Effect of Multi-function Disintegrator Grinding on the Particle Size of Garcinia indica and Garcinia cambogia Rind Powder

Abstract

Ultra-fine formulations edible dried fruit rind material provides a vast range of opportunities for the development of new products and applications in the food systems. The Garcinia indica and Garcinia cambogia, both species have a range of uses from culinary to healthcare applications. The dried rind of both species was attempted to study size and proportion of ultra-fine powder formed using Multi-function disintegrator as a function of different durations of grinding. The particle size and relative proportions were assessed using Zetasizer dynamic light scattering apparatus. A set of three major peaks in each sample was analyzed for particle size and intensity. In G. indica the result in peak1 for size and intensity, the minimum size of particle recorded was 175.8 nm from the sample ground 60 minutes. In G. cambogia minimum particle size recorded was 461.01nm from the sample ground for 60 minutes. The different particle sizes ranging from 48.13 nm to 3705.63 nm was recorded in powder resulting from different durations of grinding at full speed of the disintegrator. The results suggested that samples ground for longer duration in a simple particle disintegrator could accumulate ultra-fine particles in both G. indica and G. cambogia rind samples.