Citric Acid–Cross‐Linked Mucoadhesive Pectin Microparticles for Buccal Delivery of Glycyrrhizin and Lactobacillus Casei : Formulation, Characterization, and Evaluation

ABSTRACT Probiotics and their metabolites offer specific benefits for managing dental caries by suppressing pathogenic oral bacteria; however, their therapeutic potential is often limited by a short residence time at the site of action. In this study, citric acid–cross‐linked mucoadhesive pectin microparticles encapsulating Lactobacillus casei ( L. casei ), glycyrrhizin (GL), and vitamin D 3 (VD) were developed using an ionotropic gelation approach. The microparticles were systematically characterized for physicochemical compatibility and thermal stability to ensure suitability for oral therapeutic applications. Scanning electron microscopy (SEM) and rheological analysis of the optimized formulation confirmed spherical particles with required flow properties. GL release followed a controlled‐release profile, reaching approximately 79.61% over 6 h, while x‐ray radiographic imaging demonstrated an in vivo retention time of up to 6 h, indicating effective mucoadhesion. The formulation exhibited significant anti‐inflammatory activity in both in vitro and in vivo models, suggesting its potential to mitigate periodontal inflammation. Moreover, the optimized microparticles showed enhanced antibacterial efficacy against Staphylococcus aureus ( S. aureus ) and Streptococcus mutans ( S. mutans ), supporting their utility in managing cariogenic and periodontal pathogens. Overall, these mucoadhesive pectin‐based microparticles, co‐delivering L. casei , VD, and GL, present a promising multifunctional therapeutic platform that combines controlled release, anti‐inflammatory action, and antibacterial effects for effective management of periodontal infections.