The aim of this work was to study the effects of multiple micro wet milling (MWM) parameters on particle size reduction and phosphatidic acid (PA) content enrichment of Komatsuna juice. Through an investigation of MWM milling characteristics for Komatsuna juice with different milling conditions, the results showed that milling time, milling rotational speed, gap size, material feeding rate, and interactions among the milling parameters had different significant effects on reduction in particle size. Furthermore, reduction in particle size strongly promoted the increase of PA content in the milled Komatsuna juice, which could improve the bioaccessibility of PA that converts to lysophosphatidic acid in the GI tract for the restoration of GI disorders. The MWM system was able to produce Komatsuna juice with a smaller particle size (approximately 21 μm) and a higher PA content (approximately 70 μg/mL) in a continuous processing system compared to an ordinary grinding mixer.
Journal of Food Engineering – Elsevier
Published: Jan 1, 2018
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