WO2025221702A1

WO2025221702A1 - Particles for delivery of substances

Info

Publication number: WO2025221702A1
Application number: PCT/US2025/024621
Authority: WO
Inventors: Ehsan Moaseri
Original assignee: Nulixir Inc
Current assignee: Nulixir Inc
Priority date: 2024-04-14
Filing date: 2025-04-14
Publication date: 2025-10-23
Anticipated expiration: 2026-10-14

Abstract

Provided is a nanoparticle including: a solid core comprising an active ingredient, a wax, and a carrier oil; a first shell surrounding the core, wherein the first shell comprises one or more proteins and one or more carbohydrates; and a second shell surrounding the first shell.

Description

PATENT APPLICATION

PARTICLES FOR DELIVERY OF SUBSTANCES

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This patent claims the benefit of U.S. Provisional Patent Application 63/633,822, titled PARTICLES FOR DELIVERY OF SUBSTANCES, filed 14 April 2024. The entire content of each afore-listed earlier-filed application is hereby incorporated by reference for all purposes.

BACKGROUND

1. Field

[0002] The present disclosure relates generally to encapsulation and, more specifically, the thermodynamically stable forms of the same.

2. Description of the Related Art

[0003] Encapsulation of ingredients for use in foods, beverages, cosmetics, pharmaceuticals, etc. can take a variety of forms. Examples include emulsions, micelles, liposomes, and the like. Often, these approaches present various tradeoffs, e.g., difficulty in use with hydrophilic ingredients, requirements for high concentration to maintain stability, and the like.

SUMMARY

[0004] The following is a non-exhaustive listing of some aspects of the present techniques. These and other aspects are described in the following disclosure.

[0005] Some aspects include a nanoparticle including: a solid core comprising an active ingredient, a wax, and a carrier oil; a first shell surrounding the core, wherein the first shell comprises one or more proteins and one or more carbohydrates; and a second shell surrounding the first shell.

[0006] Some aspects include a method of making the above-described nanoparticle.

[0007] Some aspects include a method of using the above-described nanoparticle. BRIEF DESCRIPTION OF THE DRAWINGS

[0008] The above-mentioned aspects and other aspects of the present techniques will be better understood when the present application is read in view of the following figures in which like numbers indicate similar or identical elements:

[0009] Figure 1 illustrates an example nanoparticle in a continuous phase, in accordance with some embodiments of the present techniques;

[0010] Figure 2 illustrates an example of a method to make the nanoparticle of figure 1, in accordance with some embodiments of the present techniques; and

[0011] Figure 3 illustrates an example of a method to use the nanoparticle of figure 1, in accordance with some embodiments of the present techniques.

[0012] While the present techniques are susceptible to various modifications and alternative forms, specific embodiments thereof are shown by way of example in the drawings and will herein be described in detail. The drawings may not be to scale. It should be understood, however, that the drawings and detailed description thereto are not intended to limit the present techniques to the particular form disclosed, but to the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present techniques as defined by the appended claims.

DETAILED DESCRIPTION OF CERTAIN EMBODIMENTS

[0013] To mitigate the problems described herein, the inventors had to both invent solutions and, in some cases just as importantly, recognize problems overlooked (or not yet foreseen) by others in the field of encapsulation. Indeed, the inventors wish to emphasize the difficulty of recognizing those problems that are nascent and will become much more apparent in the future should trends in industry continue as the inventors expect. Further, because multiple problems are addressed, it should be understood that some embodiments are problem-specific, and not all embodiments address every problem with traditional systems described herein or provide every⁷ benefit described herein. That said, improvements that solve various permutations of these problems are described below.

[0014] Some embodiments have particles with a design and composition of the shell material layers that may mitigate some issues with traditional approaches, like certain emulsions, micelles, liposomes, and the like. In some embodiments, particles can include multiple shell material layers, which may be tailored to afford versatility’ and customization. For instance, these layers may be configured to mitigate ultra-violet degradation or oxidation, in ways that cannot be achieved with many forms of traditional encapsulation. These layers, in some embodiments, can be composed of both allergen and non-allergen materials, providing flexibility' in meeting various application requirements. Additionally, some particles can encapsulate hydrophobic, hydrophilic, and lipophilic active ingredients, making them suitable for a wide range of formulations. Some embodiments are expected to be particularly effective for both oil-in-water (O/W) and water-in-oil-in-water (W/O/W) nanovesicle systems, offering a comprehensive approach for diverse encapsulation needs.

[0015] The present techniques may be used in conjunction with those described in US Patent Applications 17/020,693, titled CONTROLLED RELEASE CORE-SHELL PARTICLES AND SUSPENSIONS INCLUDING THE SAME, filed 09/14/2020; 17/945.010, titled STABLE COMPOSITIONS OF FUNCTIONAL INGREDIENTS AND METHODS OF MAKING THE SAME, filed 09/14/2022; and 18/447,240, titled ENCAPSULATED VITAMIN D, filed 08/09/2023, the contents of each of which are hereby incorporated by reference in their entirety', as they describe additional materials, methods, devices and details of the same that may be used in place of, or to complement, corresponding examples herein.

[0016] Particles:

[0017] Various types of particles are described herein with properties and functionalities. These particles, in some embodiments, can encapsulate a variety of ingredients, including active compounds, and in some embodiments, may be used as standalone products or incorporated into other products, such as beverages, foods, supplements, pharmaceuticals, cosmetics, or nutraceuticals for humans, livestock, or other creatures.

[0018] In some embodiments, particles may be synthesized to encapsulate various active ingredients, examples of which are described below. These particles might serve as standalone products or be integrated into other products, such as beverages, food items, or nutraceuticals. They could be utilized as ingredients within a product, either produced concurrently or sequentially. Additionally, a collection of particles could consist of different types of particles with vary ing properties, as further elaborated below. [0019] In some embodiments, particles may include a core that contains an active ingredient and a surrounding shell that provides protection and controlled release of the encapsulated active ingredient. In some cases, active ingredients are ingredients that affects the body beyond merely providing nutrition. The core-shell structure can be designed to encapsulate a variety of active ingredients, such as active compounds, including pharmaceuticals, nutraceuticals, supplements, and functional ingredients. The core material may be selected based on its compatibility with the active ingredient and the desired release profile, while the shell material can be chosen to provide stability and enhance bioavailability in some use cases.

[0020] In some embodiments, particles may have a distribution of sizes, with a high-side characteristic size value, referred to as a maximum size. The maximum size of the particles, as used herein, is three standard deviations larger than the mean size. The particle size (diameter) of each particle within a particle dispersion may exhibit a Gaussian distribution. In some cases, the maximum size of the particles is less than one micron, above which, mouthfeel or opacity may be affected, which is not to suggest that larger particles are disclaimed.

[0021] In some embodiments, the particle size (diameter) of each particle within a particle dispersion may be directly measured. This measurement can be conducted on a single particle, or a collection of particles deposited on a substrate, such as lacey carbon, which offers sufficient transparency to electrons. This transparency enables the detection of variations in the attenuation of an electron beam, a method used in scanning electron microscopy (SEM). The size and form of particles in solution can be inferred from SEM measurements. Another approach for direct size measurement involves detecting the particle or collection deposited along with the solution using dynamic light scattering (DLS). The size measurements of the ensemble of particles can also be inferred using models suitable for the chosen measurement method. These models aim to fully or partially describe the data collected in the measurement to within a specified error threshold (e.g., ±lnm, ±5nm, ±10nm, ±50nm, or ±100nm).

[0022] In some embodiments, the particle sizes within a sample are expected to exhibit two or more distinct size distributions, despite having the same molecular composition and molecular organization in space. These distributions, whether continuous or discrete, are known as multimodal distributions. Various types of probability distributions, including Gaussian, skewed-Gaussian, Lorentzian, and Voigt distributions, as well as their combinations, can be used to describe multimodal distributions. It is important to note that multimodal distributions may contain particles of the same molecular composition and organization, and the distributions may have a non-zero overlap in particle sizes. The particle size range, in some embodiments, includes 50 nm, 100 nm. 200 nm, and 500 nm, e.g,. distributions with a mean particle size within plus or minus 50% of these values.

[0023] In some embodiments, thermodynamically stable particles may be formed through a self-assembly process that progresses towards the most energetically favorable state. This can lead to the creation of particles with highly organized structures and well-defined properties, such as uniform size and shape.

[0024] In some embodiments, particles may be formed through self-assembly under thermodynamically favorable conditions, leading to highly organized structures with uniform size and shape. These thermodynamically stable particles exhibit structural integrity, resilience to external forces, and resistance to aggregation or degradation, potentially resulting in improved shelf life and storage stability. Their stable properties may enhance performance characteristics, making them reliable for various applications, including drug delivery and materials science. Improvement of thermodynamic stability may be achieved through material selection and processing, ensuring particles meet specific application requirements.

[0025] In some embodiments, particles may be formed by self-assembly under thermodynamically favorable conditions, which could involve an increase in entropy or a decrease in enthalpy. This process favors the formation of particles with energetically stable structures. In some embodiments, the particles exhibit thermodynamic stability, increasing the liklihood that they maintain their structure and properties over time.

[0026] In some embodiments, particles may be formed by self-assembly under thermodynamically unfavorable conditions or into structures that are not the thermodynamic global or local minimum. This scenario could involve a decrease in entropy or an increase in enthalpy, leading to the formation of structures that may not be the lowest energy state.

[0027] In some embodiments, particles may form through relative intermolecular diffusion and interaction, resulting in self-assembly driven by a complex interplay of thermodynamic and kinetic constraints. This process contributes to the dynamics and structure of the self-assembled structure, either wholly or partially. [0028] In some embodiments, particles may form by self-assembly under thermodynamic control, where aggregation progresses towards energetic minima. This can lead to the formation of highly ordered structures such as crystals, nanotubes, and nanowires.

[0029] In some embodiments, particles may form by self-assembly under kinetic drivers and constraints dictated by participating phase properties and the surrounding environment. Factors such as pH, temperature, enzymatic activity, and others can influence this process. The particles may initially form under thermodynamically driven conditions and then undergo kinetically driven or constrained dynamics to form higher-energy, metastable structures such as nanofibers, micelles, nanovesicles, and nanospheres.

[0030] In some embodiments, particles may form while exposed to external stimuli such as ultrasound, cavitation, heat, or shearing. These stimuli can enable the access to thermodynamically unfavorable self-assembled structures, which may eventually attain thermodynamically’ favored structures (local minima). An example of this could be the transition from nanofibers to three-dimensional gels.

[0031] In some embodiments, the particles may contain a stabilizer or other excipient that improves the physical and chemical stability’ of the encapsulated ingredients. Some stabilizers are expected to prevent degradation of the active compounds due to environmental factors, such as temperature, humidity, and light exposure. Additionally, some stabilizers are expected to enhance the shelf-life of the particles and ensure (or at least increase) the integrity' of the encapsulated ingredients during storage and transportation. Stabilizers, in some embodiments, can be natural or synthetic compounds that are compatible with the active ingredient and the intended application of the particles. Other embodiments may provide other benefits without addressing these, which is not to suggest that any other feature is required in all embodiments.

[0032] In some embodiments, the particles may be designed to incorporate multiple layers of different materials, each serving a specific purpose, e.g., with different purposes among the layers. For example, a particle may include a core material containing the active ingredient, a middle layer containing a stabilizer or excipient, and an outer shell providing protection and controlled release. This multi-layered structure, in some embodiments, is expected to provide enhanced stability, improved bioavailability, and targeted delivery⁷ of the encapsulated ingredients, making the particles suitable for a wide range of applications in the pharmaceutical, food, and cosmetic industries. Other embodiments may provide other benefits without addressing these, which is not to suggest that any other feature is required in all embodiments.

[0033] In some embodiments, particles may be synthesized to encapsulate active ingredients that can exist in either solid or liquid phases. In some embodiments, particles designed to encapsulate active ingredients can exist in a liquid phase. For instance, omega-3 fatty acids can be encapsulated in particles that result in a liquid concentrate of the active ingredient. This liquid concentrate can, in some embodiments, be incorporated into beverages, foods, or supplements, providing a convenient way to deliver omega-3 fatty acids. In some embodiments, particles may be synthesized to encapsulate active ingredients that can exist in a solid phase, vitamin D3 can be encapsulated in a system that allows for spray drying, resulting in a powder format of the active ingredient encapsulated in the system. This powdered form of vitamin D3 can be used in various applications, such as fortifying foods, beverages, or supplements, offering a stable and easily dispersible form of the nutrient.

[0034] In some embodiments, the particles may be synthesized to provide UV (ultraviolet, in the range of 100 to 400 nm of wavelength) protection, shielding the encapsulated ingredients from harmful ultraviolet radiation, e.g., some embodiments are expected to shield the core from more than 10%, more than 20%, more than 50%. or more than 80% (or in ranges therebetween) of such radiation incident upon the particle. The particles may (a term used interchangeably with ’‘can” herein) also offer oxidation protection, preserving the integrity of the ingredients by preventing or impeding oxidation, e.g., some embodiments are expected to slow oxidation by to less than 10%, 20%, 50%, or 80% (or ranges therebetween) of the rate of oxidation without encapsulation. Additionally, some embodiments are expected to maintain pH stability, preserving (or reducing the loss of) the encapsulated ingredients' efficacy in various pH environments. Furthermore, some particles are expected to offer structural protection, safeguarding the encapsulated ingredients from at least some physical and chemical degradation. Moreover, the particles, in some embodiments, may be formulated to mask (e.g., reduce the perceived effect of) the flavor of the encapsulated ingredients, making them more palatable. Some embodiments are expected to enhance the bioavailabilify of the encapsulated ingredients, ensuring (or increasing the likelihood) that a higher percentage of the ingredients are absorbed by the body. The particles, in some embodiments, are also expected to regulate the release of the encapsulated ingredients, controlling their delivery over time. The particles, in some embodiments, are also expected to facilitate targeted delivery, directing the encapsulated ingredients to specific locations within the body. The particles, in some embodiments, are also expected to extend the shelf life of the encapsulated ingredients, maintaining their stability and efficacy over time. Other embodiments may provide other benefits without addressing these, which is not to suggest that any other feature is required in all embodiments.

[0035] Figure 1 illustrates an example of such particles 10 in a continuous phase 12, such as a beverage, cosmetic, food product, supplement, or pharmaceutical. The particles may include core 14, a first shell 16, and a second shell 18. The first shell 16 may surround the core 14, and the second shell 18 may surround the first shell 16. Further details are described below.

[0036] Figure 2 illustrates an example of a process to make such particles. Some embodiments include preparing a first solution, including an active ingredient, a carrier oil, and a wax, thereby forming a core, as indicated by block 20. Some embodiments include emulsifying the first solution in a second solution, thereby forming a suspension of nanoparticles, thereby forming a first shell around the core, as indicated by block 22. Some embodiments include sonicating the suspension of nanoparticles, as indicated by block 24. Embodiments may include adding carrageen to the suspension of nanoparticles, thereby forming a second shell around the first shell, as indicated by block 26. Some embodiments include collecting the nanoparticles, as indicated by block 28. Further details are described below.

[0037] Figure 3 is an example of a process to use a particle like those in Figures 1-2. In some embodiments, the process includes encapsulating a solid core comprising an active ingredient, a wax, and a carrier oil, with a first shell surrounding the core and a second shell surrounding the first shell. In some cases, the first shell includes one or more proteins and one or more carbohydrates, and the second shell comprises carrageenan and/or caseinate, as indicated by block 30. Embodiments may include extending shelf life of the active ingredient by shielding, with first shell and the second shell, the solid core from oxygen in an environment in which the particle is disposed, as indicated by block 32. Embodiments may include extending shelf life of the active ingredient by shielding, with first shell and the second shell, the solid core from ultra-violet light in the environment in which the particle is disposed, as indicated by block 34. Some embodiments include administering the particle to an organism, as indicated by block 36. Further details are described below.

[0038] 1.1. UV Protection [0039] In some embodiments, active ingredients can be encapsulated to protect them from UV degradation. UV degradation refers to the process where the chemical structure of a compound is altered or degraded upon exposure to UV radiation. For example, Vitamin D3 upon exposure to sunlight, is sensitive to UV radiation and can degrade into inactive forms, reducing Vitamin D3's effectiveness in the body of a consumer, such as a human or other animal. Omega 3 and Vitamin D3 are examples of active ingredients that are UV-degradable.

[0040] Many existing encapsulation methods, such as emulsions and micelles, may not effectively encapsulate vitamin D3 or omega 3 or the like to provide UV protection. For example, some approaches use of a single shell material or layer, which may not provide sufficient UV protection. In contrast, some embodiments feature multiple layers, with each shell material selected for its ability to block different types ofUV radiation. This multi-layered approach ensures that vitamin D3 is efficiently encapsulated and protected from environmental factors that could compromise its efficacy.

[0041] In some embodiments, vitamin D3 may be encapsulated to provide protection from UV degradation. The encapsulation process may involve adding vitamin D3 (1 - 10%) to the oil phase, which also contains carnauba wax (1% to 10%). The water phase, comprising 50-150 mL of water, in some embodiments, incorporates stabilizers such as sodium caseinate (1% to 10%), fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these (0.5% to 2%). After heating to 70-90°C, in some embodiments, the oil phase is added to the water phase and sonicated for 5-10 minutes at a frequency of 20-30 kHz. The resulting O/W nanovesicle system, in some embodiments, is then stirred (400-800 rpm) at 50-80°C, with the addition of dextrose monohydrate (l%-5%) and stirring for 30-60 minutes. Finally, in some embodiments, 50-150 mL of carrageenan solution (0.1 %-l%) is added, and the system is homogenized using an IKA T25 homogenizer at 5,000-15,000 rpm for 5-10 minutes.

[0042] Encapsulating Vitamin D3 in particles of some embodiments the particles of some embodiments may provide a protective barrier against UV radiation. The shell material of the particles is expected to act as a shield, absorbing and scattering UV rays before they reach the encapsulated Vitamin D3. This protection is expected to help maintain the stability’ and potency of Vitamin D3, ensuring (or increasing the likelihood) that it remains active and effective even when exposed to sunlight. By encapsulating UV-degradable (e.g., UV-sensitive) active ingredients, like Vitamin D3, particles of some embodiments can enhance the stability’ and shelf-life of products containing these ingredients, making them more reliable and suitable for various applications, including in beverages, food, sunscreens, and skincare formulations.

[0043] Various UV-protective shell materials may be used. In some cases, those ingredients (and in some cases, all ingredients in the particle and host product in which it is dispersed, maybe food grade, generally-regarded as safe ingredients suitable for consumption by, or application to the skin of, humans or other animals.

[0044] In some embodiments, sodium caseinate may be employed as the shell material to provide UV protection for the encapsulated active ingredient. Sodium caseinate, in some embodiments, is expected to serve as an effective barrier, absorbing and scattering UV rays, thereby shielding the encapsulated active ingredient from direct exposure. This protective mechanism helps to maintain the stability' and potency of the active ingredient, ensuring its efficacy even when subjected to sunlight or other sources of UV radiation. By utilizing sodium caseinate as a UV barrier in the particle formulation, the overall product can achieve enhanced stability and extended shelf-life, rendering it suitable for a wide array of applications, including beverages, food products, sunscreens, and skincare formulations.

[0045] In some embodiments, whey protein isolate may be used as the shell material to protect/shield the encapsulated active ingredient, as whey protein isolate is expected to absorb and scatter UV rays. By using whey protein isolate as a shell material, it is expected that, in some embodiments, the particles can effectively block harmful UV radiation from reaching the encapsulated active ingredient, thereby preserving its stability and potency. This UV protection capability makes whey protein isolate an excellent choice for applications where UV degradation is a concern, such as in sunscreens, skincare products, and other formulations requiring UV protection.

[0046] In some embodiments, both sodium caseinate and whey protein isolate may be used as shell materials to provide UV protection for the encapsulated active ingredient. Sodium caseinate and whey protein isolate are natural proteins able to form stable coatings. By combining these two shell materials, in some embodiments, the particles can benefit from their complementary- properties. Sodium caseinate, in some embodiments, can provide a stable and protective outer layer, while whey protein isolate can enhance the overall stability- and functionality- of the particles. This combination of shell materials is expected to, in some embodiments, improve the UV protection and stability- of the particles, ensuring (which includes merely increasing the likelihood) that the encapsulated active ingredient remains protected and effective even when exposed to sunlight. Other embodiments may provide other benefits without addressing these, which is not to suggest that any other feature is required in all embodiments.

[0047] In some embodiments, fava bean protein isolate may be used as a shell material to provide UV protection for encapsulated active ingredients. Like other protein isolates, fava bean protein isolate has the potential to form a protective barrier around the core material, shielding it from UV radiation. This protection is expected to help maintain the stability and effectiveness of the active ingredient, ensuring that it remains potent even when exposed to sunlight. In some embodiments, this system is allergen-free and does not contain any animal products, making it suitable for a wider range of applications and appealing to consumers with specific dietary restrictions or preferences. The use of fava bean protein isolate as a UV protection shell material is expected to enhance the longevity and efficacy of products containing light-sensitive ingredients, making them more suitable for various applications in food, beverage, and cosmetic formulations. Discussion of this, and any other benefit here, should not be taken to imply that embodiments are limited to approaches providing the benefit at issue, which is not to imply any other described feature is required in all cases. In some embodiments, particles containing UV degradable active ingredients were exposed to UV using a 120V, 60Hz UVB lamp with a wavelength range of 310-315 nm. the encapsulated UV degradable active ingredients remain stable, maintaining between 5 and 50% of its original potency after exposure for up to 180 days. This conclusion is based on testing conducted over multiple days (7, 14, 30, 60, 90, 120, and 180) using LCMS, wherein the degradation of UV- degradable active ingredients was calculated relative to day 0 (baseline). Such result is an example of UV-stability.

[0048] In some embodiments, hemp seed protein isolate may be used as a shell material to protect the encapsulated active ingredient from UV radiation. Hemp seed protein isolate is expected to have the capability' to form a protective barrier around the core material, shielding it from the damaging effects of UV rays. This protective barrier is expected to help maintain the stability and potency of the active ingredient, ensuring it remains effective even when exposed to sunlight. In some embodiments, this system is allergen-free and does not contain any animal products, making it suitable for a wider range of applications and appealing to consumers with specific dietary restrictions or preferences. By utilizing hemp seed protein isolate as a UV protection shell material, products containing light-sensitive ingredients can have enhanced stability- and shelf life, making them more reliable for use in various applications, including in food, beverages, and cosmetics.

[0049] In some embodiments, a combination of fava bean protein isolate and hemp seed protein isolate may be used as shell materials in the encapsulation system. Both fava bean protein isolate and hemp seed protein isolate can act as UV protection barriers, shielding the encapsulated active ingredient from UV degradation. This combination is expected to offer a synergistic effect, enhancing the overall stability and effectiveness of the encapsulated ingredient. In some embodiments, this system is allergen-free and does not contain any animal products, making it suitable for a wider range of applications and appealing to consumers with specific dietary restrictions or preferences.

[0050] In some embodiments, carnauba wax may be utilized as a solid core material (e.g., the core is made of this wax, or the core is encapsulated with this wax, or that the core is this wax mixed with the active ingredient) to encapsulate the active ingredient, providing protection against UV degradation. Carnauba wax acts as a shielding agent, effectively absorbing and scattering (e.g.. some or all) UV rays before they reach the encapsulated active ingredient. This protective barrier is expected to help maintain the stability and potency of the active ingredient, ensuring its effectiveness over time. By using carnauba wax as a solid core material, the particles, in some embodiments, are expected to be able to enhance the stability and shelf-life of products containing UV-sensitive ingredients, making them more reliable and suitable for various applications.

[0051] In some embodiments, combinations of core and shell materials may be used to provide enhanced protection against UV degradation. These combinations may leverage the properties of each material to create a synergistic effect, increasing the overall effectiveness of the encapsulation system. By strategically selecting core and shell materials with UV-blocking capabilities, the system can better protect the encapsulated active ingredients from UV radiation. This approach is expected to allow for the customization of encapsulation systems to meet specific needs and requirements, offering a flexible and effective solution for preserving the stability and efficacy of UV-sensitive ingredients. In some embodiments, carnauba w ax may be chosen for its ability to provide UV protection in the UVB range (280- 315 nm), while gum acacia may offer protection from UVA (315-400 nm) radiation. Additionally, the crosslinking between proteins (e.g., fava/ caseinate) and reducing sugars (e.g., dextrose monohydrate/maltodextrin) may form a network that may further shield the active ingredients from UVC (100-280 nm) radiation.

[0052] In an example embodiment, 20 grams of vitamin D3 in medium-chain triglycerides (MCT) were added to 20 grams of carnauba wax at 85°C, forming the oil phase. Each process step described herein, in some embodiments, may be performed under Earth’s gravity at near sea level. Separately, in this example, 8 grams of sodium caseinate, 2 grams of gum acacia, 2 grams of whey protein isolate, and 5 grams of tocopheryl polyethylene glycol succinate (TPGS) were added to 100 rnL of water and heated to 85°C, forming the water phase. The oil phase was then slowly added to the water phase over 30 seconds, and the mixture was sonicated for 6 minutes to formulate the nanovesicle system. The sonicator may be equipped with a 10 mm horn run at 60 % amplitude being driven by a 1.8 kW generator in a continuous fashion. After sonication, 8 grams of dextrose monohydrate were added to the system and heated at 85°C for 30 minutes. Finally, 100 mL of 0.5% carrageenan solution was added to the nanovesicle system, and the mixture was homogenized for 5 minutes using an IKA T25 homogenizer (from IKA Works, Inc., of 2635 Northchase Parkway SE Wilmington, NC 28405) at 10,000 rpm. Other embodiments may use variations of some of these steps described in the documents incorporated by reference and elsewhere herein. The final product may yield a product containing Vitamin D3 with an average particle size of 230±15 nm.

[0053] To test, the resulting system was exposed to UV radiation using a self-ballast lamp UVB10.0 (120V, 60Hz, 26W) for 180 days, with samples taken at different time points (day 0, 7, 14, 21, 30, 45, 60, 90, 120. and 180) to analyze the amount of vitamin D3 degraded over time. It was observed that even after 72 days. 90% of the vitamin D3 was protected from degradation.

[0054] 1.2. Oxidation Protection

[0055] In some embodiments, particles may be synthesized to offer oxidation protection to sensitive compounds (e.g., compounds that undergo oxidation) such as Omega-3 fatty⁷ acids, Vitamin D3, ginsenosides. ketone, and kava. Oxidation degradation is a chemical reaction in which compounds undergo degradation or changes in structure due to the presence of oxygen, leading to the loss of their original properties and potentially causing negative effects such as rancidity or loss of nutritional value. For example, Omega-3 fatty acids are susceptible to oxidation, which can lead to rancidity and loss of nutritional value. [0056] Many existing encapsulation methods, such as emulsions and micelles, may not effectively encapsulate Omega-3 fatty acids (or other listed compounds that undergo oxidation) to protect against (e.g., mitigate or eliminate) oxidation. For example, the use of a single shell material or layer may not provide sufficient oxidation protection (which is not to suggest that single layer shells are disclaimed). To migitate this issue, some embodiments feature multiple layers, with each shell material selected for its ability to block oxygen transport and provide a better oxidation protection. This multi-layered approach is expected to ensure that Omega-3 fatty acids (or other listed compounds that undergo oxidation) are efficiently encapsulated and protected from environmental factors that could compromise its efficacy.

