Seabuckthorn Pomace Powder Preparation by Superfine Freeze Pulverization and Characterization of Its Physicochemical and Structural Properties
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Abstract:
Seabuckthorn pomace is rich in a variety of nutrients and functional components, but it has not found efficient value-adding utilization as yet. In this study, a seabuckthorn pomace powder obtained via mechanical pulverization under room temperature was used as the control group, seabuckthorn pomace powders with different finenesses were prepared via superfine freeze pulverization under a series of host frequency in the range 20~50 Hz, and their functional component contents, physicochemicalproperties and structural characteristics were compared. The results showed that a pulverization motor frequency of 30 Hz produced the experimental group with maximum soluble dietary fiber, Vc content and water holding capacity, which were 7.63%, 3.46 mg/100 g and 25.12%, respectively, in contrast to the control group with the corresponding indices being 4.01%, 2.28 mg/100 g and 23.86%, respectively. The cation exchange capacity of the powder prepared at the frequency of 40 Hz was the strongest, reaching 1.82 mmol/L, which was better than 0.92 mmol/L in the control group. The total flavone dissolution, brightness, swelling and water solubility of the powder prepared at the frequency of 50 Hz were the highest, while the median particle size was the smallest, which were 5.67 mg/g, 71.16, 8.10 mL/g, 23.32% and 21.72 μm respectively. It was better than 4.34 mg/g, 65.57, 6.17 mL/g, 15.51% and 325.91 μm in the control group. The superfine freeze pulverization technologycan minimize the damage of heat to the heat sensitive substances in seabuckthorn fruit residue powder during crushing, and improve the retention rate, dissolution rate and functional characteristics of nutritional and functional components of crushed products, while the main structure and groups have not changed greatly. The results provide a theoretical basis for the development and utilization of seabuckthorn fruit residue.
