The purpose of this study was to improve the nutrition and the permeability of functional plants by using cryogenic grinding technology. Barley sprouts, Curcuma longa L., Dendropanax morbifera LEV., Phellinus linteus were dried, ground and extracted in different temperature conditions. Powder size of barley sprouts and Curcuma longa L. were about 50 μm and Dendropanax morbifera LEV. and Phellinus linteus were about 20 μm. Cryogenic ground of Barley sprouts preserved 18.27-124.65% of nutrients such as protein, ash, carbohydrate, beta carotene, minerals, vitamins. Cryogenic grinding powder of Curcuma longa L. show high nutrients retention rate of lipid and carbohydrate. Permeability was measured by Parallel Artificial Membrane Permeability Assay (PAMPA) to predict passive gastrointestinal absorption. Permeability of saponarin, which is marker compound of Barley sprouts, is 9.88 times higher in cryogenic grinding powder than ambient grinding powder. Curcumin permability is 3.1 times higher than ambient grinded powder. As a result, particle size, nutrition, protein digestion degree and permeability demonstrated a positive relationship with the decreasing grinding temperature for the powders. These results confirm that the cryogenic grinding method had good suitability to increase functionality of plants, since it could minimize the heat generated while processing and effectively reduce the particle size.

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 References

• 이일남(한국맥널티, Korea Mcnulty, 42 Yeonamyulgeum-ro Cheonan-Si Chungnam Province Korea) | Il-nam Lee
• 한예은(한국맥널티, 이화여자대학교 식품공학과, Korea Mcnulty, Department of Food Science and Engineering, Ewha Womans University) | Ye-eun Han
• 정호준(한국맥널티, Korea Mcnulty) | Ho-jun Jeong
• 박하은(이화여자대학교 식품공학과, Department of Food Science and Engineering, Ewha Womans University) | Haeun Park
• 정주영(이화여자대학교 식품공학과, Department of Food Science and Engineering, Ewha Womans University) | Juyeong Jung
• 이진규(이화여자대학교 식품공학과, Department of Food Science and Engineering, Ewha Womans University) | Jin-Kyu Rhee Corresponding author