf-life products, their stability in long-shelf-life products remains poor. Extrusion techniques result in microcapsules with particle sizes in the 500-1000 μm range, which are too large for inclusion in many foods. This is due to the fact that particle sizes greater than 100 μm affect mouthfeel. Complex coacervation techniques also have several drawbacks. The coacervates formed by this technique are stable under a very narrow pH range. Current methods primarily use gelatin as a positively charged polymer, but animal-derived gelatin is not tolerated by vegetarians or for religious reasons.

[0005] Most encapsulation methods use water-soluble wall-forming materials such as proteins, sugars, modified starches, gelatins and gums.However, these types of encapsulation are not suitable for protecting unsaturated fatty acids in foods that contain water or have high water activity, due to the insolubility and subsequent decomposition of the encapsulated unsaturated fatty acids or oil sources when contacting food.Because water is involved in one or more steps of the processing and storage operations for most foods, encapsulation in a water-soluble matrix has limited applicability for improving the stability of unsaturated fatty acids or for controlling the retention and directed release of bioactive agents.Therefore, it is clear that an improved method for delivering biologically active ingredients into food remains a long-standing unmet need. Summary of the Invention [Problem to be solved by the invention]

[0006] (Summary of the Invention) The primary object of the present invention is to provide new and improved delivery systems for biologically active ingredients into foods and food supplements and their use in the food industry. [Means for solving the problem]

[0007] The present invention provides stable, food-grade microcapsules designed to deliver a composition comprising at least one active substance to a food product, wherein the at least one active substance is food incompatible and / or prone to degradation and / or has an undesirable odor and / or taste; the microcapsules comprise a polymeric shell and a core, wherein the shell is water and / or oil impermeable and made of an inert material, and the composition comprising the at least one active substance is encapsulated inside the microcapsule core.

[0008] The present invention further provides an article comprising a plurality of stable, food-grade microcapsules designed to deliver a composition comprising at least one active substance to a food product, wherein the at least one active substance is food incompatible and / or prone to degradation and / or has an undesirable odor and / or taste; the microcapsules comprise a polymeric shell and a core, wherein the shell is water and / or oil impermeable and made of an inert material, and wherein the composition comprising the at least one active substance is encapsulated inside the microcapsule core.

[0009] The present invention further provides a system for delivering at least one active substance to a food product for consumption, the system comprising at least one stable, food-grade microcapsule designed to deliver a composition comprising at least one active substance to the food product, the at least one active substance being characterized as being food incompatible, and / or susceptible to degradation, and / or having an undesirable odor and / or taste; the system comprising at least one stable, food-grade microcapsule designed to deliver a composition comprising at least one active substance to the food product, the at least one active substance being characterized as being food incompatible, and / or susceptible to degradation, and / or having an undesirable odor and / or taste; the microcapsule comprising a polymeric shell and a core, the shell being water and / or oil impermeable and made of an inert material, and the composition comprising the at least one active substance being encapsulated inside the microcapsule core.

[0010] The present invention further provides a consumable food product comprising an edible substance and a quantity of stable, food-grade microcapsules designed to deliver a composition comprising at least one active substance to the food product, wherein the at least one active substance is food incompatible and / or prone to degradation and / or has an undesirable odor and / or taste; the microcapsules comprise a polymeric shell and a core, the shell being water and / or oil impermeable and made of an inert material, and the composition comprising the at least one active substance is encapsulated inside the microcapsule core.

[0011] The present invention provides a method for preparing a food product enriched with at least one active substance that is characterized by being incompatible with food and / or prone to degradation and / or having an undesirable taste and / or odor, said method comprising the steps of: a) providing a plurality of stable food-grade microcapsules of the present invention; and b) introducing a plurality of stable food-grade microcapsules of the present invention into a food product, thereby obtaining a food product enriched with at least one active substance.

[0012] The present invention further provides a food-grade raw material for the manufacture of a consumable food product, said raw material comprising a quantity of stable, food-grade microcapsules designed to deliver a composition comprising at least one active substance to the food product, wherein the at least one active substance is food-incompatible and / or prone to degradation and / or has an undesirable odor and / or taste; said microcapsules comprising a polymeric shell and a core, wherein the shell is water and / or oil impermeable and made of an inert material, and wherein the composition comprising the at least one active substance is encapsulated inside the microcapsule core.

[0013] The present invention further provides a plurality of food-grade stable microcapsules of the present invention.

[0014] The present invention further provides a device configured to store and / or release a plurality of food-grade stable microcapsules of the present invention.

[0015] The present invention provides an assembly configured to release a predetermined amount of a plurality of food-grade stable microcapsules of the present invention, comprising: a. a container having a chamber and a container for receiving a dispensing element; b. a removable sealed container containing the microcapsules configured to be inserted into the container receiving chamber and to operatively engage the dispensing element. Equipped with when the container is operatively engaged with a dispensing element, the dispensing element is configured to release a predetermined quantity of a plurality of microcapsules from the sealed container; An assembly is further provided.

[0016] The present invention further provides a sealed container comprising a plurality of the food-grade stable microcapsules of the present invention, adapted for use with the assembly of the present invention. [Brief explanation of the drawings]

[0017] [Figure 1] 1 shows an exemplary embodiment of a light microscope image at 10× magnification of 50% omega-3 oil microcapsules with a polymeric shell of ethyl cellulose. [Figure 2A] 1 shows an exemplary embodiment of a light microscope image at 10x magnification of 50% omega-3 microcapsules with a polymer shell of Ethocel 100. [Figure 2B] 1 shows an exemplary embodiment of a light microscope image at 10× magnification of 50% omega-3 microcapsules with a polymer shell of Ethocel 45. [Figure 2C] 1 shows an exemplary embodiment of a light microscope image at 10x magnification of 50% omega-3 microcapsules with a polymer shell of Ethocel 10. [Figure 3] 1 shows an exemplary embodiment of a light microscope image at 10x magnification of 50% omega-3 microcapsules with a polymer shell of 10% zein and 40% ethylcellulose. [Figure 4A] 1 shows an exemplary embodiment of an SEM image at 760x magnification of 50% omega-3 microcapsules having a polymer shell comprising ethyl cellulose. [Figure 4B] 1 shows an exemplary embodiment of an SEM image at 500x magnification of 50% omega-3 microcapsules (Example 4) having a polymer shell comprising 20% ​​shellac and 30% ethylcellulose. [Figure 5A]1 shows an exemplary embodiment of the release of omega-3 oil from different types of microcapsules prepared according to Examples 1 and 2 in dissolution system 1 at pH 1.2 and subsequently dissolved in system 2 at pH 6.8. [Figure 5B] 1 shows an exemplary embodiment of the release of omega-3 oil from microcapsules obtained with polymers of different chain lengths (Example 2) in dissolution system 1 at pH 1.2. [Figure 5C] 1 shows an exemplary embodiment of an optical microscope image at 10× magnification of intact microcapsules containing 50% omega-3 oil at the starting point (time zero) of a dissolution test. [Figure 5D] 1 shows an exemplary embodiment of a light microscope image at 10× magnification of microcapsules containing 50% omega-3 oil in System 2 (pH 6.8) at the end of a dissolution test. [Figure 6A] An exemplary embodiment of industrially manufactured gummies (each unit of gummies (3 g) contains 100 mg of DHA) containing microcapsules of omega-3 oil is shown. [Figure 6B] 1 shows an exemplary embodiment of an optical microscope image at 10× magnification of a dispersion of omega-3 oil microcapsules of the present invention in a gummy candy. [Figure 6C] 1 shows an exemplary embodiment of a light microscope image at 10× magnification of omega-3 oil microcapsules of the present invention isolated from gummies. [Figure 7A] 1 shows an exemplary embodiment of an optical microscope image at 10× magnification of a dispersion of microcapsules of the present invention in yogurt. [Figure 7B] 1 shows an exemplary embodiment of an optical microscope image at 10× magnification of a dispersion of microcapsules containing omega-3 oil in yogurt produced by a competitor. [Figure 8] 1 shows an exemplary embodiment of an optical microscope image at 4x magnification of a dispersion of omega-3 oil microcapsules of the present invention in a healthy bar. [Figure 9A]1 shows an exemplary embodiment of a SPME GC-MS chromatogram of a standard of a second volatile metabolite of omega-3 oil oxidation. [Figure 9B] 1 shows an exemplary embodiment of the content of second volatile metabolites of lipid oxidation in microcapsules of the present invention (Sample A) and in the original omega-3 oil (Sample B). [Figure 10A] 1 shows an exemplary embodiment of an optical microscope image at 4x magnification of microcapsules containing 10% zinc oxide. [Figure 10B] 1 shows an exemplary embodiment of an SEM image at 3700x magnification of microcapsules containing 10% zinc oxide. [Figure 11] 1 illustrates an exemplary embodiment of an assembly of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0018] The present invention will now be described more fully hereinafter with reference to the accompanying examples and figures, in which embodiments of the invention are shown. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0019] According to some embodiments, the present invention provides stable, food-grade microcapsules designed to deliver a composition comprising at least one active substance to food, wherein the at least one active substance is food-incompatible, and / or prone to degradation, and / or has an undesirable odor and / or taste; the microcapsules comprise a polymeric shell and a core, the shell being impermeable to water and / or oil and made of an inert material, and the composition comprising the at least one active substance is encapsulated inside the microcapsule core. As used herein, the term "food-incompatible" is meant to be understood, without limitation, as an active ingredient that is not suitable or cannot be used due to its odor, taste, color, or any other relevant parameter and / or characteristic. As used herein, the term "active substance" refers, without limitation, to any substance that provides health or any other benefit to the consumer. In one embodiment, the at least one active substance encapsulated inside the core is sequestered. In another embodiment, the at least one active substance encapsulated inside the core retains its structure and / or biological activity. As used herein, the term "biological activity" refers, without limitation, to the ability of a particular molecular entity to achieve a defined biological effect in a target, measured in terms of the potency or concentration of the entity required to produce that effect.

