Effect of Superfine Grinding Technology on the Quality Characteristics of Zanthoxylum bungeanum Seed Powder

Abstract

In order to investigate the functional effects of superfine grinding technology on Zanthoxylum bungeanum seed, in this study, superfine grinding technology was used to prepare Zanthoxylum bungeanum superfine powder. The basic components, particle size, color, surface morphology, and the water/oil holding capacity, expansion force, compaction density were investigated and recorded using particle size analyzer, spectrophotometer, and scanning electron microscope (SEM). The results showed that the soluble dietary fiber content of Zanthoxylum bungeanum seed powder gradually increased with the decrease of particle size. In comparison with the conventionally produced powder, the size of superfine powder could decrease to 7.69 μm, along with a larger specific surface area and stronger powder uniformity. As the particle size decreased, the color of the superfine powder gradually increased in L*, a*, and b* values. After superfine grinding, the water-holing capacity, oil-holding capacity, and swelling capacity would increase to 1.65 g/g, 1.16 g/g, and 2.35 mL/g, respectively. In addition, angles of repose and slide increased butthe tap density exhibited the opposite tendency. SEM images revealed that fiber bundle could be more thoroughly crushed with grinding time. In summary, the uniform Zanthoxylum bungeanum seed powder with a smaller particle size, higher powder uniformity, more soluble dietary fiber and better hydration capacity can be prepared through superfine grinding. However, to some extent, superfine grinding will also decrease the density and fluidity of Zanthoxylum bungeanum seed powder.

Keywords

• superfine grinding
• zanthoxylum bungeanum seeds
• particle size
• dietary fiber
• quality characteristics