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Różyło R, Gładyszewski G, Chocyk D, Dziki D, Świeca M, Matwijczuk A, Rząd K, Karcz D, Gawłowski S, Wójcik M, Gawlik U. The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2501. [PMID: 38893765 PMCID: PMC11173985 DOI: 10.3390/ma17112501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/05/2024] [Accepted: 05/11/2024] [Indexed: 06/21/2024]
Abstract
The purpose of this study was to investigate the effect of micronization on the characteristics of black cumin pressing waste material. The basic composition, amino acid, and fatty acid content of the raw material-specifically, black cumin pressing waste material-were determined. The samples were micronized in a planetary ball mill for periods ranging from 0 to 20 min. The particle sizes of micronized samples of black cumin pressing waste material were then examined using a laser analyzer, the Mastersizer 3000. The structures of the produced micronized powders was examined by X-ray diffraction. Additionally, the FTIR (Fourier-transform infrared) spectra of the micronized samples were recorded. The measurement of phenolic and antiradical properties was conducted both before and after in vitro digestion, and the evaluation of protein digestibility and trypsin inhibition was also conducted. The test results, including material properties, suggest that micronization for 10 min dramatically reduced particle diameters (d50) from 374.7 to 88.7 µm, whereas after 20 min, d50 decreased to only 64.5 µm. The results obtained using FTIR spectroscopy revealed alterations, especially in terms of intensity and, to a lesser extent, the shapes of the bands, indicating a significant impact on the molecular properties of the tested samples. X-ray diffraction profiles revealed that the internal structures of all powders are amorphous, and micronization methods have no effect on the internal structures of powders derived from black cumin pressing waste. Biochemical analyses revealed the viability of utilizing micronized powders from black cumin pressing waste materials as beneficial food additives, since micronization increased total phenolic extraction and antiradical activity.
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Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (S.G.); (M.W.)
| | - Grzegorz Gładyszewski
- Department of Applied Physics, Lublin University of Technology, 20-618 Lublin, Poland; (G.G.); (D.C.)
| | - Dariusz Chocyk
- Department of Applied Physics, Lublin University of Technology, 20-618 Lublin, Poland; (G.G.); (D.C.)
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland; (M.Ś.); (U.G.)
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences, 20-950 Lublin, Poland; (A.M.); (K.R.)
- Department of Cell Biology, Maria Curie-Sklodowska University, Akademicka 19, 20-033 Lublin, Poland;
| | - Klaudia Rząd
- Department of Biophysics, University of Life Sciences, 20-950 Lublin, Poland; (A.M.); (K.R.)
| | - Dariusz Karcz
- Department of Cell Biology, Maria Curie-Sklodowska University, Akademicka 19, 20-033 Lublin, Poland;
- Department of Chemical Technology and Environmental Analytics, Cracow University of Technology, 31-155 Krakow, Poland
| | - Sławomir Gawłowski
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (S.G.); (M.W.)
| | - Monika Wójcik
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (S.G.); (M.W.)
| | - Urszula Gawlik
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland; (M.Ś.); (U.G.)
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Różyło R, Amarowicz R, Janiak MA, Domin M, Gawłowski S, Kulig R, Łysiak G, Rząd K, Matwijczuk A. Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds. Molecules 2023; 28:4871. [PMID: 37375425 DOI: 10.3390/molecules28124871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/14/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
Red raspberries, which contain a variety of nutrients and phytochemicals that are beneficial for human health, can be utilized as a raw material in the creation of several supplements. This research suggests micronized powder of raspberry pomace production. The molecular characteristics (FTIR), sugar, and biological potential (phenolic compounds and antioxidant activity) of micronized raspberry powders were investigated. FTIR spectroscopy results revealed spectral changes in the ranges with maxima at ~1720, 1635, and 1326, as well as intensity changes in practically the entire spectral range analyzed. The discrepancies clearly indicate that the micronization of the raspberry byproduct samples cleaved the intramolecular hydrogen bonds in the polysaccharides present in the samples, thus increasing the respective content of simple saccharides. In comparison to the control powders, more glucose and fructose were recovered from the micronized samples of the raspberry powders. The study's micronized powders were found to contain nine different types of phenolic compounds, including rutin, elagic acid derivatives, cyanidin-3-sophoroside, cyanidin-3-(2-glucosylrutinoside), cyanidin-3-rutinoside, pelargonidin-3-rutinoside, and elagic acid derivatives. Significantly higher concentrations of ellagic acid and ellagic acid derivatives and rutin were found in the micronized samples than in the control sample. The antioxidant potential assessed by ABTS and FRAP significantly increased following the micronization procedure.