[0020] According to some embodiments, the microcapsules of the present invention have a specific release profile. In one embodiment, upon consumption of a food product containing the microcapsules, at least one active substance is released from the microcapsules at the site of absorption and / or at the site of action. In another embodiment, the release profile of the at least one active substance is selected from an extended release profile, a delayed release profile, a sustained release profile, and an immediate release profile.

[0021] According to some embodiments, the at least one active agent comprises a plurality of biomolecules. In the context of the present invention, the term "biomolecule" refers to any molecular entity having biological activity as defined above.

[0022] According to some embodiments, the microcapsules have a size between 10 μm and 400 μm. In one embodiment, the microcapsules have a size of 10 μm, 15 μm, 20 μm, 25 μm, 30 μm, 35 μm, 40 μm, 45 μm, 50 μm, 55 μm, 60 μm, 65 μm, 70 μm, 75 μm, 80 μm, 85 μm; 90 μm; 95 μm, 100 μm, 110 μm, 115 μm, 120 μm, 125 μm, 130 μm, 135 μm, 140 μm, 145 μm, 150 μm, 155 μm, 160 μm, 165 μm, 170 μm, 175 μm, 180 μm, 185 μm, 190 μm, 195 μm, 200 μm, 210 μm, 220 μm, 230 μm, 240 μm, 250 μm, 260 μm, 270 μm, 280 μm, 290 μm, 300 μm, 310 μm, 320 μm, 330 μm, 340 μm, 350 μm, 360 μm, 370 μm, 380 μm, 390 μm, 400 μm, 410 μm, 420 μm, 430 μm, 440 μm, 450 μm, 460 μm, 470 μm, 480 μm, 490 μm, 500 μm, 510 μm, 520 μm, 215μm, 220μm, 225μm, 230μm, 235μm, 240μm, 245μm, 250μm, 255μm, 2 60μm, 265μm, 270μm, 275μm, 280μm, 285μm, 290μm, 295μm, 300μm, 310μm, With sizes of 315μm, 320μm, 325μm, 330μm, 335μm, 340μm, 345μm, 350μm, 355μm, 360μm, 365μm, 370μm, 375μm, 380μm, 385μm, 390μm, 395μm and 400μm. The term "microcapsule," as used herein, refers without limitation to spherical microparticles consisting of a polymeric shell that acts as a wall-forming material and an encapsulated active ingredient within the core of the microcapsule.

[0023] According to some embodiments, the at least one active agent comprises a vitamin, a non-limiting list of which includes vitamin A, vitamin D, vitamin K, vitamin F and vitamin E, B vitamins, coenzyme Q10, or a combination thereof.

[0024] According to some embodiments, the at least one active agent comprises a natural and / or botanical extract or derivative thereof. A non-limiting list of extracts includes Althea extract, Angelica extract, Anise extract, Arnica extract, Aronia extract, Astragalus extract, Basil extract, Cardamom extract, Chamomile extract, Celery seed extract, Clove extract, Cinnamon extract, Coriander extract, Cornsilk extract, Echinacea extract, Eucalyptus extract, Fennel extract, Garlic extract, Ginkgo Biloba extract, Ginseng extract, Ginger extract, Lemongrass extract, grass extract, licorice extract, melissa extract, mentha extract, onion extract, parsley extract, passiflora extract, pepper extract, plantago extract, rosemary extract, thyme extract, turmeric extract, salvia extract, sea-buckthorn extract, hemp extract, cannabis extract, alaria extract, bladderwrack extract, dulse extract, Irish moss extract, kelp extract, laminaria extract, lavender extract, rockweed extract, sea lettuce Lettuce extract, Spirulina extract, and any combination thereof. In one embodiment, the at least one active agent is an isolate, an individual compound.

[0025] According to some embodiments, the at least one active substance comprises a metal or a derivative thereof, a non-limiting list of which includes iron or a derivative thereof, zinc or a derivative thereof, copper or a derivative thereof, selenium or a derivative thereof, and any combination thereof.

[0026] According to some embodiments, at least one active substance is susceptible to oxidation. As used herein, the terms "susceptible to oxidation" or "oxidizable substance" refer collectively to substances that are compatible and capable of undergoing a chemical reaction with oxygen, where the substance is in a form of matter with a constant chemical composition and characteristic properties. It cannot be separated into components without breaking chemical bonds. In one embodiment, the oxidizable substance comprises unsaturated and / or polyunsaturated fatty acids. In one embodiment, the oxidizable substance is selected from the group consisting of fish oil, marine oil, krill oil, algae oil, vegetable oil, and plant oil. In another embodiment, the at least one active agent comprises at least one of the following: unsaturated omega-3 long-chain fatty acids, unsaturated omega-6 long-chain fatty acids, unsaturated omega-7 long-chain fatty acids, unsaturated omega-9 long-chain fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), arachidonic acid, trienoic fatty acids, alpha-linolenic acid (ALA), polyunsaturated fatty acids (PUFAs), and any combination thereof. The term "omega-3," as used herein, refers, without limitation, to individual polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA), stearidonic acid (SDA), docosahexaenoic acid (DHA), alpha-linolenic acid (ALA), and their esters and oils containing such. The term "omega-6," as used herein, refers, without limitation, to the individual polyunsaturated fatty acids gamma-linolenic acid (GLA), linoleic acid (LA), arachidonic acid (ARA), conjugated linoleic acid (CLA), and any oils containing such. The terms "omega-3," "omega-3 fatty acid(s)," "omega-3 fat," "omega-3 oil," and the like, refer to omega-3 fatty acids and biologically relevant esters of these fatty acids, including, but not limited to, triglycerides. These terms are also meant to encompass omega-3-containing oils (e.g., marine-derived oils and plant-derived oils), omega-3 fatty acids substantially purified from oils, and synthetically prepared omega-3s.The term "omega-7," as used herein, refers, without limitation, to the individual unsaturated fatty acids palmitoleic (9-hexadecanoic) acid, vaccenic (11-octadecenoic) acid, rumenic (octadeca-9,11-dienoic) acid, paulinic (13-eicosenoic) acid, and oils containing such. The term "omega-9," as used herein, refers, without limitation, to the individual oleic acid and oils containing such, as well as oils substantially refined from erucic acid. As used herein, the terms "omega-6," "omega-6 fatty acid(s)," "omega-6 fat," "omega-6 oil," and the like, refer to omega-6 fatty acids and omega-6-containing oils. The term "fish oil," as used herein, refers without limitation to oil from any fish or fish part, or blend of oils from any fish or fish part, including, but not limited to, cod, cod liver, menhaden, sardines, salmon, anchovies, herring, and mackerel. The term "marine-derived oil," as used herein, refers to material obtained from marine animals such as fish, krill, plankton, or crustaceans. The term "plant-derived," as used herein, is meant to be understood as material obtained from plants or plant parts, such as seeds, fruits, nuts, or leaves.

[0027] According to some embodiments, the concentration of the at least one active substance encapsulated inside the core is at least 5% by weight of the microcapsule. In one embodiment, the concentration of the at least one active substance encapsulated inside the core is 5% to 80% by weight of the microcapsule. In one embodiment, the concentration of the at least one active substance encapsulated inside the core is 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, and 80% by weight of the microcapsule.

[0028] According to some embodiments, the undesirable taste and / or odor of at least one active substance is essentially masked by the microcapsules. The term "essentially masked" is meant to be understood, without limitation, as a situation when the undesirable odor and / or taste of the active substance is significantly reduced to completely eliminated.

[0029] According to some embodiments, the polymer of the shell is selected from a non-limiting list of polymers including ethyl cellulose, cellulose acetate propionate, cellulose acetate, carboxymethyl cellulose, carboxymethyl cellulose acetate butyrate, hypromellose acetate succinate, alginates and alginate-based polymers (e.g., Aquateric® N100), zein, casein, whey protein, shellac, carrageenan, chitosan, poly(L-lactide-co-glycolide), cyclodextrin, gum arabic, guar gum, xanthan gum, gum ghatti, karaya gum, agar, furcellaran, polylactide, poly-L-lactic acid (PLLA), poly-D-lactic acid (PDLA), poly-D,L-lactic acid (PDLLA), poly(ethylene glycol)-block-poly(D,L-lactic acid), methoxypoly(ethylene glycol)-block-poly(D,L-lactic acid), or any combination thereof. In one embodiment, the polymer system is edible. In another embodiment, the polymer system is designed to release the microencapsulated active ingredient when ingested. In one embodiment, the polymer has a mild taste.