[0057] In some embodiments. Omega-3 fatty acids may be encapsulated to provide protection from oxidation degradation. The encapsulation process involves adding Omega-3 fatty acids (1 - 10%) to the oil phase, which also contains carnauba wax (1% to 10%). The water phase, comprising 50-150 mL of water, incorporates stabilizers such as sodium caseinate (1% to 10%), fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these (0.5% to 2%). After heating to 70-90°C, the oil phase is added to the water phase and sonicated for 5-10 minutes at a frequency of 20-30 kHz. The resulting O/W nanovesicle system is then stirred (400-800 rpm) at 50-80°C, with the addition of dextrose monohydrate (l%-5%) and stirring for 30-60 minutes. Finally, 50-150 mL of carrageenan solution (0. 1%-1%) is added, and the system is homogenized using an IKA T25 homogenizer at 5,000-15,000 rpm for 5-10 minutes.

[0058] In some embodiments, particles may be synthesized to protect active ingredients from oxidation, e.g.. by reducing the rate of oxidation to less than 1%, 10%, 50%, or 80% of the rate of oxidation in unencapsulated versions (or in ranges between these values). By encapsulating Omega-3 fatty acids within protective particles, their exposure to oxygen is expected to be reduced, potentially preserving their freshness and efficacy. This protection is expected to help Omega-3 fatty acids maintain their health benefits and quality, even in products with extended shelf lives or exposure to environmental factors that can accelerate oxidation. Omega-3 fatty acids may be found in two forms in dietary supplements: triglyceride (TG) and ethyl ester (EE). The triglyceride form is considered more natural and is the form in which omega-3 s are typically found in fish. On the other hand, the ethyl ester form is a synthetic form created through the esterification of omega-3 fatty acids. Research suggests that the bioavailability of omega-3s in the triglyceride form may be higher than in the ethyl ester form, meaning that the body may absorb and utilize omega-3s from triglycerides more effectively. Additionally, studies have shown that the triglyceride form may be more stable and less prone to oxidation compared to the ethyl ester form. EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are two primary types of omega-3 fatty acids found in fish oil. Both EPA and DHA have been studied for their numerous health benefits, including supporting heart health, brain function, and reducing inflammation.

[0059] In some embodiments, sodium caseinate may be employed as the shell material to provide oxidation protection for the encapsulated active ingredient. Sodium caseinate is expected to act as a barrier, minimizing (or reducing) the exposure of the active ingredient to oxygen, which helps preserve its efficacy and stability. This protection is expected to be helpful for maintaining the quality of the active ingredient, ensuring it remains effective over time, and extending the shelflife of the product. Sodium caseinate's abi 1 i ty to shield the active ingredient from oxidation makes it a useful component in formulations where oxidation is a concern, such as in food, beverages, and pharmaceuticals.

[0060] In some embodiments, whey protein isolate may be utilized as a shell material to provide protection from oxidation for encapsulated active ingredients. Whey protein isolate contains bioactive peptides with antioxidant properties, which can scavenge free radicals and reduce oxidative stress. By encapsulating the active ingredient in whey protein isolate, the exposure to oxygen is minimized (or reduced), presenting the efficacy and stability of the active ingredient. This protective barrier is expected to help maintain the integrity⁷ of the encapsulated active ingredient, ensuring its quality and functionality overtime. Overall, whey protein isolate serves as an effective shell material for oxidation protection, making it suitable for various applications where oxidative stability is beneficial.

[0061] In some embodiments, gum acacia, also known as gum acacia, may be used as a shell material to protect encapsulated active ingredients from oxidation. Gum acacia contains natural antioxidants, such as polyphenols, that can help prevent oxidation reactions by scavenging free radicals. By forming a protective barrier around the core material, gum acacia can minimize (or reduce) its exposure to oxygen, moisture, and other factors that can lead to oxidation. This protection is expected to help to preserve the efficacy and stability of the active ingredients, ensuring that they remain effective over time. Gum acacia's natural origin and antioxidant properties make it a suitable choice for oxidation protection in various applications, including food, beverage, and pharmaceutical products. [0062] In some embodiments, a combination of sodium caseinate, gum acacia, and whey protein isolate may be used as shell materials to provide comprehensive protection against oxidation. Sodium caseinate contributes to the barrier effect, shielding the encapsulated active ingredient from exposure to oxygen. Gum acacia's natural antioxidants help to scavenge free radicals, further minimizing oxidation reactions. Whey protein isolate, with its emulsifying and stabilizing properties, enhances the overall stability of the particles. Together, these three shell materials form a protective matrix around the core material, ensuring its efficacy and stability, particularly in applications where oxidation is a concern, in some embodiments.

[0063] In some embodiments, fava bean protein isolate may be utilized as a shell material to protect encapsulated active ingredients from oxidation. Fava bean protein isolate contains natural antioxidants, which can help prevent oxidation reactions and preserve the integrity of the active ingredients. The use of fava bean protein isolate as a shell material provides a natural and effective way to enhance the stability and shelf-life of products containing sensitive ingredients.

[0064] In some embodiments, hemp seed protein isolate may be used as a shell material for oxidation protection. Hemp seed protein isolate is rich in antioxidants, such as tocopherols and tocotrienols, which can help inhibit oxidation and maintain the potency of encapsulated active ingredients. By using hemp seed protein isolate as a shell material, products may benefit from enhanced stability and extended shelf-life.

[0065] In some embodiments, a combination of fava bean protein isolate and hemp seed protein isolate has been used as a shell material to provide synergistic oxidation protection. The combination of these two protein isolates, each containing different antioxidant profiles, can offer comprehensive protection against oxidation. This combination approach leverages the strengths of each protein isolate, which is expected to result in a robust and effective oxidation protection system for encapsulated active ingredients. We conducted an oxidation protection test by exposing our samples to room temperature oxygen for various durations (days 7, 14, 21, 30, 60, 90, 120, and 180) and measuring the degradation of vitamin D3 overtime compared to day 0 (baseline) samples. This method allowed us to assess the effectiveness of the combinations of different shell materials in providing oxidation protection. By measuring the amount of vitamin D3 degraded over time, we were able to determine the rate of oxidation and the extent of protection offered by the protein isolates. [0066] In some embodiments, carnauba wax may be employed as the core material to encapsulate active ingredients and protect them from oxidation. Carnauba wax has a high melting point and hardness, making it a suitable candidate for forming a protective barrier. When used as the core material, carnauba wax is expected to effectively shield the encapsulated active ingredients from oxygen exposure, thereby minimizing (or reducing) oxidation reactions. This protection is expected to help preserve the efficacy and stability of the active ingredients, ensuring their quality over time.

[0067] In some embodiments, combinations of core and shell materials may be used to provide enhanced protection against oxidation. These combinations leverage the properties of each material to create a synergistic effect, increasing the overall effectiveness of the encapsulation system. By strategically selecting core and shell materials with complementary characteristics, such as high melting points, antioxidant properties, or barrier capabilities, the system (e.g., the particle at issue) is expected to better protect the encapsulated active ingredients from oxidation degradation. This approach allows for the customization of encapsulation systems to meet specific needs and requirements, offering a flexible and effective solution for preserving the stability and efficacy of sensitive ingredients. For example, if a product requires protection against oxidation in high-temperature environments, selecting core and shell materials with high melting points, such as carnauba wax. could be beneficial. Alternatively, if the product needs protection during long-term storage, choosing materials with strong antioxidant properties, such as ascorbic acid and tocopherols, might be more suitable. These examples demonstrate how the selection of core and shell materials can be tailored to meet specific needs and requirements.

[0068] In an example embodiment, 20 grams of Omega-3 fatty acids in medium-chain triglycerides (MCT) were added to 20 grams of carnauba wax at 85°C, forming the oil phase. Separately, 8 grams of sodium caseinate. 2 grams of gum acacia. 2 grams of whey protein isolate, and 5 grams of tocopheryl polyethylene glycol succinate (TPGS) were added to 100 mL of water and heated to 85°C, forming the water phase. The oil phase was then slowly added to the water phase, and the mixture was sonicated for 6 minutes to formulate the nanovesicle system. After sonication, 8 grams of dextrose monohydrate were added to the system and heated at 85°C for 30 minutes. Finally, 100 mL of 0.5% carrageenan solution was added to the nanovesicle system, and the mixture was homogenized for 5 minutes using an 1KA T25 homogenizer at 10,000 rpm. Other embodiments may use variations of some of these steps described in the documents incorporated by reference and elsewhere herein.

[0069] To test, the resulting system was exposed to ambient air oxygen at room temperature for 180 days. Samples were taken at different time points (day 0, 7, 14, 21, 30, 60, 90, 120, and 180) and analyzed for Omega-3 fatty acids degradation using Liquid Chromatography -Mass spectrometry (LCMS). The amount of Omega-3 fatty acids degraded over time was calculated relative to the initial amount on day 0. It was observed that even after 180 days, 90% of the Omega-3 fatty acids remained protected from degradation.

[0070] 1.3. Masking

[0071] In some embodiments, active ingredients can be encapsulated to mask their flavor, a process known as flavor masking. Flavor masking involves modifying or concealing (e.g., by reducing or eliminating) the taste of a compound, making it less noticeable or more palatable to consumers. For example, Bacopa monnieri (bacopa) is known for its bitter taste, which can be off-putting to some individuals. Some active ingredients known to taste bad and thus potentially benefit from masking techniques include bacopa extract (e.g., having bacosides), ginseng extract (e.g.. containing ginsenosides), omega-3 fatty acids, ketone compounds, kava extract, and glutathione.

[0072] Some embodiments encapsulate bacopa extract in particles to create a protective barrier that prevents (or impedes or reduces) direct contact between the bitter-tasting molecules (e.g., bacosides) and the taste buds. This barrier, in some embodiments, remains intact until the particles break down or dissolve lower in the digestive tract, releasing the encapsulated ingredients. As a result, the perception of bitterness is significantly reduced, making the bacopa-infused beverage more palatable without compromising the concentration of bacopa extract.

[0073] In some embodiments, bacopa monnieri (bacopa) extract may be encapsulated in the particle to mask its bitter taste and enhance palatability. The encapsulation process, in some embodiments, involves forming a protective barrier around the extract, preventing direct contact with taste buds until the particles break down or dissolve. Prior to encapsulation, the extract, which is initially in ethanol, may be meticulously mixed with the oil phase. Subsequently, in some embodiments, the mixture undergoes a heating process at 85°C, ensuring complete evaporation of the ethanol. This method ensures that the extract is effectively incorporated into the oil phase before encapsulation, optimizing its efficacy within the final product. This approach is expected to effectively reduce the perception of bitterness associated with bacopa extract, making it more appealing for consumption. In selecting a material to encapsulate bacopa extract for taste masking, one should consider factors such as the solubility of the material, its compatibility with the extract, and its ability to form a protective barrier. Materials that are soluble in the beverage or food product matrix can effectively encapsulate the extract and prevent direct contact with taste buds. Additionally, materials that are compatible with the extract ensure that no unwanted interactions occur, which could alter the taste profile. The chosen material should also be capable of forming a stable and effective barrier that delays the release of the extract until the particles break down or dissolve, thereby reducing the perception of bitterness. By encapsulating bacopa extract in this manner, the overall taste profile of beverages or food products can be improved, ensuring a better consumer experience.

[0074] In some embodiments, omega-3 oil may be encapsulated in the particle to mask its strong taste and improve palatability. The encapsulation process, in some embodiments, involves creating a protective barrier around the oil, preventing direct contact with taste buds until the particles break down or dissolve. This approach may reduce the strong taste associated with omega-3 oil, making it more pleasant for consumption. By encapsulating omega-3 oil in this manner, the overall taste of products containing omega-3 oil can potentially be improved, enhancing their consumer acceptability.

[0075] In some embodiments, glutathione may be encapsulated using materials suitable for taste-masking, such as polymers or lipid-based materials, in the particle to mask its strong taste and improve palatability. The encapsulation process involves creating a protective barrier around glutathione, preventing direct contact with taste buds until the particles break down or dissolve. This approach effectively reduces the strong taste associated with glutathione, making it more pleasant for consumption. By encapsulating glutathione in this manner, the overall taste of products containing glutathione can be improved, enhancing their consumer acceptability.

[0076] In some embodiments, ketone may be encapsulated in the particle to mask its strong taste and improve palatability. The encapsulation process, in some embodiments, involves creating a protective barrier around ketone, preventing direct contact with taste buds until the particles break down or dissolve. This approach is expected to reduce the strong taste associated with ketone, making it more pleasant for consumption. [0077] In some embodiments, kava may be encapsulated in the particle to mask its bitter taste and improve palatability. By encapsulating kava extract within the particles, in some embodiments, a protective barrier is created that prevents direct contact between the bittertasting compounds in kava and the taste buds. This barrier remains intact until the particles break down or dissolve, releasing the encapsulated kava extract (e.g., kavalactones extracted from kava). As a result, the perception of bitterness is expected to bed significantly reduced, making the kava-infused beverage more palatable without compromising the concentration of kava extract.

[0078] In some embodiments, ginseng (or eleutherosides or ginsenosides extracted therefrom) may be encapsulated in the particle to mask its bitter taste and improve palatability. By encapsulating ginseng extract within the particles, in some embodiments, a protective barrier is created that prevents direct contact between the bitter-tasting compounds in ginseng and the taste buds. This barrier remains intact until the particles break down or dissolve, releasing the encapsulated ginseng extract. As a result, the perception of bitterness is significantly reduced, making the ginseng-infused beverage more palatable without compromising the concentration of ginseng extract.

[0079] In an example embodiment, 20 grams of Bacopa monnieri (bacopa) extract were added to 20 grams of carnauba wax at 85°C, forming the oil phase. Separately, 8 grams of sodium caseinate, 2 grams of gum acacia, 2 grams of whey protein isolate, and 5 grams of tocopheryl polyethylene glycol succinate (TPGS) were added to 100 mL of water and heated to 85°C, forming the water phase. The oil phase was then slowly added to the water phase, and the mixture was sonicated for 6 minutes to formulate the nanovesicle system. After sonication, 8 grams of dextrose monohydrate were added to the system and heated at 85°C for 30 minutes. Finally, 100 mL of 0.5% carrageenan solution was added to the nanovesicle system, and the mixture was homogenized for 5 minutes using an IKA T25 homogenizer at 10,000 rpm.

[0080] In testing, this formulation masks the bitter taste of bacopa, making it less noticeable or more palatable in beverages. In sensory⁷ evaluations and taste tests conducted with adult subj ects, encapsulated bacopa extract diluted to 2 oz. with water have shown a notable decrease in perceived bitterness compared to control, which was bacopa extract in 2 oz water. As a result, 95% of adult participants expressed a preference for the 2 oz diluted encapsulated bacopa beverage over the control, consisting of bacopa extract in 2 oz water. This indicates that particles of some embodiments effectively mask the bitter taste of bacopa, enhancing the overall sensory experience of the beverage.

[0081] 1.4. Control release

[0082] In some embodiments, active ingredients can be encapsulated to control the release of the encapsulated active ingredient, controlling release over time (e.g., making it gradual and sustained, delaying a spike, etc.). Controlled release refers to the process of regulating the rate and timing of the release of active ingredients from the particles. An example of an active ingredient that benefits, in some cases, from controlled release for better efficacy is caffeine, which may be used in energy drinks and supplements. Caffeine, when rapidly released, can lead to a sudden spike in energy followed by a crash, which some find undesirable. By encapsulating caffeine particles of some embodiments, some embodiments are expected to control their release, providing a more stable and prolonged energy boost, or controlling the timing of an energy boost.

[0083] Encapsulating caffeine in particles of some embodiments of some embodiments is expected to allow for a delayed and controlled release of the active ingredient. The shell material of the particles may act as a barrier, slowing down the diffusion of caffeine into the surrounding medium (e.g., a consumer’s digestive tract after consumption). This controlled release mechanism ensures that caffeine is released in a controlled manner (e.g., gradually), providing a sustained energy boost without the sudden spike and crash associated with rapid caffeine consumption. A gradual release of caffeine could be defined as a release profile that delays the complete release of caffeine over a period of at least 30 minutes to 2 hours after consumption. This delayed release allows for a sustained and steady delivery of caffeine, providing a prolonged effect without the rapid increase in blood caffeine levels. By controlling the release of caffeine, particles of some embodiments can enhance the effectiveness and duration of its effects, making it suitable for use in energy drinks and supplements.

[0084] In some embodiments, sodium caseinate may be used as the shell material for encapsulating the active ingredient to allow for a delayed and controlled release. Sodium caseinate, in some embodiments, acts as a barrier, slowing down the diffusion of the active ingredient into the surrounding medium. This controlled release mechanism ensures that the active ingredient is released gradually, providing a sustained effect without the sudden spikes and crashes associated with rapid release. By utilizing sodium caseinate as the shell material, particles of some embodiments can enhance the effectiveness and duration of the active ingredient's effects, making it suitable for various applications requiring controlled release formulations.

[0085] In some embodiments, whey protein isolate may be used as the shell material for encapsulating the active ingredient to allow for a delayed and controlled release. Whey protein isolate, in some embodiments, acts as a barrier, slowing down the diffusion of the active ingredient into the surrounding medium. This controlled release mechanism ensures that the active ingredient is released gradually, providing a sustained effect without the sudden spikes and crashes associated with rapid release. By utilizing whey protein isolate as the shell material, particles of some embodiments are expected to enhance the effectiveness and duration of the active ingredient's effects, making it suitable for various applications requiring controlled release formulations.

[0086] In some embodiments, gum acacia may be used as the shell material for encapsulating the active ingredient to allow for a delayed and controlled release. Gum acacia acts as a barrier, slowing down the diffusion of the active ingredient into the surrounding medium. This controlled release mechanism ensures that the active ingredient is released gradually, providing a sustained effect without the sudden spikes and crashes associated with rapid release.

[0087] Descriptions of benefits herein should be assumed to be prophetic unless a test is described.

[0088] In some embodiments, a combination of sodium caseinate, whey protein isolate, and gum acacia may be used as the shell materials for encapsulating the active ingredient to allow for a delayed and controlled release. This combination acts, in some embodiments, as a barrier, slowing down the diffusion of the active ingredient into the surrounding medium. This controlled release mechanism ensures that the active ingredient is released gradually, providing a sustained effect without the sudden spikes and crashes associated with rapid release. By utilizing this combination as the shell material, particles of some embodiments can enhance the effectiveness and duration of the active ingredient's effects, making it suitable for various applications requiring controlled release formulations.

[0089] In some embodiments, fava bean protein isolate may be used as the shell material for encapsulating the active ingredient to allow- for a delayed and controlled release. Fava bean protein isolate, in some embodiments, acts as a barrier, slowing down the diffusion of the active ingredient into the surrounding medium. This controlled release mechanism ensures that the active ingredient is released gradually, providing a sustained effect without the sudden spikes and crashes associated with rapid release. By utilizing fava bean protein isolate as the shell material, particles of some embodiments can enhance the effectiveness and duration of the active ingredient's effects, making it suitable for various applications requiring controlled release formulations.

[0090] In some embodiments, hemp seed protein isolate may be used as the shell material for encapsulating the active ingredient to allow for a delayed and controlled release. Hemp seed protein isolate acts, in some embodiments, as a barrier, slowing down the diffusion of the active ingredient into the surrounding medium. This controlled release mechanism ensures that the active ingredient is released gradually, providing a sustained effect without the sudden spikes and crashes associated with rapid release. By utilizing hemp seed protein isolate as the shell material, particles of some embodiments can enhance the effectiveness and duration of the active ingredient's effects, making it suitable for various applications requiring controlled release formulations.

[0091] In some embodiments, a combination of fava bean protein isolate and hemp seed protein isolate may be used as the shell materials for encapsulating the active ingredient to allow for a delayed and controlled release. This combination, in some embodiments, acts as a barrier, slowing down the diffusion of the active ingredient into the surrounding medium. This controlled release mechanism ensures that the active ingredient is released gradually, providing a sustained effect without the sudden spikes and crashes associated with rapid release. By utilizing this combination as the shell material, particles of some can enhance the effectiveness and duration of the active ingredient's effects, making it suitable for various applications requiring controlled release formulations.

[0092] 1.5. pH stability

[0093] In some embodiments, active ingredients can be encapsulated to ensure (which includes merely increasing but not absolutely guaranteeing) pH stability , protecting the ingredients from degradation in acidic or alkaline environments. pH degradation refers to the process where the chemical structure of a compound is altered or degraded due to exposure to extreme pH conditions. pH stability, on the other hand, refers to the ability of a compound to maintain its chemical integrity⁷ and effectiveness over a range of pH levels. (pH 2-13) [0094] An example of an active ingredient that is unstable at lower pH levels is ginseng. Ginseng contains ginsenosides, which are bioactive compounds known for their health benefits. However, ginsenosides can degrade in acidic environments, such as the stomach, leading to a loss of efficacy.

[0095] Encapsulating ginseng extract (e g., ginsenosides) in particles of some embodiments of some embodiments provides pH stability by creating a protective barrier that shields the ginsenosides from acidic environments. The shell material of the particles, in some embodiments, acts as a buffer, maintaining a stable pH environment around the encapsulated ginseng. This pH stability ensures that the ginsenosides remain intact and effective, even in acidic conditions. By encapsulating ginseng in particles of some embodiments, we can enhance its stabil ity and efficacy, making it suitable for use in various products, including dietary supplements and functional foods. In some embodiments, 20 grams of ginseng (ginsenosides) extract were encapsulated in particles that may contain carnauba wax in the oil phase and fava bean isolate, gum arabic, and hemp seed protein isolate in the water phase, and exposed to different Ph levels ranging from 7 to 3 over a period of 60 days at room temperature and 55 oC. It was observed that >70% of the ginsenosides remained stable after day 60 in each tested pH, demonstrating significant pH stabi li ty over the 60-day period

[0096] In some embodiments, sodium caseinate may be used as the shell material for encapsulating the active ingredient to ensure pH stability. Sodium caseinate acts as a protective barrier, shielding the active ingredient from acidic or alkaline environments that could lead to degradation. The shell material of the particles acts as a buffer, maintaining a stable pH environment around the encapsulated active ingredient. This pH stabil ity ensures that the active ingredient remains intact and effective, even in extreme pH conditions. By utilizing sodium caseinate as the shell material, particles of some embodiments can enhance the stability and efficacy of the active ingredient, making it suitable for use in products requiring pH stability.

[0097] In some embodiments, whey protein isolate may be used as the shell material for encapsulating active ingredients to ensure pH stability’. Whey protein isolate, derived from milk, contains proteins that can act as stabilizers and emulsifiers, helping to maintain the stability of the encapsulated active ingredients in acidic or alkaline environments. The proteins in whey protein isolate form a protective barrier around the active ingredients, shielding them from pH-induced degradation. This pH stability ensures that the active ingredients remain effective and intact, even in harsh pH conditions. [0098] In some embodiments, gum acacia may be used as the shell material for encapsulating active ingredients to ensure pH stability. Gum acacia, also known as gum acacia, is a natural gum derived from the sap of acacia trees. It contains polysaccharides that can form a protective barrier around the encapsulated active ingredients, shielding them from pH-induced degradation. This pH stability provided by gum acacia ensures that the active ingredients remain effective and intact, even in acidic or alkaline environments.

[0099] In some embodiments, a combination of whey protein isolate, sodium caseinate, and gum acacia may be used as the shell material for encapsulating active ingredients to ensure pH stability’. This combination of proteins and gums provides a synergistic effect, enhancing the pH stability of the encapsulated active ingredients. The proteins in whey protein isolate and sodium caseinate, along with the polysaccharides in gum acacia, form a robust protective barrier around the active ingredients, ensuring their stability and efficacy in a wide range of pH conditions.

[0100] In some embodiments, fava bean protein isolate may be used as the shell material for encapsulating active ingredients to ensure pH stability'. Fava bean protein isolate, derived from fava beans, contains proteins that can stabilize and protect the encapsulated active ingredients from pH-induced degradation. The proteins in fava bean protein isolate form a protective barrier around the active ingredients, ensuring their stability and effectiveness, even in acidic or alkaline environments.

[0101] In some embodiments, hemp seed protein isolate may be used as the shell material for encapsulating active ingredients to ensure pH stability. Hemp seed protein isolate, derived from hemp seeds, contains proteins that can stabilize and protect the encapsulated active ingredients from pH-induced degradation. The proteins in hemp seed protein isolate form a protective barrier around the active ingredients, ensuring their stability and effectiveness, even in acidic or alkaline environments.

[0102] In some embodiments, a combination of fava bean protein isolate and hemp seed protein isolate may be used as the shell material for encapsulating active ingredients to ensure pH stability. This combination of proteins provides a synergistic effect, enhancing the pH stability of the encapsulated active ingredients. The proteins in fava bean and hemp seed protein isolates form a robust protective barrier around the active ingredients, ensuring their stability and efficacy in a wide range of pH conditions. [0103] In an example embodiment, 20 grams of ginseng extract (ginsenosides) were added to 20 grams of carnauba wax at 85°C, forming the oil phase. Separately. 8 grams of sodium caseinate, 2 grams of gum acacia, 2 grams of whey protein isolate, and 5 grams of tocopheryl polyethylene glycol succinate (TPGS) were added to 100 mL of water and heated to 85°C, forming the water phase. The oil phase was then slowly added to the water phase, and the mixture was sonicated for 6 minutes to formulate the nanovesicle system. After sonication, 8 grams of dextrose monohydrate were added to the system and heated at 85°C for 30 minutes. Finally, 100 mL of 0.5% carrageenan solution was added to the nanovesicle system, and the mixture was homogenized for 5 minutes using an IKA T25 homogenizer at 10,000 rpm.

[0104] To test, the final product was stored at different pH levels (7, 6.5. 6, 5.5, 5. 4.5, 4, 3.5, 3) at room temperature and 55 oC for different durations (day 0, 3, 7, 14, 30, 45, 60) to evaluate ginseng stability. At specific intervals, samples were collected and analyzed using LCMS. This analysis allowed for the quantification of ginsenosides and determination of their degradation over time. The percentage of remaining ginsenosides was calculated for each pH level and temperature, demonstrating the stability of the encapsulated extract under different pH conditions. It was observed that >70% of the ginsenosides were stable after 60 days, demonstrating the pH stability provided by our encapsulation technology.

[0105] 1.6. Structural protection

[0106] In some embodiments, active ingredients can be encapsulated to protect them from structural damage, which refers to changes in their molecular structure that can occur due to various environmental factors, such as oxidation, UV radiation, humidity, temperature fluctuations, and pH changes. For example, ketones are prone to oxidation, which can lead to structural changes and degradation, affecting their efficacy. Encapsulating ketones within protective particles can shield them from environmental factors that can cause oxidation, preserving their structural integrity and ensuring their effectiveness.

[0107] Encapsulating ketones in particles of some embodiments of some embodiments provides a protective barrier that prevents (e.g. impedes) direct exposure to oxygen, moisture, and other reactive substances that can induce oxidation. The shell material of the particles acts as a shield, preventing oxidative reactions and preserving the ketones' structural stability. This protection ensures that the ketones maintain their structural integrity' and effectiveness, even in formulations exposed to conditions that can cause structural damage. By encapsulating ketones, particles of some embodiments of some embodiments enhance the stability and shelf-life of products containing these ingredients, making them more reliable and suitable for various applications.

[0108] In some embodiments, sodium caseinate may be used as a shell material to protect encapsulated active ingredients from structural damage. Sodium caseinate forms a protective barrier around the active ingredient, shielding it from environmental factors that can cause structural changes. This protection helps maintain the structural integrity of the active ingredient, ensuring its effectiveness over time.

[0109] In some embodiments, whey protein isolate may be used to provide structural protection to encapsulated active ingredients. The whey protein isolate forms a stable shell around the active ingredient, protecting it from exposure to oxygen, moisture, and other environmental factors. This protection helps preserve the structural integrity of the active ingredient, ensuring its stability and efficacy.

