The role of a moisture-barrier latex in controlling retention, stability and release of D-limonene from complex coacervated matrix microparticles formed during spray drying.

Limonene from citrus peel oil is valued as fragrance and flavor additives in food and beverages; however, D-limonene is highly volatile and oxygen-sensitive, thus present storage and stability challenges in food products. A novel, industrially-scalable microencapsulation by complex coacervation during spray drying process (CoCo process) was applied to encapsulate limonene in alginate-gelatin matrix microparticles. Specifically, we investigated the potential to improve upon prior work demonstrating volatile retention and enteric release of limonene from the complex coacervated (CoCo) microcapsules by incorporating ethylcellulose to improve moisture and oxygen barrier properties of the encapsulation matrix.

How alginate properties influence in situ internal gelation in crosslinked alginate microcapsules (CLAMs) formed by spray drying.

Alginates gel rapidly under ambient conditions and have widely documented potential to form protective matrices for sensitive bioactive cargo. Most commonly, alginate gelation occurs via calcium mediated electrostatic crosslinks between the linear polyuronic acid polymers. A recent breakthrough to form crosslinked alginate microcapsules (CLAMs) by in situ gelation during spray drying ("CLAMs process") has demonstrated applications in protection and controlled delivery of bioactives in food, cosmetics, and agriculture.

Chelator Regulation of Calcium Availability to Enable Spray-Dry Microencapsulation in Cross-Linked Alginates.

A recently patented one-step cross-linked alginate microencapsulation (CLAM) by spray-drying (i.e., the UC Davis CLAMs technology) can overcome the high cost of scale-up that limits commercial applications.

Industrially-Scalable Microencapsulation of Plant Beneficial Bacteria in Dry Cross-Linked Alginate Matrix.

Methylobacterium radiotolerans