[0030] According to some embodiments, the core further comprises at least one antioxidant. Non-limiting examples of antioxidants that may be used include rosemary extract, rosmarinic acid, carnosic acid, anoxamer, carotenoids, BHT, BHA, and ascorbyl palmitate, or any other antioxidant that may be found to be suitable. According to some embodiments, the microcapsules further comprise at least one plasticizer. Non-limiting examples of plasticizers that may be used include coconut butter, cocoa butter, paraffin oil, silicon oil, triglycerides of fatty acids, hydroxypropyl methylcellulose, triethylacetyl citrate, triethyl citrate, triacetin, beeswax, candelilla wax, carnauba wax, rice bran wax, or any other plasticizer that may be found to be suitable.

[0031] According to some embodiments, the microcapsules further comprise at least one preservative, a non-limiting list of which includes clove oil, oregano oil, rosemary oil, thyme oil, mustard oil, cinnamon oil, or individual antimicrobial compounds therefrom, such as 1,8-cineole, camphor, pinene, sodium benzoate, sodium nitrate, sulfur dioxide, sodium sorbate, potassium sorbate, or any other preservative that may be found suitable.

[0032] According to some embodiments, the microcapsules further comprise at least one flavoring agent, a non-limiting list of which includes natural or nature-identical flavoring agents such as citral, isoamyl acetate, benzaldehyde, cinnamic aldehyde, ethyl propionate, methyl anthranilate, limonene, ethyl decadienoate, allyl hexanoate, ethyl maltol, ethyl vanillin, methyl salicylate, or any other flavoring agent that may be found suitable.

[0033] According to some embodiments, the microcapsules further comprise at least one food colorant. A non-limiting list of food colorants of the present invention includes annatto, carmine, cochineal extract, elderberry, lycopene, spirulina extract (blue pigment), paprika, curcumin, grape extract, canthaxanthin, astaxanthin, anthocyanins, dehydrated beets (beet powder), beetroot extract, β-apo-8'-carotenal, carotenoids, carrot oil, Brilliant Blue FCF, 5,5'-indigodisulfonic acid sodium salt (indigo carmine), and Fast Green Examples include FCF (N-ethyl-N-[4-[[4-[ethyl[(3-sulfophenyl)methyl]amino]phenyl](4-hydroxy-2-sulfophenyl)methylene]-2,5-cyclohexadien-1-ylidene]-3-sulfobenzenemethanaminium hydroxide), erythrosine, Allura Red AC, tartrazine, and Sunset Yellow FCF (disodium 2-hydroxy-1-(4-sulfonatophenylazo)naphthalene-6-sulfonate).

[0034] According to some embodiments, the present invention provides an article comprising a plurality of stable food-grade microcapsules of the present invention. In one embodiment, the article comprises a plurality of stable food-grade microcapsules having the same active substance content. In another embodiment, the article comprises a mixture of stable food-grade microcapsules having different active substance contents. In one embodiment, the article may be, without limitation, a dispersion, hard shell capsule, soft gel capsule, syrup, juice, shot, solution, cream, shake, gummy, jelly, drink, mousse, butter, cake, bar, chewing gum, instant powder, powder, cocktail, lozenge, chocolate, jam, peanut butter, paste, artificial meat, artificial fish, printed food, and dairy product. As used herein, the term "printed food" refers, without limitation, to printed living cells that are incubated on a plant-based matrix and allowed to grow, differentiate, and interact to achieve the texture and quality of real food. As used herein, the term "dairy product" refers, without limitation, to a type of food produced from or containing the milk of mammals, such as livestock, buffalo, goats, sheep, and camels. Dairy products include many edible items such as yogurt, cheese, and butter.

[0035] According to some embodiments, the present invention provides a delivery system for at least one active agent that is characterized as being incompatible with food and / or susceptible to degradation and / or having an undesirable odor and / or taste in food for consumption, comprising at least one stable food-grade microcapsule of the present invention. As used herein, the term "susceptible to degradation" refers, without limitation, to a high susceptibility of a substance to degradation under various stress factors.

[0036] According to some embodiments, the present invention provides a consumable food product comprising an edible substance and an amount of stable food-grade microcapsules of the present invention. In one embodiment, the food product is a fortified food product. In one embodiment, the edible substance is in liquid form. In another embodiment, the edible substance is in solid form. In another embodiment, the edible substance is in semi-solid form. In one embodiment, the food product is a vegan product. In one embodiment, the food product is a vegetarian product. In one embodiment, the food product is a natural product. In one embodiment, the food product is from a natural and / or plant source. As used herein, the term "natural product" refers, without limitation, to products produced by living organisms, i.e., products found in nature. In the broadest sense, natural products include any substance produced by life. Natural products can be obtained from cells, tissues, and secretions of microorganisms, plants, and animals. As used herein, the term "natural source" refers, without limitation, to cells, tissues, and secretions of microorganisms, plants, and animals. In one embodiment, the food product is a functional food product. As used herein, the term "vegan product" refers, without limitation, to a product that does not contain animal ingredients or animal-derived ingredients. As used herein, the term "vegetarian product" refers, without limitation, to a product that meets vegetarian standards by being free of meat and animal tissue products. As used herein, the term "semi-solid form" refers, without limitation, to a state that is between a solid and a liquid. Another name for a semi-solid is a pseudo-solid. On a microscopic scale, it has a disordered structure that is not like more common solids.

[0037] According to some embodiments, the present invention provides a method for preparing a food product enriched with at least one active agent that is characterized by being incompatible with food and / or prone to degradation and / or having an undesirable taste and / or odor, the method comprising the steps of: a) providing a plurality of stable food-grade microcapsules of the present invention; and b) introducing a plurality of any one of the stable food-grade microcapsules of the present invention into a food product, thereby obtaining a food product enriched with at least one desired active ingredient.

[0038] According to some embodiments, the present invention provides a raw material for the production of a consumable food product, the raw material comprising a quantity of stable food-grade microcapsules of the present invention. In one embodiment, the raw material is vegan. In one embodiment, the raw material is vegetarian. In one embodiment, the raw material is a food-grade premix for the production of a consumable food product, the premix comprising a desired amount of stable food-grade microcapsules of the present invention. As used herein, the term "premix" refers, without limitation, to a blend of food-grade ingredients mixed prior to use or further processing.

[0039] According to some embodiments, the present invention provides a plurality of food-grade stable microcapsules of the present invention.

[0040] The microcapsules of the present invention may be used in many ways, including, without limitation, in ready-to-use products and / or packaging, ready-to-eat foods, packaging, and products for manual application by the end user, devices designed for use by the end user to apply the microcapsules to the desired food to achieve a uniform particle distribution and / or a specific, predetermined dose. The devices may be manual, automatic, or semi-automatic.

[0041] According to some embodiments, the device may be, without limitation, a volumetric bottle and / or box and / or package and / or container; a sachet; a spray bottle and / or box, a dispenser, or any other device and / or packaging means suitable for storing the microcapsules of the present invention and for applying the microcapsules of the present invention as single doses and / or multiple doses into a desired food.

[0042] According to some embodiments, the present invention provides an assembly configured to release a predetermined amount of a plurality of food-grade stable microcapsules of the present invention, the assembly comprising: (a) a receptacle with a chamber-receiving container and a dispensing element; and (b) a removable sealed container containing the microcapsules configured to be inserted into the chamber-receiving container and operatively engage with the dispensing element; the dispensing element configured to release the predetermined amount of the plurality of microcapsules from the sealed container when the container is operatively engaged with the dispensing element. Reference is now made to FIG. 11 , which illustrates an exemplary embodiment of an assembly of the present invention. The assembly of the present invention is a dispenser designed to release a desired amount of the microcapsules of the present invention. The chamber-receiving container is designed to receive the container such that once inserted into the chamber-receiving container, it will couple with the dispensing element. The dispensing element can be operated in any suitable manner and with any suitable mechanical mechanism that allows for effective release of the desired amount of microcapsules. For example, release of the microcapsules can be operated by rotation of the dispensing element. The dispenser of the present invention can include a tool designed to open the sealed container once the container is inserted into the chamber-receiving container. The dispenser or its components may be made of any suitable material known in the art. The container-receiving chamber of the dispenser may accommodate a container of a particular size and / or shape. Alternatively, the container-receiving chamber of the dispenser may be adjustable and therefore may be used with multiple containers.

[0043] According to some embodiments, the present invention provides a sealed container configured to contain a plurality of food-grade stable microcapsules of the present invention and to be used with the assembly of the present invention. The container of the present invention can be made of any suitable material. The container or parts thereof can be made of biodegradable materials. The container can be reused.

