Effects of different crushing methods on the properties and flavor of selenium-enriched sweet potato leaves

文献类型： 外文期刊

第一作者： Gao, Qi

作者： Gao, Qi;Chen, Jia-Nan;Tian, Yu-Lu;Hao, Miao-Miao;Sha, Xuan-Li;Peng, Xue;Xue, You-Lin;Chen, Jia-Nan;Tian, Yu-Lu;Hao, Miao-Miao;Sha, Xuan-Li;Peng, Xue;Xue, You-Lin;Yu, Tao;Gao, Qi;Gu, Xue-Jun;Li, Ang

作者机构：

关键词： Se-enriched sweet potato leaves powder; Superfine grinding; Physicochemical property; Structural property; Flavor characteristic

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 26 卷

页码：

收录情况： SCI

摘要： In this study, the physical, chemical, structural, and antioxidant characteristics of selenium (Se)-enriched sweet potato leaves (SSPL) powder produced through shear breaking and superfine grinding were examined. The superfine grinding SSPL powder had a brighter color, smaller particle size, and spherical shape. The superfine grinding SSPL powder showed improved dispersibility and solubility but reduced liquidity. Superfine grinding destroyed the crystalline area and decreased the thermal stability, while Se application did not significantly change the ordered structure. Correlation analysis showed that superfine grinding could improve crude fiber, crude lipid, total flavonoids, total polyphenol, and significantly enhance the antioxidant activities compared to shear breaking. Se enrichment can enhance the content of the crude protein and the DPPH center dot scavenging activity and reducing power. The flavor characteristic was not altered with the different crushing methods and Se concentrations. SSPL powder could serve as a potential resource for a new solid beverage.

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