ArticleJournal of food science and technology2021
Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi (
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Superfine Grinding for Edible Powders: Mechanisms, Quality Regulation, Limitations, and Synergistic Strategies.Foods (Basel, Switzerland) · 2026Review
- Angiotensin-Converting Enzyme Inhibitory Peptide Derived from UltrafineJournal of agricultural and food chemistry · 2025Article
- Effect of Nutmeg (Foods (Basel, Switzerland) · 2024Article
- Optimization of the Homogenization Process of Ginseng Superfine Powder to Improve Its Powder Characteristics and Bioavailability.Foods (Basel, Switzerland) · 2024Article
- Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds.Molecules (Basel, Switzerland) · 2024Article
- Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles.Food science & nutrition · 2023Article
- Investigation of the antimicrobial, antioxidant, hemolytic, and thrombolytic activities ofFood science & nutrition · 2023Article
- Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese.Food science & nutrition · 2023Review
- Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties.Foods (Basel, Switzerland) · 2023Article
- Nano Functional Food: Opportunities, Development, and Future Perspectives.International journal of molecular sciences · 2022Review
- Preparation, characterization, structural analysis and antioxidant activities of phosphorylated polysaccharide from Sanchi (Journal of food science and technology · 2022Article
- The Influence of Different Extraction Methods on the Structure, Rheological, Thermal and Functional Properties of Soluble Dietary Fiber from Sanchi (Foods (Basel, Switzerland) · 2022Article
- Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder.Molecules (Basel, Switzerland) · 2021Article
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3 authors.
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Abstract
Sanchi flowers were traditionally used as functional medicinal ingredient in materials. The study was aimed at evaluating superfine powder product of Sanchi flower, hence in this study, five fractions of dried Sanchi flower powders (SFP) were prepared at variable particle sizes by superfine grinding and evaluated for changes in various properties. Superfine powder with median particle diameter of 25.57 μm was produced through grinding. It was evident from the environmental scanning electron microscopy analysis that during superfine grinding, mechanical shear stress played its crucial role in breakdown of the SFP and causes increases in surface area owing to reduction of particle sizes. Superfine grinding could improve solubility, oil holding capacity, and brightness, but decrease the fluidity of SFP. SFP with smallest particle size exhibited highest saponin, minerals, total phenolic, and flavonoid contents accompanied with the best antioxidant activities. Size reduction beyond M200 and M400 led to increasing tendency in IR signature band patterns and marked differences in peak intensities while the powdered samples showed resemblance with respect to peak shapes. Differential scanning calorimetry indicated the lowest melting temperature for SFP fraction with smallest particle size. Conclusively, superfine SFP due to inherent improvement in properties may render several potential applications in manufacturing of food and pharmaceutical additives to impart improved functionalities of finally finished products with uniformity.
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