[0110] In some embodiments, gum acacia may be used for structural protection of encapsulated active ingredients. Gum acacia forms a protective barrier around the active ingredient, shielding it from environmental factors that can cause structural damage. This protection helps maintain the structural integrity of the active ingredient, ensuring its effectiveness over time.

[OHl] In some embodiments, a combination of sodium caseinate, whey protein isolate, and gum acacia may be used to provide enhanced structural protection to encapsulated active ingredients. This combination of materials forms a robust protective barrier around the active ingredient, shielding it from environmental factors that can cause structural changes. This protection helps preserve the structural integrity of the active ingredient, ensuring its stability and efficacy.

[0112] In some embodiments, fava bean protein isolate may be used to provide structural protection to encapsulated active ingredients. Fava bean protein isolate forms a protective barrier around the active ingredient, shielding it from environmental factors that can cause structural changes. This protection helps maintain the structural integrity of the active ingredient, ensuring its effectiveness over time.

[0113] In some embodiments, hemp seed protein isolate may be used for structural protection of encapsulated active ingredients. Hemp seed protein isolate forms a protective barrier around the active ingredient, shielding it from environmental factors that can cause structural damage. This protection helps maintain the structural integrity of the active ingredient, ensuring its stability and efficacy.

[0114] In some embodiments, a combination of fava bean protein isolate and hemp seed protein isolate may be used to provide enhanced structural protection to encapsulated active ingredients. This combination of materials forms a robust protective barrier around the active ingredient, shielding it from environmental factors that can cause structural changes. This protection helps preserve the structural integrity⁷ of the active ingredient, ensuring its stability⁷ and efficacy.

[0115] In an example embodiment, ketone was encapsulated in a water-in-oil-in-water (WI/0/W2) nanovesicle system. 0.668 grams of ketone and 1 gram of sodium alginate were added to 10 mL of water (Wl). Separately, 2 grams of calcium stearoyl-2-lactylate and 1.6 grams of PGPR were added to long-chain triglycerides (LCT) and heated to 60°C. Wl was slowly added to the oil phase, and the mixture was sonicated for 6 minutes at 30% intensity using a US Sonic sonicator. Upon sonication, 6 grams of carnauba wax and 3 grams of MPGO were added to this sonicated system. In a separate beaker, W2 was synthesized by adding 8 grams of sodium caseinate, 2 grams of gum acacia, 2 grams of whey protein isolate, and 5 grams of TPGS in 70 mL of water. Next, the oil phase was slowly added to the W2 phase, and the mixture was sonicated for 6 minutes at 10% intensity to formulate the nanovesicle system. After sonication, 8 grams of dextrose monohydrate were added to the system and heated at 85°C for 30 minutes. Finally, 100 mL of 0.5% carrageenan solution was added to the nanovesicle system, and the mixture was homogenized for 5 minutes using an IKA T25 homogenizer at 10,000 rpm.

[0116] 1.7. Targeted delivery- fOll?] In some embodiments, active ingredients can be encapsulated for targeted release, a process that delivers the ingredient to a specific site in the body for enhanced efficacy. Coenzyme Q10 (CoQlO), a powerful antioxidant and essential component for cellular energy production, is an example of an active ingredient that benefits from targeted release as this may cause improved bioavailability' and efficacy of COQ10. CoQlO is expected to be particularly useful in supporting heart health, but its absorption can be limited due to its large molecular size and hy drophobic nature. [0118] In some embodiments, encapsulating CoQlO in particles that target release in the small intestine, where it can be absorbed more efficiently, can improve its bioavailability. These particles can protect CoQlO from degradation in the acidic environment of the stomach and release it in the alkaline environment of the small intestine, where it can be absorbed into the bloodstream. By encapsulating CoQlO in this way, its effectiveness is enhanced, leading to improved cardiovascular health outcomes.

[0119] In some embodiments, sodium caseinate may be used as a shell material for encapsulating active ingredients for targeted delivery. Sodium caseinate can be designed to release the active ingredient at a specific site in the body, enhancing its efficacy. For example, sodium caseinate can be used to encapsulate probiotics for targeted release in the gut, where they can exert their beneficial effects on gut health.

[0120] In some embodiments, whey protein isolate may be used for targeted delivery of encapsulated active ingredients. Whey protein isolate can be designed to release the active ingredient at a specific site in the body, such as the small intestine, where it can be absorbed more efficiently. This targeted delivery' can enhance the bioavailability' and efficacy of the active ingredient, leading to improved health outcomes.

[0121] In some embodiments, gum acacia may be used for targeted delivery' of encapsulated active ingredients. Gum acacia can be designed to release the active ingredient at a specific site in the body, such as the colon, where it can exert its effects. This targeted delivery can improve the efficacy of the active ingredient and reduce side effects associated with non-targeted delivery.

[0122] In some embodiments, a combination of sodium caseinate, whey protein isolate, and gum acacia may be used for targeted delivery of encapsulated active ingredients. This combination of materials can be designed to release the active ingredient at a specific site in the body, enhancing its efficacy and bioavailability. By combining these materials, a more tailored approach to targeted delivery' can be achieved, potentially leading to improved health outcomes.

[0123] In some embodiments, fava bean protein isolate may be used for targeted delivery of encapsulated active ingredients. Fava bean protein isolate can be designed to release the active ingredient at a specific site in the body, such as the stomach, where it can exert its effects. In formulating a shell material for targeted delivery, varying amounts of fava bean isolate (2, 4, 8, or 16 g) and gum acacia (0.5, 1. or 2 g) can be combined to create pH-responsive particles. For instance, a combination of 2 g fava bean isolate and 0.5 g gum acacia may exhibit enhanced sensitivity to pH, facilitating the release of the active ingredient in the acidic stomach environment while maintaining stability in the neutral pH of the intestines. This targeted deliver}' can enhance the efficacy of the active ingredient and reduce the risk of side effects.

[0124] In some embodiments, a combination of fava bean protein isolate and hemp seed protein isolate may be used for targeted delivery of encapsulated active ingredients. This combination of materials can be designed to release the active ingredient at a specific site in the body, enhancing its efficacy and reducing the risk of side effects. By combining these materials, a more targeted approach to delivery can be achieved, leading to improved health outcomes.

[0125] In some embodiments, targeted release of CoQlO can also be beneficial for other applications, such as skincare. CoQlO is known for its antioxidant properties and its ability to protect the skin from oxidative stress and UV damage. Encapsulating CoQlO in particles that target release in the skin can enhance its penetration and efficacy, providing better protection and rejuvenation for the skin. By encapsulating CoQlO for targeted release, its benefits can be maximized, making it a valuable ingredient in various formulations for health and skincare.

[0126] 1.8. Immiscible component in host solution

[0127] Dispersing an immiscible component involves creating a stable mixture where the immiscible component, such as omega-3 oil, is evenly distributed throughout the host solution, like a water-based beverage. This dispersion process is crucial for substances that do not naturally mix with the host solution, ensuring that the immiscible component remains suspended and does not separate out over time.

[0128] For example, omega-3 oil, known for its health benefits but immiscible in w ater, may be encapsulated to form a stable dispersion of omega-3 oil droplets within a polymeric shell in a water-based beverage. The encapsulation process allows the omega-3 oil to be dispersed evenly throughout the beverage, ensuring that consumers receive the full benefits of the omega- 3 oil without any separation or settling of the oil.

[0129] In some embodiments, an immiscible component, such as vitamin D3, may be encapsulated in a host solution using particles of some embodiments. Vitamin D3 is a fat- soluble vitamin that is essential for various biological functions, including calcium absorption and bone health. However, vitamin D3 is hydrophobic and poorly soluble in aqueous solutions, which can limit its bioavailability and effectiveness. By encapsulating vitamin D3 in particles of some embodiments, we can overcome its poor solubility and ensure its efficient delivery in aqueous-based formulations. The particles form a protective shell around the vitamin D3, allowing it to remain dispersed in the host solution without aggregation or separation. This encapsulation method improves the stability and bioavailability of vitamin D3, making it more suitable for use in various applications, including dietary supplements and fortified foods.

[0130] In some embodiments, CBD oil, derived from the cannabis plant, may be encapsulated in a host solution to improve its solubility and bioavailability. CBD oil is known for its therapeutic effects, but its hydrophobic nature limits its applications in aqueous solutions. Encapsulating CBD oil in a host solution allows for its uniform dispersion and controlled release, making it suitable for various formulations, including beverages, topicals, and pharmaceuticals.

[0131] In some embodiments, Coenzyme Q10 (CoQlO), an essential compound for cellular energy production and a potent antioxidant, may be encapsulated in a host solution to enhance its solubility and stability. CoQlO is known for its poor water solubility, which limits its bioavailability in aqueous environments. Encapsulating CoQlO in a host solution improves its dispersibility and protects it from degradation, ensuring its effectiveness in various formulations, including supplements and skincare products.

[0132] In some embodiments, resveratrol, a polyphenol found in red wine and grapes, may be encapsulated in a host solution to enhance its solubility and bioavailability. Resveratrol is known for its antioxidant properties, but its limited water solubility⁷ hinders its effectiveness in aqueous solutions. Encapsulating resveratrol in a host solution improves its solubility and stability, making it suitable for use in various formulations, including functional beverages and skincare products.

[0133] In an example embodiment, 20 grams of omega-3 fatty acids in medium-chain triglycerides (MCT) were added to 20 grams of carnauba wax at 85°C. forming the oil phase. Separately, 8 grams of sodium caseinate, 2 grams of gum acacia, 2 grams of whey protein isolate, and 5 grams of tocopheryl polyethylene glycol succinate (TPGS) were added to 100 rnL of water and heated to 85°C, forming the water phase. The oil phase was then slowly added to the water phase, and the mixture was sonicated for 6 minutes to formulate the nanovesicle system. After sonication, 8 grams of dextrose monohydrate were added to the system and heated at 85°C for 30 minutes. Finally, 100 rnL of 0.5% carrageenan solution was added to the nanovesicle system, and the mixture was homogenized for 5 minutes using an IKA T25 homogenizer at 10,000 rpm. By encapsulating immiscible components like omega-3 oil, the particles provide a means to hold these components in a host solution for a longer period of time. The polymeric shell of the particles acts as a barrier, preventing the immiscible component from coalescing or separating out from the host solution. This ensures that the immiscible component remains dispersed and stable throughout the product's shelf life, providing a consistent and effective delivery of the active ingredient to consumers.

[0134] In an example embodiment, the dispersibility and stability of immiscible components, such as omega-3 fatty⁷ acids in medium-chain triglycerides (MCT), can be measured by analyzing the particle size distribution and stability of the nanovesicle system using dynamic light scattering (DLS) and zeta potential measurements. Additionally, the encapsulation efficiency and release profile of the active ingredients can be determined using high- performance liquid chromatography (HPLC) to quantify the amount of active ingredient released over time, providing a measure of the particles' ability to hold and release the immiscible component in a controlled manner.

[0135] 1.9. Prolonged shelf life

[0136] In some embodiments, particles may be designed to encapsulate active ingredients for prolonged shelf life. Prolonged shelf life refers to the extended period during which a product can be stored before it degrades or becomes ineffective. This can be beneficial for various reasons, including reducing waste, ensuring product effectiveness over time, and providing convenience to consumers. An example of an active ingredient with a short shelflife is vitamin D3, which can degrade when exposed to light, heat, or oxygen, leading to a decrease in potency. By encapsulating vitamin D3 within particles, a protective barrier is created that shields the active ingredient from these degrading factors. This encapsulation helps maintain the stability and potency of vitamin D3, ensuring that it remains effective for a longer period, even under less than ideal storage conditions.

[0137] The particles' protective barrier prevents the exposure of vitamin D3 to external factors, such as light, heat, and oxygen, which can lead to degradation. This encapsulation process helps to prolong the shelf life of products containing vitamin D3, ensuring that they remain potent and effective over an extended period, providing consumers with a reliable and long-lasting product.

[0138] In some embodiments, sodium caseinate may be used as a shell material to encapsulate active ingredients for prolonged shelflife. Sodium caseinate can create a protective barrier that shields the active ingredient from degrading factors such as light, heat, and oxygen. This encapsulation process helps maintain the stability and potency of the active ingredient, ensuring that it remains effective for a longer period, even under less than ideal storage conditions.

[0139] In some embodiments, whey protein isolate may be used as a shell material to encapsulate active ingredients for prolonged shelf life. Whey protein isolate can form a protective barrier that prevents exposure of the active ingredient to external factors, such as light, heat, and oxygen, which can lead to degradation. This encapsulation process helps to prolong the shelf life of products containing the active ingredient, ensuring their potency and effectiveness over an extended period.

[0140] In some embodiments, gum acacia may be used as a shell material to encapsulate active ingredients for prolonged shelf life. Gum acacia can create a protective barrier that shields the active ingredient from degrading factors, such as light, heat, and oxygen. This encapsulation process helps maintain the stability and potency of the active ingredient, ensuring that it remains effective for a longer period, even under less than ideal storage conditions.

[0141] In some embodiments, a combination of sodium caseinate, whey protein isolate, and gum acacia may be used as shell materials to encapsulate active ingredients for prolonged shelf life. This combination can create a protective barrier that shields the active ingredient from degrading factors, such as light, heat, and oxygen. This encapsulation process helps maintain the stabi 1 i ty and potency of the active ingredient, ensunng that it remains effective for a longer period, even under less than ideal storage conditions.

[0142] In some embodiments, fava bean protein isolate may be used as a shell material to encapsulate active ingredients for prolonged shelf life. Fava bean protein isolate can create a protective barrier that shields the active ingredient from degrading factors, such as light, heat, and oxygen. This encapsulation process helps maintain the stability and potency of the active ingredient, ensuring that it remains effective for a longer period, even under less than ideal storage conditions. [0143] In some embodiments, hemp seed protein isolate may be used as a shell material to encapsulate active ingredients for prolonged shelf life. Hemp seed protein isolate can form a protective barrier that prevents exposure of the active ingredient to external factors, such as light, heat, and oxygen, which can lead to degradation. This encapsulation process helps to prolong the shelf life of products containing the active ingredient, ensuring their potency and effectiveness over an extended period.

[0144] In some embodiments, a combination of fava bean protein isolate and hemp seed protein isolate may be used as shell materials to encapsulate active ingredients for prolonged shelf life. This combination can create a protective barrier that shields the active ingredient from degrading factors, such as light, heat, and oxygen. This encapsulation process helps maintain the stability and potency of the active ingredient, ensuring that it remains effective for a longer period, even under less than ideal storage conditions.

[0145] In some embodiments. 20 grams of vitamin D3 in medium-chain triglycerides (MCT) were added to 20 grams of carnauba wax at 85°C, forming the oil phase. Separately, 8 grams of sodium caseinate, 2 grams of gum acacia, 2 grams of whey protein isolate, and 5 grams of tocopher l polyethylene glycol succinate (TPGS) were added to 100 mL of water and heated to 85°C,

[0146] forming the water phase. The oil phase was then slowly added to the water phase, and the mixture was sonicated for 6 minutes to formulate the nanovesicle system. After sonication, 8 grams of dextrose monohydrate were added to the system and heated at 85°C for 30 minutes. Finally, 100 mL of 0.5% carrageenan solution was added to the nanovesicle system, and the mixture was homogenized for 5 minutes using an IKA 2.5 T homogenizer at 10,000 rpm. This encapsulation process effectively prolonged the shelf life of vitamin D3 by protecting it from degradation due to environmental factors, such as light, heat, and oxygen. In some embodiments, the encapsulated active ingredients remain stable for a prolonged shelf life of 180 days. This conclusion is based on testing conducted over multiple days (7, 14, 30, 60, 90, 120, and 180) using LCMS, wherein the degradation active ingredients was calculated relative to day 0 (baseline). It is assumed that all the active ingredient remains potent after day 180 underscores the robustness and longevity of our formulation under prolong exposure to UV and oxygen (ambient). This ensures that products containing vitamin D3 remain potent and effective for a longer period, providing consumers with a reliable and stable source of this essential nutrient. [0147] 1.10. Increased bioavailability

[0148] In some embodiments, active ingredients can be encapsulated for increased bioavailability. Bioavailability refers to the proportion of a substance applied in or to the body that has an active effect. One example of an active ingredient with limited bioavailability' is Coenzyme Q10 (CoQlO).

[0149] CoQlO is poorly absorbed in the bloodstream when ingested orally, requiring large doses for therapeutic effects. Encapsulating CoQlO within particles containing bioavailabilityenhancing compounds can significantly increase its bioavailability. Particles in some embodiments are designed, using different shell materials as explained below, to protect CoQlO from degradation in the digestive tract and enhance its absorption into the bloodstream.

[0150] In some embodiments, encapsulating CoQlO may help overcome its inherent limitations and ensure a higher proportion of CoQlO reaches the bloodstream and target tissues, increasing its bioavailability and potential effectiveness. This enhanced bioavailability can lead to more significant health benefits from CoQlO supplementation, such as improved energy production and antioxidant protection.

[0151] In some embodiments, sodium caseinate may be used as a shell material to encapsulate active ingredients for increased bioavailability'. Sodium caseinate can enhance the bioavailability of the active ingredient by protecting it from degradation in the digestive tract and promoting its absorption into the bloodstream. This encapsulation process helps ensure that a higher proportion of the active ingredient reaches the bloodstream and target tissues, increasing its bioavailability and potential effectiveness.

[0152] In some embodiments, whey protein isolate may be used as a shell material to encapsulate active ingredients for increased bioavailability. Whey protein isolate can improve the bioavailability of the active ingredient by shielding it from degradation in the digestive tract and facilitating its absorption into the bloodstream. This encapsulation process helps to ensure that a greater amount of the active ingredient is absorbed and utilized by the body, leading to enhanced bioavailability and potential health benefits.

[0153] In some embodiments, gum acacia may be used as a shell material to encapsulate active ingredients for increased bioavailability. Gum acacia can enhance the bioavailability of the active ingredient by protecting it from degradation in the digestive tract and promoting its absorption into the bloodstream. This encapsulation process helps ensure that a higher proportion of the active ingredient reaches the bloodstream and target tissues, increasing its bioavailability and potential effectiveness.

[0154] In some embodiments, a combination of sodium caseinate, whey protein isolate, and gum acacia may be used as shell materials to encapsulate active ingredients for increased bioavailability. This combination can enhance the bioavailability of the active ingredient by providing a protective barrier that shields it from degradation in the digestive tract and promotes its absorption into the bloodstream. This encapsulation process helps to ensure that a greater amount of the active ingredient reaches the bloodstream and target tissues, leading to improved bioavailability and potential health benefits.

[0155] In some embodiments, fava bean protein isolate may be used as a shell material to encapsulate active ingredients for increased bioavailability. Fava bean protein isolate can improve the bioavailability of the active ingredient by protecting it from degradation in the digestive tract and enhancing its absorption into the bloodstream. This encapsulation process helps ensure that a higher proportion of the active ingredient reaches the bloodstream and target tissues, increasing its bioavailability and potential effectiveness.

[0156] In some embodiments, hemp seed protein isolate may be used as a shell material to encapsulate active ingredients for increased bioavailability. Hemp seed protein isolate can enhance the bioax ail abili t of the active ingredient by shielding it from degradation in the digestive tract and facilitating its absorption into the bloodstream. This encapsulation process helps to ensure that a greater amount of the active ingredient is absorbed and utilized by the body, leading to enhanced bioavailability and potential health benefits.

[0157] In some embodiments, a combination of fava bean protein isolate and hemp seed protein isolate may be used as shell materials to encapsulate active ingredients for increased bioavailability. This combination can improve the bioavailability of the active ingredient by providing a protective barrier that shields it from degradation in the digestive tract and promotes its absorption into the bloodstream. This encapsulation process helps ensure that a higher proportion of the active ingredient reaches the bloodstream and target tissues, increasing its bioavailability and potential effectiveness.

[0158] 1.11. Hydration degradation Protection [0159] In some embodiments, active ingredients can be encapsulated to protect them from hydration-induced degradation. Hydration degradation occurs when a compound, such as creatine, is exposed to water molecules, leading to structural changes that result in a less effective or inactive form of the compound. For example, creatine, a popular supplement used for muscle gain and athletic performance, is prone to hydration, converting into less effective creatinine when exposed to water.

[0160] In some embodiments, encapsulating creatine within particles of some embodiments offers protection against hydration-induced degradation. These particles act as a barrier, controlling the exposure of creatine to water molecules and minimizing its conversion to creatinine. By encapsulating creatine, its efficacy and benefits are maintained, ensuring optimal results for individuals seeking muscle enhancement and performance improvements. This protection is particularly beneficial in products with extended shelf lives or those exposed to environmental factors that can accelerate hydration degradation. The encapsulation of creatine within protective particles mitigates the hydration-induced degradation of this compound. These particles shield creatine from direct contact with water molecules, preventing (e.g. impeding or stopping) its conversion into the less effective form of creatinine. By minimizing (or reducing) the exposure of creatine to hydration, its efficacy and benefits are preserved, ensuring that users receive the intended effects of the supplement. This protection is crucial for maintaining the quality and effectiveness of products containing creatine, especially in formulations where prolonged shelf life or exposure to moisture is a concern.

[0161] In an example embodiment, creatine was encapsulated in a water-in-oil-in-water (W1/0/W2) nanovesicle system. 1.5 grams of creatine and I gram of sodium alginate were added to 10 mL of water (Wl). Separately, 2 grams of calcium stearoyl-2-lactylate and 1.6 grams of PGPR were added to long-chain triglycerides (LCT) and heated to 60°C. Wl was slowly added to the oil phase, and the mixture was sonicated for 6 minutes at 30% intensity using a US Sonic sonicator. Upon sonication, 6 grams of carnauba wax and 3 grams of MPGO were added to this sonicated system. In a separate beaker, W2 was synthesized by adding 8 grams of sodium caseinate, 2 grams of gum acacia, 2 grams of whey protein isolate, and 5 grams of TPGS in 70 mL of water. Next, the oil phase w as slow ly added to the W2 phase, and the mixture was sonicated for 6 minutes at 10% intensity to formulate the nanovesicle system. After sonication. 8 grams of dextrose monohydrate were added to the system and heated at 85°C for 30 minutes. Finally, 100 mL of 0.5% carrageenan solution was added to the nanovesicle system, and the mixture was homogenized for 5 minutes using an IKA T25 homogenizer at 10.000 rpm. The resulting nanovesicle system in liquid format was diluted with water and kept at pH 7 and pH 3.

[0162] The amount of creatine and creatinine was tested at different time points (day 0, 1, 3, 7, 14, 30, and 60). Samples were stored at pH 3 and pH 7 at room temperature to simulate different environmental conditions. The samples were analyzed using high-performance liquid chromatography (HPLC) at each designated time point to quantify the amount of creatine present in the system, which was then compared to the baseline results from day 0. The percentage decrease in creatine was calculated to determine the protection provided by the nanovesicle system. Some embodiments are expected to protect between 20% and 99%. 30% and 98%, 40% and 95%, or 50% and 94% of the original encapsulated creatine.

[0163] Materials

[0164] Particles, in some embodiments, may have anon-homogenous structure, in some cases including multiple layers that serve different purposes. In some embodiments, a core may be present at the center of the particle. This core can contain the active ingredient or other desired components. Surrounding the core, in some embodiments, a shell may be present, acting as a protective barrier. The shell, in some embodiments, can prevent the active ingredient from coming into direct contact with the external environment until such contact is desired, ensuring its stability and efficacy.

[0165] In some embodiments, a stabilizer may be present to stabilize the core and shell within the particle. The stabilizer can help maintain the integrity of the particle's structure, preventing it from breaking down or deforming. This stabilizing agent can be helpful for the particle's functionality and longevity.

[0166] In some embodiments, the active ingredient may be encapsulated or present in different parts of the particle. For example, the active ingredient can be encapsulated within the core of the particle, ensuring its controlled release over time. Alternatively, the active ingredient may be present in the shell of the particle, providing immediate release upon exposure to the target environment. In some cases, the active ingredient may be located at the interphase betw een the core and the shell, offering a combination of immediate and sustained release properties.

[0167] 2.1 Encapsulated active ingredients [0168] Single active ingredient

[0169] In some embodiments, particles may be designed to encapsulate a single active ingredient, such as Bacopa monnieri (bacopa), in a beverage or ready -to-drink shot. Bacopa is an herb believed to have cognitive-enhancing properties and potential benefits for memory and brain health. Bacopa extract, derived from the Bacopa monnieri plant, contains a class of compounds known as bacosides, active ingredients responsible for many of the plant's cognitive and memory-enhancing effects. The main bacosides found in Bacopa monnieri extract include bacopaside I, bacopaside II, bacoside X, and bacoside A, herein referred to as bacopasides Encapsulating bacopa, in some embodiments, within these particles can protect it from degradation in the digestive tract and enhance its bioavailability.

[0170] In some embodiments, 20 grams of bacopasides (such as the examples above) may be encapsulated in particles of some embodiments to enhance its bioavailability and effectiveness in beverages. This encapsulation can protect bacopasides from degradation in the digestive tract, ensuring a higher percentage reaches the bloodstream and target tissues.

[0171] In some embodiments, Vitamin D3 may be encapsulated in particles designed for beverages or ready-to-drink shots. Vitamin D3. an essential vitamin for bone health, is often deficient in many populations due to inadequate sunlight exposure. Encapsulating Vitamin D3 within these particles can protect it from degradation in the digestive tract, ensuring a higher percentage reaches the bloodstream and target tissues, potentially enhancing its therapeutic effects.

[0172] In some embodiments, Omega-3 fatty acids, such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), may be encapsulated in particles designed for beverages or ready-to-drink shots. Omega-3 fatty acids are essential nutrients known fortheir cardiovascular and cognitive health benefits. Encapsulating Omega-3 fatty acids within these particles can protect them from oxidation and degradation in the digestive tract, ensuring a higher percentage reaches the bloodstream and target tissues, potentially enhancing their therapeutic effects.

[0173] In some embodiments, Coenzyme Q10 (CoQlO) may be encapsulated in particles designed for beverages or ready-to-drink shots. CoQlO is a compound that plays a crucial role in producing energy in the body's cells and serves as a powerful antioxidant. Encapsulating CoQlO within these particles can protect it from degradation in the digestive tract and enhance its absorption into the bloodstream, potentially increasing its bioavailabilily and effectiveness. [0174] In some embodiments, Resveratrol may be encapsulated in particles designed for beverages or ready -to-drink shots. Resveratrol is a polyphenol compound found in grapes, red wine, and some berries, have antioxidant properties and potential health benefits. Encapsulating Resveratrol within these particles can protect it from degradation in the digestive tract, ensuring a higher percentage reaches the bloodstream and target tissues, potentially enhancing its therapeutic effects.

[0175] In some embodiments, Ginseng extract may be encapsulated in particles designed for capsules or tablets. Ginseng may be used for its adaptogenic properties and potential benefits for energy, immunity, and cognitive function. Encapsulating Ginseng extract within these particles can protect it from degradation in the digestive tract, ensuring a higher percentage reaches the bloodstream and target tissues, potentially enhancing its therapeutic effects.

[0176] In some embodiments, Kava extract may be encapsulated in particles designed for capsules or tablets. Kava is believed to have anxiolytic (anxiety-reducing) effects and is used to promote relaxation. Encapsulating Kava extract within these particles can protect it from degradation in the digestive tract, ensuring a higher percentage reaches the bloodstream and target tissues, potentially enhancing its calming effects.

