The effect of vibratory grinding time on moisture sorption, particle size distribution, and phenolic bioaccessibility of carob powder

Červenka, Libor; Frühbauerová, Michaela; Palarčík, Jiří; Muriqi, Sali; Velichová, Helena

dc.title	The effect of vibratory grinding time on moisture sorption, particle size distribution, and phenolic bioaccessibility of carob powder	en
dc.contributor.author	Červenka, Libor
dc.contributor.author	Frühbauerová, Michaela
dc.contributor.author	Palarčík, Jiří
dc.contributor.author	Muriqi, Sali
dc.contributor.author	Velichová, Helena
dc.relation.ispartof	Molecules
dc.identifier.issn	1420-3049 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2022
utb.relation.volume	27
utb.relation.issue	22
dc.type	article
dc.language.iso	en
dc.publisher	MDPI
dc.identifier.doi	10.3390/molecules27227689
dc.relation.uri	https://www.mdpi.com/1420-3049/27/22/7689
dc.subject	phenolic	en
dc.subject	flavonoid	en
dc.subject	HPLC analysis	en
dc.subject	in vitro digestion	en
dc.subject	correlation	en
dc.description.abstract	Carob pod powder, an excellent source of health-promoting substances, has found its use in a wide range of food products. Grinding conditions affect the physical and chemical properties of the powder, but their influence on the bioaccessibility of phenolic compounds in carob pod powder has not yet been determined. The carob pods were ground for 30-180 s in a vibratory grinder. The median values (D-50) of particle size decreased after 60 s of grinding (87.9 mu m), then increased to 135.1 mu m. Lightness showed a negative correlation with D-50 and a(w), while the values of redness and yellowness decreased with the reduction in particle size and water activity. The smaller the value of D-50, the higher the equilibrium moisture content of carob powder. Phenolic acids (vanillic, ferulic, cinnamic) and flavonoids (luteolin, naringenin, apigenin) were found in all samples of carob powder. The grinding time influenced their content in carob powder, with maximum values at 180 s. Similar observations were made when assessing antioxidant capacity. The in vitro digestion process only improved the bioaccessibility of catechin content in all samples. However, the bioaccessibility of the phenolic compounds and the total phenolic and flavonoid contents decreased with the increase in grinding time. Our findings revealed that the grinding of carob pods for 180 s improved the extractability of phenolics; however, their bioaccessibility was reduced. It is sufficient to ground the carob pod for 30 s, ensuring good availability of nutraceuticals and lower energy cost for grinding.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1011275
utb.identifier.obdid	43884000
utb.identifier.scopus	2-s2.0-85142617123
utb.identifier.wok	000887336400001
utb.identifier.pubmed	36431790
utb.identifier.coden	MOLEF
utb.source	j-scopus
dc.date.accessioned	2023-01-06T08:04:01Z
dc.date.available	2023-01-06T08:04:01Z
dc.description.sponsorship	Univerzita Pardubice, UPA: SGS-2022-002
dc.description.sponsorship	University of Pardubice [SGS-2022-002]
dc.rights	Attribution 4.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.rights.access	openAccess
utb.ou	Department of Food Analysis and Chemistry
utb.contributor.internalauthor	Velichová, Helena
utb.fulltext.affiliation	Libor Červenka 1,* , Michaela Frühbauerová 1, Jiří Palarčík2, Sali Muriqi 1 and Helena Velichová3 1 Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic 2 Institute of Environmental and Chemical Engineering, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic 3 Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Bat’a University in Zlín, Nám. T. G. Masaryka 5555, 460 01 Zlín, Czech Republic * Correspondence: libor.cervenka@upce.cz
utb.fulltext.dates	Received: 12 October 2022 Revised: 5 November 2022 Accepted: 7 November 2022 Published: 9 November 2022
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utb.fulltext.sponsorship	Authors gratefully acknowledge the financial support of the University of Pardubice (project No. SGS-2022-002).
utb.wos.affiliation	[Cervenka, Libor; Fruhbauerova, Michaela; Muriqi, Sali] Univ Pardubice, Fac Chem Technol, Dept Analyt Chem, Pardubice 53210, Czech Republic; [Palarcik, Jiri] Univ Pardubice, Fac Chem Technol, Inst Environm & Chem Engn, Pardubice 53210, Czech Republic; [Velichova, Helena] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Nam TG Masaryka 5555, Zlin 46001, Czech Republic
utb.scopus.affiliation	Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice, 532 10, Czech Republic; Institute of Environmental and Chemical Engineering, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice, 532 10, Czech Republic; Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Nám. T. G. Masaryka 5555, Zlín, 460 01, Czech Republic
utb.fulltext.projects	SGS-2022-002
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Analysis and Chemistry