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

摘要

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 Medat, respectively.