[0177] In some embodiments, Ketones, such as beta-hydroxybutyrate (BHB), may be encapsulated in particles designed for capsules or tablets. Ketones are molecules produced during ketosis, a metabolic state where the body uses fat for fuel instead of carbohydrates. Encapsulating Ketones within these particles can protect them from degradation in the digestive tract, ensuring a higher percentage reaches the bloodstream and target tissues, potentially enhancing their effects on energy metabolism and w eight management.

[0178] In some embodiments, Creatine may be encapsulated in particles designed for capsules or tablets. Creatine is a supplement used to improve exercise performance, brain function, and muscle growth. Encapsulating Creatine within these particles can protect it from degradation in the digestive tract, ensuring a higher percentage reaches the bloodstream and target tissues, potentially enhancing its effects on muscle strength and endurance.

[0179] In some embodiments, active ingredients may be encapsulated in the oil phase (O) within a single nanovesicle system (Oil-m-waler. O/W). The water phase may be composed of 50-150 mL of water and may include sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these. The amount of sodium caseinate may range from 1% to 10%, while gum acacia, whey protein, or hemp seed protein isolate may range from 0.5% to 2%. The active ingredient (1% to 10%) may be dissolved in the oil phase alongside carnauba wax (1% to 10%). Examples of active ingredients that may be used include omega-3, vitamin D3, bacopasides, or ginsenosides. Following heating to 70-90°C, the oil phase may be added to the water phase and sonicated for 5-10 minutes at a frequency of 20-30 kHz. Subsequently, the O/W nanovesicle system may be stirred (400-800 rpm) at 50-80°C. Dextrose monohydrate (l%-5%) may be included, and the system may be stirred for 30-60 minutes. Finally, 50-150 mL of carrageenan solution (0. 1%-1%) may be added, and the system homogenized using an IKA T25 homogenizer at 5,000-15,000 rpm for 5-10 minutes.

[0180] In some embodiments, active ingredients may be encapsulated in the water phase (Wl) of a double nanovesicle system (water-in-oil-in-water, W1/0/W2). The Wl phase may comprise 2-20 mL of water and 0.1-2% sodium alginate, with the active ingredient (l%-20%) dissolved within the Wl phase. Examples of active ingredients that may be used include creatine, ketone, or glutathione. The oil phase may consist of LCT or MCT (10%-20%) and may include a calcium ion source, such as Calcium stearoyl-2-lactylate (0. 1%-1%). The oil phase (O) may also contain a stabilizer, such as PGPR (0.1%-l%). After sonication, wax and stabilizer may be added to the Wl/O system, with examples including carnauba wax (10%- 20%) and MPGO (l%-5%). The W2 phase may consist of sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these, with the amounts ranging as described in the first map out. The Wl/O phase may be heated to 70-90°C, then added to the W2 phase and sonicated. Following sonication, the final nanovesicle system (W1/0/W2) may be stirred, dextrose monohydrate added, and the system may be homogenized.

[0181] Multiple active ingredients

[0182] In some embodiments, particles may be designed to encapsulate multiple active ingredients, offering a synergistic effect and enhanced efficacy. For example, a combination of vitamin D3 and omega-3 fatty acids can be encapsulated within these particles to potentially provide cardiovascular support and overall health benefits. By encapsulating these ingredients together, the particles can ensure their stability and controlled release, allowing them to work together synergistically. This combination approach can enhance the overall effectiveness of the product, making it more appealing to consumers seeking comprehensive health solutions. [0183] In some embodiments, kava and bacopa may be encapsulated together to provide a synergistic blend of calming and cognitive-enhancing effects. Kava is known for its anxiolytic properties, promoting relaxation and stress relief. On the other hand, bacopa is valued for its memory-enhancing and cognitive benefits. By encapsulating these two ingredients together, the particles can offer dual benefits, supporting mental well-being and cognitive function.

[0184] In some embodiments, creatine and glutathione may be encapsulated together to support physical performance and overall health. Creatine is used for its role in improving exercise performance and muscle gain. Glutathione, an antioxidant, helps protect cells from oxidative stress and supports immune function. Combining these two ingredients in a single particle could offer comprehensive support for physical health and recovery.

[0185] In some embodiments, ketones and omega-3 fatty' acids may be encapsulated together to support brain health and cognitive function. Ketones are used for energy production in the brain and have been studied for their cognitive-enhancing effects. Omega-3 fatty acids, particularly DHA, are essential for brain health and development. Combining these two ingredients could provide comprehensive support for brain function and cognitive health.

[0186] In some embodiments, vitamin D3 and ginseng may be encapsulated together to support immune function and stress management. Vitamin D3 is essential for immune health, while ginseng is known for its adaptogenic properties, helping the body cope with stress. Combining these two ingredients could offer a blend of immune support and stress relief, promoting overall well-being.

[0187] In some embodiments, bacopa and omega-3 fatty⁷ acids may be encapsulated together to support cognitive function and brain health. Bacopa is known for its memory-enhancing and cognitive benefits, while omega-3 fatty acids, particularly DHA, are essential for brain health and function. Combining these two ingredients could offer comprehensive support for cognitive health and mental acuity⁷.

[0188] In some embodiments, ginseng and glutathione may be encapsulated together to support immune function and antioxidant protection. Ginseng is used for its adaptogenic properties, helping the body cope with stress and supporting immune health. Glutathione, an antioxidant, helps protect cells from oxidative damage and supports immune function. Combining these two ingredients could offer a blend of immune support and antioxidant protection, promoting overall health and well-being. [0189] In an example embodiment, 10 grams of vitamin D3 and 10 grams of omega-3 oil may be encapsulated together in a single particle to create a synergistic blend with enhanced bioavailability. This encapsulation method ensures that both ingredients remain stable and protected until they are delivered to the body, where they can exert their beneficial effects. By combining these tw o potent ingredients in a single particle, the formulation offers consumers a convenient and effective way to support their overall health and well-being.

[0190] In some embodiments, multiple active ingredients may be encapsulated in the oil phase (O) w ithin a single nanovesicle system (Oil-in-water, O/W). The w ater phase may be composed of 50-150 mL of water and may include sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these. The amount of sodium caseinate may range from 1% to 10%, while gum acacia, whey protein, or hemp seed protein isolate may range from 0.5% to 2%. The active ingredient (1% to 10%) may be dissolved in the oil phase alongside carnauba wax (1% to 10%). Examples of multiple active ingredients that may be used together include omega-3, vitamin D3, bacopasides. or ginsenosides. Following heating to 70-90°C, the oil phase may be added to the water phase and sonicated for 5-10 minutes at a frequency of 20-30 kHz. Subsequently, the O/W nanovesicle system may be stirred (400-800 rpm) at 50-80°C. Dextrose monohydrate (l%-5%) may be included, and the system may be stirred for 30-60 minutes. Finally, 50-150 mL of carrageenan solution (0.1%-l%) may be added, and the system homogenized using an 1KA T25 homogenizer at 5,000-15,000 rpm for 5-10 minutes.

[0191] In some embodiments, multiple active ingredients may be encapsulated in the water phase (Wl) of a double nanovesicle system (water-in-oil-in-water, W1/0/W2). The W1 phase may comprise 2-20 mL of water and 0.1-2% sodium alginate, with the active ingredient (1%- 20%) dissolved within the Wl phase. Examples of multiple active ingredients that may be used together include creatine, ketone, or glutathione. The oil phase may consist of LCT or MCT (10%-20%) and may include a calcium ion source, such as Calcium stearoyl-2-lactylate (0. 1%- 1%). The oil phase (O) may also contain a stabilizer, such as PGPR (0. 1%-1%). After sonication, wax and stabilizer may be added to the Wl/O system, with examples including carnauba wax (10%-20%) and MPGO (l%-5%). The W2 phase may consist of sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these, with the amounts ranging as described in the first map out. The Wl/O phase may be heated to 70-90°C, then added to the W2 phase and sonicated. Following sonication, the final nanovesicle system (W1/0/W2) may be stirred, dextrose monohydrate added, and the system homogenized.

[0192] Hydrophilic active ingredients

[0193] In some embodiments, particles may utilize a hydrophilic ingredient encapsulation strategy, ideal for enhancing the stability and efficacy of water-soluble active ingredients in beverages. 'Hydrophilic' refers to the property of being attracted to water molecules, and hydrophilic substances are typically soluble in water or can absorb moisture from the air. Hydrophilic ingredients, such as Vitamin C (ascorbic acid), may have water-soluble nature and beneficial properties. For example, Vitamin C is an antioxidant with immune-boosting properties. In some embodiments, hydrophilic active ingredients may be creatine, ketone, glutathione, vitamin C, vitamin B complex (e.g., thiamine (Bl), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folate (B9), and cobalamin (B12)), electrolytes (e.g.. sodium, potassium, calcium, magnesium, and chloride), or antioxidants (e.g.. Vitamin C, Vitamin E).

[0194] Encapsulating hydrophilic active ingredients like Vitamin C within particles offers several advantages. These particles can protect the active ingredient from degradation, ensuring its stability and efficacy in beverages. In some embodiments, the particles are designed with a structure involving multiple layers of shell materials, including a combination of different carbohydrates and proteins. This design is intended to provide protection to the active ingredient. Additionally, the protein present in the shell is crosslinked with a reducing sugar, thereby adding an extra protective layer expected to further enhance stability and efficacy. Furthermore, in certain embodiments, carrageenan can be included as an additional layer on top of the existing structure, offering additional protection and increasing stability of the active ingredient in beverages. The encapsulation process can enhance the bioavailability of Vitamin C, allowing for optimal delivery and absorption in the body. By engineering particles to release Vitamin C in a controlled manner, the benefits of the active ingredient can be sustained over time, providing long-lasting effects in beverages.

[0195] In some embodiments, active ingredients may include vitamin B, which may be in various forms (either alone or in combination), such as vitamin Bl (thiamine), vitamin B12 (cobalamin), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin B9 (folate), vitamin B complex, and mixtures thereof, including their vitamers. Vitamin B plays a role in energy metabolism, nerve function, and red blood cell production. Encapsulating vitamin B within specialized particles can enhance its stability and bioavailability, improving delivery and absorption in the body. This encapsulation process can protect vitamin B from degradation in the digestive tract and enhance its efficacy, making it suitable for use in beverages and dietary supplements.

[0196] In some embodiments, Vitamin C was encapsulated within particles to enhance its stability and efficacy in beverages. The encapsulation process ensured that Vitamin C remained protected from external factors, preserving its beneficial properties. This approach can be applied to other hydrophilic ingredients, offering a versatile solution for enhancing the bioavailability and effectiveness of water-soluble active ingredients in beverages.

[0197] In some embodiments, hydrophilic active ingredients may be encapsulated in the water phase (Wl) of a double nanovesicle system (water-in-oil-in-water, W1/0/W2). The W1 phase may comprise 2-20 mL of water and 0.1-2% sodium alginate, with the active ingredient (1%- 20%) dissolved within the Wl phase. Examples of hydrophilic active ingredients that may be used include creatine, ketone, glutathione, vitamin C, vitamin B complex, electrolytes, or antioxidants. The oil phase may consist of LCT or MCT (10%-20%) and may include a calcium ion source, such as Calcium stearoyl-2-lactylate (0. 1%-1%). The oil phase (O) may also contain a stabilizer, such as PGPR (0.1%-l%). After sonication, wax and stabilizer may be added to the Wl/O system, with examples including carnauba wax (10%-20%) and MPGO (l%-5%). The W2 phase may consist of sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these, with the amounts ranging as described in the first map out. The Wl/O phase may be heated to 70-90°C, then added to the W2 phase and sonicated. Following sonication, the final nanovesicle system (W1/0/W2) may be stirred, dextrose monohydrate added, and the system homogenized.

[0198] Hydrophobic active ingredients

[0199] In some embodiments, particles may utilize a hydrophobic ingredient encapsulation approach, suitable for enhancing the stability and efficacy of non-water-soluble active ingredients, e.g., in beverages. 'Hydrophobic' refers to the property of repelling or not mixing with water, and hydrophobic substances are typically nonpolar and insoluble or poorly soluble in water. Hydrophobic ingredients, such as resveratrol, may have low solubility (particularly in isolated form) in water and are found in red wine, grapes, and certain berries. [0200] In some embodiments, hydrophobic active ingredients may be encapsulated in the oil phase (O) within a single nanovesicle system (Oil-in-water, O/W). The water phase may be composed of 50-150 mL of water and may include sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these. The amount of sodium caseinate may range from 1% to 10%, while gum acacia, whey protein, or hemp seed protein isolate may range from 0.5% to 2%. The hydrophobic active ingredient (1% to 10%) may be dissolved in the oil phase alongside carnauba wax (1% to 10%). Examples of hydrophobic active ingredients that may be used include omega-3, vitamin D3, bacopasides, coenzy me Q10 (COQ10, resveratrol, cannabidiol (CBD), curcumin, quercetin, or ginsenosides. Following heating to 70-90°C, the oil phase may be added to the water phase and sonicated for 5-10 minutes at a frequency of 20-30 kHz. Subsequently, the O/W nanovesicle system may be stirred (400-800 rpm) at 50-80°C. Dextrose monohydrate (l%-5%) may be included, and the system may be stirred for 30-60 minutes. Finally, 50-150 mL of carrageenan solution (0.1%- 1%) may be added, and the system homogenized using an IKA T25 homogenizer at 5, GOO- 15, 000 rpm for 5-10 minutes.

[0201] Encapsulating hydrophobic active ingredients like resveratrol within particles offers several advantages. These particles can protect the active ingredient from degradation, ensuring its stability and efficacy in beverages. Additionally, the encapsulation process can enhance the bioavailability of resveratrol, potentially improving delivery and absorption in the body. By engineering particles to release resveratrol in a controlled manner, the benefits of the active ingredient can be sustained over time, providing long-lasting effects in beverages or other products.

[0202] In some embodiments, particles may encapsulate Coenzyme Q10 (CoQlO) for enhanced stability and efficacy in beverages. CoQlO is a powerful antioxidant that plays a crucial role in cellular energy production and supports heart health. Encapsulating CoQlO can protect it from degradation in the digestive tract and improve its bioavailability. By engineering particles to release CoQlO in a controlled manner, the benefits of this active ingredient can be sustained over time, providing long-lasting effects in beverages.

[0203] In some embodiments, particles may encapsulate Cannabidiol (CBD) for enhanced stability and efficacy in beverages. CBD is derived from the hemp plant and is known for its potential health benefits, including pain relief and anxiety reduction. Encapsulating CBD can protect it from degradation and improve its bioavailability. making it more effective in beverages. By encapsulating CBD within specialized particles, its benefits can be delivered in a controlled manner, ensuring optimal absorption and efficacy.

[0204] In some embodiments, particles may encapsulate Curcumin for enhanced stability and efficacy in beverages. Curcumin is a bioactive compound found in turmeric, known for its antiinflammatory’ and antioxidant properties. Encapsulating curcumin can protect it from degradation in the digestive tract and improve its bioavailability. By engineering particles to release curcumin in a controlled manner, the benefits of this active ingredient can be sustained over time, providing long-lasting effects in beverages.

[0205] In some embodiments, particles may encapsulate Quercetin for enhanced stability and efficacy in beverages. Quercetin is a flavonoid found in fruits and vegetables, known for its antioxidant and anti-inflammatory’ properties. Encapsulating quercetin can protect it from degradation and improve its bioavailability, making it more effective in beverages. By encapsulating quercetin within specialized particles, its benefits can be delivered in a controlled manner, ensuring optimal absorption and efficacy.

[0206] In some embodiments, resveratrol was encapsulated within specialized particles to enhance its stability and efficacy in beverages. The encapsulation process ensured that resveratrol remained protected from external factors, preserving its beneficial properties. This approach can be applied to other hydrophobic ingredients, offering a versatile solution for enhancing the bioavailability and effectiveness of non-water-soluble active ingredients in beverages.

[0207] Lipophilic active ingredient

[0208] In some embodiments, particles may utilize a lipophilic ingredient encapsulation approach, suitable for enhancing the stability and efficacy of oil-soluble active ingredients in beverages. 'Lipophilic' refers to the property’ of being soluble in lipids or fats, but insoluble in water. Lipophilic substances, like Omega-3 fatty⁷ acids, dissolve in nonpolar solvents, such as oils, due to their similar chemical nature.

[0209] In some embodiments, the encapsulated lipophilic active ingredient may⁷ be Omega-3 fatty⁷ acids, Vitamin D3, Vitamin E (tocopherol), Coenzy me Q10, curcumin, bacopasides, ginsenosides, cannabidiol, or resveratrol. In case of lipophilic active ingredient, it may be added to the oil phase. The oil phase, in some embodiments, may contain wax (such as carnauba wax). [0210] In some embodiments, lipophilic active ingredients may be encapsulated in the oil phase (O) within a single nanovesicle system (Oil-in-water, O/W). The water phase may be composed of 50-150 mL of water and may include sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these. The amount of sodium caseinate may range from 1% to 10%, while gum acacia, whey protein, or hemp seed protein isolate may range from 0.5% to 2%. The lipophilic active ingredient (1% to 10%) may be dissolved in the oil phase alongside carnauba wax (1% to 10%). Examples of lipophilic active ingredients that may be used include omega-3, vitamin D3, bacopasides, ginsenosides, Vitamin E (tocopherol), Coenzyme Q10, curcumin, cannabidiol, or resveratrol. Following heating to 70-90°C, the oil phase may be added to the water phase and sonicated for 5-10 minutes at a frequency of 20-30 kHz. Subsequently, the O/W nanovesicle system may be stirred (400-800 rpm) at 50-80°C. Dextrose monohydrate (l%-5%) may be included, and the system may be stirred for 30-60 minutes. Finally, 50-150 mL of carrageenan solution (0.1%- 1%) may be added, and the system homogenized using an IKA T25 homogenizer at 5, GOO- 15, 000 rpm for 5-10 minutes.

[0211] Encapsulating lipophilic active ingredients like Omega-3 fatty acids within specialized particles offers several advantages. These particles can protect the active ingredient from degradation, ensuring its stability and efficacy in beverages. Additionally, the encapsulation process can enhance the bioavailability of Omega-3 fatty acids, allowing for optimal delivery and absorption in the body. By engineering particles to release Omega-3 fatty acids in a controlled manner, the benefits of the active ingredient can be sustained over time, providing long-lasting effects in beverages.

[0212] In some embodiments, particles may be formulated to encapsulate vitamin D3 with medium-chain triglycerides (MCT) in beverages or dietary supplements. Vitamin D3 is a fatsoluble vitamin that plays a crucial role in calcium absorption and bone health. Combining vitamin D3 with MCTs can enhance its solubility and bioavailability, ensuring better absorption in the body. This formulation can provide an effective way to deliver vitamin D3, especially for individuals with absorption issues or those who prefer liquid formulations.

[0213] In some embodiments, particles may be developed to encapsulate vitamin A, also known as retinol, in beverages or nutritional supplements. Vitamin A is essential for vision, immune function, and skin health. Encapsulating vitamin A within these particles can protect it from degradation and enhance its stability in formulations. This encapsulation can also help improve the bioavailability' of vitamin A. ensuring optimal absorption and utilization in the body.

[0214] In some embodiments, particles may be designed to encapsulate ubiquinol, the reduced form of coenzy me Q10 (CoQlO), in beverages or dietary supplements. Ubiquinol is a potent antioxidant that plays a crucial role in energy production and cellular health. Encapsulating ubiquinol within these particles can protect it from degradation and enhance its stability' in formulations. This encapsulation can also help improve the bioavailability' of ubiquinol, ensuring optimal absorption and utilization in the body.

[0215] In some embodiments, Omega-3 fatty acids were encapsulated within specialized particles to enhance their stability and efficacy in beverages. The encapsulation process ensured that Omega-3 fatty' acids remained protected from external factors, preserving their beneficial properties. This approach can be applied to other lipophilic ingredients, offering a versatile solution for enhancing the bioavailability and effectiveness of oil-soluble active ingredients in beverages.

[0216] Amphiphilic active ingredient

[0217] In some embodiments, particles may be synthesized to encapsulate amphiphilic active ingredients, which possess both hydrophilic and hydrophobic properties. An ’amphiphilic¹ active ingredient refers to a substance that has both hydrophilic (water-attracting) and lipophilic (fat-attracting) properties. These ingredients may be used in formulations where they can interact with both water and lipid components, making them versatile in various applications. These ingredients may be suitable for use in formulations where they' can interact with both water and lipid components, enhancing their solubility and stability. By encapsulating these amphiphilic compounds within specialized particles, their efficacy and bioavailability can be improved, making them valuable additions to a variety of products, including beverages, foods, and cosmetics.

[0218] In some embodiments, 10 grams of an amphiphilic active ingredient, such as vitamin E (tocopherol), which possesses both hydrophilic and lipophilic properties, were encapsulated in particles of some embodiments. The particles were formulated using a combination of lipids, proteins, and surfactants to ensure stable encapsulation of the amphiphilic compound. This encapsulation method enhances the solubility and stability of vitamin E, making it more bioavailable and effective in various applications, including skincare products and dietary supplements.

[0219] In some embodiments, amphiphilic active ingredients may be encapsulated in the oil phase (O) or a water (W) phase within a single nanovesicle system (Oil-in-water, O/W). The water phase may be composed of 50-150 mL of water and may include sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these. The amount of sodium caseinate may range from 1% to 10%, while gum acacia, whey protein, or hemp seed protein isolate may range from 0.5% to 2%. The amphiphilic active ingredient (1% to 10%) may be dissolved in the water phase. In some embodiments the amphiphilic active ingredient may be added to the oil phase alongside carnauba wax (l% to 10%). In some embodiments, the amphiphilic active ingredient that may be Vitamin E. Following heating to 70-90°C, the oil phase may be added to the water phase and sonicated for 5-10 minutes at a frequency of 20-30 kHz. Subsequently, the O/W nanovesicle system may be stirred (400-800 rpm) at 50-80°C. Dextrose monohydrate (l%-5%) may be included, and the system may be stirred for 30-60 minutes. Finally, 50-150 mL of carrageenan solution (0.1%-1%) may be added, and the system homogenized using an IKA T25 homogenizer at 5,000-15,000 rpm for 5-10 minutes.

[0220] 2.2 Core

[0221] Phases

[0222] In some embodiments, a product may consist of a core. In some embodiments, the core may be a liquid, solid, semi-solid, or composite.

[0223] In some embodiments, the core of a particle can be defined as the central region where the material's physical properties are uniformly consistent. This core can be categorized as solid, liquid, semi-solid, or composite. In the present invention, a core may be a liquid or semisolid when specified as such or during processes specified and their exclusion is not intended to preclude their existence but to simplify description of the structures and processes and emphasize the importance of the other categories considered, solid and composite. In the present invention, all cores are assumed to be solid or composite unless stated otherwise.

[0224] Solid core [0225] In some embodiments, particles may utilize a solid core encapsulation approach, where the core of the particle is composed of a solid material. A solid core refers to a central part of the particle that is firm and stable, providing structural support and protection for the encapsulated active ingredients. For example, carnauba wax, a natural wax known for its hardness and stability , can be used as the solid core material.

[0226] The process of encapsulating active ingredients in a solid core particle system involves several steps. First, the solid core material, such as carnauba wax, is melted and mixed with the active ingredient. The mixture is then solidified to form the core of the particle. This solid core provides a protective barrier for the active ingredient, shielding it from external factors that could degrade its quality. The solid core also helps to ensure the stability and longevity of the encapsulated ingredient, making it suitable for use in various applications.

[0227] In some embodiments, the choice of a solid core may be preferred because of the need for enhanced protection against environmental factors such as high temperatures, UV radiation, and oxidation. Solid cores may offer a higher degree of stability and structural integrity compared to liquid cores, making them particularly suitable for applications where the encapsulated active ingredients are exposed to harsh conditions. The solid core acts as a protective barrier, shielding the active ingredients from external factors that may degrade their quality, ensuring their stability and efficacy over time. This makes solid core encapsulation a preferred choice in scenarios where long-term stability and protection are paramount considerations.

[0228] In some embodiments, the active ingredients that are more susceptible to thermal degradation (e.g. COQIO), UV degradation (e.g.. vitamin D3), oxidation degradation (e.g. omega-3), or hydroscopic degradation (e.g. creatine) may be preferred to be encapsulated in a solid core.

[0229] In some embodiments, the active ingredient (e.g. creatine) may be added to the inner water phase (Wl) and the oil phase may only contain wax.

[0230] In some embodiments, carnauba wax was utilized as the solid core material for encapsulating active ingredients in particles. The solid core of carnauba wax provided structural integrity to the particles, protecting the encapsulated active ingredient and ensuring its stability during storage and transportation. This solid core approach can be applied to a wide range of active ingredients, offering a versatile solution for encapsulation in various products, including food, pharmaceuticals, and cosmetics.

[0231] In some embodiments, particles may utilize rice bran wax as the solid core material for encapsulating active ingredients. Rice bran wax is a natural wax extracted from the bran oil of rice (Oryza sativa). It has a high melting point and stable properties, making it a suitable candidate for solid core encapsulation. Rice bran wax provides structural support and protection for the encapsulated active ingredients, ensuring their stability and longevity. The solid core of rice bran wax helps to shield the active ingredients from external factors, such as heat, light, and moisture, which could degrade their quality. This solid core approach with rice bran wax offers a sustainable and effective solution for encapsulation in various products.

[0232] In some embodiments, particles may utilize candelilla wax as the solid core material for encapsulating active ingredients. Candelilla wax is a natural wax derived from the leaves of the candelilla shrub (Euphorbia cerifera). It is known for its hardness and gloss, making it a suitable material for solid core encapsulation. Candelilla wax provides a protective barrier for the encapsulated active ingredients, ensuring their stability and integrity. The solid core of candelilla wax helps to maintain the structural integrity of the particles, preventing them from crumbling or breaking during storage and transportation. This solid core approach with candelilla wax offers a natural and sustainable option for encapsulation in various products.

[0233] In some embodiments, particles may utilize beeswax as the solid core material for encapsulating active ingredients. Beeswax is a natural wax produced by honeybees (Apis mellifera) and is known for its hardness and water-repellent properties. Beeswax provides a protective and moisture-resistant barrier for the encapsulated active ingredients, ensuring their stability⁷ and longevity⁷. The solid core of beeswax helps to protect the active ingredients from oxidation, heat, and moisture, which could degrade their quality. This solid core approach with beeswax offers a natural and sustainable solution for encapsulation in various products, including cosmetics, pharmaceuticals, and food products.

[0234] Composite core

[0235] In some embodiments, particles may utilize a composite core, yvhich refers to a core consisting of a mixture of different materials. A composite core offers advantages, combining the properties of the individual materials to enhance the functionality of the particle. For example, a composite core could be formed by combining carnauba wax with omega-3 oil. This composite core would provide the structural integrity and stability of carnauba wax, along with the health benefits of omega-3 oil.

[0236] In some embodiments, the choice of a composite core may be preferred over solid or liquid cores due to the advantages it offers in some use cases. A composite core may combine the properties of different materials, allowing for a tailored approach to encapsulation that may enhance the functionality and efficacy of the particle. For example, a composite core consisting of carnauba wax and omega-3 oil may combine the structural integrity and stability of carnauba wax with the health benefits of omega-3 oil. This combination provides a versatile and effective delivery system that can address a wide range of needs.

[0237] In some embodiments, composite cores may offer improved protection against environmental factors, similar to solid cores, while also providing the benefits of liquid cores, such as improved bioavailability and nutrient absorption. This makes composite core encapsulation a preferred choice in applications where a balance of stability, functionality, and efficacy is desired, offering a versatile solution for various active ingredients and applications.