[0044] Disclosed herein are edible articles comprising the microencapsulated omega-3 of the present invention. The microcapsules containing the additive substance are delivered to the consumer when the edible article is eaten or drunk. The disclosed edible articles can be any article that can be consumed (e.g., eaten, drunk, or digested) by a consumer. It is desirable that the edible article be a tasty and popular edible article. The use of widely accepted edible articles can improve compliance with dietary or administration regimens for added omega-3. Exemplary edible articles include, but are not limited to, nutritional bars, chocolates, baked goods such as cookies, crackers, pies, snack cakes, bread, and dough. The food product can be provided as a ready-to-drink beverage or in a dry form that is to be reconstituted with a liquid for consumption. The food product could be yogurt, cereal, cheese, or other types of portable food. Preferably, the food product is a nutritional bar or dairy product. In various preferred embodiments, the present invention relates to the release of a bioactive agent. The delivery system remains unchanged and stable during food processing, storage of the final food product, and subsequent human ingestion of the food or beverage product. The delivery system of the present invention allows release of active agents to occur at their site of absorption. The delivery system does not substantially dissociate in the acidic environment of gastric juices in the stomach (pH typically in the range of 1.5-3.5). The delivery system substantially releases the bioactive agent in a pH-controlled manner within the small intestine (lower gastrointestinal tract, pH >6), thereby enhancing the bioavailability and overall physiological efficacy of the microencapsulated bioactive agent. A desired amount of unsaturated fatty acid microcapsules is provided in the food product described herein. The amount to be added can be varied to suit a particular application and can be based, at least in part, on taste, shelf life, nutritional value, approved efficacy levels, qualified health claims, and combinations thereof. For example, to meet U.S. Food and Drug Administration (FDA) nutrition labeling requirements, it may be desirable to provide at least 32 mg of omega-3 fatty acids (EPA and DHA combined) per serving of food, or at least 300 mg of omega-3 fatty acids per serving of food.The unsaturated fatty acid microcapsules are thoroughly mixed in the food product to provide a relatively uniform distribution, but the mixing is not limited to suspending the unsaturated fatty acid microcapsules in the food formulation. For example, the unsaturated fatty acids can be mixed in powder form with a powdered drink mix or powdered milk (e.g., Incolac®, Nesquik®, or caffeine drink mix GFuel®) to form a substantially equally blended powder product. In the practice of the present invention, omega-3, omega-6, omega-7, and omega-9 fatty acids and oil sources of unsaturated fatty acids, such as flaxseed oil, olive oil, walnut oil, macadamia oil, sea buckthorn oil, borage oil, sunflower oil, soybean oil, cashew oil, peanut oil, avocado oil, marine oils, or blends thereof, can be used. Marine oils include, but are not limited to, anchovy, herring, sardine, menhaden, salmon, trout, mackerel, and krill oils. The microcapsules of the present invention may contain a mixture of omega-3 and omega-6 fatty acids in a 1:4 ratio, most preferably a 1:1 ratio. The present invention relates to a method for producing a food product, comprising the steps of pre-processing to form an intermediate food product (premix), adding a desired amount of microencapsulated unsaturated fatty acids to the intermediate food product, and mixing the intermediate food product to disperse the unsaturated fatty acids in the intermediate food product. Optionally, the method may include pasteurizing the intermediate food product to form a food product, and post-processing the food product. Post-processing may include preparing the product for packaging. The intermediate food product may be a solution or a semi-solid or solid mixture. The present invention relates to a food product comprising a product mixture, which may be a solid mixture or a semi-solid or liquid, and a desired amount of microencapsulated unsaturated fatty acids dispersed in the product mixture. The adding step may include adding the microencapsulated unsaturated fatty acids to the intermediate food product, for example, by using powder mixing. The mixing step may include dispersing the microencapsulated unsaturated fatty acids within the intermediate food product to form a substantially homogeneous blend, for example using a shear mixer.Other methods provided herein may involve mixing the microcapsules with one or more ingredients used in the method of preparing the edible product prior to its production. An alternative or additional method involves contacting a finished food product with the microcapsules. For example, the microcapsules may be mixed with seasonings for the edible product. The above method is not limited to any particular method of adding the microcapsules to the pre-homogenized composition. For example, the microcapsules may be manually introduced or injected into the pre-homogenized composition. Alternatively, the microcapsules may be pumped into the pre-homogenized composition or added via a feed hopper. Other suitable methods of adding a delivery vehicle to the pre-homogenized composition are known in the art. Mixing may also be performed by methods known in the art, including, but not limited to, mechanical stirrers, magnetic stirrers, shakers, gas-mixing devices, ultrasonic mixing, shaking, etc. When using microencapsulated unsaturated fatty acids, these compositions may be incorporated into the food product without significant disruption during the process of obtaining the food product. In particular, the microcapsules of the present invention are resistant to breakage during the manufacture of food products (including packaging, transportation, and storage of the food products). The microcapsules have a size and texture that does not cause the texture and consistency of the food product to become unappealing. The finished food products of the present invention, including unsaturated fatty acid microcapsules, can have a long shelf life of about 2 to 12 months, possibly up to 24 months, under ambient conditions, depending on the level of processing the product receives, the type of packaging, and the materials used to package the product. The microencapsulation method can be based on a solvent removal method.An exemplary method for producing microcapsules for use in food products includes the following steps: a) dissolving or dispersing unsaturated fatty acids, optionally together with antioxidants, plasticizers, flavorings, preservatives, other additives, or mixtures thereof, in ethyl acetate, which is partially miscible with water, and dissolving or dispersing the unsaturated fatty acids ... Aquateric® N100, zein, casein, whey protein, shellac, carrageenan, chitosan, poly(L-lactide-co-glycolide), cyclodextrin, gum arabic, guar gum, xanthan gum, ghatti gum, karaya gum, agar, furcellaran, polylactide, poly-L-lactic acid (PLLA), poly-D-lactic acid (PDLA), poly-D,L-lactic acid (PDLLA), poly(ethylene glycol)-block-poly(D,L-lactic acid), methacrylate, acrylates ... a) dissolving or dispersing the material together with a wall-forming polymer selected from the group consisting of poly(ethylene glycol)-block-poly(D,L-lactic acid), or a combination thereof to form an organic solution; b) preparing an aqueous continuous phase saturated with the organic solvent and containing an emulsifier; c) pouring the organic solution or dispersion obtained in (a) into the aqueous continuous phase obtained in (b) with stirring to form an emulsion; d) adding an excess amount of water (generally about a 20:1 excess) to the emulsion obtained in (c) to initiate extraction of the organic solvent from the emulsion, and optionally incubating for further removal of the solvent and for the formation of solid microcapsules (hereinafter "core microcapsules"); e) immersing the core microcapsules in an aqueous solution of alcohol, separating the core microcapsules, and drying at a temperature not exceeding 200°C, thus obtaining single-layer microcapsules. In one embodiment, the polymer of the inner core microcapsule and the polymer of the outer shell may be the same or different.A second layer covering the single-layer microcapsules can also be achieved by using solvent removal methods in combination with coacervation, fluidized bed, or encapsulation in cyclodextrin. This additional barrier coating allows for modifying the properties of the delivery system and providing a programmed release. The microcapsules of the present invention are intended for use in food products. Such use requires a unique design of the microcapsules in terms of their mechanical properties. The microcapsules must be sufficiently rigid to avoid shell rupture and to allow the content to be realized during technical methods known in the art of food production. Such mechanical properties are achieved by selecting an appropriate wall-forming material. In addition, the selection of a suitable plasticizer and its percentage are another important factor. Plasticizers may be selected from natural oils and fats (e.g., cocoa butter, coconut butter, avocado oil), silicone oils, paraffin oils, triacetin, triethyl citrate, triethylacetyl citrate, triglycerides of fatty acids (e.g., trilaurin, tricaprylin, tripalmitin), hydroxypropyl methylcellulose, various waxes (e.g., beeswax, candelilla, carnauba, and rice bran wax), and mixtures thereof. The presence of plasticizers in the microcapsules of the present invention affects their mechanical properties and thus positively influences their use and efficiency. Such emulsifiers may be used either alone or in combination. The concentration of the plasticizer may be selected from the range of about 1% to about 10%, preferably about 1% to about 6%. The microcapsules of the present invention may further comprise at least one antioxidant. Examples of antioxidants suitable for the present disclosure include, but are not limited to, alpha-tocopherol (vitamin E), calcium disodium EDTA, alpha tocopheryl acetate, butylhydroxytoluene (BHT) and butylhydroxyanisole (BHA), CoQ10, anoxomer.Other examples of antioxidants include ascorbic acid and pharmaceutically acceptable salts thereof, such as sodium ascorbate, pharmaceutically acceptable esters of ascorbic acid, including fatty acid ester conjugates, propyl gallate, citric acid and pharmaceutically acceptable salts thereof, and malic acid and pharmaceutically acceptable salts thereof. Further non-limiting examples of antioxidants include natural antioxidants, such as plant-derived extracts or oils, such as those from the genus Rosmarinus (rosemary), oreganum, thymus, and Artemisia (tarragon), and / or individual natural compounds, such as lutein, zeaxanthan, and beta-carotene. Antioxidants may be used in amounts of 1 to 10% by weight of the final microcapsule. The microcapsules of the present invention may further comprise at least one preservative. The preservative may be selected from essential oils of plant origin, such as clove oil, oregano oil, rosemary oil, thyme oil, mustard oil, cinnamon oil, or individual antimicrobial compounds from such oils, such as 1,8-cineole, camphor, pinene, etc. The preservative may also be selected from sodium benzoate, sodium nitrate, sulfur dioxide, sodium sorbate, potassium sorbate. The microcapsules of the present invention are naturally occurring. The composition may further comprise at least one flavoring agent selected from the group consisting of flavoring substances or nature-identical flavoring substances, such as citral, isoamyl acetate, benzaldehyde, cinnamic aldehyde, ethyl propionate, methyl anthranilate, limonene, ethyl decadienoate, allyl hexanoate, ethyl maltol, ethyl vanillin, and methyl salicylate. In the second stage, the aqueous continuous phase is saturated with ethyl acetate, and a suitable emulsifier may be added to the aqueous phase. Examples of emulsifiers that may be used include, but are not limited to, poly(vinyl alcohol), polyvinylpyrrolidone, carboxymethylcellulose, sodium carboxymethylcellulose, lauryl phosphate, ethoxylated sorbates such as Tween-20 and Tween-60, polyglycerol, and poly(ethylene glycol), as well as their esters and ethers. Such emulsifiers may be used alone or in combination. The concentration of the emulsifier may be selected from the range of about 0.1% to about 10%, preferably about 0.1% to about 5%. To remove traces of solvent, the microcapsules obtained after filtration are immersed in a 10% ethanol solution, thereby causing ethyl acetate residues to be removed from the microcapsules. Under such conditions, the ethyl acetate residues present in the microcapsules rapidly migrate from the microcapsules to the external medium, and trace amounts of solvent remaining in the microcapsules of less than 5000 ppm are well within the acceptable FDA range. The method of the present invention is easily scalable. In industrial-scale production, after separation of the microcapsules, the organic phase can be removed from the aqueous phase by distillation. Thus, both the water and the organic phase can be recycled. The microcapsules described herein generally combine a high effective loading, i.e., a high percentage of omega-3 oil per gram of microcapsule powder, with structural strength. For example, the described microcapsules are strong enough to withstand homogenization processes. Additionally, the content of unsaturated fatty acids in the described microcapsules may be about 20 to about 80% by weight, about 50 to about 80% by weight, or about 60% by weight of the microcapsules.Prevention of oxidation during microcapsule formation can be achieved by conducting the process under vacuum, protected from light, and / or under aseptic conditions in the presence of an inert gas. Microcapsules formed for human consumption should be resistant to common food industry processes, particularly those known in the art. Microcapsules of the present invention can be subjected to unit operations, such as sterilization, homogenization, pasteurization, ozonation, and the use of chemical antimicrobial products (either natural or synthetic). Microbiological stabilizers can be added in industrial processes, and thus, in certain embodiments, stabilizer materials of microbiological quality are found within the microcapsules and / or within the phases of food formulations containing the microcapsules. Microcapsules of the present invention can have particularly good shelf-life stability and taste when reconstituted in milk or other liquid dairy foods. Microcapsules of the present invention can be characterized in terms of morphology, size and size distribution, oil encapsulation efficiency, and pH sensitivity. [Example]

