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Zhu H, Li J, Yuan X, Zhao J, Ma L, Chen F, Hu X, Ji J. Synergistic effects of superfine grinding and high hydrostatic pressure on the contents, distribution, digestive behaviors and antioxidant activities of polyphenols in barley leaves. Food Chem 2024; 452:139574. [PMID: 38733683 DOI: 10.1016/j.foodchem.2024.139574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 04/29/2024] [Accepted: 05/04/2024] [Indexed: 05/13/2024]
Abstract
Barley leaves (BLs) naturally contained abundant phenolics, most of which are hardly completely released from food matrix during gastrointestinal digestion. Superfine grinding (SFG) and high hydrostatic pressure (HHP) are generally used to treat the functional plants due to their effectiveness to cell wall-breaking and improvement of nutraceutical bioavailability. Thus, this study investigated the synergistic effects of SFG and HHP (100, 300, 500 MPa/20 min) on the bioaccessbility of typical phenolics in BLs during the simulated in-vitro digestion. The results demonstrated that the highest bioaccessbility (40.98%) was found in the ultrafine sample with HHP at 500 MPa. CLSM and SEM confirmed SFG led to microstructurally rapture of BLs. Moreover, the recovery index of ABTS radical scavenging activity and FRAP of HHP-treated ultrafine and fine BLs samples maximumly increased by 53.62% and 9.61%, respectively. This study is expecting to provide the theoretical basis to improve the consumer acceptance of BLs.
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Affiliation(s)
- Huijuan Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jiahao Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xin Yuan
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jiajia Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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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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Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02872-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Zhang Y, Li R, Shang G, Zhu H, Wang H, Pandiselvam R, Lei D, Ai Z, Liu Y. Effects of multiscale-mechanical fragmentation on techno-functional properties of industrial tobacco waste. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117327] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Liu Y, Chen W, Fan L. Effects of different drying methods on the storage stability of barley grass powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1076-1084. [PMID: 34312852 DOI: 10.1002/jsfa.11443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 07/01/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Barley grass (BG) powder has gradually attracted researchers' attention for its abundant nutritional components and functional activity. Yet, the effect of different drying methods on storage stability is still unclear. In this study, BG was subjected to hot-air drying (HAD), steam blanching prior to hot-air drying (SHAD), vacuum freeze drying (VFD), and far-infrared drying (FID). Effects of different drying methods on BG powder during storage were evaluated. RESULTS Moisture content of dried samples during storage decreased at 50 °C, but at 37 °C increased first and then remained stable. The a* value of SHAD BG powder before storage was the highest (-6.51), followed by FID, HAD and VFD. Moreover, the a* value increased during the storage process. Contents of l-ascorbic acid and total chlorophyll in samples dried by VFD were 28.29 and 7.8 g kg-1 , respectively. The degradation of chlorophyll a and b followed a first-order kinetics model and was modeled by the Arrhenius equation. The activation energies for chlorophyll a were 83.68, 83.21, 62.29 and 76.64 kJ mol-1 in BG powder dried by SHAD, FID, VFD and HAD, respectively. The activation energies for chlorophyll b were 66.76, 48.03, 61.02 and 58.01 kJ mol-1 in SHAD, FID, VFD and HAD BG powder, respectively. CONCLUSION VFD had the highest preservation of color, l-ascorbic acid and chlorophyll compared to HAD, SHAD and FID. SHAD shortened the drying time and delayed the degradation of l-ascorbic acid and chlorophyll during storage. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Weifeng Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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WU Z, AMEER K, HU C, BAO A, WANG R, TANG W, CHAUDHARY N, JIANG G. Particle size of yam flour and its effects on physicochemical properties and bioactive compounds. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.43921] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Kashif AMEER
- University of Sargodha, Pakistan; Chonnam National University, South Korea; University of Lahore, Pakistan
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Wani TA, Masoodi F, Akhter R. Preparation and characterization of chitosan flake and chitosan nanopowder gels: A comparative study of rheological, thermal and morphological perspectives. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111771] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hong SJ, Das PR, Eun JB. Effects of superfine grinding using ball-milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3123-3131. [PMID: 33179269 DOI: 10.1002/jsfa.10941] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 05/19/2020] [Accepted: 11/11/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Quercus salicina (Blume) leaves are traditionally used as folk medicine in some Asian countries. The aim of this study was to evaluate the effects of ball milling for different periods (0, 6, 12, 18, and 24 h) on the physicochemical properties of superfine Quercus salicina (Blume) leaf (QSL) powders. RESULTS The particle sizes, water-holding capacity, angle of repose, and redness of the superfine QSL powder decreased with increasing ball-milling times, whereas the water solubility index, bulk density, tapped density, brightness, and yellowness were found to increase. Significantly higher (P > 0.05) total phenolic and flavonoid contents, and antioxidant activities, were observed for the superfine QSL powders obtained after 24 h ball-milling time. A total of 12 phenolic compounds in free and cell-wall-bound forms were quantified in the superfine QSL powder. Free phenolics such as protocatechuic acid, caffeic acid, rutin, and p-coumaric acid were increased and all cell-wall-bound phenolics were decreased with increasing ball-milling times. The antioxidant activity of the free phenolics increased with increasing ball-milling times, and the cell-wall-bound forms decreased. CONCLUSION Superfine grinding by ball milling for 24 h can thus be used to produce superfine QSL powder with higher free phenolic metabolite content and antioxidant activity, and improved water solubility index, color, bulk, and tapped densities. This study will be useful for the food / nutraceutical / pharmaceutical industries in the manufacturing of active food ingredients or value-added products using QSL powders. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Seong-Jin Hong
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
| | - Protiva Rani Das
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
- Alson H. Smith Jr. Agricultural Research and Extension Center, School of Plant and Environmental Sciences, Virginia Tech, Winchester, VA, USA
| | - Jong-Bang Eun
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
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Zhou W, Cao X, Islam MN, Zheng H, Li J, Liu F, Cao Y, Dai Y. Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra-micro-crushing combined with hot air and freeze drying. Food Sci Nutr 2021; 9:1870-1880. [PMID: 33841806 PMCID: PMC8020950 DOI: 10.1002/fsn3.2138] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 12/01/2020] [Accepted: 01/02/2021] [Indexed: 11/14/2022] Open
Abstract
To explore the physicochemical characters of barley grass, ultra-micro-crushing (UMC) technology combined with air drying or freeze drying was carried out. After barley grass was air-dried at 70°C or freeze-dried at 15°C, it was grinded for 30, 60, 90, and 120 min using UMC, respectively. After combined processing, moisture content, particle size, odor, color, microstructure, water and oil-holding capacity, the content of flavonoid and chlorophyll, water activity, and sensory qualities were determined. The particle size of barley grass powder decreased, and lightness value was increased; water and oil-holding capacity decreased significantly (p ≤ .05), whereas swelling and dissolving capacity increased in the processed grass powder. On the other hand, the total flavonoid content increased significantly (p ≤ .05). Barley grass odor features sulfide aroma, and its microstructure demonstrates lamellar morphology with some fewer fragmented pieces. The results suggested combined UMC at 90-120 min will be suitable for processing barley grass powder.