[0238] The process, in some embodiments, of encapsulating active ingredients in a composite core particle system involves mixing the different materials together to form the core. In the case of carnauba wax and omega-3 oil, the two materials may be blended together at temperatures of 70 - 100 oC to create a homogeneous mixture. This mixture may then be cooled down and solidified to form the composite core of the particle. The composite core provides a protective barrier for the active ingredient, ensuring its stability and efficacy.

[0239] In some embodiments, a composite core consisting of carnauba wax and omega-3 oil was used to encapsulate active ingredients in particles. The composite core is expected to offer the combined benefits of both materials, providing structural integrity and stability, as well as the health benefits of omega-3 oil. This composite core particle system represents a versatile and effective delivery system for a wide range of applications, including food, pharmaceuticals, and cosmetics.

[0240] In some embodiments, the choice of using a composite core may depend on the specific active ingredient being encapsulated. For active ingredients such as omega-3, vitamin D3, ginseng, bacopa, or resveratrol, a composite core approach may be preferred. This is because these active ingredients can benefit from being mixed with the carnauba wax in the oil phase to form a composite core. The composite core offers an advantage for these active ingredients in some cases, combining the stability⁷ and structural integrity of carnauba wax with the beneficial properties of the active ingredient.

[0241] In some embodiments, composite wax may be utilized as the core material for encapsulating active ingredients, formed from a combination of different waxes such as rice bran wax, candelilla wax. and beeswax. This composite core offers a blend of properties, combining the hardness and stability of rice bran wax, the glossiness of candelilla wax, and the water-repellent properties of beeswax. This composite wax core provides a versatile and effective solution for encapsulation, offering enhanced structural integrity and stability⁷ for a wide range of active ingredients.

[0242] In some embodiments, a combination of waxes and oils, such as medium-chain triglycerides (MCT) or long-chain triglycerides (LCT), may be used as the core material for encapsulating active ingredients. This combination offers a balanced approach, combining the structural support of waxes with the nutrient-rich properties of oils. The waxes provide stability and protection for the encapsulated active ingredients, while the oils offer additional health benefits and enhance the bioavailability⁷ of the active ingredients. This combination of w axes and oils provides a versatile and effective delivery⁷ system for a variety of applications, including food, pharmaceuticals, and cosmetics.

[0243] Liquid core

[0244] In some embodiments, particles may utilize a liquid core, which refers to a core consisting of a liquid material. A liquid core provides a suitable environment for encapsulating active ingredients, ensuring their stability and bioavailability. For example, long-chain trigly cerides (LCT), such as soy bean oil, could be used as a liquid core material. The liquid core allows for integration of the particle into liquid formulations, such as beverages, where the LCT seamlessly mixes with the surrounding medium.

[0245] In some embodiments, the choice of using a liquid core for encapsulation may depend on the specific requirements of the active ingredient and the desired outcome of the encapsulation process. Liquid cores are particularly suitable for active ingredients that may be hydrophobic or lipophilic and may be sensitive to heat or oxidation, as the liquid environment may provide a protective barrier against these factors. Additionally, liquid cores may enhance the bioavailability of the active ingredient, allow ing for better absorption and utilization by the body. [0246] The process of encapsulating active ingredients in a liquid core particle system involves forming the liquid core and then encapsulating it within a protective shell. For example, soybean oil could be mixed with a suitable stabilizer and then encapsulated within a shell made of a biocompatible polymer. This shell protects the liquid core from external factors, such as oxidation or degradation, ensuring the stability of the active ingredient.

[0247] In some embodiments, a liquid core consisting of long-chain triglycerides (LCT), such as soybean oil, was used to encapsulate active ingredients in particles. The liquid core provided a stable environment for the active ingredient, ensuring its stability and bioavailability. This liquid core particle system offers a versatile and effective delivery system for a wide range of applications, including pharmaceuticals, cosmetics, and food products.

[0248] In some embodiments, particles may utilize a liquid core consisting of Medium-chain triglycerides (MCT) oil. MCT oil is a type of fatty acid that is easily digestible and metabolized by the body. It can be used as a liquid core material for encapsulating active ingredients, providing a stable environment fortheir delivery. MCT oil is often used in dietary supplements and functional foods due to its health benefits and ability to improve the absorption of fatsoluble vitamins and minerals.

[0249] In some embodiments, particles may utilize a liquid core consisting of olive oil. Olive oil is rich in antioxidants and monounsaturated fats, making it a popular choice for healthconscious consumers. It can be used as a liquid core material for encapsulating active ingredients, providing a stable and nutritious environment. Olive oil is often used in skincare products and dietary supplements due to its moisturizing and anti-inflammatory properties.

[0250] In some embodiments, particles may utilize a liquid core consisting of fish oil, which is rich in omega-3 fatty acids. Omega-3 fatty acids are essential nutrients that have been shown to have numerous health benefits, including reducing inflammation and improving heart health. Fish oil can be used as a liquid core material for encapsulating active ingredients, providing a stable and bioavailable form. Fish oil is often used in dietary supplements and functional foods due to its health-promoting properties.

[0251] In some embodiments, particles may utilize a liquid core consisting of vitamin E oil. Vitamin E is a powerful antioxidant that helps protect cells from damage caused by free radicals. Vitamin E oil can be used as a liquid core material for encapsulating active ingredients, providing a stable and protective environment. Vitamin E oil is often used in skincare products and dietary supplements due to its ability to nourish and protect the skin.

[0252] Semi-solid core

[0253] In some embodiments, particles may utilize a semi-solid core, which refers to a core material that is neither fully solid nor liquid, possessing characteristics of both. A semi-solid core provides an environment for encapsulating active ingredients, offering benefits such as controlled release and structural integrity. For example, a semi-solid core could consist of a mixture of beeswax and olive oil. Beeswax provides a solid base, while olive oil adds a semisolid consistency, creating a core that can maintain its shape while also allowing for controlled release of the active ingredients.

[0254] In some embodiments, the choice of utilizing a semi-solid core for encapsulation may be utilized when active ingredients may require controlled release and structural integrity. Semi-solid cores may provide a stable environment that may maintain the shape of the particle while allow ing for gradual release of the encapsulated ingredients, ensuring a sustained and controlled effect. This controlled release mechanism may be beneficial for applications where a prolonged and steady release of the active ingredient is desired.

[0255] The process of encapsulating active ingredients in a semi-solid core particle system involves preparing the semi-solid core material and then encapsulating it within a protective shell. For instance, the mixture of beeswax and olive oil could be heated and blended to form a uniform semi-solid core. This semi-solid core is then encapsulated within a shell made of a biocompatible polymer, which protects the core and the encapsulated ingredients from external factors.

[0256] In some embodiments, a semi-solid core consisting of a mixture of beeswax and olive oil was used to encapsulate active ingredients in particles. The semi-solid core provided a stable environment for the active ingredients, allowing for controlled release and enhanced bioavailability. This semi-solid core particle system offers a versatile and effective delivery system for various applications, including pharmaceuticals, cosmetics, and food products.

[0257] In some embodiments, particles may utilize a semi-solid core composed of a blend of shea butter and coconut oil. Shea butter provides a solid base with moisturizing properties, while coconut oil adds a semi-solid consistency and additional moisturization, creating a core that is both stable and beneficial for skin health. This semi-solid core can be used to encapsulate active ingredients for skincare products, offering controlled release and enhanced nourishment for the skin.

[0258] In some embodiments, particles may utilize a semi-solid core made of a mixture of lanolin and jojoba oil. Lanolin provides a solid base with excellent emollient properties, while jojoba oil adds a semi-solid consistency and acts as a natural moisturizer, creating a core that is both protective and nourishing for the skin. This semi-solid core can be used to encapsulate active ingredients for skincare products, offering long-lasting hydration and skin repair benefits.

[0259] In some embodiments, particles may utilize a semi-solid core consisting of a blend of cocoa butter and almond oil. Cocoa butter provides a solid base with rich emollient properties, while almond oil adds a semi-solid consistency and additional hydration, creating a core that is both soothing and moisturizing for the skin. This semi-solid core can be used to encapsulate active ingredients for skincare products, offering intense hydration and rejuvenation for dry and damaged skin.

[0260] B. Single core

[0261] In some embodiments, particles may utilize a single core, which refers to a particle structure consisting of a solitary core material. This core serves as part of some embodiments of particles, providing stability and structure for encapsulating active ingredients. A single core, in some embodiments, simplifies the particle's design, making it easier to manufacture and control its properties. It also improves encapsulation efficiency, ensuring the even distribution and protection of the active ingredients throughout the particle. This type of core, in some embodiments, is particularly useful for applications requiring a less expensive and dependable encapsulation method, such as in certain food and beverage products or pharmaceutical formulations. Single cores can be classified as oil in water (O/W) or water in oil (W/O) systems, depending on their composition and properties.

[0262] For example, in some embodiments. 10 grams of vitamin D3 may be encapsulated as a single core in the particles. This encapsulation method enhances the stability and bioavailability of vitamin D3, making it suitable for use in various dietary supplements and fortified food products. The single core structure, in some embodiments, simplifies the manufacturing process and ensures uniform distribution of vitamin D3 in the final product, providing a convenient and effective way to incorporate this essential nutrient into daily consumption.

[0263] To encapsulate active ingredients in a single core particle system, the core material (such as vitamin D3 oil) is first prepared and then encapsulated within a protective shell. This shell can be made of a biocompatible polymer or lipid material, which provides a barrier that protects the core and the encapsulated ingredients from external factors. The encapsulation process, in some embodiments, ensures that the active ingredients are evenly distributed within the particle and are released in a controlled manner, enhancing their bioavailability and effectiveness.

[0264] In some embodiments, particles may utilize a single core consisting of omega-3 oil, a beneficial fatty' acid know n for its anti-inflammatory properties and support for heart and brain health. The omega-3 oil, in some embodiments, serves as the core material, providing stability and structure for encapsulating active ingredients. This single core structure, in some embodiments, simplifies the manufacturing process and ensures uniform distribution of omega-3 in the final product, making it suitable for use in various dietary supplements and functional foods.

[0265] In some embodiments, particles may utilize a single core composed of vitamin D3. The vitamin D3 core, in some embodiments, provides stability and structure for encapsulating active ingredients, enhancing its bioavailability and effectiveness. This single core structure, in some embodiments, simplifies the manufacturing process and ensures uniform distribution of vitamin D3 in the final product, making it ideal for use in dietary supplements and fortified food products.

[0266] In some embodiments, particles may utilize a single core containing ginseng extract (such as the examples above), an herb used for its cognitive-enhancing properties and potential benefits for memory and brain health. The ginseng extract, in some embodiments, serves as the core material, providing stability and structure for encapsulating active ingredients. This single core structure, in some embodiments, simplifies the manufacturing process and ensures uniform distribution of ginseng in the final product, making it suitable for use in various dietary supplements and functional beverages.

[0267] In some embodiments, particles may utilize a single core consisting of Bacopamonnieri (bacopa) extract, such as the examples above. The bacopa extract, in some embodiments, serves as the core material, providing stability and structure for encapsulating active ingredients. This single core structure simplifies the manufacturing process and ensures uniform distribution of bacopa in the final product, making it suitable for use in dietary supplements and nootropic formulations.

[0268] C. multi core

[0269] In some embodiments, particles may utilize a multi-core system, which refers to a particle structure featuring multiple cores containing same or different materials or active ingredients. One example of a multi-core system is the water in oil in water (W/O/W) configuration. In this configuration, the active ingredient, such as creatine, may be contained within the inner water phase of the particle. This inner water phase, in some embodiments, is then surrounded by an oil phase, which is further encapsulated within an outer water phase. This multi-core structure, in some embodiments, provides several benefits, including minimizing mass transfer, preventing degradation, and ensuring controlled release of the active ingredient.

[0270] In some embodiments, creatine was encapsulated in a W/O/W system. This encapsulation method, in some embodiments, protects creatine from degradation and improves its bioavailability’, making it suitable for use in various sports nutrition and dietary supplement products. The W/O/W configuration, in some embodiments, ensures that creatine is effectively delivered to the target tissues, enhancing its performance-enhancing effects and providing consumers with a reliable and efficient way to incorporate creatine into their fitness routines.

[0271] In some embodiments, ketone was encapsulated in a W/O/W system. This encapsulation method, in some embodiments, protects ketones from degradation and improves its bioavailability, making it suitable for use in various dietary supplements and functional food products. The W/O/W configuration, in some embodiments, ensures that ketone is effectively delivered to the target tissues, enhancing its benefits for energy metabolism and weight management.

[0272] In some embodiments, glutathione was encapsulated in a W/O/W system. This encapsulation method, in some embodiments, protects glutathione from degradation and improves its bioavailability, making it suitable for use in various skincare and anti-aging products. The W/O/W configuration, in some embodiments, ensures that glutathione is effectively delivered to the target tissues, enhancing its antioxidant and skin-lightening effects. [0273] To encapsulate active ingredients in a multi-core particle system, the different core materials are first prepared separately. The inner core containing the active ingredient is then encapsulated within the outer core using techniques such as emulsification or coacervation. This process, in some embodiments, ensures that each core is surrounded by a protective barrier, allowing for controlled release and improved stability of the active ingredients. The multi-core structure, in some embodiments, provides a versatile and effective delivery system for a wide range of applications, including pharmaceuticals, nutraceuticals, and cosmetics.

[0274] D. Hydrophilic core

[0275] In some embodiments, particles may utilize a hydrophilic core, which refers to a core material that is attracted to water molecules. This type of core, in some embodiments, is suitable for encapsulating water-soluble active ingredients, such as vitamin C (ascorbic acid). The hydrophilic core provides a stable environment for the active ingredient, protecting it from degradation and ensuring its efficacy. Additionally, the hydrophilic nature of the core, in some embodiments, allows for the efficient encapsulation of water-soluble compounds, making it ideal for use in various beverages, pharmaceuticals, or cosmetic products.

[0276] In some embodiments, vitamin C (ascorbic acid) was encapsulated in a hydrophilic core. This encapsulation method, in some embodiments, helps protect vitamin C from degradation, ensuring its stability and efficacy in various formulations. The hydrophilic core, in some embodiments, provides a stable environment for vitamin C, allowing for controlled release and improved absorption. This makes it, in some embodiments, a suitable choice for use in dietary supplements, skincare products, and functional beverages, where the benefits of vitamin C can be maximized.

[0277] To encapsulate active ingredients in a hydrophilic core particle system, the core material, in some embodiments, is first prepared by dissolving or dispersing the active ingredient in a hydrophilic solution. The solution is then encapsulated within a protective shell using techniques such as spray drying, coacervation, or emulsification. This process, in some embodiments, ensures that the active ingredient remains stable and bioavailable, making it suitable for various applications where water-solubility is desired.

[0278] E. Hydrophobic core [0279] In some embodiments, particles may utilize a hydrophobic core, which refers to a core material that repels or does not mix with water. This type of core, in some embodiments, is suitable for encapsulating lipophilic or oil-soluble active ingredients, such as resveratrol. Resveratrol, a hydrophobic compound found in red wine, could be encapsulated in a hydrophobic core to protect it from degradation and enhance its stability and bioavailability'. The hydrophobic nature of the core, in some embodiments, provides a protective barrier for the active ingredient, ensuring its effectiveness in various formulations.

[0280] In some embodiments, resveratrol was encapsulated in a hydrophobic core. This encapsulation method, in some embodiments, helps protect resveratrol from degradation, ensuring its stability and efficacy in various formulations. The hydrophobic core, in some embodiments, provides a protective barrier for resveratrol, allowing for controlled release and improved absorption. This makes it, in some embodiments, a suitable choice for use in dietary supplements, skincare products, and functional beverages, where the benefits of resveratrol can be maximized.

[0281] In some embodiments, omega-3 fatly⁷ acids, known for their health benefits, may be encapsulated in a hydrophobic core. The hydrophobic core, in some embodiments, provides a protective environment for omega-3 fatty acids, ensuring their stability- and bioavailability in various formulations, including dietary supplements and functional foods.

[0282] In some embodiments, vitamin D3 MCT (medium-chain triglycerides) may be encapsulated in a hydrophobic core. The hydrophobic nature of the core, in some embodiments, protects vitamin D3 MCT from degradation, ensuring its stability and efficacy. This encapsulation method, in some embodiments, enhances the bioavailability of vitamin D3 MCT, making it suitable for use in dietary supplements and fortified foods.

[0283] In some embodiments, Coenzyme Q10 (CoQlO). a powerful antioxidant, may be encapsulated in a hydrophobic core. This encapsulation method, in some embodiments, protects CoQlO from degradation, ensuring its stability and bioavailability in various formulations, including skincare products and dietary supplements.

[0284] In some embodiments, ginseng extract, known for its adaptogenic properties, may be encapsulated in a hydrophobic core. The hydrophobic core, in some embodiments, provides a protective barrier for ginseng extract, ensuring its stability and bioavailability in various formulations, including energy drinks and dietary supplements. [0285] In some embodiments, bacopa extract is encapsulated in a hydrophobic core that protects bacopa extract from degradation, ensuring its stability and bioavailability in formulations aimed at enhancing memory and cognitive function.

[0286] To encapsulate active ingredients in a hydrophobic core particle system, the core material is prepared by mixing the active ingredient with a hydrophobic carrier, such as a lipid or oil. The mixture is then encapsulated within a protective shell using techniques such as spray drying, coacervation, or emulsification. This process ensures that the active ingredient remains stable and bioavailable, making it suitable for various applications where lipophilicity is desired.

[0287] In some embodiments, the process of encapsulating active ingredients in a hydrophobic core particle system may involve the first step of preparing the core material by mixing the active ingredient with a hydrophobic carrier, such as a lipid or oil. For example, resveratrol could be mixed with a lipid carrier like medium-chain triglycerides (MCT) or a suitable oil. The water phase may be prepared by adding 1 - 10 % sodium caseinate or fava bean protein isolate, 0.5 - 2 % gum acacia, 0.5 - 2 % hemp protein isolate or whey protein isolate, and 1 - 7 % TPGS in 50 - 150 mL water. The water and oil phases are mixed and sonicated for 5-10 min at 20-30 kHz frequency. A nanovesicle system may be made with a hydrophobic core of size ranging from 50 - 500 nm. In some embodiments, the nanovesicle system may be stirred (400 - 800 rpm) with 5 - 10 % dextrose monohydrate (or, in some cases maltodextrin) at 50 - 80 oC for 30 - 90 minutes. In some embodiments, the system may be homogenized with a 0. 1 - 01% carrageenan solution (50 - 150 mL) using an IKA T25 homogenizer at 5,000-15,000 rpm for 5-10 minutes.

[0288] 2.3 Stabilizer

[0289] In some embodiments, particles may include a stabilizer, which plays a crucial role in maintaining the integrity' and functionality of the particle. In some embodiments, a stabilizer may chosen be based on their characteristics of phase distribution, molecular structure/chemistry, and molecular size. In some embodiments, a particle may consist of a single phase or multiple phases within the particle. In some embodiments, a particle may have a stabilizer of a natural or synthetic origin or can be ionic or non-ionic. In some embodiments, the particle may contain a stabilizer as either polymers or small molecules, based on their molecular weight and size. Each of these categories contributes to the stability and performance of the particle, ensuring its effectiveness in various applications.

[0290] In some embodiments, the hydrophobic macromolecules added may be modified natural polymers that are generally regarded as safe by the FDA, such as ethyl cellulose. Examples of ethylcellulose include Ashland Aquaion Ec-NlOO, Ashland Aquaion Ec-N300, EC Ethocel Standard 20 Premium, EC Ethocel Standard 7 Premium, Ethocel standard 10 Premium, or Spectrum ethylcellulose. Synthetic polymers such as polylactides, poly glycolides, polycaprolactones, polyacrylates, polystyrenes, polyesters, or copolymers thereof may also be used as hydrophobic phase stabilizers. Additionally, natural resins like shellac or zein can serve as stabilizers in some embodiments.

[0291] In some embodiments, hydrophobic small molecules may be chosen as a hydrophobic phase stabilizing agent. These small molecules are generally regarded as safe by the FDA and include mono- or di- glycerides of palmitate, palminate. laurate, linoleate, myristate, oleate, or stearate, as well as fatty acid esters of sugars such as sorbitan monostearate, sorbitan monopalminate, and sucrose stearate. Biocompatible small molecules like polyicosanol or 12- hydroxystearic acid may also be used in some embodiments.

[0292] Polysaccharides such as starches, pectins, or natural gums that are generally regarded as safe (GRAS) by the FDA can be chosen as hydrophilic phase stabilizing agents. Examples include agar, alginic acid, sodium alginate, carob gum, carrageenan, gum Arabic, gum tragacanth, karaya gum, guar gum, locust bean gum, glucomannan, tara gum, gellan gum, and xanthan gum. Cellulose, either in its natural or modified form such as methyl cellulose, can also be used as a hydrophilic phase stabilizing agent. Additionally, proteins like collagen, gelatin, casein, or proteins derived from eggs or other high protein sources may serve as hydrophilic stabilizing agents. Synthetic macromolecules such as polyethylene glycol, carbomer, carboxymethyl cellulose, hyaluronic acid, polyurethanes, acrylic polymers, latex, polystyrenes, or polyolefins like polybutadiene or polyvinyl alcohol, either as pure polymers or copolymers, can be used. Minerals like silica, bentonite, and magnesium silicate may also be used as hydrophilic phase stabilizing agents in some embodiments.

[0293] 2.3.1. Phase distribution

[0294] Single [0295] In some embodiments, particles may utilize a single-phase stabilizer, which refers to a stabilizing agent that helps maintain the stability' of the particle by reducing interfacial tension between the core and shell materials. This reduction in tension, in some embodiments, prevents the particles from coalescing or separating, ensuring uniform dispersion and stability' of the active ingredients. Lecithin (other examples may include TPGS, polysorbate 80, polysorbate 20, PGPR, MPGO) is an example of a single-phase stabilizer that may be used in food and beverage products. Lecithin, derived from soybeans, is a natural emulsifier that, in some embodiments, can enhance the bioavailability and functionality of encapsulated ingredients in various products.

[0296] In some embodiments, where an oil-in-water (O/W) system is synthesized, single-phase stabilizers such as lecithin, TPGS, polysorbate 80, and MPGO may be used. These stabilizers are particularly suitable for O/W systems because they have hydrophilic properties that allow them to interact with water molecules, reducing the interfacial tension between the oil and water phases. This property helps to stabilize the emulsion, preventing the coalescence of oil droplets and ensuring the uniform dispersion of active ingredients.

[0297] In some embodiments, when a water-in-oil (W/O) system is developed, single-phased stabilizers such as PGPR or polysorbate 20 may be used. These stabilizers are more suitable for W/O systems because they have hydrophobic properties that allow them to interact with oil molecules, reducing the interfacial tension between the water and oil phases. This property helps to stabilize the emulsion, preventing the coalescence of water droplets and ensuring the uniform dispersion of active ingredients.

[0298] In some embodiments, lecithin may be used as a single-phase stabilizer to enhance the stability' and uniform dispersion of particles encapsulating active ingredients. This, in some embodiments, ensures their bioavailability and functionality in various food, beverage, and pharmaceutical products. The use of lecithin as a single-phase stabilizer, in some embodiments, may improve the overall quality and efficacy of the final product, making it a valuable addition to formulations where stability and uniform dispersion are crucial.

[0299] In some embodiments, lecithin may be a suitable single-phase stabilizer due to its amphiphilic nature, possessing both hydrophilic and hydrophobic regions. This molecular structure may allow lecithin to interact with both water and oil phases, reducing the interfacial tension between them and promoting the formation of stable emulsions. The polar head of lecithin is hydrophilic, meaning it has an affinity for water, while the non-polar tails are hydrophobic, allowing them to interact with oil molecules. This structure may enable lecithin to stabilize emulsions by forming a protective layer around oil droplets, preventing their coalescence and ensuring their uniform dispersion in the continuous phase.

[0300] In some embodiments, TPGS (tocopheryl polyethylene glycol succinate) may be used as a single-phase stabilizer to enhance the stability and dispersion of particles encapsulating active ingredients. TPGS, a water-soluble derivative of vitamin E, is used for its emulsifying properties and ability to improve the bioavailability of poorly water-soluble compounds. By incorporating TPGS as a stabilizer, particles, in some embodiments, can maintain their structural integrity and ensure uniform dispersion of active ingredients in various formulations, including pharmaceuticals and dietary supplements.

[0301] In some embodiments, lecithin may be utilized as a single-phase stabilizer to improve the stability and dispersion of particles encapsulating active ingredients. Lecithin, a naturally occurring phospholipid found in soybeans, acts as an emulsifier and surfactant, reducing interfacial tension between core and shell materials. This property, in some embodiments, allows lecithin to enhance the bioavailability and functionality of encapsulated ingredients in a wide range of products, including food, cosmetics, and pharmaceuticals.

[0302] In some embodiments, polysorbate 80 may be used as a single-phase stabilizer to enhance the stability and dispersion of particles encapsulating active ingredients. Polysorbate 80 is a nonionic surfactant used for its emulsifying properties and ability to improve the solubility of lipophilic compounds in aqueous solutions. By incorporating polysorbate 80 as a stabilizer, particles, in some embodiments, can maintain their stability and ensure uniform dispersion of active ingredients, enhancing their bioavailability and functionality' in various formulations.

[0303] To encapsulate active ingredients in an example single-phase stabilizer particle system, lecithin (or another example above) is first mixed with the core and shell materials. The mixture, in some embodiments, is then processed using techniques such as spray drying or coacervation to form the particles. The lecithin, in some embodiments, helps stabilize the particles, ensuring that the active ingredients are evenly distributed and protected from degradation. This, in some embodiments, allows for improved bioavailability and functionality⁷ of the active ingredients in the final product. [0304] Multiple

[0305] In some embodiments, particles may utilize a multiple-phase stabilizer system, which refers to a combination of stabilizing agents that work together to enhance the stability and functionality of the particles. For example, a combination of lecithin and d-alpha-tocopheryl polyethylene glycol 1000 succinate (TPGS) can be used as a multiple-phase stabilizer system. Lecithin, a natural surfactant derived from soybeans, stabilizes the interface between the core and shell materials, while TPGS, a synthetic surfactant derived from vitamin E, provides additional stability by forming a protective layer around the particles.

[0306] This combination of stabilizers, in some embodiments, can enhance the stability and functionality of the particles, ensuring that the encapsulated ingredients remain evenly dispersed and protected from external factors. The use of multiple-phase stabilizers, in some embodiments, allows for a more robust stabilization mechanism, making the particles suitable for a wide range of applications in food, beverage, and pharmaceutical industries.

[0307] In some embodiments, lecithin and TPGS may be used in combination as a multiplephase stabilizer system to enhance the stability and functionality of particles encapsulating active ingredients. The combination of these stabilizers, in some embodiments, improved the overall stability and functionality of the particles, ensuring that the encapsulated ingredients remained protected and effective in various applications.

[0308] In some embodiments, TPGS (d-alpha-tocopheryl polyethylene glycol 1000 succinate) and MPGO may be used together as a multiple-phase stabilizer system to enhance the stability and functionality of particles encapsulating active ingredients. TPGS, a synthetic surfactant derived from vitamin E, in some embodiments, provides stability⁷ by forming a protective layer around the particles, while MPGO, a mixture of medium-chain fatty acids, improves the dispersibility of the particles in aqueous solutions. This combination of stabilizers, in some embodiments, can enhance the stability and functionality of the particles, ensuring that the encapsulated ingredients remain evenly dispersed and protected from external factors.

[0309] In some embodiments, lecithin and MPGO (medium-chain triglycendes) may be used in combination as a multiple-phase stabilizer system to enhance the stability and functionality of particles encapsulating active ingredients. Lecithin, a natural surfactant derived from soybeans, stabilizes the interface between the core and shell materials, while MPGO improves the dispersibility of the particles in aqueous solutions. This combination of stabilizers, in some embodiments, can enhance the stability and functionality of the particles, ensuring that the encapsulated ingredients remain evenly dispersed and protected from external factors.

