Effects of Microstructural Changes on the Phenolic Release Capacity, Volatile Profile and Color Property of Blueberry Pomace Powders at Multi-Grinding Scales.

Yang Zhang, Houmeng Liu, Yijing Yang, Lingyi Li, Wenqiang Guan, Qiang Zhang, Zhonggao Jiao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Yang ZhangTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300314, China.

Houmeng LiuTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300314, China.ORCID 0009-0006-2102-8522

Yijing YangTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300314, China.

Lingyi LiTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300314, China.ORCID 0000-0003-2476-2942

Wenqiang GuanTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300314, China.ORCID 0000-0001-8663-5725

Qiang ZhangHenan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China.ORCID 0000-0002-5247-8992

Zhonggao JiaoHenan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China.

Funding

Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences CAAS-ASTIP-ZFRINational Key Research and Development Program 2022YFD1600700Open Project Fund of Henan Key Laboratory of Fruit and Cucurbit Biology,Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences HNS-202501-02

6 · The paper itself

Abstract

Blueberry pomace (BP) powders are rich in bioactive compounds and possesses a fruity aroma, making them promising food ingredients. Micronization can improve their microstructure, phenolic release, aroma, and color. This study applied coarse grinding and superfine grinding to produce BP powders with five distinct particle sizes at three scales: plant scale (>500 μm), tissue scale (100-500 μm) and cellular scale (10-100 μm). The results and a correlation analysis indicated that at an intermediate grinding between the tissue and cellular scale, the microstructural changes of the increasing particle porosity and decreasing particle size enhanced the phenolic release capacity. However, the phenolic contents in particles at the cellular scale decreased, attributable to thermal degradation from grinding. Furthermore, a total of 45 volatile organic compounds (VOCs) were identified. Notably, cellular grinding scale enriched both fruity and roasted aroma associated with the increasing pore volume (PV) and the specific surface area (SSA) and the decreasing particle size. In addition, grinding enhanced powder lightness and redness with the control. In conclusion, considering the microstructures, functional components, aroma and color, grinding at 20 min with the particle size mostly between 10 and 100 μm, with a small portion between 100 and 200 μm, is the preferred method for blueberry pomace.

Indexed as

blueberry pomacecolor propertymulti-grinding scalesparticle microstructuresphenolic release capacityvolatile profile

Identifiers

PMID42883575

DOI10.3390/foods15193468

PMCPMC13664036

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