Radish Juice Research Articles

Quality Characteristics and Antioxidant Properties of White Bread Added with Cabbage Powder and Radish Juice

Quality Characteristics and Antioxidant Properties of White Bread Added with Cabbage Powder and Radish Juice

Physiological response, Blood profile, and Liver histology of Broiler chickens to oral administration of White radish juice

Physiological response, Blood profile, and Liver histology of Broiler chickens to oral administration of White radish juice

Role of Grated Japanese Radish Juice in Chemical Patination, a Traditional Japanese Technique of Coloring Copper

Role of Grated Japanese Radish Juice in Chemical Patination, a Traditional Japanese Technique of Coloring Copper

Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production.

Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration. Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus exhibited a good salt resistance in radish juice and could grow in a medium containing 10% NaCl. Four indicator strains commonly found in contaminated paocai were effectively inhibited by fermented LAB broths, which improved the edibility and safe production of paocai. Compared to spontaneous fermentation (CK), radish paocai inoculated with LAB showed a significantly accelerated acid production rate, shortening the fermentation period by approximately two days. The contents of titratable total acids, organic acids, and free amino acids were higher in the inoculated samples and were enriched in the taste of radish paocai. The content of volatile organic compounds in the inoculated samples was higher than that in CK. Based on OPLS-DA analysis, 31 key indicators of paocai quality were screened and used to rank the fermentation performances of the five strains using the TOPSIS method; here, Lpb. plantarum and Lcb. rhamnosus achieved the highest scores. This study provides a reference for selecting LAB strains as efficient and secure fermentation starters to optimize paocai quality.

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders.

This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP). Both FCJP and FRJP from filtered juice of Chinese cabbages and radishes had higher total soluble solids and water soluble index compared to CCP and CRP from crushed Chinese cabbages and radishes. Additionally, FRJP and CRP showed a higher nitrate content than CCP and FCJP. The evaluation of vegetable powders against products containing sodium nitrite (control) or commercial vegetable powder in ground pork sausages showed that the use of FRJP and CRP resulted in similar levels of CIE a* compared to the control, whereas those cured with FCJP or CCP resulted in lower CIE a* values. However, regardless of the type and processing method of vegetables, all sausages treated with vegetable powders were similar in terms of cured pigment, total pigment, curing efficiency, and lipid oxidation compared with the control. Although lower hardness was observed in sausages treated with FRJP, no other treatments affected textural attributes. These results indicate that FRJP and CRP have great potential as natural curing agents for replacing nitrite in cured sausages. The use of powders obtained from filtered juices may provide extended utility as vegetable-based curing methods for other meat products.

Effect of Beet Root (Beta vulgaris), White and Red Radish (Raphanus sativus and Raphanus longipinnatus) Juice Extract, on Salt Induced Hypertensive Wistar Rats

Background: Hypertension is one of the major global health challenges with high prevalence and undesirable complications, and is a major cause of premature death worldwide.
 Objective: This study was conducted to evaluate the effect of juice extracted from beetroot (BR), red radish (RR) and white radish (WR) tubers on experimentally induced hypertension in 10-week-old Wistar rats.
 Methodology: Total of 35 rats was randomly divided into seven (7) experimental groups A - G with 5 rats each. Rats in group A were not induced (normotensive group). All the rats in groups B-G were induced with hypertensive agent. Group B was not treated (negative control), groups C-G were treated simultaneously with a dose of 800 mg/kg body weight (orally) of BR, RR, WR, BR+RR combination, and standard drug (5mg Amlodipine) respectively. The study lasted for a period of 28 days during which the blood pressure and heart rate (HR) of each of the experimental rats were measured at 0, 7, 14, 21 and 28th day using Stethoscope technique. The interpretation of systolic blood pressure (SBP) and diastolic blood pressure (DBP) were made from pulse tracings using Aneroid Sphygmomanometer. The mean blood pressure (MBP) was calculated from SBP and DBP.
 Results: The BR, RR, WR and combination of BR+RR, did decrease the number of heart beats/minute from 192.00/minute to 208.80/minute which is within the normal base line, whereas the untreated rats recorded increase from 192.00/minute to 246.80/minute. The result showed that the hypertensive rats recorded higher (P<0.05) mean values of SBP, the treated groups altered the rise from 110.40 mmHg to 100.40mmHg with the standard drugs, followed by the white radish treatment group, the combination of BR+RR, before RR, lastly the BR group. For DBP, at week 4, same impact reflected again, but week 2 and week 3 had WR to have the best effect, followed by BR +RR, then RR before the standard drug and then Beetroot. The BR + RR juice performed better than the individual RR and BR juice groups, suggesting possible synergistic effect.
 Conclusion: The 3 juice extracts had demonstrated varying degrees of protection, provided scientific evidence of their anti- hypertensive activities in an experimentally induced hypertension. Further studies are hereby recommended to isolate the specific biomolecule active agent(s) and investigate the mechanism of action.

Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams

This study aimed to evaluate the technological and sensory properties of restructured cooked hams prepared with natural curing agents (0.5% radish powder, HRP; 3% radish juice, HRJ; and 0.5% radish pulp powder, HRPP) and with 40 and 150 mg/kg sodium nitrite (HN40 and HN150, respectively). No difference was observed for pH, proximate composition, or cooking loss. Higher residual nitrite contents were observed in the HN150, followed by the radish derivatives hams and HN40. All radish derivatives hams had a similar hue (h) color to HN40, but the h values of HRJ also did not differ from the HN150 ones. The stability of the cured color was not affected. Consumers perceived a non-characteristic aroma and flavor in the radish derivatives hams, but the HRJ had the best acceptance scores. The HRJ appearance was similar to the HN150, and the other sensory attributes were like the HN40. The potential use of radish derivatives, especially radish juice, as natural curing agents was confirmed.

Radish juice to overcome jaundice

Radish juice to overcome jaundice

Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β-lactoglobulin against heat-induced oxidation.

This study employed the "two-step dialysis" method and AB-8 or D101 macroporous resin chromatography to isolate the anthocyanins in red radishes (ARR). The red radish juice was dialyzed twice at 3000 and 500Da, respectively. UHPLC-QqQ-MS/MS revealed 24 types of ARRs, of which pelargonidin (Pg)-3-diglucoside-5-(malonyl)glucoside (P3D5MG), Pg-3-diglucoside-5-glucoside (P3D5G), Pg-3-(feruloyl)diglucoside-5-(malonyl)glucoside (P3FD5MG), Pg, and malvidin (Mv) represented the main compounds. The total anthocyanin content in the ARR prepared via the "two-step dialysis" method was 29.69% and 18.44% higher than that obtained using AB-8 and D101 macroporous resins, respectively. The ARRs inhibited heat-induced β-lactoglobulin (β-Lg) oxidation. The amino acid residue microenvironment and secondary β-Lg structure were modified via ARR binding. The energy involved in P3D5MG and β-Lg binding was -392kJ/mol, which was significantly lower than that during the binding process of P3D5M, P3FD5MG, Pg, and Mv to β-Lg (-338 to -168kJ/mol). These results indicated that "two-step dialysis" was a promising method for deriving natural pigment with strong antioxidant activity from red radishes. PRACTICAL APPLICATION: As a natural food colorant, anthocyanins have attracted increasing attention in the food industry in recent years. This study used "two-step dialysis" to effectively separate ARRs. Moreover, the anthocyanins in ARR can bind to β-Lg to protect against heating-induced oxidation. Therefore, ARRs may not only act as a food pigment but also as antioxidants.

Degradation Kinetics of Anthocyanins in Red Meat Radish Juice

The aim of this work is to examine the effect of temperature on the anthocyanins in red meat radish and the kinetics of the degradation of the anthocyanins. For this purpose, radish juice was obtained from red meat radish and stored at 60, 70 and 80 ºC for 84 hours and the amounts of anthocyanins in the samples were determined. As a result of the investigation, it was determined that the anthocyanins well fit first order kinetic model and the R2 values ranged from 0.974 to 0.995. The activation energy was calculated using the Arrhenius model and was determined to be 18682 Joule/mol. The half-life of the anthocyanins was determined as 24.75 1/hour, 19.25 1/hour and 16.90 1/hour at 60, 70 and 80 ºC, respectively. In addition, Total phenolic compounds and antioxidant activity values of radish juice were observed to be at a good level.

Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products

Different radish extracts (REs) were characterized and tested as potential natural curing agents for use in restructured cooked meat products with a Clean label claim: radish powder (RP) from root maceration and drying; radish juice (RJ) from aqueous extraction; and radish pulp powder (RPP) from drying of pulp obtained from aqueous extractions. The effects of REs concentrations and incubation times (30, 78, and 120 min at 40 °C) on color and residual nitrite content of cooked products were evaluated. All REs had a strong yellow hue (h = 72–105° and C* = 19–32), with high levels of nitrate, phenolic compounds, and ascorbic acid. The highest antioxidant capacities were observed for RP. Higher incubation times were associated with higher values of residual nitrites in the cooked products. Overall, the addition of REs made the meat products slightly darker (lower L* values) and products with added RP and RJ had different color hues (58.19° and 28.29°, respectively) compared to control (with of 150 mg of added nitrite/kg) and RPP samples (mean of 46.61°). These results demonstrate the feasibility of using radish extracts as natural substitutes for sodium nitrite for the development of cured color in Clean label restructured cooked meat products.

천연 무즙과 도라지즙의 직물 세척 적용가능성 연구

천연 무즙과 도라지즙의 직물 세척 적용가능성 연구

A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.)

Brassicaceae that contains well known species from genus Brassica is an important family for crucifers, cabbage etc. The main goal of this study was to investigate the total phenolic contents and antioxidant activities of 25% aqueous ethanol and methanol extracts of selected vegetable pulps such as radish, cab-bage, and cauliflower. These analyses were also applied to the freshly prepared juices. For this purpose, studied vegetables which were grown in villages of Canakkale were obtained from district bazaar in Canakkale. Antioxidant activities of selected vegetables have been determined by using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical, ABTS ((2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay and CUPRAC (cupric reducing antioxidant capacity) method. Total phenolic content was determined by using Folin-Ciocalteu reagent. The results show that total phenolic contents in pulp extracts of 25% aqueous ethanol of red cabbage (1071 ± 25.12 mg FAE/100 g) and brussels sprout (594.00 ± 13.93 mg FAE/100 g) have higher than the other used vegetables. The 25% aqueous ethanol extracts of white and red radish pulps showed the greatest IC50 value with DPPH assay (50.00 µg/mL). The higher phenolic content in the ethanol and methanol extracts of red cabbage may contribute to its increasing CUPRAC activity (4.73 ± 0.11 and 4.78 ± 0.11 quercetin equivalent of flavonoid concentra-tion). In addition, black radish juice showed the highest inhibition value with ABTS assay (70.83 ± 1.83%). This study which may be important for food and health applications, also emphasizes the im-portance of the cultivation area and the valuable parts of vegetables.

Radish Juice Promote Kidney Stone Deposition in Ethylene Glycol-induced Urolithiasis in Rats

Urolithiasis is a well-known problem that stones could form in various parts of the urinary system and it is the most common disease of the urinary tract. The current study was planned to investigate the effect of radish juice on ethylene glycol (EG)-induced urolithiasis. Twenty-one rats randomly divided into three groups. The first group was the control group was received normal standard diet and drinking water and the second group represented the model group received 0.75% EG in drinking water ad libitum. The third group received radish juice (2 ml/kg of body weight) by gavage plus EG (0.75%) in drinking water ad libitum. The experiment was conducted for 28 days. The light microscope examination revealed a disturbed histological architecture of the kidney tissues, including dilated renal tubules, aggregation of infiltrated leukocytes inflammatory cells, and crystal deposition in the model group. The EG plus radish juice treated rats showed higher crystal density with improved renal tubule structure and alleviated inflammation. Both treated groups showed various biochemical alterations compared to control group, but the most interest biochemical result was the significant decrease of malondialdehyde, a lipid peroxidation marker, and in the radish plus EG group compared to the EG group. Scanning electron microscopy showed clear structural detail about calcium oxalate crystals in which radish-treated group showed higher crystal deposition and calcified tissue compared to EG group. The present study concluded that radish juice promotes stone deposition but exerted an antioxidant effect.

