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Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi (Panax notoginseng) flower powders

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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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Acknowledgements

This study was financially supported by Jilin Medical University, Jilin Province, China.

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Author notes

  1. Zhaogen Wu and Kashif Ameer have contributed equally to this work.

Authors and Affiliations

  1. School of Public Health, Jilin Medical University, 5 Jilin Street, FengMan District, Jilin City, 132013, Jilin, China

    Zhaogen Wu & Guihun Jiang

  2. Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan

    Kashif Ameer

  3. Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, 61186, South Korea

    Kashif Ameer

Authors
  1. Zhaogen Wu
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  2. Kashif Ameer
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  3. Guihun Jiang
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Correspondence to Guihun Jiang.

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Wu, Z., Ameer, K. & Jiang, G. Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi (Panax notoginseng) flower powders. J Food Sci Technol 58, 62–73 (2021). https://doi.org/10.1007/s13197-020-04514-2

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  • DOI: https://doi.org/10.1007/s13197-020-04514-2

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