This study was aimed to enhance the encapsulation stability of natural strawberry flavour using spray and freeze drying processes. Optimum spray drying conditions in terms of the wall materials (maltodextrin, soluble fibre, modified starch, β-cyclodextrin and arabic gum) and the inlet air temperature (130–190 °C) were determined using the response surface methodology where dependent parameters were minimum aroma release, maximum aroma recovery, drying yield and solubility. Particle morphology, particle size, bulk and tapped density analyses were also determined. The optimum conditions were found as; air inlet temperature: 190 °C, maltodextrin: 15.30%, modified starch: 1.83% and arabic gum: 12.87%. Optimum process yield and solubility of the microencapsulation were determined as 85.17 and 98.19%, respectively. Spray dried microcapsules were generally spherical, smooth and homogeneous while those obtained by freeze-drying were heterogeneous and spongy. Particle size of the spray dried samples (D₉₀ value: 22.91 μm) was much lower than the freeze dried samples (D₉₀ value: 326.83 μm).

这项研究旨在通过喷雾和冷冻干燥工艺来增强天然草莓香料的封装稳定性。使用响应面方法（取决于相关参数最小）确定壁材料（麦芽糊精，可溶性纤维，改性淀粉，β-环糊精和阿拉伯胶）的最佳喷雾干燥条件和进气温度（130–190°C）香气释放，最大的香气回收率，干燥产量和溶解度。还确定了颗粒形态，粒度，堆积和堆积密度分析。发现最佳条件为：进气温度：190°C，麦芽糊精：15.30％，变性淀粉：1.83％，阿拉伯胶：12.87％。确定的最佳工艺产量和微囊的溶解度分别为85.17％和98.19％。喷雾干燥的微囊通常是球形的，光滑的和均匀的，而通过冷冻干燥获得的微囊是异质的和海绵状的。喷雾干燥样品的粒径（D₉₀值：22.91μm）比冷冻干燥的样品（D ₉₀值：326.83μm）低得多。