Abstract：
:Spherical aggregates can be obtained from taro starch by spray-drying without using bonding agents. Accurate information about thermal issues of spherical aggregates can provide valuable information for assessing the application as encapsulant. Spherical aggregates of taro starch were obtained by spray-drying and analyzed using dynamic vapour sorption. The use of the Guggenheim, Anderson and de Boer (GAB) model indicated a Type II isotherm pattern with weaker interactions in the multilayer region. Differential enthalpy and entropy estimates reflected a mesoporous microstructure, implying that energetic mechanisms dominate over transport mechanisms in the sorption process. The limitation by energetic mechanisms was corroborated with enthalpy-entropy compensation estimates. The diffusivity coefficient was of the order of 10-8 m2·s-1, which is in line with results obtained for common materials used for encapsulation purposes. The thermodynamic properties and the lack of a bonding agent indicated the viability of spherical aggregates of taro starch for encapsulation of biocompounds.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hoyos-Leyva JD,Bello-Pérez LA,Alvarez-Ramirez Jdoi
10.1016/j.foodchem.2018.03.130subject
Has Abstractpub_date
2018-09-01 00:00:00pages
175-180eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30572-7journal_volume
259pub_type
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