Comparing Physicochemical Properties of Hawthorn Superfine and Fine Powders

Abstract

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.

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

“…Similar observations have been made in superfine powders of buckwheat starch [ 51 ]. In terms of WS, the index increased as the size of the Tartary buckwheat particles decreased, which may be attributed to the larger surface area and high charge density [ 53 ]. Furthermore, the porosity of the powders was increased after superfine grinding, thus raising the hydration rate and bioavailability of components [ 48 ].…”

Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders

“…Ultrafine powder has unique physical and chemical properties, such as good solubility, dispersion, adsorption, and chemical activity and is an ideal means of food processing (Hemery et al, 2011; Wu, Zhang, Wang, Mothibe, & Chen, 2012). Zhao et al (2016) found that superfine hawthorn fruit powder (≥45 μm) had physicochemical properties that were better than that of common powder (115–150 μm). However, the properties of powders are different for different grinding technologies and raw materials (Chau, Wang, & Wen, 2007; Zhang et al, 2012).…”

Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate

“…Now SG technology has been applied in development of health food, component extraction, and animal feeding, for the excellent characteristics the superfine powders, such as surface effect, small size effect, quantum effect, magnetic effect, mechanical effect, biological and catalytic effect, etc., (Xu, Xu, Wang, & Zhou, ; Zhang, Cheng, Zhao, & Wang, ). Many researches have proved the superiority of SG technologies on extraction of natural active ingredients from vaccinium bracteatum thunb leaves powder, ground lotus plumule, auricularia auricular, red grape pomace, hull‐less barley, hawthorn and okra, etc., (Chen et al, ; Jiang et al, ; Zhang & Wang, ; Zhao, Zhu, Zhang, & Tang, ; Zhao, Wu, Wang, Jing, & Yue, ; Zhu, Du, & Xu, ).…”