Effects of superfine grinding on the physicochemical properties, antioxidant capacity, and hygroscopicity of <i>Rosa rugosa</i> cv. Plena powders
Liqing Qiu, Min Zhang, Baoguo Xu, Bin Wang
Abstract
Abstract BACKGROUND Rosa rugosa cv. Plena (RP) is a commercially significant crop with edible flowers. Due to its high medicinal and nutritional value, it has recently attracted increasing attention in the food industry. In this study, the physicochemical properties, antioxidant capacity, and hygroscopicity of four RP powders produced by ball milling were compared. RESULTS The brightness, redness, and blueness of RP powders improved after superfine grinding. The water and oil holding capacity decreased with a reduction in the particle size but the water solubility index increased from 7.10% to 29.93%. The elements present in the powders were not significantly ( P > 0.05) affected by particle size while phytochemicals were released and extracted more easily after superfine grinding, resulting in higher anthocyanin, polyphenol, and flavonoid content (3.06, 34.01, and 3.97 mg g −1 , respectively), and stronger antioxidant capacity than was found with other powders (ABTS (2,2′‐azinobis‐3‐ethylbenzothiazoline‐6‐sulphonic acid) and DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activities were 24.51 and 39.81 mM trolox equivalents (TE) g −1 , respectively). Superfine grinding also improved the water‐absorption capacity of RP powders under a high‐RH environment. CONCLUSION Superfine grinding is a promising technique for the production of RP powders with stronger bioactive substances and bioactivity. © 2022 Society of Chemical Industry.