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Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Ryszard Amarowicz
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Michał Adam Janiak
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Marek Domin
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
| | - Sławomir Gawłowski
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Ryszard Kulig
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Grzegorz Łysiak
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Klaudia Rząd
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Tech-Nologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033 Lublin, Poland
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3
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Ye JH, Fang QT, Zeng L, Liu RY, Lu L, Dong JJ, Yin JF, Liang YR, Xu YQ, Liu ZH. A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics. Crit Rev Food Sci Nutr 2023; 64:7959-7980. [PMID: 37009832 DOI: 10.1080/10408398.2023.2194419] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
Abstract
Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are influenced by cultivation method and processing post-harvest. The transition from drinking tea infusion to eating whole leaves provides a healthy option for the delivery of functional component and tea phenolics in various food matrix. The aim of this review is to describe the physico-chemical properties of matcha, the specific requirements for tea cultivation and industrial processing. The quality of matcha mainly depends on the quality of fresh tea leaves, which is affected by preharvest factors including tea cultivar, shading treatment, and fertilization. Shading is the key measure to increase greenness, reduce bitterness and astringency, and enhance umami taste of matcha. The potential health benefits of matcha and the gastrointestinal fate of main phenolics in matcha are covered. The chemical compositions and bioactivities of fiber-bound phenolics in matcha and other plant materials are discussed. The fiber-bound phenolics are considered promising components which endow matcha with boosted bioavailability of phenolics and health benefits through modulating gut microbiota.
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Affiliation(s)
- Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Qi-Ting Fang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Lin Zeng
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Ru-Yi Liu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Lu Lu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jun-Jie Dong
- Research and Development Department, Zhejiang Camel Transworld (Organic Food) Co., Ltd, Hangzhou, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Zhong-Hua Liu
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha, China
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4
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JIA X, LI L, TAN D, WU F, HE Y, QIN L. Effect of superfine-grinding on the physicochemical and antioxidant properties of Dendrobium nobile powders. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.117322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Affiliation(s)
| | - Lei LI
- Zunyi Medical University, China
| | - Daopeng TAN
- Zunyi Medical University, China; Zunyi Medical University, China
| | - Faming WU
- Zunyi Medical University, China; Zunyi Medical University, China
| | - Yuqi HE
- Zunyi Medical University, China; Zunyi Medical University, China
| | - Lin QIN
- Zunyi Medical University, China; Zunyi Medical University, China
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Yuan Y, Zuo J, Zhang H, Zu M, Liu S. Analysis of the different growth years accumulation of flavonoids in Dendrobium moniliforme (L.) Sw. by the integration of metabolomic and transcriptomic approaches. Front Nutr 2022; 9:928074. [PMID: 36225877 PMCID: PMC9549206 DOI: 10.3389/fnut.2022.928074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Accepted: 09/06/2022] [Indexed: 12/14/2022] Open
Abstract
Dendrobium moniliforme (L.) Sw. is a valuable herbal crop, and flavonoids are primarily distributed as active ingredients in the stem, but the composition and synthesis mechanisms of flavonoids in different growth years are not clear. The accumulation of flavonoids in D. moniliforme from four different years was investigated, using a combined metabolomics and transcriptomics approach in this study. The phenylpropanoid and flavonoid biosynthetic pathways were significantly enriched in the Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis of differentially expressed genes (DEGs) and differentially accumulated metabolites (DAMs). The widely targeted metabolomics technique revealed a total of 173 kinds of flavonoid metabolites. The metabolomics data confirmed the trend of total flavonoids (TF) content in stems of D. moniliforme, with chalcone, naringenin, eriodictyol, dihydroquercetin, and other flavonoids considerably up-accumulating in the third year. Twenty DEGs were detected that regulate flavonoid synthesis and the expression of these genes in different growth years was verified using real-time quantitative PCR (qRT-PCR). Furthermore, a comprehensive regulatory network was built for flavonoid biosynthesis and it was discovered that there is one FLS gene, one CCR gene and two MYB transcription factors (TFs) with a high connection with flavonoid biosynthesis by weighted gene co-expression network analysis (WGCNA). In this study, the correlation between genes involved in flavonoid biosynthesis and metabolites was revealed, and a new regulatory mechanism related to flavonoid biosynthesis in D. moniliforme was proposed. These results provide an important reference for the farmers involved in the cultivation of D. moniliforme.
