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Sun X, Zhang Y, Li J, Aslam N, Sun H, Zhao J, Wu Z, He S. Effects of particle size on physicochemical and functional properties of superfine black kidney bean ( Phaseolus vulgaris L.) powder. PeerJ 2019; 7:e6369. [PMID: 30740274 PMCID: PMC6366401 DOI: 10.7717/peerj.6369] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Accepted: 12/29/2018] [Indexed: 11/20/2022] Open
Abstract
Black kidney bean (Phaseolus vulgaris L.) powder (BKBP) with particle sizes of 250–180, 180–125, 125–75, 75–38, and <38 μm was prepared by using coarse and eccentric vibratory milling, respectively. Physicochemical properties, cholesterol adsorption, and antioxidant activities of powders were investigated. Size and scanning electron microscopy analyses showed that particle size of BKBP could be effectively decreased after the superfine grinding treatment, and the specific surface area was increased. Flow properties, hydration properties, thermal stability, and cholesterol adsorption efficiency significantly improved with the reducing of particle size. The superfine powder with sizes of 75–38 or <38 μm exhibited higher antioxidant activity via 2,2-diphenyl-1-picryhydrazyl, hydroxyl radical-scavenging, and ferrous ion-chelating assays. The results indicated that the BKBP with a size of <38 μm could serve as a better potential biological resource for food additives, and could be applied for the development of low-cholesterol products.
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Affiliation(s)
- Xianbao Sun
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yuwei Zhang
- School of Food Science and Engineering, Shaanxi Normal University, Xi'an, China
| | - Jing Li
- Department of Biological and Environmental Engineering, Hefei University, Hefei, China
| | - Nayab Aslam
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Hanju Sun
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou, China
| | - Jinlong Zhao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Zeyu Wu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shudong He
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou, China
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Bhutani U, Majumdar S. Soya nuggets – a potential carrier: swelling kinetics and release of hydrophobic drugs. RSC Adv 2015. [DOI: 10.1039/c5ra17502j] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Soya nuggets were used as a drug delivery vehicle. The swelling degree of the soya nuggets was responsible for efficient drug loading and release.
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Affiliation(s)
- Utkarsh Bhutani
- Department of Chemical Engineering
- Indian Institute of Technology Hyderabad
- Hyderabad
- India
| | - Saptarshi Majumdar
- Department of Chemical Engineering
- Indian Institute of Technology Hyderabad
- Hyderabad
- India
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