Effect of pressure grinding technology on the physicochemical and antioxidant properties of Tremella aurantialba powder. Issue 12 (16th November 2018)

• Record Type: Journal Article
• Authors: Zhao, Xiaoyan; Liu, Hongkai; Zhang, Xiaowei; Ao, Qiang
• Is Part Of: Journal of food processing and preservation. Volume 42:Issue 12(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-11-16
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.13833
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Tremella aurantialba powders (TAPs) with different grinding time were prepared by pressure grinding technology. The physicochemical and antioxidant properties of TAPs were evaluated. The results showed that the bulk density, fluidity, surface number mean, and volume surface of TAPs decreased with the extending of grinding time, the surface area and polysaccharide contents significantly increased ( p < 0.05). Grind time from 0 min to 25 min, the stickiness, bitterness, roughness, and mouthfell of TAPs were significant reductions except for increasing sweetness ( p < 0.05). The finer TAPs showed the brighter color and higher DPPH and ·OH scavenging effects, while O 2 · - scavenging effect was not significantly different. FTIR analysis showed that the transformation of no major functional groups happened during superfine grinding. Practical applications: The pressure grinding treatment will provide the basis of coursework for biomaterial powder engineering, and have great potential for being scaled‐up to a commercially processing of food materials from cost consideration. In addition, the development results in creating environmentally friendly processes.