Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder

Sitong Lai, Qingliang Cui (), Yuanlin Sun, Rui Liu and Yajie Niu
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Sitong Lai: Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
Qingliang Cui: College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong 030801, China
Yuanlin Sun: Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
Rui Liu: Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
Yajie Niu: Department of Life Sciences, Yuncheng University, Yuncheng 044000, China

Agriculture, 2024, vol. 14, issue 4, 1-16

Abstract: To explore the effects of particle size distribution on its physicochemical, functional, and structural properties, alfalfa leaf powders with mean particle sizes ( D 50 ) of 506.1, 246.3, 209.8, 92.01, and 20.68 μm were prepared by sieving. The physicochemical, functional, and structural properties of alfalfa were compared, and correlation and principal component analyses were conducted. As the D 50 of alfalfa leaf decreased, the bulk density, tap density, and the swelling capacity increased first and then decreased, but the compressibility, transition temperature, and melting temperature exhibited an opposite trend. The solubility, lightness, and inhibition of angiotensin-converting enzymes and tyrosinase were enhanced. Specifically, the alfalfa leaf with a D 50 of 209.8 μm exhibited a higher bulk density and swelling capacity and a lower compressibility, transition temperature, and melting temperature. The alfalfa leaf with a D 50 of 20.68 μm presented better solubility, lightness, and inhibition of angiotensin-converting enzymes and tyrosinase. Additionally, the surface roughness and the number of surface hydroxyls improved and the crystallinity index decreased, but the type of surface functional groups was unchanged. These changes in microstructure can provide an explanation for the trend of the physicochemical and functional properties. Moreover, based on the results of the correlation analysis and principal component analysis, it can be concluded that there are strong correlations among the particle size, physicochemical properties, and functional properties of alfalfa leaf. Overall, this conclusion can help determine the appropriate grinding particle size range for alfalfa leaf in different functional food products.

Keywords: particle size; alfalfa leaf; structural properties; functional properties; physicochemical properties (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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