Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition

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dc.contributor.authorSutasinee Chintong
dc.contributor.authorKanjana Sukosi
dc.contributor.authorJureerat Saengrung
dc.contributor.authorMaruj Limpawattana
dc.contributor.authorWanwimol Klaypradit
dc.contributor.correspondenceW. Klaypradit; Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, 10900, Thailand; email: ffiswak@ku.ac.th
dc.date.accessioned2025-03-10T07:34:44Z
dc.date.available2025-03-10T07:34:44Z
dc.date.issued2023
dc.description.abstractThe present work was aimed to develop encapsulated wasabi flavor beads for resistance high temperature condition. The beads prepared from waxy maize starches (HI-CAP 100), modified tapioca starches (Flavotec), alginate and chitosan at various concentrations to determine their properties. The beads size was found not significant differences in all treatments. Microcapsules of 10 % wasabi flavor derived from the mixture of HI-CAP 100 and Flavotec at mass ratio of 1:0 (w/w) and alginate and chitosan at mass ratio of 14:1 (w/w) exhibited excellent encapsulation efficiency (96.42 %) and this formulation is also demonstrated the highest retention of AITC in wasabi flavor beads after thermal process. Therefore, the encapsulated wasabi flavor has broad application prospects in food industry and development value prospects. © 2023, Walailak University. All rights reserved.
dc.identifier.citationTrends in Sciences
dc.identifier.doi10.48048/tis.2023.6758
dc.identifier.issn27740226
dc.identifier.scopus2-s2.0-85162963721
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4526
dc.languageEnglish
dc.publisherWalailak University
dc.rightsAll Open Access; Hybrid Gold Open Access
dc.rights.holderScopus
dc.subjectAllyl isothiocyanate
dc.subjectEncapsulation
dc.subjectFlavor
dc.subjectHigh temperature condition
dc.subjectWasabi
dc.titleDevelopment of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85162963721&doi=10.48048%2ftis.2023.6758&partnerID=40&md5=a2f92e14bcecef88a672a829e3c748a4
oaire.citation.issue9
oaire.citation.volume20
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