Influence of low-temperature ball milling time on physicochemical properties, flavor, bioactive compounds contents and antioxidant activity of horseradish powder

摘要

Horseradish is widely used as a seasoning and food additive due to its unique flavor and ability to act as antioxidant, among other favorable characteristics. A dried powdery form of horseradish is desired as it is convenient for either domestic or industrial use. Size reduction time is among the most important parameters that needs to be optimized to produce horseradish powder of higher quality. In this study, dried horseradish was milled either for 15, 30, 60, 120 or 180 min using a low-temperature ball-milling pulverizer to obtain powder of different sizes. Effect of milling time on particle size, microstructure, color, water and oil holding capacities, flavor profiles, isothiocyanates, phenolics and flavonoids contents as well as radical scavenging activities of the powder was determined. Powder milled for 60 min exhibited a more intense pungent flavor, better physicochemical properties and higher flavonoids content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and 2,20-azino-bis 3-ethylbenzthiazoline-6sulfonic acid (ABTS) free radical scavenging activity than the powder milled for different other periods of time. (C) 2019 The Society of Powder Technology Japan. Published by Elsevier B.V. and The Society of Powder Technology Japan. All rights reserved.