+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Development and process optimization of red radish concentrate extract as potential natural red colorant

Development and process optimization of red radish concentrate extract as potential natural red colorant

Journal of food processing and preservation 25(3): 165-182

ISSN/ISBN: 0145-8892

DOI: 10.1111/j.1745-4549.2001.tb00452.x

Red radish concentrate extracts produced from two radish cultivars, red-skinned cv. Fuego and red-fleshed cv. Chinese Red Meat, were evaluated as potential sources of natural colorants. Unit operations were developed and optimized. Anthocyanins were extracted using a modified abrasive peeler or a hammermill for cultivars Fuego and Red Meat, respectively. The anthocyanin extract was further purified by standard juice processing operations and concentrated by conventional evaporative technology and/or direct osmosis. Anthocyanin recoveries of 80-90% as compared to solvent/resin purification were obtained. Anthocyanins extracted from epidermal tissue resulted in juices with fairly low initial degrees Brix (1.3 degrees), which facilitated juice concentration to levels of 17 degrees Brix containing 400 mg anthocyanin/100 mL concentrate. Radish concentrate provided color similar to FD&C Red #40. Sensory analysis showed that the combined use of conventional evaporation and direct osmosis improved aroma attributes. Radish concentrate extracts represent a promising natural alternative to the use of FD&C Red #40.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 003708216

Download citation: RISBibTeXText

Related references

Development and Optimization of A Non-traditional Extraction Process of Yellow Colorant from Safflower Petals as A Natural Colorant. Egyptian Journal of Chemistry 62(2): 231-246, 2019

Radish anthocyanin extract as a natural red colorant for maraschino cherries. Journal of Food Science 61(4): 688-694, 1996

A colored avocado seed extract as a potential natural colorant. Journal of Food Science 76(9): C1335-C1341, 2011

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chemistry 316: 126364, 2020

Betalains rich Rivina humilis L. berry extract as natural colorant in product (fruit spread and RTS beverage) development. Journal of Food Science and Technology 52(3): 1808-1813, 2015

Natural colorant from potato extract. Official Gazette of the United States Patent and Trademark Office Patents 1242(5), 2001

Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. Molecules 24(4), 2019

Process for producing a food colorant, colorant thus obtained and uses thereof. Official Gazette of the United States Patent and Trademark Office Patents 1253(2), 2001

Butterfly Pea (Clitoria ternatea) Flower Extract (BPFE) and Its Use As a pH-Dependent Natural Colorant. Hortscience 55(9): S262-S263, 2020

Tulip petal as a novel natural food colorant source: Extraction optimization and stability studies. Industrial Crops and Products 91: 215-222, 2016

A novel approach for a natural dyeing process of cotton fabric with Hibiscus mutabilis (Gulzuba): process development and optimization using statistical analysis. Journal of Cleaner Production 68: 114-120, 2014

Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT Food Science and Technology 41(8): 1437-1445, 2008

Optimization of decolorization process in agar production from Gracilaria lemaneiformis and evaluation of antioxidant activities of the extract rich in natural pigments. 3 Biotech 8(1): 8, 2018

Plum (Prunus domesticaL.) leaves extract as a natural antioxidant: Extraction process optimization and sunflower oil oxidative stability evaluation. Journal of Food Processing and Preservation 44(10): e14813, 2020

Natural red sunflower anthocyanin colorant with naturally stabilized color qualities, and the process of making. Official Gazette of the United States Patent and Trademark Office Patents 1239(3), 2000