Effect of superfine pulverization on physicochemical and medicinal properties of Qili Powder

This work aimed to determine the influence of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia (BFU) powder. For this purpose, fine powder (FP) and two superfine powders (SPs) were obtained via superfine and conventional grinding methods. The properties of different powders were studied and compared. Compared with FP, SPs exhibited higher values in terms of the angle of repose, swelling capacity, ethanol extraction yield, total alkaloid content, and imperialine content, while lower values in terms of particle size and bulk density. Especially, the total alkaloid content of SP‐I increased by 66.7%. Proper grinding is more conducive to reduce particle size and improve alkaloid content. FTIR analysis indicates that no new functional groups produced after superfine grinding. XRD analysis suggests that grinding treatment lead to decreases in the crystallinity. Therefore, superfine grinding displays immense potential in the BFU application.

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“…The result was in agreement with that stated in the reports (Huang, Dou, Li, & Wang, 2017;Zhao et al, 2014).…”

Section: Physical Properties Of the Bfu Powdersupporting

confidence: 93%

Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder

Liu

Feng

et al. 2019

Food Science & Nutrition

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“…The result was not in agreement with the investigation of Santomaso et al [24]. However, Zhao et al [25] showed that the fluidity decreased with decreasing particle size, because the main component of Qili Powder was Sanguis draconis, which was a cohesive medicinal material. Sanguis draconis was exposed during superfine grinding, which caused that the repose and slide angle decreased.…”

Section: Resultsmentioning

confidence: 76%

Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders

et al. 2015

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“…Superfine grinding technology is an effective food‐processing technology for making superfine powder with outstanding properties such as high solubility, dispersion, adsorption, chemical reactivity and fluidity (Wu et al ., ). To date, the superfine grinding technology has also been applied in biotechnology (Wu et al ., ) and foodstuffs, such as hull‐less barley powder (Zhu et al ., ), Qingke flour DF (Du et al ., ), wine grape pomace DF (Zhu et al ., ), Qili powder (Zhaoa et al ., ) and nanopowdered Korean white ginsengs (Lee et al ., ). The decrease in particle sizes might increase the particle surface area and cause the release of some antioxidant compounds (Rosa et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel

Chen

Zhao

et al. 2015

Int J of Food Sci Tech

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Summary Pomegranate peel powders were prepared by superfine grinding, whose effects were investigated on the composition, functional and antioxidant properties of the pomegranate peel products. Fluidised bed jet milling technology was used to process superfine pomegranate peel powder. The physical–chemical properties of coarse powder A (D50 = 413.4 μm) and B (D50 = 197.1 μm), fine powder C (D50 = 142.6 μm) and D (D50 = 41.2 μm), superfine powder E (D50 = 7.68 μm) and raw material powder (RMP) (D50 = 352.2 μm) were investigated in this study. SEM images revealed the shape and surface morphology of six pomegranate peel powders. The physical determinations showed that the smaller the powder particle size was, the greater the surface area (from 0.214 to 1.597 m2 g−1) and bulk density (from 0.653 to 0.751 g mL−1) were, the smaller the angles of repose (from 51.69° to 38.74°) and slide (from 48.32° to 34.18°) were. The water holding capacity (WHC), water‐solubility index (WSI), polyphenols and flavonoids release were significantly improved as the size of pomegranate peel particle decreased. The results of FTIR and UV indicated that grinding process would not influence chemical composition of pomegranate peel. Vitamin C (VC) and butylated hydroxytoluene (BHT) were used in DPPH scavenging activity determination, and DPPH scavenging activity was A < RMP < BHT < B < C < D < E < VC.

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Effect of superfine pulverization on physicochemical and medicinal properties of Qili Powder

Cited by 13 publications

References 17 publications

Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder

Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder

Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders

Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel

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