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Zhang Y, Zhang M, Guo X, Bai X, Zhang J, Huo R, Zhang Y. Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding. Food Sci Nutr 2022; 11:216-227. [PMID: 36655077 PMCID: PMC9834878 DOI: 10.1002/fsn3.3054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 08/20/2022] [Accepted: 08/23/2022] [Indexed: 02/01/2023] Open
Abstract
Oat bran (OB) is a by-product of oat, which is rich in β-glucan. As a new food processing technology, ultrafine powder can improve the surface properties of samples. OB with different grinding times was prepared, and its functional components, physical properties, adsorption properties, and antioxidant properties were evaluated. Results showed that with increased grinding times, the average particle size of OB decreased significantly (p < .05). And the water-holding capacity, swelling capacity, and water solubility index of OB increased significantly (p < .05), whereas the animal and vegetable oil-holding capacities decreased. Oat bran could adsorb cholic acid and glucose, which was related to the time of superfine grinding. In addition, the antioxidant capacity of OB was improved after superfine grinding. Related analysis shows that there was significant positive relationship between β-glucan, polyphenols and soluble dietary fibers and antioxidant indicators (p < .05). The Fourier transform infrared (FTIR) results showed that the FTIR spectra of OB powder with different crushing times were similar. On the basis of the above analyses, it is suggested that OB prepared by superfine grinding for 5 min had good physical and chemical properties and antioxidant properties and is widely used in food.
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Affiliation(s)
- Yakun Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Meili Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Xinyue Guo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Xue Bai
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Jing Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Rui Huo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - YuanYuan Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
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7
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Gong P, Huang Z, Guo Y, Wang X, Yue S, Yang W, Chen F, Chang X, Chen L. The effect of superfine grinding on physicochemical properties of three kinds of mushroom powder. J Food Sci 2022; 87:3528-3541. [PMID: 35789091 DOI: 10.1111/1750-3841.16239] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 04/18/2022] [Accepted: 06/09/2022] [Indexed: 11/28/2022]
Abstract
The effects of superfine grinding on apparent structure, physicochemical properties, and functional characteristics of three kinds of mushroom (Lentinus edodes, Hericium erinaceus, and Cordyceps militaris) powders were investigated. Coarse and 100-mesh powders of the mushrooms were prepared by common grinding, while a superfine powder was obtained by superfine grinding. By comparing the mushrooms before and after grinding, it was found that the mushroom fines did not produce new chemical groups but increased crystallinity. The results of the physicochemical properties revealed that the fines became less fluid after grinding. The protein content and solubility increased as the particle size decreased. The water and oil holding capacity, glucose binding capacity, cation exchange capacity, and antioxidant activity of the mushroom fines increased after grinding. This study provides a theoretical basis for the development process of edible mushroom food, as well as new ideas for the development of edible mushrooms.