Lactobacillus pentosus SMB718 as a probiotic starter producing allyl mercaptan in garlic and onion-enriched fermentation.

Fermenting garlic and onion provides the advantages of storage life extension, anti-oxidative and anti-diabetic activities, and their metabolite, allyl mercaptan, offers a strong aroma and various health benefits. Here, we report the probiotic properties of Lactobacillus pentosus SMB718 isolated from Korean traditional paste and its high allyl mercaptan productivity in garlic and onion fermentation. This strain was safe for use in food fermentation, as it was a non-biogenic amine producer and non-hemolytic. It showed high stability under simulated human gastrointestinal conditions and good adhesion ability to intestinal epithelial cells, including both Caco-2 and HT-29. This strain had antioxidant and anti-microbial activities. In addition, the heat-killed cells and lysate exerted anti-inflammatory effects on both LPS-stimulated RAW 264.7 cells and mouse macrophages by inhibition of pro-inflammatory cytokines and induction of anti-inflammatory cytokines. Furthermore, this strain possessed good fermentation properties in garlic and onion-enriched radish juice (GORJ); it grew well decreasing the pH and provided a rich aroma compound during fermentation. When L. pentosus SMB718 was used as a starter in garlic and onion fermentation, a significantly higher amount of allyl mercaptan (344 ppb) was produced compared with that produced by the type strain (82 ppb). In conclusion, L. pentosus SMB718 can be used as a beneficial probiotic starter for better flavor production in the fermentation of allium species plants.

Growth and survival of Salmonella enterica and Listeria monocytogenes on fresh-cut produce and their juice extracts: Impacts and interactions of food matrices and temperature abuse conditions

Storage temperature and nutrient availability are major factors impacting pathogen growth and thus food safety risks. This study evaluated the survival and growth of Salmonella enterica, and Listeria monocytogenes in relation to temperature abuse variations, and food matrices. Fresh-cut cantaloupe, honeydew, watermelon, pineapple, and radish contaminated with S. enterica and L. monocytogenes were subjected to cold (4 °C), chronic temperature abuse at 8 and 12 °C, and acute temperature abuse (35 °C for 2 h followed by 4 °C for the remainder 7-day storage). Pathogen growth potential in the juice extracts from each product was further compared to that on the respective cut produce. Under chronic temperature abuse, three different pathogen growth patterns emerged on five test products: both S. enterica and L. monocytogenes grew significantly on cut cantaloupe, honeydew and watermelon at 8 and 12 °C; but only survived on cut radish, and even declined in population on cut pineapple under the same conditions. Specifically, S. enterica populations reached up to 5.28 log CFU/g and L. monocytogenes up to 7.77 log CFU/g after 7 days at 12 °C. During cold storage at 4 °C, significantly different growth patterns were also observed between S. enterica and L. monocytogenes on cut melons, where S. enterica populations remained unchanged during the 7-day storage while L. monocytogenes grew continuously. In the juice extracts, S. enterica and L. monocytogenes reached maximum population density in melon juices, but failed to grow in pineapple juice, similar to the growth patterns on cut melon and pineapple. Distinctly different growth patterns, however, were shown in S. enterica and L. monocytogenes on cut radish and in radish juice; exhibiting no growth on cut radish, but maximum growth in radish juice. The disparity in pathogen growth observed on cut pineapple and radish versus on melon in this study supports commodity specific risk-based food safety policies pertaining to temperature control for food safety.

