The Influence of Superfine Grinding on the Physicochemical Properties and Antioxidant Performance of Sanghuangporus vaninii

作者：Ziyi Guo, Kun Liu, Yuan Zhu, Hua Cheng, Shenghua Zha, Heng Song, Qingsheng Zhao · 发表于：Journal of Food Process Engineering · 年份：2026 · DOI：10.1111/jfpe.70384 · 被引用次数：1 · 研究领域：Fungal Biology and Applications、Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications

ABSTRACT Sanghuangporus vaninii , a traditional Chinese medicinal fungus with notable biological activities, was investigated in this study regarding the physicochemical properties and antioxidant capacity of six types of superfine grinding powders prepared via jet milling. As particle size decreased, the width of particle size distribution significantly narrowed (from 3.92 ± 0.50 to 1.92 ± 0.10). Compared with coarse powder, the superfine grinding powders exhibited increased angles of repose and slide (from 48.61° ± 0.15° to 55.21° ± 0.40° and 20.57° ± 0.72° to 28.43° ± 0.46°, respectively), while demonstrating reduced water absorption (5.90 ± 0.11 to 3.62 ± 0.12 g/g) and oil absorption capacities (5.12 ± 0.02 to 3.36 ± 0.01 g/g). The micronization process enhanced bioactive polysaccharide, flavone, and triterpenoid compound release, particularly improving polysaccharide solubility by 0.20%. These findings suggest that S. vaninii superfine grinding powders hold significant potential for applications in the food and pharmaceutical industries. This encompasses facilitating the release of active pharmaceutical ingredients and advancing the development of premium nutraceutical products.