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Affiliation(s)
- Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zihan Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Xiaojuan Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Shan Yue
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an, China
| | - Xiangna Chang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Lei Chen
- Shaanxi Guoren Fungi Science and Technology Industrial Park Co. Ltd, Baoji, China
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8
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Gan LJ, You Q, Luo Y, Ye Y, Lei L, Deng Z, Rong H. Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Dong CL, Qin Y, Ma JX, Cui WQ, Chen XR, Hou LY, Chen XY, God’spower BO, Eliphaz N, Qin JJ, Guo WX, Ding WY, Li YH. The Active Ingredients Identification and Antidiarrheal Mechanism Analysis of Plantago asiatica L. Superfine Powder. Front Pharmacol 2021; 11:612478. [PMID: 33542689 PMCID: PMC7851704 DOI: 10.3389/fphar.2020.612478] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 11/16/2020] [Indexed: 11/23/2022] Open
Abstract
Plantago asiatica L. is a natural medicinal plant that has been widely used for its various pharmacological effects such as antidiarrheal, anti-inflammatory, and wound healing. This study aims to explore the antidiarrheal active ingredients of Plantago asiatica L. that can be used as quality markers to evaluate P. asiatica L. superfine powder (PSP). Molecular docking experiment was performed to identify the effective components of P. asiatica L., which were further evaluated by an established mouse diarrhea model. Na+/K+-ATPase and creatine kinase (CK) activities and the Na+/K+ concentrations were determined. The gene expression of ckb and Atp1b3 was detected. PSP was prepared and evaluated in terms of the tap density and the angle of repose. The structures of PSPs of different sizes were measured by infrared spectra. The active ingredient contents of PSPs were determined by HPLC. The results indicated that the main antidiarrheal components of P. asiatica L. were luteolin and scutellarein that could increase the concentration of Na+ and K+ by upregulating the activity and gene level of CK and Na+/K+-ATPase. In addition, luteolin and scutellarein could also decrease the volume and weight of small intestinal contents to exert antidiarrheal activity. Moreover, as the PSP size decreased from 6.66 to 3.55 μm, the powder tended to be amorphous and homogenized and of good fluidity, the content of active compounds gradually increased, and the main structure of the molecule remained steady. The optimum particle size of PSP with the highest content of active components was 3.55 μm, and the lowest effective dose for antidiarrhea was 2,000 mg/kg. Therefore, the antidiarrheal active ingredients of PSP were identified as luteolin and scutellarein that exert antidiarrheal activity by binding with Na+/K+-ATPase. PSP was successfully prepared and could be used as a new dosage form for the diarrhea treatment.
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Affiliation(s)
- Chun-Liu Dong
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
| | - Yue Qin
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
| | - Jin-Xin Ma
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
| | - Wen-Qiang Cui
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
| | - Xing-Ru Chen
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
| | - Li-Ya Hou
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
| | - Xue-Ying Chen
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
| | - Bello-Onaghise God’spower
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
| | - Nsabimana Eliphaz
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
| | - Jun-Jie Qin
- Veterinary Medicine Engineering Laboratory, Beijing Centre Technology Co., Ltd., Beijing, China
| | - Wen-Xin Guo
- Heilongjiang Provincial Agricultural Products and Veterinary Medicine Technical Appraisal Station, Harbin, China
| | - Wen-Ya Ding
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Yan-Hua Li
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, Harbin, China
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10
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Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109526] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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11
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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12
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Gao W, Chen F, Zhang L, Meng Q. Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties. J Food Sci 2020; 85:1827-1833. [PMID: 32476136 DOI: 10.1111/1750-3841.15168] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 04/13/2020] [Accepted: 04/15/2020] [Indexed: 12/14/2022]
Abstract
The effects of superfine grinding on the physicochemical and functional properties of asparagus pomace were investigated. The results showed that in terms of the specific surface area, water solubility, soluble dietary fiber content, and ratio of insoluble dietary fiber to soluble dietary fiber, finer samples usually possessed better physicochemical properties compared with coarse samples. However, grinding samples excessively to produce small particle sizes could reduce the water-holding capacity, oil-binding capacity, and swelling capacity. In addition, the extraction of both free and bound phenolics in asparagus pomace powder samples and the samples' absorption of both nitrite ion and glucose showed typical bell-shaped curves, demonstrating that superfine grinding could significantly impact the various properties of asparagus pomace. This study should provide insights into the effect of micronization on the functionalities of fiber-rich food materials. PRACTICAL APPLICATION: This article deals with the effects of superfine grinding on the physicochemical and functional properties of asparagus pomace. The results showed that the properties of asparagus pomace did not always improve gradually with decreasing particle size. With a decrease in granularity, some parameters showed a bell-shaped curve whereas others initially increased and then stabilized, indicating that in actual production, the crushing particle size should be determined according to actual needs or target parameters.
