Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties

Abstract

The effects of superfine grinding on the physicochemical and functional properties of asparagus pomace were investigated. The results showed that in terms of the specific surface area, water solubility, soluble dietary fiber content, and ratio of insoluble dietary fiber to soluble dietary fiber, finer samples usually possessed better physicochemical properties compared with coarse samples. However, grinding samples excessively to produce small particle sizes could reduce the water‐holding capacity, oil‐binding capacity, and swelling capacity. In addition, the extraction of both free and bound phenolics in asparagus pomace powder samples and the samples’ absorption of both nitrite ion and glucose showed typical bell‐shaped curves, demonstrating that superfine grinding could significantly impact the various properties of asparagus pomace. This study should provide insights into the effect of micronization on the functionalities of fiber‐rich food materials. Practical Application This article deals with the effects of superfine grinding on the physicochemical and functional properties of asparagus pomace. The results showed that the properties of asparagus pomace did not always improve gradually with decreasing particle size. With a decrease in granularity, some parameters showed a bell‐shaped curve whereas others initially increased and then stabilized, indicating that in actual production, the crushing particle size should be determined according to actual needs or target parameters.

The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review

“…A significant PS reduction was observed with increasing milling time from 5 to 10 h. Under the same conditions (BM time: 10 h), taro peel presented the largest average granule diameter (31.20 μm), followed by yam (20.28 μm) and sweet potato (13.91 μm). The reduction in PS and increase in specific SA have also been observed in BM-treated mulberry leaves (Chen et al 2015), onion peel (Jiang et al, 2020), asparagus pomace (Gao et al, 2020) and white winter bran (He et al, 2018). M. described the changes in viscosity as a result of structural modifications.…”

“…The fiber composition and process conditions had a profound impact on the extent of PS reduction. Recently, Gao et al (2020) reported a significant reduction in PS from 109.3 to 24.4 μm in asparagus pomace subjected to BM (12000 rpm/3 h). Huang et al (2010) evaluated the impact of processing time on the PS of peels of three root and tuber crops as sources of DF.…”

“…Recently, Gao et al. (2020) reported a significant reduction in PS from 109.3 to 24.4 μm in asparagus pomace subjected to BM (12000 rpm/3 h). Huang et al.…”

Fortification of cassava starch with coconut residue: effects on flours’ functional properties and products’ (Tapioca meals) nutritional and sensory qualities

“…Water absorption index is important in foods where water will be imbibed without the dissolution of protein, thus increasing their viscosity and body thickening (Amin et al, 2021). A direct relationship was reported to exist between increasing fibre size and the volume of trapped water (Gao et al, 2020). The decrease in the water absorption index of samples can be attributed to milling operation and thermal treatments given to coconut residue during preparation damaged the fibre chains and reduce their ability to trap water (Zhao et al, 2017).…”

“…The decrease in the water absorption index of samples can be attributed to milling operation and thermal treatments given to coconut residue during preparation damaged the fibre chains and reduce their ability to trap water (Zhao et al, 2017). Specifically, mechanical treatments like dry milling can collapse the porous matrix formed by the carbohydrate chains that can trap water (Gao et al, 2020). Coconut residue was reportedly having a higher water absorption index than any other dietary fibre residues, including apple, potato and wheat bran fibres (Raghavendra et al, 2004) The swelling index of the aqueous suspension of starch is a reflection of the strength of the hydrogen bonding between the granules.…”