Analytical application of the reaction system disulphonated hydroquinone-hydrogen peroxide for the kinetic spectrophotometric determination of iron traces in acidic media

A simple, rapid, sensitive and selective kinetic spectrophotometric method for determination of Fe(III) traces was elaborated in this paper. It is based on the catalytic effect of Fe(III) ions on oxidation of potassium salt of disulphonated hydroquinone (K2S2Hy) by hydrogen peroxide in acidic media, at a constant ionic strength. At the working temperature of 20?C and the wavelength of 450.0 nm, optimal conditions for determination of iron were found so that iron (III) can be determined by the proposed method in the concentration range of 1.87 to 18.7 ng cm-3. Corresponding RSD values were determined to be in the range 4.22 to 10.33 %. The limit of detection (LOD) calculated in two ways was found to be 1.07 ng cm-3 i.e. 1.11 ng cm-3 Fe(III). In order to assess the selectivity of the method effects of different ions on the reaction rate were also determined. It was found that presence of oxalates and citrates in the w/w ratio to Fe(III) 1:1 under selected experimental conditions interferes with determination of iron. Then the method was applied for determination of Fe(III) traces in white radish juice. The results agreed well with those obtained by atomic absorption spectrometry.

Optimization of nutritional beverage developed from radish, sugarcane and herbal extract using response surface methodology

PurposeRadish (Raphanus sativus) is valued for its nutritive and medicinal properties, but its juice is not palatable because of the pungent flavor. The purpose of this study is to optimize the blending process of radish juice by using sugarcane juice, herbal extract and salt concentration.Design/methodology/approachThe statistical design provided 20 formulations; where herbal extract concentration varied from 0.5 to 2.5 per cent, sugarcane juice concentration from 20 to 50 per cent and salt concentration from 0 to 1.5 per cent.FindingsThe p = 0.05 was used to designate the statistical significance of all the responses under study. Different product formulations had total soluble solids (TSS) that ranged from 9.7 to 15.0°Brix, titratable acidity from 0.6 to 1.3%, pH from 3.3 to 4.0, reducing sugars from 0.6 to 0.8%, total sugars from 9.4 to 3.1%, total protein from 172.9 to 304.8 mg/100 ml, total phenols from 25.5 to 29.8 mg/100 ml, ascorbic acid from 10.4 to 19.8 mg/100 ml, antioxidant activity from 77.3 to 83.6% and overall acceptability from 5.6 to 7.7. Sugarcane juice concentration of 30%, herbal extract mixture and salt concentrations of 1 and 1.5%, respectively, were the optimized process conditions for the preparation of nutritional radish juice achieved with the best fit of desirability, i.e. 0.88. Cluster analysis revealed that concentration of sugarcane juice had the maximum significant effect on the quality characteristics of nutritional radish beverage as compared to the other two variables under study.Originality/valueThe developed product can help to promote the use of radish as a substrate for the beverage industry.

과육이 포함된 무즙으로 반죽한 국수의 품질특성

과육이 포함된 무즙으로 반죽한 국수의 품질특성

Antibacterial properties of Ag and Ag/AgCl nanoparticles from radish and tea extracts for water treatment applications

Silver nanoparticles (AgNPs) have antibacterial properties and are widely used for water disinfection. This technology is commercially applied in point-of-use water treatment as a post-treatment for filtrate water. However, the current process of synthesizing AgNPs has several disadvantages including the use of hazardous chemicals, consumption of a large amount of energy and the formation of hazardous byproducts. Here, we report an alternative and green synthesis using plant extracts. In this work, the plant extracts came from radish (R) and tea (T), and the AgNPs were derived from a microwave irradiation method. The AgNPs synthesized by chemical-based microwave irradiation (Ag-C) were also used as a control material. The novel method produced a smaller size of nanostructures with good dispersion ability and less agglomeration than those from chemical synthesis. The antibacterial properties of AgNPs on Gram-negative bacteria Escherichia coli (E. coli) and Gram-positive bacteria Staphylococcus aureus (S. aureus) were investigated. The results revealed that AgNPs from both green synthesis and chemical-based methods inactivated both types of bacteria. The green-synthesized AgNPs from radish juice provided a higher percentage of inhibition of E. coli than that of S. aureus. The inactivation rates of the AgNPs increased with increasing concentration of AgNPs. As the concentration of the Ag/AgCl-R and Ag-R increased from 150 μg/mL to 300 μg/mL, complete inactivation required a reduced time for the reaction from 300 minutes to only 30 minutes. Finally, the Ag/AgCl-R and Ag-R offered high antibacterial activity while the Ag-T provided the lowest antibacterial activity. This work provides an alternative method for the eco-synthesis of antibacterial nanomaterials for water treatment.