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Affiliation(s)
- Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
| | - Xiaohuang Cao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- College of Chemistry and FoodYulin Normal UniversityYulinChina
| | - Md. Nahidul Islam
- Department of Agro‐ProcessingBangabandhu Sheikh Mujibur Rahman Agricultural UniversityGhazipur1706Bangladesh
| | - Huiting Zheng
- School of Chemistry and Chemical EngineeringLingnan Normal UniversityZhanjiangChina
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
| | - Fei Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
| | - Yupo Cao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
| | - Yaping Dai
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
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Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi ( Panax notoginseng) flower powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:62-73. [PMID: 33505052 DOI: 10.1007/s13197-020-04514-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 05/01/2020] [Indexed: 12/15/2022]
Abstract
Sanchi flowers were traditionally used as functional medicinal ingredient in materials. The study was aimed at evaluating superfine powder product of Sanchi flower, hence in this study, five fractions of dried Sanchi flower powders (SFP) were prepared at variable particle sizes by superfine grinding and evaluated for changes in various properties. Superfine powder with median particle diameter of 25.57 μm was produced through grinding. It was evident from the environmental scanning electron microscopy analysis that during superfine grinding, mechanical shear stress played its crucial role in breakdown of the SFP and causes increases in surface area owing to reduction of particle sizes. Superfine grinding could improve solubility, oil holding capacity, and brightness, but decrease the fluidity of SFP. SFP with smallest particle size exhibited highest saponin, minerals, total phenolic, and flavonoid contents accompanied with the best antioxidant activities. Size reduction beyond M200 and M400 led to increasing tendency in IR signature band patterns and marked differences in peak intensities while the powdered samples showed resemblance with respect to peak shapes. Differential scanning calorimetry indicated the lowest melting temperature for SFP fraction with smallest particle size. Conclusively, superfine SFP due to inherent improvement in properties may render several potential applications in manufacturing of food and pharmaceutical additives to impart improved functionalities of finally finished products with uniformity.
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Tumwesigye K, O'Brien E, Oliveira J, Crean A, Sousa-Gallagher M. Engineered food supplement excipients from bitter cassava for minimisation of cassava processing waste in environment. FUTURE FOODS 2020. [DOI: 10.1016/j.fufo.2020.100003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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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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Techno-functional characterization of chitosan nanoparticles prepared through planetary ball milling. Int J Biol Macromol 2020; 154:166-172. [DOI: 10.1016/j.ijbiomac.2020.03.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 02/28/2020] [Accepted: 03/05/2020] [Indexed: 11/20/2022]
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Size reduction of raw material powder: The key factor to affect the properties of wasabi (Eutrema yunnanense) paste. ADV POWDER TECHNOL 2019. [DOI: 10.1016/j.apt.2019.04.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. SUSTAINABILITY 2019. [DOI: 10.3390/su11143960] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
It is possible to use the aboveground parts of barley, which are cultivated as a forecrop. They are often simply composted or dried for bedding. It is worth trying other more effective methods of processing aboveground biomass. The aim of this study was to preliminary investigate the possibility of using young barley leaves and shoots for the production of green juice with potential health properties. The material was collected at days 7, 14, 21, and 28 after plant emergence. The length and strength of the shoots were measured and the pressing yield was calculated. The pH value and the content of protein, chlorides, and reducing sugars were also determined. The juice was additionally subjected to pasteurisation and freezing, and changes in pH and chlorophyll content occurring during storage were determined. The pressing yield of young barley leaves and shoots was estimated to be between 69% and 73%. The product was characterised by a high content of total protein (34.45%–51.81%d.w.) and chlorophylls (6.62 mg·g−1). The chlorophyll content declined during barley juice storage. Pasteurisation of the juice from young barley leaves does not induce statistically significant changes in the pH of the juice, but reduces the chlorophyll content. Our results revealed that the most effective way to preserve the green juice is by freezing. This process does not induce changes in juice acidity and only slightly reduces the chlorophyll content during storage of the product.
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