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

[Display omitted] •Superfine grinding decreased insoluble dietary fiber and protein content.•The decrease of particle size decreased the density values and powder fluidity.•Water and oil holding capacities decreased after superfine grinding process.•Superfine grinding increased crystallinity degree...

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Bibliographic Details
Published in:Industrial crops and products 2020-09, Vol.151, p.112472, Article 112472
Main Authors: Huang, Xin, Liang, Ke-hong, Liu, Qi, Qiu, Ju, Wang, Jing, Zhu, Hong
Format: Article
Language:English
Subjects:
Moringa Oleifera leaf
Particle size
Physicochemical property
Structural property
Superfine grinding
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Summary:[Display omitted] •Superfine grinding decreased insoluble dietary fiber and protein content.•The decrease of particle size decreased the density values and powder fluidity.•Water and oil holding capacities decreased after superfine grinding process.•Superfine grinding increased crystallinity degree and decreased peak temperature. Effects of superfine grinding on physicochemical, thermal, and structural properties of Moringa Oleifera leaf (MOL) powders were investigated. Five samples with different particle size were obtained by superfine grinding and shear pulverization methods. Superfine grinding could produce smaller MOL particles with wider particle size distribution and greater surface area. Insoluble dietary fiber and protein contents decreased after the superfine grinding processing. As the particle size decreased, bulk density, tap density, water and oil holding capacities decreased but angles of repose and slide exhibited the opposite tendency. Differential scanning calorimetry curves showed that peak temperature and enthalpy change decreased with the decrescent particle size. No new chemical functional groups were generated observed in Fourier transform infrared spectroscopy in all samples. All X-ray diffraction patterns revealed similar shapes and superfine grinding sample exhibited the highest crystallinity index value. Scanning electron microscopic images revealed that superfine grinding changed the particle shape and the surface roughness decreased with the decreasing particle size of Moringa Oleifera leaf powders.
ISSN:0926-6690
1872-633X
DOI:10.1016/j.indcrop.2020.112472