Różyło Renata, Gładyszewski Grzegorz, Chocyk Dariusz, Dziki Dariusz, Świeca Michał, Matwijczuk Arkadiusz, Rząd Klaudia, Karcz Dariusz, Gawłowski Sławomir, Wójcik Monika, Gawlik Urszula
Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland.
Department of Applied Physics, Lublin University of Technology, 20-618 Lublin, Poland.
Materials (Basel). 2024 May 22;17(11):2501. doi: 10.3390/ma17112501.
The purpose of this study was to investigate the effect of micronization on the characteristics of black cumin pressing waste material. The basic composition, amino acid, and fatty acid content of the raw material-specifically, black cumin pressing waste material-were determined. The samples were micronized in a planetary ball mill for periods ranging from 0 to 20 min. The particle sizes of micronized samples of black cumin pressing waste material were then examined using a laser analyzer, the Mastersizer 3000. The structures of the produced micronized powders was examined by X-ray diffraction. Additionally, the FTIR (Fourier-transform infrared) spectra of the micronized samples were recorded. The measurement of phenolic and antiradical properties was conducted both before and after in vitro digestion, and the evaluation of protein digestibility and trypsin inhibition was also conducted. The test results, including material properties, suggest that micronization for 10 min dramatically reduced particle diameters (d50) from 374.7 to 88.7 µm, whereas after 20 min, d50 decreased to only 64.5 µm. The results obtained using FTIR spectroscopy revealed alterations, especially in terms of intensity and, to a lesser extent, the shapes of the bands, indicating a significant impact on the molecular properties of the tested samples. X-ray diffraction profiles revealed that the internal structures of all powders are amorphous, and micronization methods have no effect on the internal structures of powders derived from black cumin pressing waste. Biochemical analyses revealed the viability of utilizing micronized powders from black cumin pressing waste materials as beneficial food additives, since micronization increased total phenolic extraction and antiradical activity.
本研究的目的是调查微粉化对黑孜然压榨废料特性的影响。测定了原材料（具体为黑孜然压榨废料）的基本成分、氨基酸和脂肪酸含量。样品在行星式球磨机中微粉化0至20分钟。然后使用激光分析仪Mastersizer 3000检测黑孜然压榨废料微粉化样品的粒径。通过X射线衍射检查所制备微粉化粉末的结构。此外，记录了微粉化样品的傅里叶变换红外（FTIR）光谱。在体外消化前后均进行了酚类和抗自由基性能的测定，还进行了蛋白质消化率和胰蛋白酶抑制的评估。包括材料性能在内的测试结果表明，微粉化10分钟可使粒径（d50）从374.7微米显著降至88.7微米，而20分钟后，d50仅降至64.5微米。FTIR光谱分析结果显示存在变化，特别是在谱带强度方面，在较小程度上谱带形状也有变化，这表明对测试样品的分子性能有显著影响。X射线衍射图谱显示所有粉末的内部结构均为无定形，微粉化方法对黑孜然压榨废料衍生粉末的内部结构没有影响。生化分析表明，将黑孜然压榨废料的微粉化粉末用作有益的食品添加剂是可行的，因为微粉化提高了总酚提取率和抗自由基活性。