[0310] In some embodiments, PGPR (polyglycerol polyricinoleate) and TPGS (d-alpha- tocopheryl polyethylene glycol 1000 succinate) may be used together as a multiple-phase stabilizer system to enhance the stability and functionality’ of particles encapsulating active ingredients. PGPR, a synthetic emulsifier derived from castor oil, in some embodiments, stabilizes the interface between the core and shell materials, while TPGS provides additional stability’ by forming a protective layer around the particles. This combination of stabilizers, in some embodiments, can enhance the stability and functionality of the particles, ensuring that the encapsulated ingredients remain evenly dispersed and protected from external factors.

[0311] 2.3.2. Molecular Structure/chemistry

[0312] Natural

[0313] In some embodiments, particles may utilize natural stabilizers, which refer to stabilizing agents derived from natural sources, such as plants or animals. One example of a natural stabilizer is gum acacia, derived from the acacia tree. Gum acacia is a natural polysaccharide that can stabilize emulsions and prevent particle aggregation. Its ability to form a protective layer around the particles helps maintain their stability’ and functionality, making it suitable for a wide range of applications in food, beverage, and pharmaceutical industries.

[0314] In some embodiments, gum acacia may be used as a natural stabilizer in particles encapsulating active ingredients. The gum acacia may form a protective layer around the particles, preventing them from aggregating and maintaining their stability during storage and transportation. This natural stabilizer, in some embodiments, may ensure that the encapsulated active ingredients remained effective and bioavailable, making it an ideal choice for use in various food, beverage, and pharmaceutical products.

[0315] In some embodiments, particles may utilize carrageenan as a natural stabilizer, derived from red seaweed. Carrageenan is a polysaccharide that acts as a stabilizing agent, thickener, and gelling agent in various food, pharmaceutical, and cosmetic products. Its ability to form a protective layer around particles, in some embodiments, helps maintain their stability and functionality, preventing aggregation and ensuring uniform dispersion. This natural stabilizer, in some embodiments, aligns with the growing demand for clean label and environmentally friendly products, providing a sustainable alternative to synthetic stabilizers.

[0316] In some embodiments, gellan gum, derived from the bacterium Sphingomonas elodea, may be used as a natural stabilizer in particles encapsulating active ingredients. It acts as a stabilizing agent and gelling agent in food, pharmaceutical, and cosmetic formulations. Gellan gum, in some embodiments, forms a protective layer around particles, preventing aggregation and maintaining stability during storage and transportation. Its natural origin and functional properties make it an ingredient in a wide range of applications, meeting the demand for natural and sustainable products.

[0317] Overall, the use of natural stabilizers, in some embodiments, provides a more sustainable and environmentally friendly option compared to synthetic stabilizers. It aligns with the growing demand for natural and clean label products, ensuring that particles encapsulating active ingredients are not only effective but also environmentally conscious.

[0318] Synthetic

[0319] In some embodiments, particles may utilize synthetic stabilizers, which refer to stabilizing agents that are artificially synthesized. One example of a synthetic stabilizer is polyvinyl alcohol (PVA), a synthetic polymer that can stabilize emulsions and prevent particle aggregation. Its ability to form a protective layer around the particles, in some embodiments, helps maintain their stability and functionality, making it suitable for a wide range of applications in food, beverage, and pharmaceutical industries.

[0320] In some embodiments, PVA may be used as a synthetic stabilizer in particles encapsulating active ingredients. The PVA. in some embodiments, formed a protective layer around the particles, preventing them from aggregating and maintaining their stability during storage and transportation. This synthetic stabilizer, in some embodiments, ensured that the encapsulated active ingredients remained effective and bioavailable, making it an ideal choice for use in various food, beverage, and pharmaceutical products.

[0321] In some embodiments, particles may utilize polysorbate 80 as a synthetic stabilizer, a synthetic surfactant commonly used as an emulsifier and stabilizer in food, pharmaceutical, and cosmetic products. Polysorbate 80 helps stabilize emulsions, prevent particle aggregation, and improve the solubility of hydrophobic compounds. Its use as a stabilizer, in some embodiments, ensures that particles encapsulating active ingredients remain stable and functional, making it suitable for various applications in the food, beverage, and pharmaceutical industries.

[0322] In some embodiments, particles may utilize methylcellulose as a synthetic stabilizer, a synthetic derivative of cellulose used as a stabilizer, thickener, and emulsifier in food, pharmaceutical, and cosmetic products. Methylcellulose helps improve the texture and stability of formulations, providing a smooth and creamy consistency. Its use as a stabilizer, in some embodiments, ensures that particles encapsulating active ingredients remain stable and functional, making it suitable for various applications in the food, beverage, and pharmaceutical industries.

[0323] In some embodiments, particles may utilize sodium carboxymethyl cellulose (CMC) as a synthetic stabilizer, a synthetic derivative of cellulose used as a stabilizer and thickener in food, pharmaceutical, and cosmetic products. Sodium carboxymethyl cellulose, in some embodiments, helps improve the stability and texture of formulations, preventing them from separating or becoming lumpy. Its use as a stabilizer, in some embodiments, ensures that particles encapsulating active ingredients remain stable and functional, making it suitable for various applications in the food, beverage, and pharmaceutical industries.

[0324] Overall, synthetic stabilizers offer advantages such as consistent quality and availability, making them a reliable choice for ensuring the stability⁷ of particles in various formulations. Their synthetic nature allows for precise control over their properties, making them tools in the development of stable and functional particles encapsulating active ingredients.

[0325] Ionic

[0326] In some embodiments, particles may utilize ionic stabilizers, which are stabilizing agents that contain charged particles. One example of an ionic stabilizer is sodium alginate, a natural polysaccharide extracted from brown seaweed. Sodium alginate can form a gel-like matrix around the particles, providing structural integrity and preventing aggregation. Its ionic nature allows it to interact with water molecules and other charged particles, enhancing the stability of the particle system. [0327] In some embodiments, sodium alginate may be used as an ionic stabilizer in particles encapsulating active ingredients. In some embodiments, active ingredients such as creatine, ketone, or glutathione may be encapsulated using sodium alginate as the stabilizer. The sodium alginate, in some embodiments, may form a gel-like matrix around the particles, preventing them from aggregating and maintaining their stability during storage and transportation. This ionic stabilizer, in some embodiments, may ensure that the encapsulated active ingredients remained effective and bioavailable. making it a choice for use in various food, beverage, and pharmaceutical products.

[0328] In some embodiments, particles may utilize calcium chloride as an ionic stabilizer, a salt compound used for its abili ty to form cross-links with alginate molecules. When combined with sodium alginate, calcium chloride can, in some embodiments, create a gel-like structure that provides stability and structural integrity to particles encapsulating active ingredients. This ionic interaction, in some embodiments, helps prevent aggregation and ensures the uniform dispersion of active ingredients, enhancing their stability and bioavailability in various applications. Calcium chloride's ionic nature allows it to interact with alginate molecules, forming a strong and stable network that improves the overall quality and efficacy of the particle system.

[0329] In some embodiments, particles may utilize calcium stearoyl-2-lactylate as an ionic stabilizer, a salt compound used for its ability to form cross-links with alginate molecules. When combined with sodium alginate, calcium stearoyl-2-lactylate can, in some embodiments, create a gel-like structure that provides stability and structural integrity to particles encapsulating active ingredients. This ionic interaction, in some embodiments, helps prevent aggregation and ensures the uniform dispersion of active ingredients, enhancing their stability and bioavailability in various applications. Calcium stearoyl-2-lactylate's ionic nature, in some embodiments, allows it to interact with alginate molecules, forming a strong and stable network that improves the overall quality and efficacy of the particle system.

[0330] Overall, ionic stabilizers like sodium alginate are, in some embodiments, biocompatible and safe for use in food and pharmaceutical products, making them a choice for stabilizing particles in various applications. Their ability to form a gel-like matrix and interact with water molecules and other charged particles, in some embodiments, enhances the stability of the particle system, ensuring the effective delivery of encapsulated active ingredients. [0331] Non - ionic

[0332] In some embodiments, particles may utilize anon-ionic stabilizer, which is a stabilizing agent that does not contain charged particles. One example of anon-ionic stabilizer is lecithin. Lecithin can, in some embodiments, stabilize the interface between different phases in the particle, improving dispersion and preventing coalescence. Its non-ionic nature, in some embodiments, allows it to interact with both hydrophilic and hydrophobic components, making it suitable for a wide range of applications in the food and pharmaceutical industries.

[0333] In some embodiments, lecithin may be used as a non-ionic stabilizer in particles encapsulating active ingredients. The lecithin may stabilize the interface between the core and shell materials, improving the stability of the particle system. This non-ionic stabilizer may ensure that the encapsulated active ingredients remained evenly dispersed and protected from external factors, enhancing their bioavailability and functionality.

[0334] In some embodiments, polyethylene glycol (PEG) may be used as anon-ionic stabilizer in particles encapsulating active ingredients. The PEG may stabilize the particles by forming a protective layer around them, preventing aggregation and maintaining their stability. This non- ionic stabilizer, in some embodiments, ensures that the encapsulated active ingredients are evenly dispersed and protected, enhancing their bioavailability and functionality in various applications. PEG'S ability to interact with both hydrophilic and hydrophobic components, in some embodiments, makes it a versatile stabilizer for a wide range of products, including pharmaceuticals, cosmetics, and food products.

[0335] Overall, non-ionic stabilizers like lecithin may be used in the food and pharmaceutical industries for their ability to improve the stability and functionality of particles. Their non-ionic nature, in some embodiments, allows them to interact with both hydrophilic and hydrophobic components, making them versatile stabilizing agents for encapsulating active ingredients.

[0336] 2.3.3. Molecular size

[0337] Polymer (macromolecule)

[0338] In some embodiments, particles may utilize polymeric (macromolecule) stabilizers, which are large molecules composed of repeating structural units. Large molecules are generally defined as those with a molar mass above 1000 g/mol These stabilizers can help maintain the stability and uniform dispersion of particles, preventing aggregation and ensuring the even distribution of encapsulated ingredients. One example of a polymeric stabilizer is carrageenan, a natural polymer extracted from red seaweed. Carrageenan is used in food and beverage products for its gelling, thickening, and stabilizing properties. Its ability to form a gel-like matrix around particles makes it an effective stabilizer for various applications in the food, beverage, and pharmaceutical industries.

[0339] In some embodiments, carrageenan may be used as a polymeric stabilizer in particles encapsulating active ingredients. The carrageenan, in some embodiments, may form a gel-like matrix around the particles, providing structural integrity and preventing aggregation. This polymeric stabilizer, in some embodiments, ensures that the encapsulated active ingredients remain evenly dispersed and protected from external factors, enhancing their stability and functionality.

[0340] In some embodiments, cellulose-based polymers, such as hydroxypropyl methylcellulose (HPMC) or carboxymethyl cellulose (CMC), may be utilized as stabilizers. Derived from cellulose, these polymers, in some embodiments, are found in food, pharmaceuticals, and personal care products. They can, in some embodiments, stabilize particles by forming a protective layer around them, preventing aggregation, and ensuring a uniform dispersion of active ingredients. HPMC and CMC are used for their thickening and stabilizing properties, making them effective stabilizers for a variety of formulations.

[0341] In some embodiments, polyvinylpyrrolidone (PVP) may be used as a polymeric stabilizer. PVP is a synthetic polymer soluble in water and many organic solvents. It can stabilize particles by forming a protective layer around them, preventing aggregation, and ensuring a uniform dispersion of active ingredients. PVP may be in pharmaceuticals, cosmetics, and food products among other uses.

[0342] In some embodiments, polyethylene glycol (PEG) may be employed as a polymeric stabilizer. PEG, a synthetic polymer soluble in water and many organic solvents, can stabilize particles by forming a protective layer around them. This, in some embodiments, prevents aggregation and ensures a uniform dispersion of active ingredients. PEG may be used in pharmaceuticals, cosmetics, and food products, among other use cases, for its stabilizing and solubilizing properties. [0343] Overall, polymeric stabilizers like carrageenan are useful for their ability to stabilize particles and improve the functionality of encapsulated ingredients. Their large molecular size and structural properties make them effective stabilizing agents for a wide range of applications.

[0344] Small molecule

[0345] In some embodiments, particles may utilize small molecule stabilizers to enhance the stability of a hydrophobic phase. Small molecules are generally defined as those with a molar mass under 1000 g/mol and can include various compounds such as mono- or di- glycerides of fatty acids, fatty acid esters of sugars, polyicosanol, and 12-hydroxysteanc acid. These small molecules may be selected for their ability to stabilize the hydrophobic phase and may also exhibit biocompatibility, making them suitable for use in food, beverage, and pharmaceutical products, among other uses.

[0346] In some embodiments, in the formulation of particles encapsulating a hydrophobic active ingredient, small molecule stabilizers such as sorbitan monostearate or rice bran wax can be used. These small molecules, in some embodiments, can form a stable interface between the hydrophobic core and the surrounding medium, preventing aggregation and ensuring the uniform dispersion of the active ingredient. This stabilizing effect, in some embodiments, helps maintain the integrity' and functionality of the particles, ensuring optimal delivery and absorption of the encapsulated active ingredient.

[0347] In some embodiments, small molecule stabilizers such as glyceryl monostearate or ethoxylated sorbitan esters (polysorbates) may be utilized. These small molecules, in some embodiments, can stabilize the hydrophobic phase and prevent aggregation, ensuring the uniform dispersion of the active ingredient. Glyceryl monostearate is a commonly used emulsifier and stabilizer in food and pharmaceutical products. Polysorbates, such as polysorbate 80, are surfactants that can stabilize emulsions and prevent coalescence, making them suitable for use in a variety of formulations.

[0348] Overall, small molecule stabilizers play a role in stabilizing the hydrophobic phase of particles, enhancing their stability' and functionality. Their small size and specific chemical properties make them effective stabilizing agents for a wide range of applications, particularly in formulations where the stability of the hydrophobic phase is needed. [0349] 2.4 Shell Material

[0350] In some embodiments, the particle may include a shell material. Shell material refers to the substance or combination of substances used to encapsulate the core material, providing a protective barrier and influencing the release properties of the encapsulated components. The shell material, in some embodiments, plays a role in encapsulating and protecting the core material, ensuring its stability and functionality. In some embodiments, the shell material may act as an intermediary phase or as an exterior phase. In some embodiments, the shell material may be characterized based on its crosslinking density and its hydrophobic or hydrophilic nature. These categories provide a framework for understanding and categorizing different types of shell materials used in the encapsulation process.

[0351] 2.4.1 Intermediary⁷ phase

[0352] Single

[0353] In some embodiments, particles may utilize a single shell material as the intermediary⁷ phase, such as sodium caseinate, a natural protein derived from milk. The single intermediary phase refers to a uniform layer or region between the core and the exterior phase of the particle, serving as a crucial component in stabilizing the core-shell structure. This phase, in some embodiments, helps prevent direct contact between the core and shell materials, which could lead to degradation or unwanted interactions, ensuring the integrity and functionality of the particle over time. Sodium caseinate may be used for its excellent emulsifying and stabilizing properties and it, in some embodiments, can form a cohesive and protective shell around the core material, enhancing its stability and controlled release.

[0354] In some embodiments, in the encapsulation of a hydrophobic active ingredient, such as vitamin D3, sodium caseinate can be used as the single intermediary phase. The vitamin D3 may first be dissolved or dispersed in a suitable solvent or medium, for example in LCT or MCT as vitamin D3 is lipophilic. This allows the vitamin D3 to solubilize within the oil phase, creating a homogeneous mixture. Next, sodium caseinate may be added to the water phase. The water and oil phase may form a stable emulsion when they are mixed and sonicated. The emulsion may then be processed using techniques like spray-drying to form particles with a core-shell structure, where sodium caseinate acts as the intermediary phase. This single-phase approach, in some embodiments, simplifies the encapsulation process and ensures the efficient encapsulation of the active ingredient, preserving its stability and functionality. [0355] In some embodiments, particles may utilize whey protein isolate as the single shell material in the intermediary phase. Whey protein isolate, derived from whey, is rich in essential amino acids and has excellent emulsifying properties. It can form a protective shell around the core material, in some embodiments, ensuring its stability and controlled release in various applications.

[0356] In some embodiments, particles may utilize barley protein isolate as the single shell material in the intermediary phase. Barley protein isolate, derived from barley grains, may be used for its high protein content and functional properties. It can form a stable and protective shell around the core material, in some embodiments, enhancing its stability and bioavailability in the final product.

[0357] In some embodiments, particles may utilize fava bean protein isolate as the single shell material in the intermediary phase. Fava bean protein isolate, extracted from fava beans, is a rich source of protein with excellent emulsifying properties. It can form a cohesive and protective shell around the core material, in some embodiments, ensuring its stability and controlled release in various formulations.

[0358] In some embodiments, particles may utilize hemp seed protein isolate as the single shell material in the intermediary phase. Hemp seed protein isolate, derived from hemp seeds, is a complete protein source with a balanced amino acid profile. It can form a stable and protective shell around the core material, in some embodiments, enhancing its stability and bioavailability in the final product.

[0359] In some embodiments, particles may utilize shellac as a single intermediary shell material in the encapsulation of active ingredients. Shellac, a natural resin derived from the lac bug, is used for its film-forming properties. When used as a shell material, shellac can create a protective barrier around the core material, shielding rt from external factors that could degrade its quality. This barrier, in some embodiments, helps to ensure the stability and controlled release of the encapsulated active ingredients, making shellac a suitable choice for applications where long-term stability is needed.

[0360] In some embodiments, particles may utilize zein as a single intermediary shell material in the encapsulation of active ingredients. Zein, a protein found in maize (com), is used for its film-forming properties, which make it an excellent choice for creating protective shells around core materials. When used in particle encapsulation, in some embodiments, zein forms a stable and cohesive shell that helps prevent the degradation of the encapsulated active ingredients. This protective barrier enhances the stability and controlled release of the active ingredients, in some embodiments, making zein a suitable choice for applications requiring long-term stability and protection against environmental factors.

[0361] Overall, the use of a single shell material as the intermediary phase, in some embodiments, offers a practical and effective way to encapsulate active ingredients, providing a stable and functional particle system. Sodium caseinate may enhance the bioavailability and functionality of the encapsulated active ingredient, making it suitable for various applications in the food, pharmaceutical, cosmetic industries, and other use cases.

[0362] Multiple

[0363] In some embodiments, particles may utilize multiple shell materials as the intermediary phase, such as a combination of sodium caseinate and whey protein isolate. The use of multiple intermediary phases refers to the incorporation of more than one material in the intermediate layer between the core and the exterior phase of the particle. This approach allows for the synergistic effects of different materials, enhancing the stability, functionality, and overall performance of the particles.

[0364] In some embodiments, in the encapsulation of a hydrophobic active ingredient, such as Omega 3, a combination of sodium caseinate and whey protein isolate may be used as the multiple intermediary phases. The hydrophobic active ingredient is, in some embodiments, first dispersed in a suitable solvent, and then the mixture is emulsified with a solution containing sodium caseinate and whey protein isolate. The emulsion is, in some embodiments, then processed to form particles with multiple intermediary phases, where each material contributes to the stability and protection of the active ingredient.

[0365] In some embodiments, particles may utilize a combination of sodium caseinate, whey protein isolate, and gum acacia as multiple intermediary phases. This combination, in some embodiments, offers a synergistic effect, combining the emulsifying and stabilizing properties of sodium caseinate and whey protein isolate with the thickening and film-forming properties of gum acacia. Together, in some embodiments, these materials form a complex matrix around the core material, providing enhanced stability, controlled release, and protection against environmental factors. [0366] In some embodiments, a combination of fava bean protein isolate, and hemp seed protein isolate may be used as the multiple intermediary phases in the encapsulation of active ingredients. Both protein isolates offer properties that complement each other, with fava bean protein isolate providing structural integrity and hemp seed protein isolate offering emulsifying and stabilizing effects. This combination, in some embodiments, creates a robust shell around the core material, ensuring its stability and controlled release in various applications.

[0367] In some embodiments, particles may utilize a combination of fava bean protein isolate, hemp seed protein isolate, and gum acacia as the multiple intermediary phases. This combination, in some embodiments, offers a comprehensive approach to particle encapsulation, combining the structural integrity of protein isolates with the thickening and film-forming properties of gum acacia. The synergistic effects of these materials, in some embodiments, create a stable and protective shell around the core material, ensuring its stability-, controlled release, and functionality in various formulations.

[0368] The use of multiple shell materials as the intermediary phase provides a versatile approach to encapsulating active ingredients, allowing for the customization of particle properties to meet specific application requirements. By combining different materials with complementary- properties, such as sodium caseinate and whey protein isolate, particles, in some embodiments, can be tailored to achieve desired release profiles, stability, and bioavailability.

[0369] Solid

[0370] In some embodiments, particles may utilize a solid shell material as the intermediary phase, such as zein. A solid shell intermediary' phase refers to the use of a material that forms a solid coating around the core material, providing protection and stability. Zein is used for its biodegradability and ability to form a solid and uniform coating, making it a choice for encapsulating core materials. This solid shell material, in some embodiments, can effectively protect the core material from external factors, such as moisture or oxidation, ensuring its stability' and integrity'.

[0371] In some embodiments, in the encapsulation of environmentsensitive active ingredient (e.g. pH sensitive or temperature sensitive), such as ginseng extracts like those listed above, zein can be used as the solid shell material. The ginseng extract is first mixed with a suitable carrier material, and then the mixture is coated with a solution containing zein. The coated mixture is then processed to form particles with a solid zein shell, encapsulating the ginsenosides. This solid shell material, in some embodiments, provides a protective barrier around the ginsenosides, ensuring their survival and efficacy during storage and consumption.

[0372] In some embodiments, particles may utilize shellac as the solid shell material for the intermediary phase. Shellac may form a solid and protective coating around the core material. Its ability to form a uniform and insoluble film, in some embodiments, makes it suitable for encapsulating sensitive or hydrophobic core materials, providing excellent protection against moisture, oxidation, and other environmental factors.

[0373] In some embodiments, ethyl cellulose may be used as a solid shell matenal for encapsulation of active ingredients. Ethyl cellulose is a derivative of cellulose that forms a solid and permeable coating. It may be used in pharmaceuticals and food products for its ability⁷ to provide a protective barrier while allowing for controlled release of the core material. Ethyl cellulose may be used to encapsulate a wide range of core materials, in some embodiments, providing stability and protection in various applications.

[0374] The use of a solid shell material like zein offers several advantages, including enhanced stability, controlled release, and biodegradability. It may be particularly beneficial in applications where a robust and long-lasting encapsulation is required, such as in the pharmaceutical, food, and agricultural industries.

[0375] Liquid

[0376] In some embodiments, particles may utilize a liquid shell material as the intermediary phase, providing a flexible and protective coating around the core. A liquid shell intermediary phase refers to the use of a material that may flow around the core, conforming to its shape and providing a barrier against external factors. Examples of liquid shell materials include vegetable oils or mineral oils, which, in some embodiments, may enhance the stability and bioavailability of the core material.

[0377] In some embodiments, in the encapsulation of a hydrophobic active ingredient, such as vitamin E, a vegetable oil can be used as the liquid shell material. The core material may be mixed with the vegetable oil, and the mixture may then be processed to form particles with a liquid shell, encapsulating the core material. This liquid shell material provides a flexible and easily dispersible encapsulation, in some embodiments, ensuring the stability and effectiveness of the core material.

[0378] In some embodiments, particles may utilize medium-chain triglycerides (MCT) oil as the liquid shell material for the intermediary phase. MCT oil is a type of fatty acid derived from coconut or palm kernel oil, known for its stability and compatibility with a wide range of core materials. It forms, in some embodiments, a liquid shell around the core, providing a protective barrier while enhancing the bioavailability⁷ of the core material. MCT oil may be used in pharmaceuticals, cosmetics, and food products, among other uses cases, for its ability to improve the solubility and absorption of active ingredients.

[0379] In some embodiments, particles may utilize mineral oil as the liquid shell material for encapsulation. Mineral oil, a lightweight and odorless oil derived from petroleum, is well- suited for forming a protective coating around the core material. Its inert nature makes it a suitable choice for applications where stability⁷ and non-reactivity are needed. Mineral oil may be used in pharmaceuticals, cosmetics, and food products as a lubricant or protective coating due to its low cost and versatile properties.

[0380] In some embodiments, ethyl oleate may be used as the liquid shell material for encapsulation. Ethyl oleate is a fatty acid ester derived from oleic acid and ethanol, used for its low viscosity⁷ and excellent solubilizing properties. It may be used as a solvent or carrier in pharmaceuticals and cosmetics due to its ability to dissolve a wide range of compounds. Ethyl oleate provides a flexible and easily dispersible encapsulation for hydrophobic active ingredients, ensuring their stability⁷ and bioavailability in various formulations.

[0381] The use of liquid shell materials offers several advantages, including flexibility⁷, ease of dispersibility, and protection against external factors. It can be particularly beneficial in formulations where a flexible and easily dispersible encapsulation is desired, such as in emulsions or sprays.

[0382] 2.4.2 exterior phase

[0383] Liquid

[0384] In some embodiments, particles may utilize a liquid exterior shell material as the outermost layer surrounding the core-shell structure. This liquid phase serves as a protective and flexible coating, in some embodiments, providing stabi li ty and ensuring the integrity of the particle. The liquid exterior phase, in some embodiments, can include various substances, such as vegetable oils or aqueous solutions, that can flow around the particle, forming a stable and uniform coating. This coating, in some embodiments, protects the encapsulated ingredients from external factors and enhances their stability and functionality.

[0385] Liquid exterior shell material refers to the outermost layer or coating of a particle that is in a liquid state. This layer surrounds (e.g., substantially or entirely) the core-shell structure and provides a protective barrier, ensuring that the encapsulated ingredients remain intact and effective. The liquid nature of this exterior phase, in some embodiments, allows it to conform to the shape of the particle, providing a flexible and easily dispersible coating.

[0386] In some embodiments, in the formulation of a vitamin D3 supplement, the active ingredient, vitamin D3, can be encapsulated within a particle with a liquid exterior shell material consisting of vegetable oil. The vitamin D3 may be first encapsulated within a solid or liquid core, which is then coated with a layer of vegetable oil as the exterior phase. This liquid exterior shell, in some embodiments, material protects the vitamin D3 from degradation and ensures its stability and bioavailability in the final supplement product.

[0387] In some embodiments, particles may utilize a liquid exterior shell material composed of aqueous solutions, such as sugar solutions or salt solutions. These solutions, in some embodiments, can form a stable and protective coating around the core-shell structure, providing stability and enhancing the functionality of the particles. Aqueous solutions are particularly suitable for applications where the encapsulated ingredients need to be released in a controlled manner, as the liquid nature of the exterior phase allows for diffusion of molecules.

[0388] In some embodiments, polyethylene glycol (PEG), a biocompatible polymer may be used as a liquid exterior shell material. PEG is often used in pharmaceuticals and cosmetics due to its solubility' in water and organic solvents, as well as its ability to improve the stability and bioavailability' of active ingredients. The liquid nature of PEG allows it to flow around the particle, forming a uniform and protective coating that enhances the stability and functionality of the encapsulated ingredients.

