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

Qian Gao,Jia-nan Chen,Yu-lu Tian,Miao-miao Hao,Xuan Sha,Ang Li,Xueli Peng,Tao Yu,Xue-jun Gu,You-lin Xue

Published 2025 in Food chemistry: X

ABSTRACT

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• 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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