Effect of grinding temperatures on particle and physicochemical characteristics of black pepper powder

What is it about?

Black pepper powders obtained at lower grinding temperature have good flavoring, mineral composition and flow characteristics when compared to conventional grinding (high temperature).

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Why is it important?

Highlights • Powders obtained by cryo-grinding black pepper seeds at − 120, − 80, − 40, 0, and 40 °C. • Grinding temperatures influenced the particle and physicochemical characteristics. • The powders were characterized as free-flowing powders. • At lower grinding temperatures, the energy requirement for grinding was reduced. • Particles obtained at lowest temperature retained highest volatile oil and minerals.