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

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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.

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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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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Wentian Chen, Eric Karangwa, Jingyang Yu, Shuqin Xia, Biao Feng & Xiaoming Zhang

  2. Research and Development, AAFUD Industry (Zhuhai) Co. Ltd, Zhuhai, 519085, Guangdong, People’s Republic of China

    Wentian Chen & Eric Karangwa

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  1. Wentian Chen
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  2. Eric Karangwa
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  3. Jingyang Yu
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  4. Shuqin Xia
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  5. Biao Feng
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  6. Xiaoming Zhang
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Correspondence to Xiaoming Zhang.

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Chen, W., Karangwa, E., Yu, J. et al. Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability. J Food Sci Technol 56, 937–950 (2019). https://doi.org/10.1007/s13197-018-03559-8

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  • DOI: https://doi.org/10.1007/s13197-018-03559-8

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