No. 79 Stabilization of Pungent Principle and Pigment of Radish Sprout (Kaiware Daikon) by Cyclodextrin

Background

White radish having pungent principle is preferred as a condiment in Japan.
4-Methylthio-3-butenyl isothiocyanate (MTBI), a pungent principle of white radish has some beneficial functions such as antimicrobial effect. However, MTBI is very unstable. Rapid degradation of MTBI causes unfavorable quality problems for processed foods containing white radish like loss of pungent taste, color change and sulfurous smell.

Our company has emerging technologies in functional food and personal care fields which raises the water solubility, stability and bioavailability of functional ingredients by using the inclusion property of cyclodextrin (CD).
We previously reported about stabilization of MTBI by complexation with CD (* please refer to the newest result of research "62th" and "63th" of our homepage for details.).

→ In this study, stabilization of MTBI and pigment in grated radish sprout containing high amount of MTBI by complexation with CD was explored.

Pungent principle : MTBI

Benefits

Antimicrobial effect, Antioxidant effect, Anticancer effect, Anti-atherosclerosis effect

Ref.

Biosci. Biotech. Biochem., 1997, 61, 2109-2112.
J. Agric. Food Chem., 2008, 56, 875-883.
International Immunopharmacology, 2006, 6, 854-861.
Int. J. Clin. Exp. Med., 2015, 8, 15910-15919.

Experiment 1

Effect of CD on stability of MTBI in grated radish sprout.

Fig. 1

Time dependent degradation of MTBI of grated radish sprout in the absence and presence of CD (10%) at 25℃.

→ Stability of MTBI of grated radish sprout was enhanced by CD inclusion.
α-CD was most effective stabilizer for MTBI.

Experiment 2

Inhibition effect of CD on the generation of Methyl mercaptan from MTBI in grated radish sprout.

Fig. 2

Amount of Methyl mercaptan generated from MTBI in grated radish sprout in the absence and presence of CD (10%) during 60 min at 25℃.

→ Generation of Methyl mercaptan was significantly inhibited by stabilization of MTBI with α-CD.

Experiment 3

Stabilization of pigment of radish sprout with α-CD

Fig. 3

Color changes of grated radish sprout in the absence and presence of α-CD stored at 25℃ under dark condition for 14 days.

→ Stabilization of pigment of radish sprout with α-CD was observed.

Experiment 4

Stability of MTBI and pigment of radish sprout - α-CD powder

Fig. 4

Time dependent degradation of MTBI and color changes of radish sprout - α-CD powder prepared by freeze drying.

→ Stability enhancements of MTBI and color of radish sprout - α-CD powder were observed compared with control sample.

Conclusions

• Stabilities of MTBI and pigment in grated radish sprout were enhanced by complexation with α-CD.
• Preparation of radish sprout - α-CD powder containing stabilized MTBI and pigment was succeeded.

→ α-CD could be a potent stabilizer of MTBI and pigment of radish sprout for the developments of new processed foods containing high amount of MTBI.

More functionalities can be added to your products by the use of α-CD having many functions as a dietary fiber (* please refer to the newest result of research "42th", "44th" and "50th" of our homepage for details.).