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KMID : 1024420170210040391
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Food Engineering Progress
2017 Volume.21 No. 4 p.391 ~ p.402
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Effect of Nutrition Permeability from Barley sprouts, Curcuma longa L., Dendropanax morbifera LEV., Phellinus linteus Using Cryogenic Grinding Technology
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Lee Il-Nam
Han Ye-Eun
Jeong Ho-Jun
Park He-Eun
Jung Ju-Yeong
Rhee Jin-Kyu
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Abstract
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The purpose of this study was to improve the nutrition and the permeability of functional plants by using cryogenic grinding technology. Barley sprouts, Curcuma longa L., Dendropanax morbifera LEV., Phellinus linteus were dried, ground and extracted in different temperature conditions. Powder size of barley sprouts and Curcuma longa L. were about 50 μm and Dendropanax morbifera LEV. and Phellinus linteus were about 20 μm. Cryogenic ground of Barley sprouts preserved 18.27-124.65% of nutrients such as protein, ash, carbohydrate, beta carotene, minerals, vitamins. Cryogenic grinding powder of Curcuma longa L. show high nutrients retention rate of lipid and carbohydrate. Permeability was measured by Parallel Artificial Membrane Permeability Assay (PAMPA) to predict passive gastrointestinal absorption. Permeability of saponarin, which is marker compound of Barley sprouts, is 9.88 times higher in cryogenic grinding powder than ambient grinding powder. Curcumin permability is 3.1 times higher than ambient grinded powder. As a result, particle size, nutrition, protein digestion degree and permeability demonstrated a positive relationship with the decreasing grinding temperature for the powders. These results confirm that the cryogenic grinding method had good suitability to increase functionality of plants, since it could minimize the heat generated while processing and effectively reduce the particle size.
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KEYWORD
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cryogenic grinding, nutrients retention rate, permeability, protein digestion
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