Development of a novel functional food based on ultrafine grinding and medicinal food raw materials formula

Medicinal food raw materials refer to those raw materials with food and possess medicinal value. They were particularly suitable for developing novel functional food. In this study, a novel functional food based on ultrafine grinding treatment of Ganoderma, yam, wolfberry, Rhizoma polygonati, raspberry, and euryale ferox (GYWRRE) with a specifically designed formula was developed and characterized. The results were shown that the ultrafine GYWRRE powder presented a relatively regular structure and smooth surface. It had notable decreases in fluidity and oil-holding capacity but increases in characteristic nutrient content and antioxidant capacity. The ultrafine GYWRRE powder also could prevent oxidative stress in C2C12 cells by reducing the contents of reactive oxygen species and methylene diphenyl diisocyanate, inhibiting cell apoptosis, and increasing expressions of heme oxygenase-1 and NQO1. The results of this study were demonstrated that medicinal food raw materials and ultrafine grinding had great applications potentials in developing functional food.

Practical applications

Medicinal food refers to those natural ingredients that serve both as food and possess medicinal value. Ultrafine grinding technology is a meticulously engineered method capable of grinding raw materials to the micron level, thereby increasing their surface area, improving their bioavailability, and potentially enhancing their medicinal properties and bioavailability. This study developed an ultrafine grinding treatment of Ganoderma, yam, wolfberry, Rhizoma polygonati, raspberry and euryale ferox (GYWRRE) with a specifically designed formula. The characteristics of the ultrafine GYWRRE powder contained particle size, morphology, colorimetry, liquidity, hydration, adsorption, and characteristic nutrients were characterized. The antioxidant capacity in vitro and in cells as well as the possible mechanism were also explored. The results of this study will be helpful for development of novel functional foods.