Microencapsulation facilitates incorporating bioactive volatile compounds into products throughout the food, health, and cosmetics industries. To minimize number of ingredients when microencapsulating oils, we examined surfactant-free encapsulation d-limonene in cross-linked alginate microcapsules (CLAMs) via situ cross-linking during spray drying. Surfactant-free CLAMs (SF-CLAMs) were prepared...

The effects of protein concentration and blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed concentrate, on fish oil microencapsulation efficiency oxidative stability were assessed. Trypsin protease M, from Aspergillus oryzae, used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficienci...