Effect of superfine grinding on properties of Vaccinium bracteatum Thunb leaves powder
2017
Li Jiang, Hefei University of Technology, Hefei, china | Qi-Xin Xu, Hefei University of Technology, Hefei, china | Mu Qiao, Hefei University of Technology, Hefei, china | Fei-Fei Ma, Hefei University of Technology, Hefei, china | Kiran Thakur, Hefei University of Technology, Hefei, china | Zhao-Jun Wei, Hefei University of Technology, Hefei, china
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 less than 40 ㎛. 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 less than 40 lm had the lowest peak temperature; whereas, powder with a particle size of 125–300 lm 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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