Sutasinee ChintongKanjana SukosiJureerat SaengrungMaruj LimpawattanaWanwimol Klaypradit2025-03-102025-03-102023Trends in Sciences2774022610.48048/tis.2023.67582-s2.0-85162963721https://repository.dusit.ac.th//handle/123456789/4526The 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.All Open Access; Hybrid Gold Open AccessAllyl isothiocyanateEncapsulationFlavorHigh temperature conditionWasabiArticleScopus