[0389] Overall, the use of a liquid exterior shell material in particle encapsulation provides a versatile and effective way to protect and deliver active ingredients in various applications, including food, beverages, and pharmaceuticals. [0390] Solid

[0391] In some embodiments, the exterior phase may be a solid material that provides protection and stability to the particle. Solid exterior phases can be composed of various materials, such as polymers, proteins, or lipids, depending on the desired properties of the particle. The solid exterior phase, in some embodiments, helps to encapsulate the core and intermediate phase, preventing them from being exposed to external factors that could degrade or destabilize the particle. Additionally, the solid exterior phase, in some embodiments, can enhance the structural integrity of the particle, making it more resistant to physical and chemical stresses. Overall, the solid exterior phase, in some embodiments, plays a role in ensuring the stability and functionality of the particle in various applications.

[0392] Cured solid

[0393] In some embodiments, the shell material of the particle may undergo a curing process to solidify and form a stable outer layer. Curing can be achieved through physical or chemical means, such as heat treatment, UV irradiation, or the addition of crosslinking agents. This curing process, in some embodiments, helps to strengthen the shell material, making it more resistant to environmental factors and improving its stability over time.

[0394] Physical curing

[0395] In some embodiments, particles may utilize a solid shell that is physically cured as the outermost layer surrounding the core and intermediate phase. A solid shell that is physically cured refers to a shell material that undergoes a change in its physical state, typically through the application of heat or radiation, to form a solid and stable outer layer. This physical curing process, in some embodiments, helps to crosslink the shell material molecules, creating a strong and durable shell that encapsulates the core and intermediate phase.

[0396] In some embodiments, thermal curing may be employed, where the shell material is subjected to elevated temperatures for a specified period, to encapsulate the active ingredient within the particle. Thermal curing may be used for shell materials that require high temperatures to cure effectively and is suitable for a variety' of applications where heat can be applied safely. [0397] In some embodiments, whey protein isolate may be used as the shell material for particles, which is then subjected to physical curing by heating to 60-90°C for 15-60 minutes. During this process, the whey protein isolate undergoes structural changes and crosslinking, forming a solid outer layer that encapsulates the core and intermediate phase. This solid shell that is physically cured provides a stable and protective barrier around the encapsulated ingredients, ensuring their stability and functionality.

[0398] To encapsulate active ingredients using a solid shell that is physically cured, the core material is first prepared and encapsulated within an intermediate phase. The shell material, in this case, whey protein isolate, may then be applied around the core and intermediate phase. The particles may then be subjected to physical curing by heating to the specified temperature for the required duration. This process results in the formation of a solid and stable outer layer that encapsulates the core and intermediate phase, protecting the active ingredients and ensuring their stability and functionality.

[0399] In some embodiments, particles may utilize a solid shell that is physically cured using ultraviolet (UV) radiation as the outermost layer surrounding the core and intermediate phase. This process, known as UV curing, involves exposing the shell material to UV light, which initiates a chemical reaction that crosslinks the molecules, forming a solid and stable outer layer. UV curing may be used for shell materials that are sensitive to heat, as it allows for rapid curing without the need for high temperatures.

[0400] Overall, the use of a solid shell that is physically cured provides a reliable and effective method for encapsulating active ingredients, ensuring their stability and functionality in various applications.

[0401] Chemical curing

[0402] In some embodiments, particles may utilize a solid shell that is chemically cured as the outermost layer surrounding the core and intermediate phase. A solid shell that is chemically cured refers to a shell material that undergoes a chemical reaction to form a solid and stable outer layer. This chemical curing process typically involves the use of crosslinking agents or chemicals that react with the shell material to create a network of chemical bonds, resulting in a hardened shell. [0403] For example, alginate can be used as the shell material for particles, which is then chemically cured using calcium ions as a crosslinking agent. The calcium ions react with the alginate to form a network of chemical bonds, in some embodiments, creating a solid outer layer that encapsulates the core and intermediate phase. This solid shell that is chemically cured, in some embodiments, provides a strong and stable barrier around the encapsulated ingredients, ensuring their stability and functionality.

[0404] In some embodiments, particles may utilize a solid shell that is chemically cured using carrageenan in combination with sodium caseinate. Carrageenan, a natural polysaccharide extracted from red seaweed, can form ionic interactions with sodium caseinate, a protein derived from milk. When heated, in some embodiments, the carrageenan and sodium caseinate mixture undergoes a chemical reaction that results in the formation of a cured shell on the top. This chemically cured shell, in some embodiments, provides a solid and stable outer layer that encapsulates the core and intermediate phase, ensuring the stability and functionality' of the encapsulated ingredients.

[0405] In some embodiments, particles may utilize dextrose monohydrate (DMH) as a shell material, which, upon heating with sodium caseinate, can form various types of interactions. The Maillard reaction between DMH and the amino acids of sodium caseinate can lead to the formation of brown pigments and crosslinked structures, enhancing the texture and color of the particles. Additionally, hydrogen bonding between the hydroxyl groups of DMH and sodium caseinate can contribute to the stability of the shell. Furthermore, ionic interactions between the charged groups of sodium caseinate and the hydroxyl groups of DMH can further stabilize the shell, providing protection to the encapsulated ingredients.

[0406] In some embodiments, maltodextrin may be used as a shell material that forms interactions with sodium caseinate upon heating to form a solid cured shell. The Maillard reaction between maltodextrin and the amino acids of sodium caseinate can lead to the formation of brown pigments and crosslinked structures, enhancing the color and texture of the particles. Hydrogen bonding between the hydroxyl groups of maltodextrin and sodium caseinate can contribute to the stability of the shell. Additionally, ionic interactions between the charged groups of sodium caseinate and the hydroxyl groups of maltodextrin can further stabilize the shell, providing protection to the encapsulated ingredients. [0407] To encapsulate active ingredients using a solid shell that is chemically cured, the core material may first be prepared and encapsulated within an intermediate phase. The shell material, in this case, alginate, may then be applied around the core and intermediate phase. The particles are then subjected to chemical curing by exposing them to calcium ions or other crosslinking agents. This process results in the formation of a solid and stable outer layer that encapsulates the core and intermediate phase, protecting the active ingredients and ensuring their stability and functionality.

[0408] In some embodiments, active ingredients may be encapsulated in the water phase (Wl) of a double nanovesicle system (water-in-oil-in-water, W1/0/W2) where the stabilizer may be chemically cured. The Wl phase may comprise 2-20 mL of water and 0. 1-2% sodium alginate, with the active ingredient ( 1 %-20%) dissolved within the Wl phase. The oil phase may consist of LCT or MCT (10%-20%) and may include a calcium ion source, such as Calcium stearoyl- 2-lactylate (0.1%-l%). The oil phase (O) may also contain a stabilizer, such as PGPR (0.1%- 1%). After sonication, wax and stabilizer may be added to the Wl/O system, with examples including carnauba wax (10%-20%) and MPGO (l%-5%). The W2 phase may consist of sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination of these, with the amounts ranging as described in the first map out. The Wl/O phase may be heated to 70-90°C, then added to the W2 phase and sonicated. Following sonication, the final nanovesicle system (W1/0/W2) may be stirred, dextrose monohydrate added, and the system homogenized.

[0409] Overall, the use of a solid shell that is chemically cured provides a reliable and effective method for encapsulating active ingredients, ensuring their stability and functionality in various applications.

[0410] Crosslinking density

[0411] In some embodiments, the crosslinking density of the shell material may be controlled. Crosslinking density refers to the concentration of chemical bonds that link polymer chains in a material. In the context of shell materials for encapsulation, in some embodiments, crosslinking density plays a role in determining the mechanical strength, stability, and permeability of the shell. Higher crosslinking density generally results in a more rigid and less permeable shell, which can provide better protection for the active ingredient against external factors such as moisture, oxygen, and light. [0412] In some embodiments, the crosslinking density of a material may be controlled by several factors, including the type and concentration of crosslinking agents used, the reaction conditions (temperature or time), and the molecular structure of the polymer. By adjusting these parameters, it is possible to tailor the crosslinking density of the shell material to achieve the desired properties for a specific application.

[0413] In some embodiments, whey protein isolate may be used as a stabilizer in the water phase. After sonication, the nanovesicle system may be heated between 40-60°C for 15-30 minutes to achieve a moderate level of crosslinking. Alternatively, a higher crosslinking density may be achieved by heating the system at higher temperatures (e.g., 50-70°C, 50-80°C, 60-90°C. or 70-95°C) for longer durations (e.g., 15-45 minutes, 30-60 minutes, or 60-120 minutes).

[0414] In some embodiments, the crosslinking density of sodium alginate shells may be controlled by varying the concentration of calcium ions in the crosslinking solution. Higher concentrations of calcium ions lead to a higher degree of crosslinking, resulting in a stronger and more stable shell. Conversely, lower concentrations of calcium ions result in a lower crosslinking density, leading to a softer and more flexible shell. Controlling the crosslinking density of the shell material, in some embodiments, allows for customization of the encapsulation process to meet the specific requirements of different active ingredients and applications. By optimizing the crosslinking density, it is possible to enhance the protection and stability of the active ingredient, ensuring its effectiveness and shelf-life in various products.

[0415] In some embodiments, instead of heating the WPI solution to 85°C for 30 minutes, it can be heated to a lower temperature, such as 60°C, for a shorter duration, such as 15 minutes. This lower temperature and shorter time result in fewer crosslinks being formed between the protein chains, leading to a lower crosslinking density in the final shell material.

[0416] In some embodiments, the amount of whey protein isolate in the shell material may influence the degree of crosslinking and therefore the properties of the shell. A higher concentration of whey protein isolate may lead to a higher crosslinking density, resulting in a more rigid shell, while a lower concentration may result in a lower crosslinking density and a more flexible shell. This flexibility, in some embodiments, allows for fine-tuning the properties of the shell to meet the specific requirements of the encapsulated active ingredient and the desired characteristics of the final product.

[0417] Hydrophilic

[0418] In some embodiments, particles are designed with hydrophilic shell materials to encapsulate hydrophilic active ingredients, such as Vitamin C (ascorbic acid). These shell materials, like alginate or chitosan, have a strong affinity for water, making them ideal for creating particles that can protect and deliver hydrophilic substances. By encapsulating Vitamin C within these hydrophilic shells, its stability and bioavailability may be improved, ensuring that a higher percentage reaches the bloodstream and target tissues. This controlled delivery approach enhances the therapeutic effects of Vitamin C, making it a valuable addition to various health and wellness products.

[0419] In some embodiments, hydrophilic shell materials may be used to encapsulate active ingredients such as ginseng extracts like those listed above, which can be sensitive to environmental factors like pH and temperature. In some embodiments, hydrophilic shells may be engineered by selecting shell materials (sodium alginate, fava bean isolate, whey protein isolate, hemp protein isolate, gum acacia, or sodium caseinate) and thicknesses that dissolve at an appropriate rate in the digestive tract to release contents when desired.

[0420] In some embodiments, hydrophilic shell materials can be used to create particles for targeted delivery. These particles may be engineered by selecting shell materials (sodium alginate, fava bean isolate, whey protein isolate, hemp protein isolate, gum acacia, or sodium caseinate) and thicknesses to release their active ingredients in response to specific stimuli, such as changes in pH or temperature, or in the presence of certain enzymes. By incorporating hydrophilic shell materials into the particle design.

[0421] In some embodiments, particles may utilize hydrophilic shell materials like polyethylene glycol (PEG) to encapsulate water-soluble active ingredients. PEG is known for its biocompatibilily and ability to form a hydrophilic coating around particles, making it an ideal choice for enhancing the solubility and stability of hydrophilic compounds. By encapsulating water-soluble active ingredients within a PEG shell, their bioavailability and therapeutic effects can be improved, making them more suitable for various pharmaceutical and biomedical applications. [0422] In some embodiments, hydrophilic shell materials like dextran can be used to create particles for controlled drug delivery. Dextran is a polysaccharide that is biocompatible and biodegradable, making it suitable for use in pharmaceutical formulations. By encapsulating drugs within dextran-based shells, in some embodiments, their release can be controlled and sustained over time, leading to improved efficacy and reduced side effects. Dextran-based particles can also be modified to respond to external stimuli, such as changes in pH or temperature, allowing for on-demand release of the encapsulated drug at specific sites in the body.

[0423] Hydrophobic

[0424] In some embodiments, particles may be designed with hydrophobic shell materials to encapsulate hydrophobic active ingredients, such as omega-3 fatty' acids. These shell materials, like lipids or waxes, have a low affinity for water, making them suitable for creating particles that can protect and deliver hydrophobic substances. By encapsulating omega-3 fatty acids within these hydrophobic shells, their stability and bioavailability can be improved, ensuring that a higher percentage reaches the bloodstream and target tissues. This controlled delivery approach, in some embodiments, enhances the therapeutic effects of omega-3 fatty' acids, making them a valuable addition to various health and wellness products.

[0425] In some embodiments, hydrophobic shell materials may be used to create particles for controlled release applications. By engineering the shell material to have specific properties, such as a certain thickness or permeability, researchers can control the rate at which the active ingredient is released from the particle. This, in some embodiments, allows for a more precise delivery of the active ingredient, ensuring that it is released at the right time and in the right place in the body.

[0426] In some embodiments, hydrophobic shell materials, such as ethyl cellulose, may be used to create particles for controlled release applications. To modulate the permeability of the shell material, the thickness of the shell can be adjusted by varying the concentration of the shell material in the formulation. For example, in some embodiments, a higher concentration of ethyl cellulose in the formulation may result in a thicker shell, leading to lower permeability and slower release of the active ingredient. Conversely, in some embodiments, a lower concentration of ethyl cellulose may result in a thinner shell, leading to higher permeability and faster release of the active ingredient. [0427] In some embodiments, hydrophobic shell materials may be used to create particles with improved stability and shelf-life. The hydrophobic nature of these shells, in some embodiments, makes them resistant to moisture and oxidation, helping to protect the active ingredient from degradation. This can be particularly useful for sensitive compounds, such as vitamin D3, vitamin C, or creatine, that degrade easily in the presence of water or oxygen, ensuring that they remain stable and effective over time.

[0428] In some embodiments, shellac can be used as a hydrophobic shell material to encapsulate hydrophobic active ingredients. Shellac has water-resistant properties. It can form a solid and impermeable shell around the core material, in some embodiments, protecting it from moisture and oxidation. By encapsulating hydrophobic active ingredients within a shellac shell, their stability and shelf-life can be improved, ensuring their effectiveness in various applications.

[0429] In some embodiments, zein can be used as a hydrophobic shell material for encapsulating hydrophobic active ingredients. Zein has water-insoluble properties. It can form a solid and protective shell around the core material, in some embodiments, providing stability and protection against environmental factors. By encapsulating hy drophobic active ingredients within a zein shell, in some embodiments, their stability and bioavailability can be improved, making them suitable for use in food, pharmaceutical, cosmetic products, and other use cases.

[0430] 3. Techniques

[0431] 3.1 formulation techniques

[0432] In some embodiments, formulation techniques refer to the methods used to prepare particles with specific characteristics, such as size, shape, and stability. These techniques are helpful in determining the overall quality and functionality of the particles, making them essential in the particle design process. Formulation techniques can vary w idely depending on the desired properties of the particles and the active ingredients being encapsulated. Example formulation techniques include ultrasonication, shear mixing, homogenization, and spray drying, each offering advantages and limitations. Ultrasonication involves the use of high- frequency sound w aves to break dow n particles and create a uniform dispersion. Shear mixing, on the other hand, uses mechanical shear forces to blend ingredients together and form particles. Homogenization employs high pressure to force materials through a small nozzle, resulting in particles with a uniform size and distribution. Spray drying is a method that entails spraying a liquid formulation into a hot chamber, where the solvent evaporates, leaving behind solid particles. Each of these techniques has its own set of advantages and limitations, making them suitable for different applications and particle designs.

[0433] In some embodiments, processing tools are utilized during the production of a product to aid in the formation of dispersed particles in a continuous phase. These tools use mechanical energy to mix a solution of two or more phases together to form a homogenous solution. For instance, high energy processing tools like ultrasonicators may be used to reduce the average particle size of a system to a desired value in the minimum amount of time. On the other hand, low energy processing tools such as shear mixers or rotor-stator homogenizers may be employed to prevent degradation of components in the system or to prevent disruption of particle systems already present in the system. Spray drying and spray chilling techniques may also be utilized to both form a particle system and solidify the particles in one step when solid products are desired. Different processing tools may be used for different dispersal steps, or multiple processing tools may be used in a single dispersal step to achieve the desired particle characteristics.

[0434] Ultrasonication

[0435] In some embodiments, ultrasonication is employed to process the ingredients of a product into a particle dispersion, playing a crucial role in achieving the desired particle characteristics. The sonicator's frequency, hom size, power, intensify, sonication time, or pulse pattern can be adjusted to vary the properties of the final particle dispersion. For instance, the sonicator hom size may be chosen based on the desired acoustic wave directionality, with smaller tips directing waves parallel to the bottom of the vessel, while larger tips direct more acoustic power perpendicular to the vessel bottom. The sonication frequency can be altered to influence the final average particle size, with different frequency ranges affecting cavitation rates and overall efficiency. Adjusting the sonicator hom size can scale with batch size, ensuring that acoustic energy is distributed evenly throughout the solution to produce particles with acceptable properties.

[0436] In some embodiments, ultrasonication may be employed during the mixing of the oil phase and water phase. The water phase may comprise sodium caseinate, fava bean protein isolate, gum acacia, whey protein isolate, hemp seed protein isolate, or a combination thereof. The oil phase, on the other hand, may contain wax, long-chain trigly cerides (LCT), medium- chain triglycerides (MCT), or a blend of these ingredients. Ultrasonication is conducted within temperature ranges of 20-100°C, 30-90°C, 40-70°C. or 50-60°C, and the duration can vary from 1-15 minutes, 2-14 minutes, 3-12 minutes, 4-1 1 minutes, or 5-10 minutes.

[0437] In some embodiments, the sonicator may be adjusted to generate acoustic waves with varied amplitude or intensity, impacting the properties of the final particle dispersion. The amplitude of the acoustic waves may be set to a specific percentage (e.g., 60%) of the maximum acoustic transducer power to produce a solution with desired properties. The maximum acoustic transducer power, which may be 1.8 kW, can be deliberately chosen to be lower (e.g., 1 W, 10 W, 100 W, 500 W, 1000 W, 1500 W) to ensure better control and repeatability in particle formation. Alternatively, higher powers (e.g., 2 kW. 5 kW, 10 kW) may be selected for more efficient particle uniformity on shorter timescales. Increasing the sonicator intensity can amplify the probe’s vibrations, effectively boosting the power delivered to the system via acoustic waves. Acoustic amplitude settings can range from a percentage of the maximum acoustic transducer power to achieve desired particle properties. Higher power settings may be used for shorter processing times, while lower settings offer better control and repeatability. The time the particle solution is exposed to sonication is also a factor, with shorter sonication times reducing the risk of damage to the equipment or adverse effects in the particle solution. Additionally, pulsing the sonicator in a regular or irregular pattern can reduce heating and lead to particle solutions with more desirable properties, such as particle diameters and poly dispersity index (PDI).

[0438] In some embodiments, ultrasonication may be utilized as a technique to process the ingredients of a product into a particle dispersion. By varying parameters such as sonicator frequency, hom size, power, intensity, time, or pulse pattern, the properties of the final particle dispersion can be tailored. For instance, the choice of sonicator hom size, whether small (e.g., 1 mm, 2 mm, 5 mm, 10 mm) or relatively large (e g., 15 mm, 20 mm, 25 mm, 30 mm, 50 mm, 100 mm) (or in ranges between any two pairwise combination of these values, inclusive of end points), can influence the direction and power of acoustic waves, impacting the dispersion process and the resulting particle properties.

[0439] In some embodiments, ultrasonication may be employed to process the ingredients of a product into a particle dispersion, offering a versatile method to achieve desired particle properties. By adjusting parameters such as sonicator frequency, hom size, power, intensity, time, or pulse pattern, the characteristics of the final particle dispersion can be finely tuned. The size of the sonicator horn, for instance, can be selected to direct acoustic waves in a manner that optimally affects the particle dispersion process, ensuring uniformity and efficiency.

[0440] In some embodiments, varying the sonicator frequency may impact the final average particle size, offering a means to tailor particle properties. Sonication frequency ranges like 10- 100 kHz or other specified ranges can be applied to produce particles of desired size and distribution. The choice of frequency can influence cavitation rates and overall efficiency, providing control over the particle formation process. Frequencies below 10 kHz may lead to a drop in production efficiency, while frequencies above 100 kHz may result in increased cavitation rates and rupture the nanovesicle system.

[0441] In some embodiments, adjusting the sonicator frequency within ranges like 20-30 kHz or other specified ranges (e.g., 100-1000 Hz, 1-10 kHz, 10-100 kHz) may affect the final average particle size and distribution. Higher frequencies may lead to higher cavitation rates but shorter cavitation lifetimes, while lower frequencies can produce higher power waves. Moreover, varying the sonicator horn size, such as using smaller tips for smaller batches or larger probes for larger volumes, can impact the efficiency and processing times of the particle dispersion process, influencing properties like particle diameters and polydispersity index (PDI).

[0442] In some embodiments, the sonicator hom size may be adjusted to accommodate different batch sizes, ensuring sufficient acoustic energy is delivered to the solution for desired particle properties. Smaller tip sizes may be used for smaller batches to maintain uniformity, while larger probes may be more suitable for larger volumes to reduce processing times and achieve acceptable particle properties.

[0443] In some embodiments, controlling the sonicator's acoustic amplitude or intensity may further influence the properties of the final particle dispersion. By setting the acoustic amplitude to a specific percentage of the maximum acoustic transducer pow er, embodiments can produce particle solutions with desired properties. This control over intensity can impact particle size, uniformity, and overall quality of the dispersion.

[0444] In some embodiments, controlling the sonicator's acoustic amplitude or intensity, set as a percentage of maximum acoustic transducer powder (e.g., 60%, 100%), may influence the properties of the final particle dispersion. Additionally, the choice of sonicator power, whether below (e.g., 1 W, 10 W, 100 W) or above (e.g.. 2 kW, 5 kW. 10 kW) a certain threshold, can impact the uniformity and repeatability of particle formation. By adjusting these parameters, particle properties for various applications can be achieved, ensuring the effectiveness and stability of the encapsulated ingredients.

[0445] In some embodiments, the time the particle solution is exposed to sonication may be varied to influence the properties of the final particle dispersion. Control of sonication time can affect particle size and distribution, avoiding unnecessary heating or loss of components. Pulsing the sonicator in a regular manner, in some embodiments, can also help reduce heating and lead to particle solutions with more desirable properties, offering a controlled and efficient means of particle dispersion.

[0446] Shear mixing

[0447] In some embodiments, shear mixing is employed to process the ingredients of a product into a particle dispersion, ensuring thorough mixing and uniform exposure to processing forces. A shear mixer may include a rotor or impeller driven by a motor and mayimpart shearing forces throughout the system when the impeller, driven by the motor, rotates in a bath of ingredients. This mixing action is helpful for systems with multiple phases, in some embodiments, as it induces the mixing of these phases, leading to the generation of stable particles dispersed in a continuous phase. V arious types of shear mixers can be used, including magnetically driven stir bars, lab or industrial mixers with attached impellers, or food processors or blenders. The speed of the rotor or impeller, its geometry⁷, and the duration of exposure to shear mixing can be controlled to tailor the average particle size of the system to meet desired specifications. Shear mixing can also be employed concurrently with other processing techniques, such as ultrasonication, to ensure thorough mixing and particle dispersion.

[0448] In some embodiments, the time for shear mixing may be varied to influence the properties of the final particle dispersion. For instance, shear mixing for shorter durations, such as 5 or 10 minutes, may be sufficient for certain applications where minimal mixing is required. On the other hand, longer shear mixing times, such as 20 or 30 minutes, may be necessary⁷ for more thorough mixing and dispersion of particles, especially in complex systems with multiple phases.

[0449] In some embodiments, the speed of shear mixing may be adjusted to achieve desired particle properties. Lower shear mixing speeds may be suitable for gentle mixing, especially for delicate materials or when aiming for larger particle sizes. Conversely, higher shear mixing speeds, may be necessary' for more intense mixing, resulting in smaller particle sizes and more uniform dispersion.

[0450] In some embodiments, the geometry of the rotor or impeller used in shear mixing may impact the efficiency and effectiveness of the mixing process. Different rotor designs, such as paddle, anchor, or turbine, can be chosen based on the specific requirements of the system. The size and shape of these components can influence the shear forces applied to the ingredients, affecting the particle size and distribution in the final dispersion.

[0451] In some embodiments, the viscosity of the continuous phase may play a role in shear mixing. Higher viscosity fluids may require higher shear forces or longer mixing times to achieve proper dispersion. Therefore, adjusting the shear mixing parameters to account for the viscosity of the system is crucial for achieving desired particle properties. Non-Newtonian liquid ingredients may give rise to similar adjustments.

[0452] In some embodiments, shear mixing may also be combined with other processing techniques, such as ultrasonication or homogenization, to enhance mixing efficiency and particle dispersion. By optimizing the shear mixing parameters and integrating it with complementary techniques, some embodiments can achieve precise control over particle size, distribution, and overall quality of the dispersion.

[0453] Homogenization

[0454] In some embodiments, homogenization is utilized to process the ingredients of a product into a particle dispersion, ensuring uniform mixing and dispersion of particles. A homogenizer or high shear mixer (e.g., rotor blade tips moving at more than 2000 feet per minute, like between 2.5 and 5 thousand fee per minute) may be employed for this purpose, designed to generate high shearing forces in a liquid. A high shear mixer may include a rotating rotor located inside a stator. The rotor arms may have a small clearance with the teeth of the stator, and as they rotate, they may generate strong shearing forces along the edges of the teeth, facilitating mixing. The geometry of the homogenizer, the speed at which it operates, and the duration of exposure to high shear mixing can be adjusted to control the average particle size of the system, allowing for customization to meet specific requirements. Homogenization can be particularly effective when used in conjunction with other processing techniques, such as shear mixing or ultrasonication, to achieve optimal particle dispersion and size distribution. [0455] In some embodiments, the speed of the homogenizer may significantly impact the effectiveness of the homogenization process. Lower speeds, around 5,000 or 10,000 rpm, may be suitable for gentle mixing, especially for delicate materials or when aiming for larger particle sizes. Higher speeds, such as 15,000 or 20,000 rpm, may be necessary for more intense shearing forces, resulting in smaller particle sizes and more uniform dispersion. The choice of speed depends on the specific requirements of the system and the desired properties of the final particle dispersion.

[0456] In some embodiments, the duration of homogenization may be varied to achieve the desired particle properties. Shorter homogenization times, such as 5 or 10 minutes, may be sufficient for certain applications where minimal mixing is required. On the other hand, longer homogenization times, such as 20 or 30 minutes, may be necessary for more thorough mixing and dispersion of particles, especially in complex systems with multiple phases. The duration of homogenization should be optimized based on the specific characteristics of the ingredients and the desired outcome.

[0457] In some embodiments, the efficiency of homogenization may be influenced by the design and geometry of the homogenizer. Different rotor-stator configurations can impact the shear forces applied to the ingredients, affecting the particle size and distribution in the final dispersion. Therefore, selecting the appropriate homogenizer design and adjusting the operating parameters can help achieve the desired particle properties.

[0458] In some embodiments, the viscosity of the liquid phase may affect the homogenization process. Higher viscosity fluids may require higher shear forces or longer homogenization times to achieve proper dispersion. Therefore, adjusting the homogenization parameters to account for the viscosity of the system is crucial for achieving the desired particle properties.

[0459] In some embodiments, homogenization may be combined with other processing techniques, such as shear mixing or ultrasonication, to enhance mixing efficiency and particle dispersion. By optimizing the homogenization parameters and integrating it with complementary techniques, embodiments can achieve precise control over particle size, distribution, and overall quality of the dispersion.

