# Effect of Ultrafine Grinding on the Physicochemical Properties of Tremella fuciformis Powder and Its Aqueous Extracts

## TL;DR

Ultrafine grinding improves the quality and extraction efficiency of Tremella fuciformis, making it more suitable for functional food and bioactive component production.

## Contribution

The study demonstrates that ultrafine grinding significantly enhances the physicochemical properties and extraction yield of Tremella fuciformis.

## Key findings

- Ultrafine grinding reduced particle size by 91.8% and increased specific surface area.
- UFG powder showed higher extraction yields (60.98–66.48%) and improved solubility and color brightness.
- Aqueous extracts from UFG powder exhibited more fluid-like rheological behavior.

## Abstract

The grinding of Tremella fuciformis is a critical step for its value-added processing and the efficient utilization of its functional components, significantly impacting product quality and process adaptability. This study investigated ultrafine grinding (UFG) as a mechano-physical strategy to improve product quality, systematically analyzing its impact on physical properties (particle size, powder characteristics, color), extraction efficiency, chemical composition, and rheological behavior compared to conventional grinding (CG). The results revealed that UFG treatment induced an extensive disruption of the matrix, reducing particle size by 91.8% (D90 = 18.18 μm) and significantly increasing specific surface area. Notably, this physical modification directly translated into enhanced processing performance. UFG powder exhibited reduced powder flowability, superior solubility and improved color brightness. This structural degradation proved beneficial for extraction, unlocking a substantially higher yield (60.98–66.48%). Concurrently, the aqueous extracts of UFG powder exhibited more fluid-like rheological characteristics. This study confirms the potential of UFG as an effective pretreatment for the intensive processing of T. fuciformis and indicates its promising application in functional food development and the extraction of bioactive components.