Superfine grinding affects physicochemical, thermal and structural properties of Moringa Oleifera leaf powders

Huang, Xin; Liu, Kehong; Liu, Qi; Qiu, Ju; Wang, Jing; Zhu, Hong

doi:10.1016/j.indcrop.2020.112472

Cited by 59 publications

(44 citation statements)

References 44 publications

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“…The same results were obtained in the experiments of Hu and Li, in which the colors of green tea powder and soybean residue powder, respectively, changed significantly with decreases in particle size during superfine grinding [ 24 , 36 ]. Huang et al also found that the superfine powder of the Moringa oleifera leaf was obviously brighter than the Moringa leaf powder of millimeter grade, indicating that particle size and superfine grinding technology had a significant effect on the brightness of those powders [ 40 ]. Notably, in this study, neither the brightness nor the chromaticity coordinates of the Tartary buckwheat flour were positively correlated with grinding pressure.…”

Section: Resultsmentioning

confidence: 99%

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Zheng

Cao

et al. 2021

Molecules

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Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF). Illustrated by the example of 70 °C, the UMFs were also found to have a greater water holding capacity (from 4.42 g/g to 5.24 g/g), water solubility (from 12.57% to 14.10%), and water solubility index (from 5.11% to 6.10%). Moreover, as the particle sizes reduced, the moisture content decreased (from 10.05 g/100 g DW to 7.66 g/100 g DW), as did the total starch content (from 68.88 g/100 g DW to 58.24 g/100 g DW) and the protein content (from 13.16% to 12.04%). However, the grinding process was also found to have negative effects on the mineral content of the Tartary buckwheat. Additionally, several substantial variations were found in their hydration properties along with grinding pressure changes in the differently ground UMFs. Consequently, fine Tartary buckwheat powders of a bright yellow color, with superior food processing properties, were prepared in this study by airflow ultrafine-grinding.

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Section: Resultsmentioning

confidence: 99%

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Zheng

Cao

et al. 2021

Molecules

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“…Briefly, all samples were successively digested with amylase, protease, and amyloglucosidase to remove protein and starch. Specific experimental methods were based on AOAC with minor modifications [38].…”

Section: Analysis Of Dietary Fibermentioning

confidence: 99%

“…Figure 1D shows that the FTIR spectra of all samples had an absorption peak at 3372 cm −1 , which is the stretching vibration peak of O-H in natural polysaccharides and phenols. The absorption peak near 290 cm −1 refers to the C-H stretching vibration on -CH2 or -CH3 in polysaccharide compounds [38,48,49]. The absorption peak at 1053 cm −1 indicates the stretching vibration of C-O from the carbohydrates, such as polysaccharides [50].…”

Section: Changes In Gut Microbiota Of Mice With Jujube Powdermentioning

confidence: 99%

Ultrafine Jujube Powder Enhances the Infiltration of Immune Cells during Anti-PD-L1 Treatment against Murine Colon Adenocarcinoma

Jing

Wang

Zhuang

et al. 2021

Cancers

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Whereas dietary intervention with natural nutrients plays an important role in activating the immune response and holds unprecedented application potential, the underpinning mechanism is poorly understood. The present work was dedicated to comprehensively examine the effects of ultrafine jujube powder (JP) on the gut microbiota and, consequentially, the effects associated with the response rate to anti-PD-L1 treatment against murine colon adenocarcinoma. A murine colon adenocarcinoma model with anti-PD-L1 immunotherapy was established to evaluate how dietary interventions affect the microbiota. In vitro and in vivo experiments confirmed the role of SCFAs in the immune response. Oral administration of JP greatly improves the response of anti-PD-L1 treatment against murine colon adenocarcinoma. Such an improvement is associated with the alteration of gut microbiota which leads to an increased abundance of Clostridiales, including Ruminococcaceae and Lachnospiraceae, an elevated SCFA production, and an intensified infiltration of CD8+ T cells to the tumor microenvironment. This work demonstrates that JP is particularly effective in modulating the gut microbiota for an improved immune checkpoint blockage therapy by boosting cytotoxic CD8+ T cells in tumor-infiltrating lymphocytes. The experimental findings of the present study are helpful for the development of dietary intervention methods for cancer immunotherapy using natural nutrients.

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“…Compared with the control group, the particle size of low sodium seasoning salt increased significantly after adding MRPs, and the average particle size of SMS was more than twice that of the control group. These differences may be due to the type of raw materials and grinding, which may have a significant impact on a variety of physical and chemical properties ( Huang et al, 2020 , Huang et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Elam

et al. 2021

Food Chemistry: X

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Superfine grinding affects physicochemical, thermal and structural properties of Moringa Oleifera leaf powders

Cited by 59 publications

References 44 publications

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Ultrafine Jujube Powder Enhances the Infiltration of Immune Cells during Anti-PD-L1 Treatment against Murine Colon Adenocarcinoma

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

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