Effect of superfine grinding on the physico‐chemical and antioxidant properties ofCistanche deserticolapowders

Abstract Cistanche deserticola has recently been included in the category of food. In this study, the physical and chemical attributes and antioxidant capacity of six kinds of C. deserticola powders prepared by jet milling were discussed. With the decrease of particle size, the specific surface areas of C. deserticol powders had increased significantly (from 0.040 ± 0.0060 to 0.86 ± 0.030 m 2 ·g −1 ). The repose angles and slide angles (from 18.43 ± 1.15° to 34.21 ± 1.72° and 27.38 ± 1.72° to 35.80 ± 1.49°, respectively), water and oil holding capacities (from 2.40 ± 0.11 to 1.23 ± 0.12 g/g, 0.73 ± 0.12 to 1.39 ± 0.11 g/g, respectively) of superfine C. deserticola powders were compared with coarse powders. Superfine grinding promoted the dissolution of active substances, such as the dissolution of phenylethanol glycoside increased from 0.15% to 2.11%. The ultrafine powders of C. deserticola show great potential in food industry, such as health foods and dietary foods, extending the application of C. deserticola . Practical Applications Cistanche deserticola have recently been included into food catalogue and the ultrafine particles of C. deserticola would be widely used in food industry. Therefore, to understand the physico‐chemical and antioxidant properties are very necessary, which could be conducive to improve their application. The study showed that the ultrafine powders of C. deserticola have better physico‐chemical and antioxidant properties than coarse powders.