Superfine grinding of Dendrobium officinale: the finer the better?

Abstract

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.

Particle size of yam flour and its effects on physicochemical properties and bioactive compounds

“…Moreover, cell-wall bound secondary metabolites in plant matrices usually occur in form of covalent linkages to other plant cellular components like cellulose, pectin, polysaccharides and macromolecules etc. Several published studies have ascertained that phenolic compounds free and cell-wall bound form are subjected to modification owing to processing-induced enhanced cell-wall degradation (Meng et al, 2019;Li et al, 2020b).…”

Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties

“…Interestingly, the extraction yields of free, bound, and total phenolics for samples of SG0.01 and SG0.005 were not significant ( P > 0.05), indicating that these two samples had almost the same phenolics diffusion efficiency. It is commonly recognized that smaller particles with high specific surface area usually show faster solubility and reduced mass transfer resistance of chemical components through the particle matrix (Meng et al., 2019). However, in terms of phenolics release, asparagus pomace with a granularity of ∼10 µm was suitable.…”

“…The total phenolic content (TPC) was analyzed according to our previous method (Meng, Chen, Xiao, & Zhang, 2019). TPC was expressed as gallic acid equivalents (GAE) in mg/100 g sample against a standard curve of gallic acid.…”

A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review

“…Dried Tiepishihu is also processed into a ground form, which is often sold on the Chinese market as a tea ingredient. Superfine grinding of Tiepishihu increases the solubilities of its constituents (polysaccharides, proteins, and antioxidants) (Meng et al ., 2019 ). Importantly, superfine Tiepishihu powder (optimal particle size of 30 μm) requires less time to dissolve compared to higher particle sizes (Meng et al ., 2019 ).…”

“…Commercially Tiepishihu is an ingredient in nutraceutical beverages and health foods in China (Meng et al ., 2019 ). Tiepishihu is developing a wider range of consumer applications, including use in stir‐fries and sauces, teas, juices, wine, and desserts (Cakova et al ., 2017 ).…”