Application of superfine pulverization technology in Biomaterial Industry

Zhao, Xiaoyan; Ao, Qiang; Yang, Lijian; Yang, Yaoqing; Sun, Jichao; Gai, Guo Sheng

doi:10.1016/j.jtice.2008.10.001

Cited by 56 publications

(41 citation statements)

References 26 publications

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“…Hence, the contents of polyphenols and flavanoids in BAP are lower than BLSP. The powder with particle size less than 10–25 μm was defined as superfine material and possessed a narrow and uniform particle size distribution with good surface area that ensure easy dispersibility, solubility and flowability [29,32]. Nowadays, the superfine grinding technology has been widely used in the food processing industry.…”

Section: Resultsmentioning

confidence: 99%

Effect of Superfine Grinding on Antidiabetic Activity of Bitter Melon Powder

Zhu

Dong

Qian

et al. 2012

IJMS

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The antidiabetic activities of bitter melon powders produced with lyophilization/superfine grinding and hot air drying/normal grinding were investigated in vivo for selecting a suitable bitter melon processing procedure. After a five-week treatment, bitter melon lyophilized superfine grinding powder (BLSP) had a higher antidiabetic activity with reducing fasting blood glucose levels from 21.40 to 12.54 mmol/L, the serum insulin levels from 40.93 to 30.74 mIU/L, and restoring activities of SOD compared with those in the bitter melon hot air drying powder (BAP) treated group. Furthermore, BLSP protected pancreatic tissues including islet beta cells and reduced the loss of islet cells. Combined with the difference of compositions in BLSP and BAP, it could be concluded that superfine grinding and lyophilization processes were beneficial for presenting the antidiabetic activity, which will provide a reference for direct utilization of bitter melon as a suitable functional food to relieve symptoms of diabetes.

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Section: Resultsmentioning

confidence: 99%

Effect of Superfine Grinding on Antidiabetic Activity of Bitter Melon Powder

Zhu

Dong

Qian

et al. 2012

IJMS

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“…When the drug effect of Tongxinluo Jiaonang was investigated according to particle sizes, the drug effect of ultrafme powder Tongxinluo Jiaonang with a size of 10 11m is obviously higher than common powder Tongxinluo Jiaonang of 180 11m, which could save 25-50% herbal materials [8].…”

Section: Introductionmentioning

confidence: 99%

Ultrafine powderization using low temperature turbo mill to improve water solubility of red ginseng powder

Lee¹,

Lee²,

Carpio

et al. 2012

2012 12th IEEE International Conference on Nanotechnology (IEEE-NANO)

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Ultrafine powder of roasted red ginseng was produced, using a low temperature turbo mill, and then the particle size distribution, water solubility index and Rg3 content of coarse and ultrafine powder was investigated. The mean particle size of ultrafine powder is abruptly decreased from < 1250 Ilm into about 30 Ilm, and there is more than 20 times reduction in particle size, compared to that of control. The difference of particle size between d(o.l) and d(o.9) is about 50 Ilm in ultrafine powder after milling. The water solubility index of ultrafine powder was about 17 % higher than that of control.Therefore, ultrafine powder can be applied in developing new capsule and tablet product.

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“…(Wang et al 2000). In order to incorporate green tea in different foods, it should be used as powder, because the powder is easier to enter into the structure of food (Zhao et al 2009). Whereas, at present, the incorporation of green tea powder in different foods is very limited and not much work has been reported on the effects of green tea powder on wheat flour and cookie properties, the objective of this research was to evaluate the influence of green tea powder on wheat flour dough and to prepare cookies with nutraceutical value.…”

Section: Introductionmentioning

confidence: 99%

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

et al. 2015

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Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

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Application of superfine pulverization technology in Biomaterial Industry

Cited by 56 publications

References 26 publications

Effect of Superfine Grinding on Antidiabetic Activity of Bitter Melon Powder

Effect of Superfine Grinding on Antidiabetic Activity of Bitter Melon Powder

Ultrafine powderization using low temperature turbo mill to improve water solubility of red ginseng powder

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

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