Potentials of superfine grinding in quality modification of food powders

ABSTRACT

Superfine grinding is a cutting-edge food powder processing technology that produces particle sizes as small as the nano-level, resulting in products with exceptional characteristics. This review evaluates the potential benefits of superfine grinding in modifying functional properties, enhancing nutritional qualities, antioxidant activities, and sensory acceptability of food products. The technology has proven useful in producing functional foods, pharmaceuticals, nutraceuticals, and instant foods. By reducing particle size, superfine grinding increases surface area, resulting in powders that disperse easily, have excellent infusion properties, and release more efficient bioactive substances. Superfine grinding technology is vital for modifying functional properties and improving the bioavailability of nutrients and antioxidants, which conventional grinding methods cannot achieve. Moreover, superfine ground products have better sensory acceptability than their coarse counterparts. However, more research is needed to determine the effects of superfine grinding on anti-nutritional factors, heat-sensitive vitamins, and minerals in food products.

KEYWORDS:

• Superfine grinding
• particle size
• food powders
• functional properties
• nutritional value
• antioxidant activity

Acknowledgment

The authors HTD, AOA, CEO, and JSC appreciate the financial support from the Chinese Government Scholarship and South China University of Technology, Guangzhou-Guangdong, China.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Ethics approval

This study does not involve any human or animal testing.

Data availability statement

The data that support the findings of this study are available from the corresponding author upon request.

Additional information

Funding

The work was supported by the Chinese Government Scholarship.