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

Red radish concentrate extracts produced from two radish cultivars, red-ski nned cv. Fuego and red-fleshed cv. Chinese Red Meat, were evaluated as pote ntial sources of natural colorants. Unit operations were developed and opti mized. Anthocyanins were extracted using a modified abrasive peeler or a ha mmermill for cultivars Fuego and Red Meat, respectively. The anthocyanin ex tract was further purified by standard juice processing operations and conc entrated by conventional evaporative technology and/or direct osmosis. Anth ocyanin 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/1 00 mL concentrate. Radish concentrate provided color similar to FD&C Red #4 0. Sensory analysis showed that the combined use of conventional evaporatio n and direct osmosis, Improved aroma attributes. Radish concentrate extract s represent a promising natural alternative to the use of FD&C Red #40.