Effect of superfine grinding on structural, morphological and antioxidant properties of ginger (Zingiberofficinale) nano crystalline food powder

Regardless of high industrial and scientific interest in the crystal structure, a thorough study of surface science and their biomedical action of superfine food powder is not very much visible. While food powders are a natural product, being used as spices, as medicines in pharmaceutical and environmental sectors at a large scale. The superfine ginger powder was prepared using high energy ball milling equipment. The crystal structure, surface morphology, and the functional group were identified and recorded using modern scientific tools, such as X-ray diffraction(XRD), Scanning Electron Microscope (SEM), Fourier transform infrared spectroscopy(FTIR), and UV-Visible spectroscopy. The XRD study confirms that the crystal sizes of superfine powder are in between 1 nm and 100 nm and milling of ginger powder for 5 h and 10 h using a high energy ball mill, alters the crystal structure, surface morphology, which is different from ginger powder, which was prepared using mixture grinding. FTIR measurement shows that there is no change in the functional group due to milling for different time duration. The aim of the present study is to investigate the changes that occur in the physical and metabolic properties of superfine ginger powder due to milling. The present study shows that the total phenolic content (TPC), antioxidant property, and superoxide radicals scavenging of ginger powder increased due to change in a crystalline structure, surface morphology, and large surface to volume ratio. (c) 2020 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the International Conference on Nanoelectronics, Nanophotonics, Nanomaterials, Nanobioscience & Nanotechnology.