Effects of particle size on physicochemical and functional properties of superfine black kidney bean (Phaseolus vulgaris L.) powder

Xianbao Sun; Yuwei Zhang; Jing Li; Nayab Aslam; Hanju Sun; Jinlong Zhao; Zeyu Wu; Shudong He

doi:10.7717/peerj.6369

Effects of particle size on physicochemical and functional properties of superfine black kidney bean (Phaseolus vulgaris L.) powder

PeerJ. 2019 Feb 4:7:e6369. doi: 10.7717/peerj.6369. eCollection 2019.

Authors

Xianbao Sun^#^{1

2}, Yuwei Zhang^#³, Jing Li⁴, Nayab Aslam⁵, Hanju Sun^{1

2

6}, Jinlong Zhao¹, Zeyu Wu^{1

2}, Shudong He^{1

2

6}

Affiliations

¹ Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.
² School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
³ School of Food Science and Engineering, Shaanxi Normal University, Xi'an, China.
⁴ Department of Biological and Environmental Engineering, Hefei University, Hefei, China.
⁵ Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan.
⁶ Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou, China.

^# Contributed equally.

Abstract

Black kidney bean (Phaseolus vulgaris L.) powder (BKBP) with particle sizes of 250-180, 180-125, 125-75, 75-38, and <38 μm was prepared by using coarse and eccentric vibratory milling, respectively. Physicochemical properties, cholesterol adsorption, and antioxidant activities of powders were investigated. Size and scanning electron microscopy analyses showed that particle size of BKBP could be effectively decreased after the superfine grinding treatment, and the specific surface area was increased. Flow properties, hydration properties, thermal stability, and cholesterol adsorption efficiency significantly improved with the reducing of particle size. The superfine powder with sizes of 75-38 or <38 μm exhibited higher antioxidant activity via 2,2-diphenyl-1-picryhydrazyl, hydroxyl radical-scavenging, and ferrous ion-chelating assays. The results indicated that the BKBP with a size of <38 μm could serve as a better potential biological resource for food additives, and could be applied for the development of low-cholesterol products.

Keywords: Antioxidant activities; Black kidney bean; Cholesterol adsorption capacity; Eccentric vibratory mill; Particle size; Physicochemical properties; Superfine grinding.

Grants and funding

This work was supported by the National Natural Science Foundation of China (No. 31701524, No. 31771974), the Anhui Provincial Natural Science Foundation (No. 1708085MC70), the Fundamental Research Funds for the Central Universities (No. JZ2018HGTB0245), the Anhui Provincial Science and Technology Major Project (No. 16030701081, No. 16030701084), and the Financial Grant from China Postdoctoral Science Foundation (No. 2017M611208, No. 2018T110211). No additional external funding was received for this study. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.