Effect of superfine grinding on the physico‐chemical and antioxidant properties ofCistanche deserticolapowders

Abstract

AbstractCistanche deserticolahas recently been included in the category of food. In this study, the physical and chemical attributes and antioxidant capacity of six kinds ofC. deserticolapowders prepared by jet milling were discussed. With the decrease of particle size, the specific surface areas ofC. deserticolpowders had increased significantly (from 0.040 ± 0.0060 to 0.86 ± 0.030 m2·g−1). The repose angles and slide angles (from 18.43 ± 1.15° to 34.21 ± 1.72° and 27.38 ± 1.72° to 35.80 ± 1.49°, respectively), water and oil holding capacities (from 2.40 ± 0.11 to 1.23 ± 0.12 g/g, 0.73 ± 0.12 to 1.39 ± 0.11 g/g, respectively) of superfineC. deserticolapowders were compared with coarse powders. Superfine grinding promoted the dissolution of active substances, such as the dissolution of phenylethanol glycoside increased from 0.15% to 2.11%. The ultrafine powders ofC. deserticolashow great potential in food industry, such as health foods and dietary foods, extending the application ofC. deserticola.Practical ApplicationsCistanche deserticolahave recently been included into food catalogue and the ultrafine particles ofC. deserticolawould be widely used in food industry. Therefore, to understand the physico‐chemical and antioxidant properties are very necessary, which could be conducive to improve their application. The study showed that the ultrafine powders ofC. deserticolahave better physico‐chemical and antioxidant properties than coarse powders.