[0460] Spray dryer [0461] In some embodiments, a spray dryer may be used to process the ingredients of a product into a particle dispersion. It may involve dispersing a phase or phase mixture containing the bioactive molecules through a spray nozzle, which contacts a hot-air stream. This may vaporize the surrounding liquid, creating dry, micron-scale particles. Spray drying can be particularly useful for forming a dry powder of bioactive molecules for use in various products, offering a convenient and efficient method for particle formation.

[0462] In some embodiments, an ultrasonic nozzle may be employed to assist in the formation of more uniform particles wi th a smaller, more narrow size range. This technique can enhance the overall particle quality and consistency, leading to improved performance in various applications. Active ingredients may be incorporated into particles by using a precursor slurry containing amphiphilic molecules, such as starches and surfactants, which can form micelles around the molecules of interest during solvent evaporation, internalizing the load within a carrier structure.

[0463] In some embodiments, particles may be formed using a three-fluid nozzle in some embodiments. The outer nozzle may contain a phase or phase mixture with stabilizing agents and active ingredients, while the inner nozzle contains a separate phase or phase mixture. Atomization of these two phases, in some embodiments, simultaneously leads to the association of the outer phase around the inner phase, forming stable, layered particles. This technique, in some embodiments, can be advantageous for achieving controlled release of multiple active ingredients in a multilayered, multifunctional structure.

[0464] In some embodiments, particles may be formed with the use of a hot-melt system in some embodiments. This system, in some embodiments, facilitates the use of waxes as phase and interface stabilizing agents, where melted waxes are released from a two- or three-fluid nozzle along with active ingredients. The mixture is then sprayed with cool air, leading to solidification. This method, in some embodiments, can be beneficial for creating particles with specific properties, such as improved internalization and controlled release.

[0465] In some embodiments, the inlet temperature of the liquid undergoing the spray drying process may be controlled within the range of 120 to 170°C. This temperature range plays a role in determining the drying efficiency and the overall characteristics of the particles produced. Higher inlet temperatures can lead to faster evaporation of the solvent, resulting in smaller particle sizes and potentially higher drying efficiencies. However, excessively high temperatures may also lead to thermal degradation of sensitive bioactive molecules, highlighting the importance of selecting an appropriate inlet temperature based on the specific requirements of the formulation. In some cases, below 120°C, the evaporation rate may be too slow, leading to longer drying times and potentially inefficient drying processes. This lower limit of the range is helpful as it ensures that the dry ing process is efficient and completed within a reasonable timeframe and a good product quality. Above 170°C. there is a higher risk of thermal degradation of sensitive bioactive molecules, highlighting the importance of staying within this upper limit to maintain product quality’ and efficacy.

[0466] In some embodiments, the outlet temperature of the spray drying may be controlled. The outlet temperature of the spray drying process is a crucial parameter that typically ranges from 50 to 90°C. This temperature range directly influences the final moisture content of the particles and their overall stability⁷. Lower outlet temperatures (e.g., below 50°C) can result in higher moisture content, which may impact the long-term stability of the particles. Conversely, higher outlet temperatures (e.g., 90°C) can lead to lower moisture content but must be carefully controlled to avoid thermal degradation of the bioactive molecules. Adjusting the outlet temperature allows for the optimization of particle properties to meet desired specifications for stability⁷ and performance.

[0467] In some embodiments, the flow rate of the spray drying process plays a role in determining the residence time of the particles in the drying chamber and the overall dry ing kinetics. In some embodiments, the flow⁷ rate of the spray drying process may range from 1 to 5 mL/min. A higher flow rate (e g., above 5 mL/min) can lead to shorter residence times, potentially resulting in larger particle sizes and uneven drying. On the other hand, a lower flow rate can allow for longer residence times, promoting more uniform drying and potentially smaller particle sizes. But going too low⁷ (e.g., below⁷ 1 mL/min) can impair efficiency. Discussing such downsides here and elsewhere herein should not be taken as disclaimer or disavowal. By adjusting the flow rate, the particle size distribution and overall drying efficiency can be controlled, offering a means to tailor the final particle properties to meet specific requirements.

[0468] Layer by layer deposition

[0469] In some embodiments, the shell material of particles is formed using a technique called layer-by-layer (LbL) deposition. LbL deposition involves the sequential adsorption of oppositely charged polyelectrolytes onto a substrate or a template, resulting in the formation of multilayered particles. This technique, in some embodiments, allows for precise control over the thickness and composition of the shell material by varying the number of deposition cycles and the types of polyelectrolytes used.

[0470] In some embodiments, LbL deposition in particle formulation may be used to create a tailored shell structure that can provide specific functionalities, such as controlled release, stability, or targeted deliver}'. By layering different materials, each layer can contribute different properties to the final particle, enhancing its overall performance. For example, using sodium caseinate as the base layer can provide stability' and biocompatibility, while whey protein isolate (WPI) can add mechanical strength. The top layer of carrageenan can offer additional protection and control over release kinetics.

[0471] In some embodiments, the ionic strength of the deposition solution may impact the LbL deposition process. Higher ionic strengths can enhance the adsorption of polyelectrolytes due to increased screening of the electrostatic repulsion between charged groups. However, excessively high ionic strengths can lead to non-specific adsorption and undesired aggregation. Controlling the ionic strength of the deposition solution is, therefore, useful for achieving uniform and stable multilayered particles.

[0472] In some embodiments, the deposition time and the number of deposition cycles may be useful parameters in LbL deposition. Longer deposition times and a higher number of deposition cycles can lead to the formation of thicker shell layers, which may affect the permeability and mechanical properties of the particles. By controlling these parameters, in some embodiments, the thickness and composition of the shell material can be precisely tuned to meet the desired specifications for the final particle formulation.

[0473] Antisolvent coprecipitation method (ASCP)

[0474] In some embodiments, the antisolvent coprecipitation method is used to prepare particles with a shell material, such as zein. This method involves dissolving the shell material, zein in this case, in a solvent, which is then rapidly injected into a nonsolvent or antisolvent under stirring. The rapid mixing causes the shell material to precipitate out of solution, forming particles with the active ingredient encapsulated inside. The antisolvent coprecipitation method is advantageous for its simplicity' and scalability', making it suitable for industrial production. It allows for the encapsulation of heat-sensitive or hydrophobic materials without the need for high temperatures or complex equipment.

[0475] In some embodiments, zein is dissolved in ethanol, and this solution is then rapidly injected into water as the antisolvent. The rapid mixing of ethanol and water causes the zein to precipitate, in some embodiments, forming particles with the desired properties for the intended application.

[0476] In some embodiments, shellac is dissolved in ethanol, and this solution is then rapidly- injected into water as the antisolvent. The rapid mixing of ethanol and water causes the shellac to precipitate, in some embodiments, forming particles with the desired properties for the intended application. Shellac is particularly useful as a shell material due to its biocompatibility, biodegradability⁷, and ability⁷ to provide a protective barrier for the encapsulated active ingredients.

[0477] 3.2 characterization techniques

[0478] DLS

[0479] In some embodiments, the characterization of particle size plays a role in understanding and optimizing the performance of various formulations. Particle size, in some embodiments, directly impacts the stability, bioavailability, and overall efficacy of the final product. For example, in food and beverage industries, controlling particle size is useful for achieving desired textures and flavors. Dynamic Light Scattering (DLS), also known as photon correlation spectroscopy, is a useful technique used to measure particle size distributions in colloidal systems. DLS works by analyzing the fluctuations in light intensity scattered by particles in suspension, providing information about their size and size distribution. By utilizing DLS, researchers and manufacturers can gain insights into the physical characteristics of particles, helping them optimize formulations for desired properties and performance.

[0480]

[0481] In some embodiments, DLS may provide insights not only into particle size but also into particle shape and surface properties. Particle shape, whether spherical or irregular, can significantly impact the behavior and interactions of particles within a formulation, influencing stability' and texture. Surface properties, including charge and coating, are also crucial factors that affect particle behavior and interactions with other components in the formulation.

[0482] In some embodiments, DLS may be used to monitor changes in particle size and distribution over time or in response to external stimuli. This capability' allows researchers to assess the stability of formulations and optimize processing conditions to achieve desired product characteristics. Moreover, DLS is non-destructive, making it suitable for studying delicate or sensitive samples without altering their properties.

[0483]

[0484] In some embodiments, DLS may also be used to determine the zeta potential of particles, providing valuable information about their surface charge. Zeta potential is a key parameter that influences particle stability, dispersibility, and interactions with other particles or surfaces. Particles with high zeta potential typically exhibit greater repulsion forces, leading to improved stability against aggregation or sedimentation. Conversely, particles with low zeta potentials are more likely to aggregate, impacting the performance and shelf life of the formulation.

[0485] SEM

[0486] In some embodiments, Scanning Electron Microscopy (SEM) is utilized for the characterization of particles in formulations. SEM provides high-resolution images of particles, offering valuable insights into their morphology⁷, size, and surface characteristics. SEM works by scanning a focused beam of electrons over the surface of a sample, detecting the secondary⁷ electrons emitted from the surface to create an image. This technique allows for the visualization of particles at the nanometer scale, providing detailed information about their shape, size distribution, and surface topography. SEM is particularly useful in formulations where the physical structure of particles plays a crucial role in their functionality, such as in drug delivery systems, where the morphology of particles can affect their release kinetics and targeting efficiency. By using SEM, researchers and manufacturers can gain a better understanding of the physical properties of particles, aiding in the optimization of formulations for specific applications.

[0487] In some embodiments, SEM may be utilized to analyze the surface composition of particles in formulations. By coupling SEM with energy -dispersive X-ray spectroscopy (EDS), elemental analysis of particles can be conducted, identifying the presence of specific elements within the particles or on their surfaces. This information is crucial for understanding particle chemical composition and confirming the presence of desired components or additives in the formulation.

[0488] In some embodiments, SEM may be employed to investigate the inter-particle interactions within a formulation. By examining particle aggregation or clustering, SEM can provide insights into formulation physical stability’. Understanding particle interactions can help optimize formulation parameters to minimize aggregation and enhance overall stability⁷.

[0489] In some embodiments, SEM may be valuable for quality control, allowing for examination of batch-to-batch variability in particle morphology and size. By comparing SEM images of different batches, manufacturers can ensure consistency in physical characteristics, leading to more reliable and reproducible products.

[0490] HPLC

[0491] In some embodiments, high Performance Liquid Chromatography (HPLC) may be used to characterize the active ingredient in the particle. HPLC is a versatile analytical technique used in the pharmaceutical, chemical, and food industries for various purposes, including measuring the amount of active ingredient loaded in particles. HPLC separates, identifies, and quantifies components in a mixture. It is particularly useful for analyzing complex samples with multiple components.

[0492] In some embodiments, HPLC may be utilized to measure the amount of active ingredient loaded in particles. This is achieved by extracting the active ingredient from the particles and analyzing it using HPLC. The HPLC analysis provides accurate quantification of the active ingredient, ensuring that the particles meet the desired specifications for efficacy and safety.

[0493] In some embodiments, HPLC may be employed to measure the shelf life of particles. By analyzing the degradation products of the active ingredient over time, HPLC can determine the stability of the particles under different storage conditions. This information is crucial for ensuring that the particles remain effective and safe for use throughout their shelf life. [0494] In some embodiments, HPLC may be used to study the stability of the active ingredient in particles. By subjecting the particles to various stress conditions (e.g., temperature, humidity, light) and analyzing the samples using HPLC, researchers can determine the degradation kinetics of the active ingredient. This information helps in optimizing the formulation and storage conditions of the particles to ensure long-term stability.

[0495] In some embodiments, HPLC may be utilized to assess the purity of the active ingredient within the particles. By comparing the chromatographic peaks of the active ingredient against known standards, the purity' of the active ingredient can be determined, ensuring that the final product meets quality standards.

[0496] In some embodiments, HPLC may be employed to evaluate the release kinetics of the active ingredient from the particles. By analyzing the concentration of the active ingredient in a dissolution study using HPLC, researchers can determine the rate and extent of release, providing valuable information for formulation optimization and dosage form design.

[0497] In some embodiments, HPLC can be used to quantify impurities or degradation products in the particle formulation. By analyzing the chromatographic peaks corresponding to impurities or degradation products, manufacturers can ensure that the final product meets regulatory requirements for purity and safety.

[0498] The reader should appreciate that the present application describes several independently useful techniques. Rather than separating those techniques into multiple isolated patent applications, applicants have grouped these techniques into a single document because their related subject matter lends itself to economies in the application process. But the distinct advantages and aspects of such techniques should not be conflated. In some cases, embodiments address all of the deficiencies noted herein, but it should be understood that the techniques are independently useful, and some embodiments address only a subset of such problems or offer other, unmentioned benefits that will be apparent to those of skill in the art reviewing the present disclosure. Due to costs constraints, some techniques disclosed herein may not be presently claimed and may be claimed in later filings, such as continuation applications or by amending the present claims. Similarly, due to space constraints, neither the Abstract nor the Summary of the Invention sections of the present document should be taken as containing a comprehensive listing of all such techniques or all aspects of such techniques. [0499] It should be understood that the description and the drawings are not intended to limit the present techniques to the particular form disclosed, but to the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present techniques as defined by the appended claims. Further modifications and alternative embodiments of various aspects of the techniques will be apparent to those skilled in the art in view of this description. Accordingly, this description and the drawings are to be construed as illustrative only and are for the purpose of teaching those skilled in the art the general manner of carrying out the present techniques. It is to be understood that the forms of the present techniques show n and described herein are to be taken as examples of embodiments. Elements and materials may be substituted for those illustrated and described herein, parts and processes may be reversed or omitted, and certain features of the present techniques may be utilized independently, all as would be apparent to one skilled in the art after having the benefit of this description of the present techniques. Changes may be made in the elements described herein without departing from the spirit and scope of the present techniques as described in the following claims. Headings used herein are for organizational purposes only and are not meant to be used to limit the scope of the description.

[0500] As used throughout this application, the word “may” is used in a permissive sense (i.e., meaning having the potential to), rather than the mandatory sense (i.e., meaning must). The words “include”, “including”, and “includes” and the like mean including, but not limited to. As used throughout this application, the singular forms “a,” “an,” and “the” include plural referents unless the content explicitly indicates otherwise. Thus, for example, reference to “an element” or "a element" includes a combination of two or more elements, notwithstanding use of other terms and phrases for one or more elements, such as “one or more.” The term "or" is, unless indicated otherwise, non-exclusive, i.e., encompassing both "and" and "or." Terms describing conditional relationships, e.g., "in response to X, Y," "upon X, Y,", “if X, Y,” "when X, Y," and the like, encompass causal relationships in which the antecedent is a necessary- causal condition, the antecedent is a sufficient causal condition, or the antecedent is a contributory causal condition of the consequent, e.g., "state X occurs upon condition Y obtaining" is generic to "X occurs solely upon Y" and "X occurs upon Y and Z." Such conditional relationships are not limited to consequences that instantly follow the antecedent obtaining, as some consequences may be delayed, and in conditional statements, antecedents are connected to their consequents, e.g., the antecedent is relevant to the likelihood of the consequent occurring. Statements in w hich a plurality of attributes or functions are mapped to a plurality of objects (e.g., one or more processors performing steps A, B, C, and D) encompasses both all such attributes or functions being mapped to all such objects and subsets of the attributes or functions being mapped to subsets of the attributes or functions (e.g., both all processors each performing steps A-D, and a case in which processor 1 performs step A, processor 2 performs step B and part of step C, and processor 3 performs part of step C and step D), unless otherwise indicated. Similarly, reference to “a computer system” performing step A and "‘the computer system” performing step B can include the same computing device within the computer system performing both steps or different computing devices within the computer system performing steps A and B. Further, unless otherwise indicated, statements that one value or action is “based on” another condition or value encompass both instances in which the condition or value is the sole factor and instances in which the condition or value is one factor among a plurality of factors. Unless otherwise indicated, statements that “each” instance of some collection have some property should not be read to exclude cases where some otherwise identical or similar members of a larger collection do not have the property, i.e., each does not necessarily mean each and every. Limitations as to sequence of recited steps should not be read into the claims unless explicitly specified, e.g., with explicit language like “after performing X, performing Y,” in contrast to statements that might be improperly argued to imply sequence limitations, like “performing X on items, performing Y on the X’ed items,” used for purposes of making claims more readable rather than specifying sequence. Statements referring to “at least Z of A, B. and C,” and the like (e.g., “at least Z of A. B, or C”), refer to at least Z of the listed categories (A, B, and C) and do not require at least Z units in each category. Unless specifically stated otherwise, as apparent from the discussion, it is appreciated that throughout this specification discussions utilizing terms such as “processing,” “computing,” “calculating,” “determining” or the like refer to actions or processes of a specific apparatus, such as a special purpose computer or a similar special purpose electronic processing/computing device. Features described with reference to geometric constructs, like "parallel," "perpendicular/orthogonal," “square”, “cylindrical,” and the like, should be construed as encompassing items that substantially embody the properties of the geometric construct, e.g.. reference to "parallel" surfaces encompasses substantially parallel surfaces. The permitted range of deviation from Platonic ideals of these geometric constructs is to be determined with reference to ranges in the specification, and where such ranges are not stated, with reference to industry norms in the field of use, and w here such ranges are not defined, with reference to industry norms in the field of manufacturing of the designated feature, and where such ranges are not defined, features substantially embodying a geometric construct should be construed to include those features within 15% of the defining attributes of that geometric construct. The terms "first", "second", "third." “given” and so on. if used in the claims, are used to distinguish or otherwise identify, and not to show a sequential or numerical limitation. As is the case in ordinary usage in the field, data structures and formats described with reference to uses salient to a human need not be presented in a human-intelligible format to constitute the described data structure or format, e.g., text need not be rendered or even encoded in Unicode or ASCII to constitute text; images, maps, and data-visualizations need not be displayed or decoded to constitute images, maps, and data-visualizations, respectively; speech, music, and other audio need not be emitted through a speaker or decoded to constitute speech, music, or other audio, respectively. Computer implemented instructions, commands, and the like are not limited to executable code and can be implemented in the form of data that causes functionality to be invoked, e.g., in the form of arguments of a function or API call. To the extent bespoke noun phrases (and other coined terms) are used in the claims and lack a self- evident construction, the definition of such phrases may be recited in the claim itself, in which case, the use of such bespoke noun phrases should not be taken as invitation to impart additional limitations by looking to the specification or extrinsic evidence.

[0501] In this patent, to the extent any U.S. patents, U.S. patent applications, or other materials (e.g., articles) have been incorporated by reference, the text of such materials is only incorporated by reference to the extent that no conflict exists between such material and the statements and drawings set forth herein. In the event of such conflict, the text of the present document governs, and terms in this document should not be given a narrower reading in virtue of the way in which those terms are used in other materials incorporated by reference.

[0502] The present techniques will be better understood with reference to the following enumerated embodiments:

[0503] 1. A nanoparticle comprising: a solid core comprising an active ingredient, a wax, and a carrier oil; a first shell surrounding the core, wherein the first shell comprises one or more proteins and one or more carbohydrates; and a second shell surrounding the first shell, wherein the second shell comprises carrageenan and/or caseinate.

[0504] 2. The nanoparticle of embodiment 1, wherein the wax comprises carnauba wax, rice bran wax, or any combination thereof. [0505] 3. The nanoparticle of any one of embodiment 1, wherein the carrier oil comprises Omega-3 oil.

[0506] 4. The nanoparticle of any one of embodiment 1, wherein the first shell comprises casein, fava bean protein isolate, gum acacia, whey protein isolate, hemp protein isolate, or any combination thereof.

[0507] 5. The nanoparticle of any one of embodiment 1, wherein the first shell further comprises a reducing sugar, and wherein the reducing sugar crosslinks the first shell to the second shell.

[0508] 6. The nanoparticle of embodiment 5, wherein the reducing sugar comprises dextrose monohydrate, glucose, maltodextrin, or any combination thereof.

[0509] 7. The nanoparticle of any one of embodiment, wherein the nanoparticle has a diameter of less than about 1 pm.

[0510] 8. The nanoparticle of embodiment 7, wherein the nanoparticle has a diameter of from about 100 nm to about 500 nm.

[0511] 9. The nanoparticle of embodiment 1, wherein the core comprises from about 5% to about 15% of the active ingredient, relative to the total mass of the core.

[0512] 10. The nanoparticle of embodiment 1, wherein the active ingredient comprises vitamin D, bacopa extract, ginseng extract, creatine, or any combination thereof.

[0513] 11. The nanoparticle of embodiment 1 , wherein the active ingredient is dissolved in the carrier oil and the wax.

[0514] 12. The nanoparticle of embodiment 1, wherein the active ingredient is suspended in the carrier oil and the wax.

[0515] 13. A method of forming nanoparticles, the method comprising: a) preparing a first solution comprising an active ingredient, a carrier oil, and a wax, thereby forming a core; b) emulsifying the first solution in a second solution comprising proteins and/or carbohydrates, thereby forming a suspension of nanoparticles, thereby forming a first shell around the core; c) sonicating the suspension of nanoparticles; d) adding carrageenan to the suspension of nanoparticles, thereby forming a second shell around the first shell; and e) collecting the nanoparticles.

[0516] 14. The method of embodiment 13, wherein: the wax comprises carnauba wax, rice bran wax, or any combination thereof; carrier oil comprises Omega-3 oil; and the first shell comprises casein, fava bean protein isolate, gum acacia, whey protein isolate, hemp protein isolate, or any combination thereof.

[0517] 15. The method of any one of embodiment 13, further comprising, after step c) and before step d), adding a reducing sugar to the suspension of nanoparticles, and wherein the reducing sugar crosslinks the first shell to the second shell.

[0518] 16. The method of embodiment 15, wherein the reducing sugar comprises dextrose monohydrate, glucose, maltodextrin, or any combination thereof.

[0519] 17. The method of any one of embodiment 13, wherein each nanoparticle has a diameter of less than about 1 pm.

[0520] 18. The method of embodiment 17, wherein: each nanoparticle has a diameter of from about 100 nm to about 500 nm; and the core comprises from about 5% to about 15% of the active ingredient, relative to the total mass of the core.

[0521] 19. The method of any one of embodiment 13, wherein the active ingredient comprises vitamin D, bacopa extract, ginseng extract, creatine, or any combination thereof.

[0522] 20. The method of any one of embodiment 13, wherein step a) further comprises dissolving the active ingredient in the carrier oil and the wax.

[0523] 21. The method of any one of embodiment 13, wherein step a) further comprises suspending the active ingredient in the carrier oil and the wax.

[0524] 22. The method of any one of embodiment 13, further comprising: 1) curing the nanoparticles.

[0525] 23. The method of embodiment 22, wherein step f) comprises drying the nanoparticles. [0526] 24 The method of any one of embodiment 22, wherein step f comprises chemically curing the nanoparticles.

[0527] 25. A method of using a particle, comprising: a) encapsulating a solid core comprising an active ingredient, a wax, and a carrier oil, with a first shell surrounding the core and a second shell surrounding the first shell, wherein: the first shell comprises one or more proteins and one or more carbohydrates, and the second shell comprises carrageenan and/or caseinate: b) extending shelf life of the active ingredient by shielding, with first shell and the second shell, the solid core from oxygen in an environment in which the particle is disposed; and c) extending shelf life of the active ingredient by shielding, with first shell and the second shell, the solid core from ultra-violet light in the environment in which the particle is disposed.

Claims

CLAIMS What is claimed is:

1. A nanoparticle comprising: a solid core comprising an active ingredient, a wax, and a carrier oil; a first shell surrounding the core, wherein the first shell comprises one or more proteins and one or more carbohydrates; and a second shell surrounding the first shell, wherein the second shell comprises carrageenan and/or caseinate.

2. The nanoparticle of claim 1 , wherein the wax comprises carnauba wax, rice bran wax, or any combination thereof.

3. The nanoparticle of any one of claim 1, wherein the earner oil comprises Omega-3 oil.

4. The nanoparticle of any one of claim 1, wherein the first shell comprises casein, fava bean protein isolate, gum acacia, whey protein isolate, hemp protein isolate, or any combination thereof.

5. The nanoparticle of any one of claim 1, wherein the first shell further comprises a reducing sugar, and wherein the reducing sugar crosslinks the first shell to the second shell.

6. The nanoparticle of claim 5, wherein the reducing sugar comprises dextrose monohydrate, glucose, maltodextrin, or any combination thereof.

7. The nanoparticle of any one of claim 1, wherein the nanoparticle has a diameter of less than about 1 pm.

8. The nanoparticle of claim 7, wherein the nanoparticle has a diameter of from about 100 nm to about 500 nm.

9. The nanoparticle of claim 1, wherein the core comprises from about 5% to about 15% of the active ingredient, relative to the total mass of the core.

10. The nanoparticle of claim 1, wherein the active ingredient comprises vitamin D, bacopa extract, ginseng extract, creatine, or any combination thereof.

11. The nanoparticle of claim 1, wherein the active ingredient is dissolved in the carrier oil and the wax.

12. The nanoparticle of claim 1, wherein the active ingredient is suspended in the carrier oil and the wax.

13. A method of forming nanoparticles, the method comprising: a) preparing a first solution comprising an active ingredient, a carrier oil, and a wax, thereby forming a core; b) emulsifying the first solution in a second solution comprising proteins and/or carbohydrates, thereby forming a suspension of nanoparticles, thereby forming a first shell around the core; c) sonicating the suspension of nanoparticles; d) adding carrageenan to the suspension of nanoparticles, thereby forming a second shell around the first shell; and e) collecting the nanoparticles.

14. The method of claim 13, wherein: the wax comprises carnauba wax, rice bran wax, or any combination thereof; carrier oil comprises Omega-3 oil; and the first shell comprises casein, fava bean protein isolate, gum acacia, whey protein isolate, hemp protein isolate, or any combination thereof.

15. The method of any one of claim 13, further comprising, after step c) and before step d), adding a reducing sugar to the suspension of nanoparticles, and wherein the reducing sugar crosslinks the first shell to the second shell.

16. The method of claim 15, wherein the reducing sugar comprises dextrose monohydrate, glucose, maltodextrin, or any combination thereof.

17. The method of any one of claim 13, wherein each nanoparticle has a diameter of less than about 1 pm.

18. The method of claim 17. wherein: each nanoparticle has a diameter of from about 100 nm to about 500 nm; and the core comprises from about 5% to about 15% of the active ingredient, relative to the total mass of the core.

19. The method of any one of claim 13, wherein the active ingredient comprises vitamin D, bacopa extract, ginseng extract, creatine, or any combination thereof.

20. The method of any one of claim 13, wherein step a) further comprises dissolving the active ingredient in the carrier oil and the wax.

21. The method of any one of claim 13, wherein step a) further comprises suspending the active ingredient in the carrier oil and the wax.

22. The method of any one of claim 13, further comprising:

1) curing the nanoparticles.

23. The method of claim 22, wherein step 1) comprises drying the nanoparticles.

24 The method of any one of claim 22, wherein step f) comprises chemically curing the nanoparticles.

25. A method of using a particle, comprising: a) encapsulating a solid core comprising an active ingredient, a wax, and a carrier oil, with a first shell surrounding the core and a second shell surrounding the first shell, wherein: the first shell comprises one or more proteins and one or more carbohydrates, and the second shell comprises carrageenan and/or caseinate;

-no- b) extending shelf life of the active ingredient by shielding, with first shell and the second shell, the solid core from oxygen in an environment in which the particle is disposed: and c) extending shelf life of the active ingredient by shielding, with first shell and the second shell, the solid core from ultra-violet light in the environment in which the particle is disposed.