Substitution of additives in horseradish sauce: technological strategies and efficacy

An additive-free horseradish sauce was produced by replacing citric acid and sulfites, commonly used as acidifying, and antimicrobial/anti-browning agents, respectively. Unripe grape juice was used as acidifier, while steam blanching was applied to inactivate horseradish peroxidase (HRP) to avoid browning. Unexpectedly, the heat treatment inactivated myrosinase, responsible for the release of the irritating allyl isothiocyanate from sinigrin's hydrolysis, causing undesired loss of pungency. To restore it, mustard seed powder was added as an ingredient naturally rich in myrosinase. The inactivation of HRP and restoration of myrosinase were evaluated through spectrophotometric measurements of HRP and chromatographic analysis of glucose, a reaction product of myrosinase. The experimental sauce, obtained by adding basic ingredients to horseradish, was stabilized through pasteurization and subjected to sensory analysis and colorimetric evaluation. An additive-free and sustainable horseradish sauce was obtained, using mustard seeds and exploiting thinned bunches as by-products instead of wasting them.