Zgadzam się
Nasza strona zapisuje niewielkie pliki tekstowe, nazywane ciasteczkami (ang. cookies) na Twoim urządzeniu w celu lepszego dostosowania treści oraz dla celów statystycznych. Możesz wyłączyć możliwość ich zapisu, zmieniając ustawienia Twojej przeglądarki. Korzystanie z naszej strony bez zmiany ustawień oznacza zgodę na przechowywanie cookies w Twoim urządzeniu.
This research was co‐financed by the Union of Lublin Universities (ZUL) as part of an
internship, “Staż za miedzą”, carried out by Renata Różyło at Lublin University of Technology
under the supervision of Grzegorz Gładyszewski. Publication was co‐financed by the state budget
of the Ministry of Education and Science (Republic of Poland), through the program named
Excellent Science—Support for Scientific Conferences, under the project entitled “XXIII Polish
Nationwide Scientific Conference ‘PROGRESS IN PRODUCTION ENGINEERING’ 2023”, project
number DNK/SP/546290/2022; the amount of funding was 162,650.00 PLN, the total value of the
project was 238,650.00 PLN (Poland).
The purpose of this study was to investigate the effect of micronization on the
characteristics of black cumin pressing waste material. The basic composition, amino acid, and fatty
acid content of the raw material—specifically, black cumin pressing waste material—were
determined. The samples were micronized in a planetary ball mill for periods ranging from 0 to 20
min. The particle sizes of micronized samples of black cumin pressing waste material were then
examined using a laser analyzer, the Mastersizer 3000. The structures of the produced micronized
powders was examined by X‐ray diffraction. Additionally, the FTIR (Fourier‐transform infrared)
spectra of the micronized samples were recorded. The measurement of phenolic and antiradical
properties was conducted both before and after in vitro digestion, and the evaluation of protein
digestibility and trypsin inhibition was also conducted. The test results, including material
properties, suggest that micronization for 10 min dramatically reduced particle diameters (d50)
from 374.7 to 88.7 μm, whereas after 20 min, d50 decreased to only 64.5 μm. The results obtained
using FTIR spectroscopy revealed alterations, especially in terms of intensity and, to a lesser extent,
the shapes of the bands, indicating a significant impact on the molecular properties of the tested
samples. X‐ray diffraction profiles revealed that the internal structures of all powders are
amorphous, and micronization methods have no effect on the internal structures of powders
derived from black cumin pressing waste. Biochemical analyses revealed the viability of utilizing
micronized powders from black cumin pressing waste materials as beneficial food additives, since
micronization increased total phenolic extraction and antiradical activity.