[0045] Example 1: Preparation of microencapsulated omega-3 algal oil in ethylcellulose 20 g of microcapsules containing 50% omega-3 algal oil were prepared. Polyvinyl alcohol (PVA) was added as an emulsifier to an aqueous continuous phase of 260 ml of tap water saturated with 40 ml of ethyl acetate. An organic phase was prepared from 10 g of ethyl cellulose in 100 ml of ethyl acetate. 10 g of omega-3 algal oil, 0.2 g of BHT, and 0.2 g of cocoa butter were then added to the organic phase, and the mixture was stirred at room temperature to obtain a homogeneous solution. The resulting organic phase was poured into the aqueous phase with stirring at 400-450 rpm for 30 minutes to form a homogeneous emulsion. This emulsion was poured into 4 liters of water, and the resulting mixture was stirred at 400 rpm for 20 minutes and then held at room temperature overnight. The microcapsules were filtered, washed, and then air-dried at a temperature below 20°C. The average diameter of the microcapsules was 80-150 μm. The encapsulation efficiency was 94%.

[0046] result: The resulting microcapsules contained 50% omega-3 algal oil. Figure 1 demonstrates a microscopic image of 50% omega-3 oil microcapsules with a polymeric shell of ethyl cellulose.

[0047] Consider Any fat-soluble active ingredient can be microencapsulated by the same method. As a result, these microcapsules improve the stability of the oil, extend shelf life, and prevent the development of noticeable off-flavors during product storage.

[0048] Example 2: Effect of polymers with different chain lengths on the properties of microcapsules A. Ethylcellulose polymers with different chain lengths were evaluated for the encapsulation of 50% omega-3 algal oil. Ethocel 10, Ethocel 20, Ethocel 45, and Ethocel 100 (DuPont) were used. Capsule preparation was carried out in the same manner as in Example 1. The resulting microcapsules differed morphologically and consequently in properties. Increasing the polymer chain length reduced the smoothness of the capsule surface. Figures 2A-2C show optical microscope images of the three types of microcapsules.

[0049] B. These four kinds of microcapsules are incorporated into gummy compound for evaluation of organoleptic properties.11% of omega-3 oil microcapsules are incorporated into pectin, heated to 75 ℃, stirred for 3 minutes, then 0.02g of 50% citric acid solution is added and stirred.The DHA content of each unit of 3g of gummy is calculated to be 100mg.The compound is transferred to starch powder and kept at room temperature overnight for drying.

[0050] result: The test parameters were: a) the sensation of the microcapsules while eating the gummy candy, and b) the masking of the original odor and taste of the omega-3 oil in the gummy candy. A proprietary sensory screening method, ASTM E1627-19, Standard Practice for Sensory Evaluation of Edible Oils and Fats, was used. A seven-person trained taste panel performed the sensory evaluation. The level of microcapsule hardness was determined for each polymer: Ethocel 100 > Ethocel 45 > Ethocel 20 > Ethocel 10. For Ethocel 10, the sensation of the microcapsules in the gummy candy was not determined. Additionally, neither the typical omega-3 oil taste nor the specific omega-3 oil odor was determined for all polymers used. Images of the microcapsules are presented in Figures 2A-D.

[0051] Example 3: Preparation of microencapsulated omega-3 algal oil in an ethylcellulose and zein composition 10 g of microcapsules containing 50% omega-3 algal oil were prepared using a polymer composition containing 40% ethyl cellulose and 10% zein.

[0052] The aqueous continuous phase was 120 ml of tap water saturated with 20 ml of ethyl acetate, and PVA was added as an emulsifier. The organic phase was prepared from 4 g of ethyl cellulose, 5 g of omega-3 oil in 40 ml of ethyl acetate, and 10 g of a 10% zein solution in 85% aqueous ethanol. The mixture was stirred to obtain a homogeneous dispersion. The resulting organic phase was poured into the aqueous phase with stirring for 30 minutes to form a homogeneous emulsion. This emulsion was transferred into 2.0 L of water. The resulting mixture was stirred at 200 rpm at room temperature for 20 minutes. The microcapsules were filtered. The microcapsules were then transferred to 60 ml of cold 10% aqueous ethanol, stirred again, and filtered. The microcapsules were dried in a vacuum oven. The yield of this method was 87%. Particle size range: 80 to 200 microns.

[0053] result The addition of zein makes it possible to obtain microcapsules with a smoother surface than those obtained in Examples 1 and 2. Figure 3 demonstrates an optical microscope image of microcapsules with zein.

[0054] Example 4: Preparation of microencapsulated omega-3 algal oil in a composition of ethyl cellulose and shellac polymers 20 g of composite microcapsules containing 50% omega-3 algal oil were prepared using 30% ethyl cellulose and 20% shellac. The aqueous continuous phase was 200 ml of tap water saturated with 30 ml of ethyl acetate, with PVA added as an emulsifier. The organic phase was prepared from 6 g of ethyl cellulose, 10 g of omega-3 algal oil in 70 ml of ethyl acetate, and 20 ml of an ethanol solution of 4 g of dewaxed shellac. The mixture was stirred to achieve complete dissolution. The resulting organic phase was poured into the aqueous phase with stirring for 30 minutes to obtain a homogeneous emulsion, which was then transferred to 2.5 L of water. The microcapsules were filtered under vacuum, placed in cold 10% aqueous ethanol, stirred for 10 minutes, filtered again, and dried in a vacuum oven. The yield of this method was 95%. Particle size: 100-200 microns.

[0055] result The morphology and properties (hardness, fragility, release profile, taste / odor masking ability, and omega-3 oil protection) of these microcapsules were found to differ primarily from those obtained in Examples 1, 2, and 3. The use of shellac as an enteric coating material allows for the creation of capsules with programmed delivery properties tailored for specific products. Figure 4A shows an SEM image of microcapsules containing 50% omega-3 algal oil encapsulated in ethyl cellulose (Example 1). Figure 4B shows an SEM image of microcapsules containing 50% omega-3 encapsulated in 30% ethyl cellulose and 20% shellac.

