Taro starch has the ability of producing spherical aggregates under spray-drying without the addition of binding agents. This property makes taro starch suitable for microencapsulation of dietary compounds. This study addressed the physical stability of hydrophilic and hydrophobic core materials microencapsulated by spray-drying into taro starch spherical aggregates determined from a thermodynamic standpoint via vapor adsorption isotherms. Ascorbic acid and almond oil were used as compound models. Encapsulation efficiency, GAB sorption parameters, differential and integral thermodynamic properties, Gibb’s free energy, entropy-enthalpy compensation, spreading pressure, effective diffusion rate, activation energy and critical water activity were determined. The encapsulation efficiency of ascorbic acid and almond oil was 99% and 56%, respectively. Monolayer moisture content was relatively low for ascorbic acid microcapsules. The adsorption process was driven by entropic mechanisms. The physical stability of taro starch spherical aggregates microcapsules with different core material was guaranteed for a range of water activities and temperatures.

芋头淀粉具有在喷雾干燥下不添加粘合剂的情况下产生球形聚集体的能力。该性质使得芋头淀粉适合于膳食化合物的微囊化。这项研究解决了通过喷雾干燥成芋头淀粉球形聚集体而微囊化的亲水性和疏水性核心材料的物理稳定性，该球状聚集体是从热力学角度通过蒸气吸附等温线确定的。抗坏血酸和杏仁油用作复合模型。测定了包封效率，GAB吸附参数，微分和积分热力学性质，吉布的自由能，熵-焓补偿，扩散压力，有效扩散速率，活化能和临界水活度。抗坏血酸和杏仁油的包封效率分别为99％和56％。抗坏血酸微胶囊的单层水分含量相对较低。吸附过程是由熵机制驱动的。在一定范围的水分活度和温度下，具有不同核心材料的芋头淀粉球形聚集体微胶囊的物理稳定性得到了保证。