Influence of micro wet milling parameters on the processing of Komatsuna (Brassica rapa var. perviridis) juice with rich phosphatidic acid

Influence of micro wet milling parameters on the processing of Komatsuna (Brassica rapa var.... 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Influence of micro wet milling parameters on the processing of Komatsuna (Brassica rapa var. perviridis) juice with rich phosphatidic acid

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2017.08.021
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food EngineeringElsevier

Published: Jan 1, 2018

References

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