[0056] Example 5: Release of omega-3 oil from microcapsules To evaluate the release of omega-3 oil from the microcapsules, USP <711> A dissolution modification test was applied. To improve the efficiency of oil release, 0.25% Tween 20 was added to the dissolution medium. Two dissolution media for the release test were used: System 1 - 0.1 M hydrochloric acid, pH 1.2; System 2 - 0.1 M phosphate buffer, pH 6.8.

[0057] Experiment A Two samples were tested: the microcapsules of Example 1 (Prototype 1) and the microcapsules of Example 4 (Prototype 2). 200 mg of microcapsules were stirred at 200 rpm at 37.5°C in 900 ml of the dissolution medium of System 1. After 3 hours, the microcapsules were filtered and then washed with distilled water. The microcapsules were air-dried, and the omega-3 content remaining in the capsules was measured by UV spectrophotometry. Samples were prepared by dissolving approximately 10-15 mg of microcapsules in 1 ml of methanol in a 25 ml volumetric flask, then filled to volume with n-hexane and measured at 210 nm. The extent of oil release in System 1 was calculated based on the amount of omega-3 oil remaining in the capsules. Release in System 1 was approximately 18% for both types of capsules tested after 3 hours of the experiment.

[0058] The filtered capsules from series 1 were transferred into 900 ml of the dissolution medium of series 2 and stirred for an additional 3 hours at 37.5°C. The microcapsules were filtered, washed with distilled water and air-dried. The content of omega-3 oil remaining in the microcapsules was measured as described herein above.

[0059] result In System 2, the release of omega-3 oil encapsulated in ethylcellulose (Prototype 1) was 25%, while the release of omega-3 oil from composite microcapsules (Prototype 2) was 72%. A comparison between the release of omega-3 oil from microcapsules of Prototype 1 and those of Prototype 2 is provided in Figure 5A.

[0060] Consider The use of a polymer (such as shellac) within the polymeric wall of the microcapsules allows for the controlled release of omega-3 oil from the microcapsules of the present invention at the intended site in the human body.

[0061] Test B: Release of omega-3 oil from microcapsules obtained according to Example 2 using ethylcellulose of different chain lengths. Microcapsules were prepared using Ethocel 100, Ethocel 45, Ethocel 20 and Ethocel 10. The extent of release was evaluated for 10 hours using system 1 described in Example 5A.

[0062] result A representative graph of omega-3 released from four microcapsules obtained using polymers of different chain lengths is provided in Figure 5B. Increasing the chain length of the ethylcellulose demonstrated different levels of release and a dependence of the level of release on the chain length of the polymer.

[0063] Consider The manner of release of omega-3 oil can be demonstrated by microscopic observation of the microcapsules before and after testing, as described in Example 5A. Microcapsules were prepared as described in Example 4 (Prototype 2). Unaltered capsules before release are shown in Figure 5C. After release in both System 1 and System 2, the capsules appear empty, as shown in Figure 5D.

[0064] Example 6: Gummies containing microencapsulated omega-3 oil Gummies containing omega-3 oil microcapsules (Example 1) were manufactured on an industrial scale. The DHA content per unit of 3 g of gummies was calculated to be 100 mg. An image of the gummies is presented in Figure 6A. Under microscopic examination, it was found that the microcapsules incorporated into the gummies maintained their original shape and preserved and protected the omega-3 oil inside the capsules, as shown in Figure 6B. To study the integrity and content, the microcapsules were separated from the gummies in water. The separated and dried microcapsules were tested for omega-3 oil content using UV spectrophotometry according to the procedure described above in Example 5. The amount of omega-3 oil remaining in the microcapsules separated from the gummies was 97-98%. The intact capsules separated from the gummies maintained their original shape and preserved and protected the omega-3 oil inside the capsules, as clearly shown in Figure 6C.

[0065] Example 7: Yogurt containing microencapsulated omega-3 oil 11% of the omega-3 oil microcapsules obtained in Example 3 were incorporated into commercially available yogurt. The DHA content per package of commercially available yogurt (200 g) was calculated to be 100 mg. After storing in a refrigerator (4°C) for two weeks, the sensory and organoleptic properties of the yogurt were tested. The unpleasant sensation of microcapsules, the typical odor and taste of omega-3 oil, were not detected in the yogurt samples containing the microcapsules of the present invention.

[0066] Microcapsules containing omega-3 oil manufactured by different techniques and commercially available microcapsules containing omega-3 oil (a competitor's sample) were placed in different portions of the same yogurt. Obvious differences were evident under a microscope when comparing the samples (Figures 7A and 7B).

[0067] result The microcapsules of the present invention retain their original shape and keep the omega-3 inside the capsule without leaching into the yogurt, whereas microcapsules produced by other techniques of microencapsulation (by competitors) partially dissolve and release the omega-3 oil into the yogurt, as evidenced by organoleptic testing.

[0068] Example 8: Healthy Bars Containing Microencapsulated Omega-3 Oil Healthy bars containing omega-3 oil microcapsules (Example 4) were manufactured on an industrial scale. The DHA content per unit of healthy bar (30 g) was calculated to be 250 mg. The healthy bar formulation was prepared from chopped dates, raisins, chopped walnuts or cashews, sesame seeds, and sunflower seeds. These ingredients were mixed with microencapsulated omega-3 at 50°C for 2 hours. The distribution of the omega-3 oil microcapsules in the healthy bar is shown in Figure 8.

[0069] result Under microscopic examination, the microcapsules were found to retain their original shape, protecting the omega-3 oil inside the capsules.

[0070] Example 9: Analysis of secondary volatile lipid oxidation products via HS-SPME / GC-MS The stability of microencapsulated omega-3 oil was tested using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). This method helps to define and quantify volatile organic compounds (VOCs) formed due to degradative oxidation. The majority of VOCs from the decomposition reaction of unsaturated fatty acids, such as aldehydes, possess low odor thresholds. The oxidation level of the oil can be determined based on the presence of different chemical species, particularly propanal, 2-pentenal, 3-hexanal, 2,4-heptadienal, 1-penten-3-one, and 1-penten-3-ol. The appearance of these species can determine the rancidity and offensive odor development of microencapsulated omega-3. A mixture of standards (Merck) at concentrations of 25, 50, and 100 ppm was prepared in n-hexane.

[0071] The microcapsules of the present invention, Sample A, were compared with the original omega-3 algal oil used as the raw material for the preparation of these capsules, Sample B. Sample A was prepared according to the procedure given in Example 1. Both samples were stored at room temperature for one month. SPME-fiber (DVB / CAR / PDMS; divinylbenzene / carboxene / polydimethylsiloxane, Supelco) was placed in the headspace of a 20 ml vial, which was filled with 500 mg of microcapsule sample containing 250 mg of omega-3 oil, or with 250 μL of original omega-3 oil, or with 200 μL of a mixture of standards, and sealed with a butyl rubber / PTFE septum. Extraction was carried out at 45°C for 40 minutes. Analytes were desorbed from the SPME fiber at 250°C for 180 seconds. The injection was splitless, and the entire system remained at a steady flow of 2 mL / min with helium as the carrier gas. Separation was performed on a DB-624 cyanopropylphenyl / polydimethylsiloxane capillary column (30 m × 0.32 mm × 0.2 μm). The temperature program was as follows: after a 5-minute isothermal hold at 40°C, the temperature was increased at 2°C / min to 60°C. After a 2-minute isothermal hold, the temperature was increased to 120°C at a rate of 10°C / min. Finally, the temperature was increased to 260°C at a heating rate of 40°C / min. The final temperature was held for 10 minutes. The transfer line temperature was set to 280°C, and electron ionization mass spectrometry was performed at 70 eV. After a 1-minute solvent delay, all ions from m / z 35 to 300 were plotted (SCAN mode), and representative fractions of the analyzed standards were recorded in selected ion mode. Each standard was injected individually, and comparative retention times were calculated. Additionally, spectra were compared to those in the NIST98 and Wiley spectral libraries. A mixture of standards was then injected. The retention time (Rt) of each analyte is given in Table 1.

[0072] [Table 1]

[0073] result Chromatograms of the standards are shown in Figure 9A. The graph in Figure 9B shows the content of secondary volatile metabolites of lipid oxidation in Sample A and Sample B. As shown in the table below, only four analytes were determined in both samples - hexanal, E-2-pentenal, 1-penten-3-ol, and 2,4-heptadienal. Propanal was determined only in aged Sample B. The analyte 1-penten-3-one was not found in any of the samples, as shown in Table 2.

[0074] [Table 2]

[0075] The results correlate well with the organoleptic odor analysis, which demonstrated the absence of malodor in Sample A. The microcapsules of the present invention effectively protected the omega-3 oil from oxidative degradation and the subsequent development of malodor.

[0076] Example 10: Preparation of microencapsulated zinc oxide in ethyl cellulose Microencapsulation of zinc oxide as a potential antiviral agent may allow for incorporation into chewing gum and more sustained release in the oral cavity.