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Affiliation(s)
- Wenjie Gao
- Department of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai, 201418, P.R. China
| | - Feng Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, College of Food Science, Beijing Technology and Business University, Beijing, 100048, P. R. China.,Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA
| | - Lianfu Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, P.R. China
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, P.R. China
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13
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Li G, Guo W, Gao X, Wang Y, Sun S. Effect of superfine grinding on physicochemical and antioxidant properties of soybean residue powder. Food Sci Nutr 2020; 8:1208-1214. [PMID: 32148826 PMCID: PMC7020326 DOI: 10.1002/fsn3.1409] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 12/16/2019] [Accepted: 12/18/2019] [Indexed: 12/24/2022] Open
Abstract
Soybean residue is an underutilized, nutrient-rich by-product of soybean processing. To enhance its value, we subjected soybean residue to superfine grinding and measured the resulting physiochemical properties and antioxidant activities. We prepared powders with particle sizes of 115.35, 77.93, 39.38, 25.01, and 20.44 μm. As particle size decreased, the surface area (from 96.46 to 198.32 m2/kg) and swelling capacity (from 2.05 to 10.62 ml/g) increased. Conversely, we observed decreases in the surface-number mean (from 23.07 to 11.20 μm), volume-surface mean (from 141.70 to 27.96 μm), angles of repose (from 48.30° to 31.46°), water holding capacity (from 7.86 to 4.39 g/g), and oil binding capacity (from 1.78 to 1.42 g/g). The water solubility index and antioxidant activity (reducing power and free radical scavenging activities of 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-di-(3-ethylbenzthiazoline sulfonic acid)) improved as particle size decreased. In conclusion, superfine grinding improved some properties of soybean residue. Additionally, our findings provide theoretical support for using superfine grinding in industrial food applications.
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Affiliation(s)
- Guanghui Li
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
- Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceXuchangHenanChina
| | - Weiyun Guo
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
- Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceXuchangHenanChina
| | - Xueli Gao
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
| | - Yonghui Wang
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
- Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceXuchangHenanChina
| | - Sisheng Sun
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
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14
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Bender ABB, Speroni CS, Moro KIB, Morisso FDP, dos Santos DR, da Silva LP, Penna NG. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108652] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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15
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Červenka L, Stępień A, Frühbauerová M, Velichová H, Witczak M. Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder. Food Chem 2019; 300:125208. [PMID: 31349097 DOI: 10.1016/j.foodchem.2019.125208] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 07/02/2019] [Accepted: 07/19/2019] [Indexed: 01/21/2023]
Affiliation(s)
- Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic.
| | - Anna Stępień
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street., 30-149 Krakow, Poland.
| | - Michaela Frühbauerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic
| | - Helena Velichová
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic.
| | - Mariusz Witczak
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic.
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16
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Potential of water dropwort (Oenanthe javanica DC.) powder as an ingredient in beverage: Functional, thermal, dissolution and dispersion properties after superfine grinding. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.05.048] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Meng Q, Chen F, Xiao T, Zhang L. Superfine grinding of
Dendrobium officinale
: the finer the better? Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14129] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qingran Meng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC 29634 USA
| | - Tiancun Xiao
- Inorganic Chemistry Laboratory University of Oxford Oxford OX1 3QR UK
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
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