Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties

Abstract The effects of superfine grinding on the physicochemical and functional properties of asparagus pomace were investigated. The results showed that in terms of the specific surface area, water solubility, soluble dietary fiber content, and ratio of insoluble dietary fiber to soluble dietary fiber, finer samples usually possessed better physicochemical properties compared with coarse samples. However, grinding samples excessively to produce small particle sizes could reduce the water‐holding capacity, oil‐binding capacity, and swelling capacity. In addition, the extraction of both free and bound phenolics in asparagus pomace powder samples and the samples’ absorption of both nitrite ion and glucose showed typical bell‐shaped curves, demonstrating that superfine grinding could significantly impact the various properties of asparagus pomace. This study should provide insights into the effect of micronization on the functionalities of fiber‐rich food materials. Practical Application This article deals with the effects of superfine grinding on the physicochemical and functional properties of asparagus pomace. The results showed that the properties of asparagus pomace did not always improve gradually with decreasing particle size. With a decrease in granularity, some parameters showed a bell‐shaped curve whereas others initially increased and then stabilized, indicating that in actual production, the crushing particle size should be determined according to actual needs or target parameters.