[0077] 60 g of microcapsules containing 10% zinc oxide were prepared. The aqueous continuous phase was prepared from 1400 ml of tap water saturated with 200 ml of ethyl acetate and PVA as an emulsifier. The organic phase was prepared from 45 g of ethyl cellulose and 9 g of triacetin as a plasticizer in 550 ml of ethyl acetate, stirring until completely dissolved. A separately prepared suspension of 6 g of zinc oxide in 50 ml of ethyl acetate was then added to the organic phase. The resulting organic phase was poured into the aqueous phase with stirring for 30 minutes to form a homogeneous emulsion. This emulsion was poured into 15 L of water, and the resulting mixture was stirred and then kept at room temperature overnight. After decanting the liquid containing water and ethyl acetate, the remaining suspension of microcapsules was filtered under vacuum and dried in a vacuum oven. The yield of this method was 95%. Particle size ranged from 50 to 80 microns. Figure 10A shows a microscopic image of microcapsules containing zinc oxide. Figure 10B shows an SEM image of microcapsules containing zinc oxide.

[0078] Example 11: Preparation of microencapsulated cinnamon oil in ethyl cellulose Food-grade cinnamon oil possesses antibacterial and antiviral activity. Microencapsulation of cinnamon oil allows for odor and taste masking, allowing the incorporation of cinnamon oil-containing microcapsules into chewing gum or other products without the negative impact of processing on the quality and stability of the oil.

[0079] 20 g of microcapsules containing 10% cinnamon oil were prepared. The aqueous continuous phase was prepared from 260 ml of tap water saturated with 40 ml of ethyl acetate, and PVA was added as an emulsifier. The organic phase was prepared from 18 g of ethyl cellulose and 2 g of cinnamon oil in 100 ml of ethyl acetate, stirring until completely dissolved. The resulting organic phase was poured into the aqueous phase with stirring to form a homogeneous emulsion. This emulsion was poured into 3 liters of water. The resulting mixture was stirred for 30 minutes and then held overnight. The microcapsules were filtered and dried in a vacuum oven. The yield of this method was 96%. Particle size: 80 to 200 microns.

[0080] Example 12: Preparation of microencapsulated hemp oil in ethyl cellulose Hemp seed oil is gaining popularity because of its numerous health benefits, which have been confirmed through ongoing biomedical research. In addition to CBD (cannabidiol), hemp oil contains significant amounts of omega-6 and omega-3 fats and all nine essential amino acids. Like all oils, hemp oil is vulnerable to heat, air, and light, which can cause oxidation and alter the oil's efficacy. Microencapsulation protects hemp oil from undesirable environmental and processing influences.

[0081] 20 g of microcapsules containing 50% hemp oil were prepared. The aqueous continuous phase consisted of 260 ml of tap water saturated with 40 ml of ethyl acetate, with PVA added as an emulsifier. The organic phase was prepared by stirring 10 g of ethyl cellulose, 10 g of hemp oil, and 0.2 g of tricalcium phosphate in 100 ml of ethyl acetate until completely dissolved. The resulting organic phase was poured into the aqueous phase with stirring at room temperature to form a homogeneous emulsion. This emulsion was transferred to 4 liters of water, and the resulting mixture was stirred for 30 minutes and then held overnight. After careful decantation of the water and ethyl acetate mixture, the remaining suspension of microcapsules was filtered and dried in a vacuum oven. The yield of this method was 94%. Particle size range: 80 to 150 microns.

[0082] The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly dictates otherwise. It is further understood that the terms "comprises" or "comprising," when used herein, specify the presence of stated features, integers, steps, operations, elements, components, and / or groups or combinations thereof, but do not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups or combinations thereof. As used herein, the terms "comprises," "comprising," "includes," "including," "having," and conjugations thereof, mean "including but not limited to." The term "consisting of" means "including and limited to."

[0083] As used herein, the term "and / or" includes any and all possible combinations of the associated listed items, or one or more of them, and includes the absence of combinations when interpreted in the alternative ("or").

[0084] Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs. Terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning consistent with their meaning in the context of this specification and claims, and should not be interpreted in an idealized or overly formal sense unless expressly defined as such in this specification. Well-known functions or structures may not be described in detail for the sake of brevity and / or clarity.

[0085] Although terms such as first, second, etc. may be used herein to describe various elements, components, regions, layers, and / or sections, it is understood that these elements, components, regions, layers, and / or sections are not to be limited by these terms. Rather, these terms are used only to distinguish one element, component, region, layer, and / or section from another element, component, region, layer, and / or section.

[0086] When an element is referred to as being "on," "attached," "operably coupled," "operably linked," "operably engaged," "connected," "coupled," "in contact," etc., with another element, it is understood that it can be directly on, attached to, connected to, operably coupled, operably engaged, coupled, and / or in contact with the other element, or intervening elements may also be present. In contrast, when an element is referred to as being "directly in contact" with another element, there are no intervening elements present.

[0087] Certain features of the invention that are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention that are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination, or as preferred in any other described embodiment of the invention. Certain features that are described in the context of various embodiments are not considered essential features of those embodiments, unless the embodiment is inoperable without those elements.

[0088] Throughout this application, various embodiments of the invention may be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Thus, the description of a range should be construed as including all possible subranges and individual numerical values ​​within that range that are specifically disclosed. For example, the description of a range such as 1 to 6 should be construed as including specifically disclosed subranges, such as 1 to 3, 1 to 4, 1 to 5, 2 to 4, 2 to 6, 3 to 6, etc., and individual numbers within that range, such as 1, 2, 3, 4, 5, and 6. This is true regardless of the breadth of the range.

[0089] Whenever a range of numerical values ​​is given herein, it is meant to include any recited number (decimal or integer) within the range given. The phrases "ranging between / ranging between" a first recited number and a second recited number, and "ranging from" a first recited number "to" a second recited number, are used interchangeably herein and are meant to include the first recited number and the second recited number, including all decimals and integers therebetween.

[0090] Whenever the term "about" is used, it is meant to refer to a measurable value, such as an amount, duration, etc., and is meant to encompass variations of ±20%, ±10%, ±5%, ±1%, or ±0.1% from the particular value, as such variations are appropriate for practicing the disclosed methods.

[0091] As used herein, the term "method" refers to methods, means, techniques and procedures for accomplishing a given task, including but not limited to methods, means, techniques and procedures that are either known to practitioners in the chemical, pharmacological, biological, biochemical and medical arts, or that can be readily developed from known methods, means, techniques and procedures by practitioners in the arts.

[0092] All publications, patent applications, patents, and other references, cited in their entireties in this disclosure of these publications, are incorporated by reference into this application in order to more fully describe the state of the art to which this invention pertains. In case of conflict, the patent specification, including definitions, will control. Additionally, the materials, methods, and examples are illustrative only and not intended to be limiting. Throughout this application, various publications, published patent applications, and published patents are referenced.

[0093] It will be appreciated by those skilled in the art that the present invention is not limited to what has been specifically shown and described hereinabove. Rather, the scope of the present invention is defined by the appended claims, and includes both combinations and subcombinations of the various features described hereinabove, as well as variations and modifications thereof, which will occur to those skilled in the art upon reading the foregoing description. While certain features of the present invention have been shown and described herein, many modifications, substitutions, changes, and equivalents may occur to those skilled in the art. It will therefore be understood that the appended claims are intended to cover all such modifications and variations, which fall within the true spirit of the invention. Various embodiments have been presented. Each of these embodiments may, of course, include features from other embodiments presented, and embodiments not specifically described may include various features described herein.

Claims

1. Stable, food-grade microcapsules designed to deliver a composition comprising at least one active substance to a food product, wherein the at least one active substance is characterized as being food incompatible and / or susceptible to degradation and / or having an undesirable odor and / or taste; the microcapsules comprise a polymeric shell and a core, the shell being water and / or oil impermeable and made of an inert material, and the composition comprising the at least one active substance is encapsulated inside the core of the microcapsule.

2. 10. The microcapsule of claim 1, wherein the at least one active substance encapsulated inside the core is sequestered.

3. 3. Microcapsules according to claim 1 or 2, wherein the at least one active substance encapsulated inside the core retains its structure and / or biological activity.

4. Microcapsules according to any one of claims 1 to 3, having a specific release profile.

5. 5. Microcapsules according to any one of claims 1 to 4, wherein upon consumption of a food product comprising the microcapsules, the at least one active substance is released from the microcapsules at the site of absorption and / or at the site of action.

6. 6. The microcapsule of claim 1, wherein the at least one active substance comprises a plurality of biomolecules.

7. Microcapsules according to any one of claims 1 to 6, wherein at least one active substance is susceptible to oxidation.

8. 8. The microcapsule of claim 7, wherein the at least one active agent comprises an unsaturated fatty acid, a polyunsaturated fatty acid, or a combination thereof.

9. 9. The microcapsules of any one of claims 6 to 8, wherein the at least one active agent comprises at least one of unsaturated omega-3 long chain fatty acids, unsaturated omega-6 long chain fatty acids, unsaturated omega-7 long chain fatty acids, unsaturated omega-9 long chain fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), arachidonic acid, trienoic fatty acids, alpha-linolenic acid (ALA), polyunsaturated fatty acids (PUFAs), or any combination thereof.

