Characterization of Hericium erinaceum powders prepared by conventional roll milling and jet milling

Phat, Chanvorleak; Li, Hua; Lee, Dong‐Un; Moon, BoKyung; Yoo, Young-Bok; Lee, Chan

doi:10.1016/j.jfoodeng.2014.08.001

Cited by 36 publications

(39 citation statements)

References 29 publications

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“…The protein solubility of some other food materials such as ginger powders (Zhao et al ., ), silver carp bone (Wu et al ., ) and Hericiun erinaceum (Phat et al ., ) were reported to increase with decreasing particle size from coarse to superfine (usually <10 μm). In the present study, as shown in Fig.…”

Section: Resultsmentioning

confidence: 97%

“…The significant increase in the solubility of polysaccharides of superfine samples can be attributed to the acceleration of mass transfer as well as the depolymerisation of structural polysaccharides by superfine grinding (Xiao et al ., ). Similar results were observed for the extraction of polysaccharides from fine Hericium erinaceum powders (Phat et al ., ) and Inonotus obliquus powders (Wang et al ., ). Studies on the effect of superfine grinding on the physical properties of oat bran soluble dietary fibre indicated that its solubility improved with superfine grinding from 5.9% to 16.6% (Zhang et al ., ).…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

Superfine grinding of Dendrobium officinale: the finer the better?

Meng

Chen

Xiao

et al. 2019

Int J of Food Sci Tech

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Summary In this study, Dendrobium officinale powders with different particle size were prepared, and the functional components solubility, phenolic compounds contents and antioxidant activities were determined and compared. Results showed that powders with smaller particle size usually showed better physicochemical properties compared with coarse ones; however, finer particles were not necessarily better. The nutritional ingredients solubility, antioxidant components contents and antioxidant activities increased with an initial decrease in particle size and then plateaued, indicating that rational processing can meet its objectives. The obtained results indicated that particle size of ~30 μm was suitable for D. officinale powder processing considering the nutritional ingredients solubilities and the antioxidants contents; while from the point of view of antioxidant activities, ~20 μm could meet the requirements. An understanding of the influences of micronization on physicochemical properties of D. officinale was expected to provide new insights in guiding the development of micronized food powders in practice.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Superfine grinding of Dendrobium officinale: the finer the better?

Meng

Chen

Xiao

et al. 2019

Int J of Food Sci Tech

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“…; Phat et al . ). 2) FHP with less sugar had higher OHC in comparison with that of SFHP, which was consistent with the literature, reported that more sugar could lead to reduction in oil holding capacity (Yalegama et al .…”

Section: Resultsmentioning

confidence: 97%

Comparing Physicochemical Properties of Hawthorn Superfine and Fine Powders

Zhao

Wang

et al. 2016

Journal of Food Processing and Preservation

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To investigate the effect of superfine grinding technology on functionalities of hawthorn products, a study on physicochemical property differentials between superfine hawthorn powder (SFHP) and fine hawthorn powder (FHP) was carried out. Specific surface area of SFHP was 2.5 times greater than that of FHP. Most microstructures of SFHP were broken and bioactive substances were released. The water and oil holding capacities of SFHP decreased, but the water solubility index of SFHP increased. Zeta‐potential results showed that SFHP had higher dispersion stability in aqueous solution than that of FHP. Although total flavonoid content of SFHP was lower, its antioxidant ability was higher. Results of in vitro digestion indicated that antioxidant components contained in flavonoids extract of SFHP had higher antioxidant ability and most of them were utilized better than those of FHP in simulated gastro‐intestinal conditions. This study may help for hawthorn in deep processing. Practical Applications Hawthorn enriched in flavonoids exhibits potent antioxidant activity which makes it a better candidate as a health food or medicine. With the development of food processing technology, foods and herbs can be processed into superfine powders. It can effectively improve surface functionalities of their superfine products and facilitate absorption and bioavailability of their nutritional constituents. The objective of this study on the property differentials (such as surface physicochemical property, water holding capacity, oil holding capacity, water solubility index, dispersion stability and antioxidant ability, etc.) between hawthorn superfine powder and hawthorn fine powder is to obtain enough experiment data and provide theoretical foundations in diet and medical treatments for the deep processing application of hawthorn.

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“…WHC and water solubility index (WSI) were estimated as described by Phat et al . To quantify WHC, 0.5 g (H) of sample in a centrifuge (W1) tube was dispersed in 10 mL distilled water and the tube was placed in a water bath for 30 min at 60 °C, followed by placement in an ice‐water bath for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…WSI was also quantified based on the method described by Phat et al . A tube with 0.2 g (S) powder dispersed in 10 mL distilled water was placed in a water bath at 80 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%