Methylation Formation to Improve Red Radish Anthocyanins Solubility in Cold Water

This paper introduced an approach by methylation formation to enhance the solubility of red radish anthocyanins in cold water. FTIR spectrums indicated the formation of methylated red radish anthocyanins. The methylation yeild was 81.4 % under optimized conditions. The solubility of methylated red radish anthocyanins could reach 10.7 mg/mL in cold water (4 °C). They were water soluble, which facilitated them incorporation into aqueous food systems. And the evolution of CIELab has been studied. Therefore, the information collected from this study is valuable for improving the quality of red radish anthocyanins with good solubility in cold water.