10. 12. The microcapsules of claim 11, wherein the at least one active substance is selected from the group consisting of fish oil, marine oil, krill oil, algae oil, vegetable oil, and plant oil.

11. 8. Microcapsules according to any one of claims 1 to 7, wherein the at least one active substance comprises at least one vitamin.

12. 12. The microcapsules of claim 11, wherein the vitamin is selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin K, vitamin F, B vitamins, coenzyme Q10, or combinations thereof.

13. 8. Microcapsules according to any one of claims 1 to 7, wherein the at least one active substance comprises a metal or a derivative thereof.

14. 14. The microcapsule of claim 13, wherein the metal is selected from the group consisting of iron or a derivative thereof, zinc or a derivative thereof, copper or a derivative thereof, selenium or a derivative thereof, and any combination thereof.

15. Microcapsules according to any one of claims 1 to 7, wherein the at least one active substance comprises a natural and / or botanical extract or a derivative thereof.

16. The extracts include Althea extract, Angelica extract, Anise extract, Arnica extract, Aronia extract, Astragalus extract, Basil extract, Cardamom extract, Chamomile extract, Celery seed extract, Clove extract, Cinnamon extract, Coriander extract, Cornsilk extract, Echinacea extract, Eucalyptus extract, Fennel extract, Garlic extract, Ginkgo biloba extract, and others. Biloba extract, Ginseng extract, Ginger extract, Lemongrass extract, Licorice extract, Melissa extract, Mentha extract, Onion extract, Parsley extract, Passiflora extract, Pepper extract, Plantago extract, Rosemary extract, Thyme 14. The microcapsules of claim 13, wherein the microcapsules are selected from the group consisting of Thyme extract, Turmeric extract, Salvia extract, Sea-buckthorn extract, Hemp extract, Cannabis extract, Alaria extract, Bladderwrack extract, Dulse extract, Irish Moss extract, Kelp extract, Laminaria extract, Laver extract, Rockweed extract, Sea Lettuce extract, Spirulina extract, and any combination thereof.

17. 17. Microcapsules according to any one of claims 1 to 16, wherein the concentration of the at least one active substance encapsulated inside the core is at least 5% by weight of the microcapsule.

18. 18. Microcapsules according to claim 17, wherein the concentration of the at least one active substance encapsulated inside the core is from 5% to 80% by weight of the microcapsule.

19. 19. Microcapsules according to any one of claims 1 to 18, wherein undesirable taste and / or odor of at least one active substance is essentially masked by the microcapsules.

20. 20. Microcapsules according to any one of claims 4 to 19, wherein the release profile of the at least one active substance is selected from an extended release profile, a delayed release profile, a sustained release profile and an immediate release profile.

21. 21. The microcapsule of any one of claims 1 to 20, wherein the shell polymer is selected from the group consisting of ethyl cellulose, cellulose acetate propionate, cellulose acetate, carboxymethyl cellulose, carboxymethyl cellulose acetate butyrate, hypromellose acetate succinate, alginates and alginate-based polymers, zein, casein, whey proteins, shellac, carrageenan, chitosan, poly(L-lactide-co-glycolide), cyclodextrin, gum arabic, guar gum, xanthan gum, gum ghatti, karaya gum, agar, furcellaran, polylactide, poly-L-lactic acid (PLLA), poly-D-lactic acid (PDLA), poly-D,L-lactic acid (PDLLA), poly(ethylene glycol)-block-poly(D,L-lactic acid), methoxypoly(ethylene glycol)-block-poly(D,L-lactic acid), or combinations thereof.

22. 22. Microcapsules according to any one of claims 1 to 21, further comprising at least one antioxidant.

23. 23. The microcapsules of claim 22, wherein the at least one antioxidant is selected from the group consisting of rosemary extract, rosmarinic acid, carnosic acid, anoxomers, carotenoids, BHT, BHA, and ascorbyl palmitate.

24. 24. Microcapsules according to any one of claims 1 to 23, further comprising at least one flavouring agent.

25. 25. The microcapsule of claim 24, wherein the at least one flavoring agent is a natural flavoring agent or a nature-identical flavoring agent.

26. 26. The microcapsule of claim 25, wherein the nature-identical flavoring material is selected from the group consisting of citral, isoamyl acetate, benzaldehyde, cinnamic aldehyde, ethyl propionate, methyl anthranilate, limonene, ethyl decadienoate, allyl hexanoate, ethyl maltol, ethyl vanillin, and methyl salicylate.

27. 27. Microcapsules according to any one of claims 1 to 26, further comprising at least one colouring agent.

28. At least one coloring agent is selected from the group consisting of annatto, carmine, cochineal extract, elderberry, lycopene, spirulina extract (blue pigment), paprika, curcumin, grape extract, canthaxanthin, astaxanthin, anthocyanin, dehydrated beet (beet powder), beetroot extract, β-apo-8'-carotenal, carotenoids, carrot oil, Brilliant Blue FCF, 5,5'-indigodisulfonic acid sodium salt (indigo carmine), and Fast Green.

28. The microcapsules of claim 27, wherein the microcapsules are selected from the group consisting of FCF (N-ethyl-N-[4-[[4-[ethyl[(3-sulfophenyl)methyl]amino]phenyl](4-hydroxy-2-sulfophenyl)methylene]-2,5-cyclohexadien-1-ylidene]-3-sulfobenzenemethanaminium hydroxide), erythrosine, Allura Red AC, tartrazine, and Sunset Yellow FCF (disodium 2-hydroxy-1-(4-sulfonatophenylazo)naphthalene-6-sulfonate).

29. Microcapsules according to any one of claims 1 to 28, having a size of from 10 µm to 400 µm.

30. 30. An article comprising a plurality of stable food-grade microcapsules according to any one of claims 1 to 29.

31. 31. The article of claim 30, wherein the plurality of stable food-grade microcapsules have the same content.

32. 31. The article of claim 30, comprising a mixture of stable food-grade microcapsules having different content.

33. 33. The article of any one of claims 30 to 32, selected from the group consisting of dispersions, hard shell capsules, soft gel capsules, syrups, juices, shots, solutions, creams, shakes, gummies, jellies, drinks, bars, chewing gums, instant powders, powders, cocktails, lozenges, chocolates, jams, peanut butter, pastes, artificial meats, artificial fish, printed foods, and dairy products.

34. The product according to any one of claims 30 to 32, which is a food supplement.

35. 30. A system for delivering at least one active substance, characterized in that it is food incompatible and / or prone to degradation and / or has an undesirable odor and / or taste, to a food product for consumption, comprising at least one stable food-grade microcapsule according to any one of claims 1 to 29.

36. A consumable food product comprising an edible substance and an amount of stable food-grade microcapsules according to any one of claims 1 to 29.

37. 37. The food product of claim 36, wherein the edible substance is in liquid, solid or semi-solid form.

38. 38. The food product of claim 36 or 37, which is a fortified food product.

39. The food according to any one of claims 36 to 38, which is a functional food.

40. 40. The food product of any one of claims 36 to 39, which is a vegan food product.

41. 40. The food product of any one of claims 36 to 39, which is a vegetarian food product.

42. The food product according to any one of claims 36 to 38, which is a natural food product.

43. 43. The food product of any one of claims 36 to 42, comprising ingredients from natural sources.

44. 30. A method for preparing a food product enriched with at least one active substance, characterized in that the food product is incompatible with food and / or prone to degradation and / or has an undesirable taste and / or odor, the method comprising the steps of: a) providing a plurality of stable food-grade microcapsules according to any one of claims 1 to 29; and b) introducing a plurality of stable food-grade microcapsules according to any one of claims 1 to 29 into a food product, thereby obtaining a food product enriched with at least one active substance.

45. A food-grade raw material for the manufacture of a consumable food product comprising an amount of stable food-grade microcapsules according to any one of claims 1 to 29.

46. 46. ​​The food-grade ingredient of claim 45, comprising components from natural sources.

47. 47. The food-grade ingredient of claim 45 or 46, which is vegan.

48. 47. The food-grade ingredient of claim 45 or 46, which is vegetarian.

49. 30. A plurality of food-grade stable microcapsules according to any one of claims 1 to 29.

50. 50. A device configured to store and / or release a plurality of food-grade stable microcapsules according to claim 49.

51. 51. The device of claim 50, selected from the group consisting of a volumetric bottle, a volumetric container, a volumetric package, a sachet, a spray container, a spray bottle, and a dispenser.

52. 52. A device according to claim 50 or 51 configured to store and / or release a predetermined quantity of a plurality of food-grade stable microcapsules according to claim 49.

53. 50. An assembly configured to release a predetermined amount of a plurality of food-grade stable microcapsules according to claim 49, comprising: a. a container comprising a container receiving a chamber and a dispensing element; b. A removable sealed container containing the microcapsules configured to be inserted into the container receiving chamber and to operatively engage the dispensing element. Equipped with the dispensing element is configured to release a predetermined quantity of the plurality of microcapsules from the sealed container when the container is operatively engaged with the dispensing element; assembly.

54. 54. A sealed container comprising a plurality of food-grade stable microcapsules according to claim 49 adapted for use with the assembly of claim 53.

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