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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Physicochemical properties and anthocyanin bioaccessibility of downy rose-myrtle powder prepared by superfine grinding

Xuebin Gaoa Department of Nutrition, School of Public Health, Guangdong Medical University, Dongguan, ChinaView further author information
,
Dinghe Zhub Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, ChinaView further author information
,
Yongji Liub Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, ChinaView further author information
,
Longying Zhac Department of Nutrition and Food Hygiene, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou, ChinaView further author information
,
Dixin Chend Forestry College, Henan University of Science and Technology, Luoyang, ChinaView further author information
&
Honghui Guoa Department of Nutrition, School of Public Health, Guangdong Medical University, Dongguan, China;b Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, ChinaCorrespondence[email protected]
View further author information
Pages 2022-2032 | Received 15 Aug 2019, Accepted 06 Dec 2019, Published online: 12 Dec 2019

Citations (19)

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Haile T. Duguma, Liyan Zhang, Chigozie E. Ofoedu, James S. Chacha & Adedoyin O. Agunbiade. (2023) Potentials of superfine grinding in quality modification of food powders. CyTA - Journal of Food 21:1, pages 530-541.
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Articles from other publishers (18)

Jonata M. Ueda, Patricia Morales, Virginia Fernández-Ruiz, Anabela Ferreira, Lillian Barros, Marcio Carocho & Sandrina A. Heleno. (2023) Powdered Foods: Structure, Processing, and Challenges: A Review. Applied Sciences 13:22, pages 12496.
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Hazem Sakr, Amin Ammar, Hala Zaki, Mohamed Abdelbaset Salama & Mostafa Ali. (2023) Impact of ball milling on physicochemical, structural, and functional properties of Moringa oleifera L. leaf powders. Journal of Food Measurement and Characterization.
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Anna Krajewska & Dariusz Dziki. (2023) Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review. International Agrophysics 37:3, pages 245-264.
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Zhangfeng Zhao, Zhengwei Dai, Xuming Jiang, Liaoyuan Yu, Meijuan Hu, Jiyu Peng & Fei Zhou. (2023) Influence and optimization of long-time superfine grinding on the physicochemical features of green tea powder. Journal of Food Composition and Analysis 117, pages 105124.
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Hayedeh Gorjian & Nader Ghaffari Khaligh. (2023) Myrtle: a versatile medicinal plant. Nutrire 48:1.
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Zong-Qi Zhang, Si-Cong Chen, Qing-Lei Wang, Chun-Qin Liu, Jin-Hua Xiao & Da-Wei Huang. (2023) Effects of traditional grinding and superfine grinding technologies on the properties and volatile components of Protaetia brevitarsis larvae powder. LWT 173, pages 114307.
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Libor Červenka, Michaela Frühbauerová, Jiří Palarčík, Sali Muriqi & Helena Velichová. (2022) The Effect of Vibratory Grinding Time on Moisture Sorption, Particle Size Distribution, and Phenolic Bioaccessibility of Carob Powder. Molecules 27:22, pages 7689.
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Di Weng, Sheng-Hua Zha, Yuan Zhu, Hang Li, Shou-Bu Hou, Qing-Sheng Zhao & Bing Zhao. (2022) Effect of particle size on the physicochemical and antioxidant properties of Forsythia suspensa (Thunb.)Vahl leaf powders. Powder Technology 410, pages 117866.
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Liqing Qiu, Min Zhang, Baoguo Xu & Bin Wang. (2022) Effects of superfine grinding on the physicochemical properties, antioxidant capacity, and hygroscopicity of Rosa rugosa cv. Plena powders . Journal of the Science of Food and Agriculture 102:10, pages 4192-4199.
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Lei Song, Lisha Song, Hang Su, Fengming Ma & Baiqing Zhang. (2021) Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa. Cereal Chemistry 99:3, pages 520-529.
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Yue Zhang, Ruidong Li, Guanlan Shang, Hong Zhu, Hui Wang, R. Pandiselvam, Dengwen Lei, Ziping Ai & Yanhong Liu. (2022) Effects of multiscale-mechanical fragmentation on techno-functional properties of industrial tobacco waste. Powder Technology 402, pages 117327.
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Yue Zhang, Ruidong Li, Guanlan Shang, Hong Zhu, Naveed Mahmood & Yanhong Liu. (2021) Mechanical grinding alters physicochemical, structural, and functional properties of tobacco (Nicotiana tabacum L.) leaf powders. Industrial Crops and Products 173, pages 114149.
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Ting Zhang, Shi-yun Xiao, Zhu-hong Ding & Yu-ting Song. (2021) Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders. Journal of Cereal Science 102, pages 103361.
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Fereshteh Safarzadeh Markhali. (2021) Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves. Processes 9:9, pages 1662.
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Caroline Sefrin Speroni, Daniela Rigo Guerra, Ana Betine Beutinger Bender, Jessica Stiebe, Cristiano Augusto Ballus, Leila Picolli da Silva, Jesús Lozano-Sánchez & Tatiana Emanuelli. (2021) Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions. Food Chemistry 344, pages 128689.
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Lei Xu, Donghai Xia, Wenchang Zhang, Zhimou Guo, Gaowa Jin, Yan Zhao & Jinsong Zhang. (2020) Large scale preparation of single chitin oligomers by the combination of homogeneous acid hydrolysis and reversed phase preparative chromatography. Carbohydrate Polymer Technologies and Applications 1, pages 100016.
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Xin Huang, Ke-hong Liang, Qi Liu, Ju Qiu, Jing Wang & Hong Zhu. (2020) Superfine grinding affects physicochemical, thermal and structural properties of Moringa Oleifera leaf powders. Industrial Crops and Products 151, pages 112472.
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Shuhuan Li, Xiaojun Chi, Kexue Yu, Siqi Ma, Fengli Yue & Yuanyuan Li. (2020) Effects of superfine grinding on the physicochemical properties of dandelion tea powders. Materials Express 10:8, pages 1278-1283.
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