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Effect of superfine grinding on properties of Vaccinium bracteatum Thunb leaves powder

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Abstract

Vaccinium bracteatum Thunb, have been widely used in various traditional medicines and food products. The narrow and uniform particle size distribution in V. bracteatum Thunb leaves (VBTL) can be achieved through a new emerging type of foodstuff processing and superfine grinding. The VBTL powders were subjected to four particle sizes as followed: 300–125, 125–75, 75–40, and <40 μm. The VBTL powders were observed to be with smaller size and bulk density, greater surface area, tapped density and the angle of repose. Water solubility index, water holding capacity and total flavonoid extraction increased slightly with the decrease in particle size. Differential scanning calorimetry showed that the VBTL exhibiting particle size of <40 μm had the lowest peak temperature; whereas, powder with a particle size of 125–300 μm displayed the largest endothermic enthalpy. Our results of the properties of VBTL superfine powder supplied the basis for VBTL in potential industrial applications of foods.

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Acknowledgements

This study was supported by the Major Projects of Science and Technology in Anhui Province (15czz03115), the grants from the National Natural Science Foundation of China (31272111), the Key projects of Natural Science Research of Anhui Province (KJ2016A575) and the Special Fund for Agro-scientific Research in the Public Interest of China (201403064).

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Authors and Affiliations

  1. School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, People’s Republic of China

    Li Jiang, Qi-Xin Xu, Mu Qiao, Fei-Fei Ma, Kiran Thakur & Zhao-Jun Wei

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  1. Li Jiang
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  2. Qi-Xin Xu
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  3. Mu Qiao
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  4. Fei-Fei Ma
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Correspondence to Zhao-Jun Wei.

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Jiang, L., Xu, QX., Qiao, M. et al. Effect of superfine grinding on properties of Vaccinium bracteatum Thunb leaves powder. Food Sci Biotechnol 26, 1571–1578 (2017). https://doi.org/10.1007/s10068-017-0126-y

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  • DOI: https://doi.org/10.1007/s10068-017-0126-y

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