Potentials of superfine grinding in quality modification of food powders

Figures & data

Figure 1. Scanning electron microscope image of superfine and conventionally ground food powders. (a) – food powder from conventional grinding; (b) – food powder from 1 min superfine grinding; (c) – food powder from 5 min superfine grinding; (d) – food powder from 10 min superfine grinding (source: Zhang et al., 2021).

Figure 2. Scanning electron micrographs of different superfine ground mung bean flour. (a) – crushing machine, (b) – ball mill, and (c) – Vibratory mill (adapted from Yu et al., 2023).

Figure 3. The working principles of how superfine grinding improves quality.

Figure 4. Particle size distribution of superfine ground food products (source: Meng et al., 2017).

Table 1. Effects of size reduction on antioxidant contents of products.

Products	Size of powder (μm)	Total polyphenolics mg GAE/100 g dw)	Total flavanols mg GAE/100 g dw)	DPPH (IC50 μg/ml)	ABTS radical scavenging activity (IC50 μg/mL	Hydroxyl radical-scavenging activity (IC50 μg/mL)	References
Grape Pomace Powders	300	45.13 ± 2.73	11.32 ± 0.48	39.31	2.35	243.72	Zhao et al. (2015)
	18.83	757.36 ± 1.79	19.46 ± .47	17.36	1.12	74.4
Dendrobium officinale Powders	350	173.06 ± 3.47	47.21 ± 1.47	24.20	2.746	Not reported	Meng et al. (2017)
	18	28.47 ± .64	115.11 ± 3.05	2.54	.245
S. Cristaefolium Ethanol Extract.	400	142 ± 2.08	96 ± 1.8	803.1 ± 1.89	758.7 ± 1.48	2163 ± 2.96	Prasedya et al. (2021)
	<45	432.7 ± 2.56	702.7 ± 3.59	202.7 ± 1.22	151.5 ± 2.12	930.8
Dendrobium officinale	584.2	49.01±1.29	23.05±0.67	3.5	240	13	Meng et al. (2019)
	21.3	457.52 ± 7.54	224.15±1.30	0.5	25	5.5
				mg TE/100 g dw	mg TE/100 gdw
Rice bran	157.26	675.46 ± 14	270.71 ± 10.81	31.09 ± 1.17	791.97 ± 4.44	Not reported	Zhao et al. (2018)
	56.18	738.07 ± 18.0	368.88 ± 4.38	316.63 ± 0.18	804.48 ± 8.96
	18.38	779.95 ± 7.97	354.58 ± 1.12	319.54 ± 1.53	959.32 ± 1.99
Rosa rugosa cv. Plena	255.82.8	26.73 ± .72	2.81 ± 0.0	28.29 ± .96	19.75 ± 0.04	Not reported	Qiu et al. (2022)
	20.8	34.01 ± 0.58	3.97 ± 0.17	39.81 ± 0.07	24.51 ± 0.09	Not reported	Qiu et al. (2022)

The lower IC50 value the higher the antioxidant activity; dw = dry base weight.

Figure 5. Colour of mung bean powder under different grinding methods. (a) – crushing machine, (b) – ball mill, and (c) – Vibratory mill (Adapted from Yu et al., 2023).

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Data availability statement

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