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Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability

  • Wentian Chen
  • Eric Karangwa
  • Jingyang Yu
  • Shuqin Xia
  • Biao Feng
  • Xiaoming ZhangEmail author
Original Article
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Abstract

Anthocyanin-rich concentrates from different red radish can be used as natural food colorants. However, the development of off-flavor during extraction has been major challenge in processing industries. This work aimed to evaluate the effect of sodium chloride (NaCl) concentration in phosphoric acidified medium pH 2.5 on removal of off-flavor from red radish anthocyanin. The effect of NaCl concentration on anthocyanin properties was also evaluated. Results showed that the total glucosinolate was highly degraded at high NaCl concentration (< 500 mM) compared with control, leading to higher off-flavor development. Additionally, the glucosinolate degradation was positively and significantly correlated to isothiocyanate, while was negatively and significantly correlated with dimethyl di-, trisulfide, cedrol, triacetin, 6-methyl-5-hepten-2-one. Moreover, total monomeric and color properties of extracted anthocyanins were degraded at high NaCl concentration (< 500 mM) compared with control. The tentative anthocyanin identification by UPLC–TQ–MS showed 12 glycosylated anthocyanins substituted at C3 and C5 in tested anthocyanin extracts. In conclusion, higher NaCl concentration (< 500 mM) could not be useful for red radish off-flavor removal and anthocyanin properties.

Keywords

Red radish Sodium chloride Glucosinolate degradation Monomeric anthocyanins Off-flavor formation 

Notes

Acknowledgements

The research was supported in part by the National Program of China (2013AA102204) and Postdoctoral Science Foundation of China (2016M590143) and program of “Collaborative innovation center of food safety and quality control in Jiangsu Province”. It was also founded by the Priority Academic Program Development of Jiangsu Higher Education Institutions.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Wentian Chen
    • 1
    • 2
  • Eric Karangwa
    • 1
    • 2
  • Jingyang Yu
    • 1
  • Shuqin Xia
    • 1
  • Biao Feng
    • 1
  • Xiaoming Zhang
    • 1
    Email author
  1. 1.State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan UniversityWuxiPeople’s Republic of China
  2. 2.Research and DevelopmentAAFUD Industry (Zhuhai) Co. LtdZhuhaiPeople’s Republic of China

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