Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods

Abstract

This study investigated the effect of the extraction method and drying method on black radish quality properties. The yellowness of black radish extracts was significantly different according to the extraction and drying method (p<0.05). The yield was higher at L. plantarum fermentation and freeze-dried extracts, and there was no difference depending on inlet temperature and extraction method. The extracts by ethanol extraction and spray-drying were smallest particle size (107-118 nm), highest zeta-potential (-33--39 mV), and low polydispersity index (0.238-0.250). In total phenol contents and Ferric reducing antioxidant power evaluation, spray-dried ethanol extracts were higher total phenol contents and L. plantarum fermentation and freeze-dried extracts showed the highest ferric reducing antioxidant power. It was suggested that spray-dried black radish ethanol extracts were economically effective in applying the food process and were expected to be bioavailability in the digestion system because of micronization by spray-drying.