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<p>This study explored how different particle sizes affect the physicochemical properties and antioxidant activities of <i>Polygonatum sibiricum</i> (PS) powders. The aim was to evaluate the influence of particle size reduction on powder fluidity, hydration reactions, thermal properties, and antioxidant performance, with the hypothesis that smaller particles would enhance these functional characteristics. Superfine grinding yielded powders with a wider particle size distribution and increased surface area. As particle size decreased (654.4 to 24.6&#xa0;μm), bulk densities, swelling capacity, and water and oil holding capacities reduced, while water solubility improved and powder fluidity deteriorated (angle of repose and slide: 35.83° to 51.00° and 35.05° to 72.26°, respectively). Color analysis revealed increases in L<sup>*</sup> and ΔE<sup>*</sup> values while b<sup>*</sup> values decreased. Thermal analysis indicated a rise in peak temperature (144.1 to 152.1℃) and a decrease in enthalpy (-70.05 to -41.71&#xa0;J/g). No new functional groups were generated among powders with different particle sizes, and they all had a crystalline - amorphous structure. As the particle size was decreased, partial damage to the fiber structure of PS powder was shown. When the particle size was too small, small particle aggregation occurred, accompanied by the generation of flaky crystal fragments. The powder with median particle size exhibited the highest extracted polysaccharide amount (210&#xa0;mg/mL) and demonstrated the most potent DPPH and ABTS radical scavenging activities (37.14% and 38.12%, respectively). The study concluded that particle size significantly impacted the physicochemical and functional properties of PS powders, demonstrating their potential applications in functional foods.</p>

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Effects of different particle size on physicochemical and antioxidant properties of Polygonatum sibiricum powders

  • 期刊论文

  • 发表日期：

    2026年2月20日

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  • Xiaotian Wang,
  • Han Yun,
  • Xintong Liu,
  • Fangfei Li,
  • Qingqi Guo,
  • Yangyang Chai

摘要

This study explored how different particle sizes affect the physicochemical properties and antioxidant activities of Polygonatum sibiricum (PS) powders. The aim was to evaluate the influence of particle size reduction on powder fluidity, hydration reactions, thermal properties, and antioxidant performance, with the hypothesis that smaller particles would enhance these functional characteristics. Superfine grinding yielded powders with a wider particle size distribution and increased surface area. As particle size decreased (654.4 to 24.6 μm), bulk densities, swelling capacity, and water and oil holding capacities reduced, while water solubility improved and powder fluidity deteriorated (angle of repose and slide: 35.83° to 51.00° and 35.05° to 72.26°, respectively). Color analysis revealed increases in L* and ΔE* values while b* values decreased. Thermal analysis indicated a rise in peak temperature (144.1 to 152.1℃) and a decrease in enthalpy (-70.05 to -41.71 J/g). No new functional groups were generated among powders with different particle sizes, and they all had a crystalline - amorphous structure. As the particle size was decreased, partial damage to the fiber structure of PS powder was shown. When the particle size was too small, small particle aggregation occurred, accompanied by the generation of flaky crystal fragments. The powder with median particle size exhibited the highest extracted polysaccharide amount (210 mg/mL) and demonstrated the most potent DPPH and ABTS radical scavenging activities (37.14% and 38.12%, respectively). The study concluded that particle size significantly impacted the physicochemical and functional properties of PS powders, demonstrating their potential applications in functional foods.