Effect of Particle Size on the Physical Properties of Red Ginger (Zingiber officinale var. rubrum) Powder
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nanoparticles, particle size, powder properties, red ginger powder, water solubility
Abstract
This study investigated the effect of particle size on the physical properties of red ginger (Zingiber officinale var. rubrum) powder. The parameters analyzed included flow characteristics (bulk density, tapped density, Hausner ratio, compressibility index, and angle of repose), water content, water solubility, color, and morphology. Red ginger powder (RGP) samples were prepared across the millimeter-to-nanometer particle-size range with D50 values of 2256, 2066, 636, 580, 47.38, 40.37, 39.98, 34.82, and 0.22 μm. As the results, the particle size of RGP decreased from coarse (D50 2256 μm) to fine (D50 40.37–34.82 μm). While the bulk density fluctuated (0.32–0.34 g/cm³), the tapped density increased consistently (0.36–0.56 g/cm³). This increase in density was accompanied by rises in the Hausner ratio (1.12–1.73), compressibility index (10.77–42.17%), and angle of repose (22.98–39.71°). However, when the particle was further reduced to the nanopowders (D50 0.22 μm), the Hausner ratio, compressibility index, and angle of repose slightly decreased to 1.54, 34.95%, and 37.07°, respectively, which were lower than the values at D50 34.82 μm. The reversal occurs because the agglomerates behave as larger particles, with cohesive van der Waals forces predominantly affecting them. Water solubility and color brightness (L*) increased significantly with decreasing powder particle size, from 19.64 to 31.65% and from 27.9 to 55.4. Increase in surface area is thought to enhance solvent and light interactions. Water content increased from 10.51 to 15.06% as particle sizes decreased from 2256 to 47.38 μm, but decreased to 10.81% in nanopowders (D50 0.22 μm), likely due to agglomeration that reduces the accessible surface area. Overall, this study revealed that particle size reduction improved the water solubility, brightness, and density of RGP, particularly on the nanoscale, highlighting particle size control as a critical factor in food product development.
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Copyright (c) 2026 Siti Aminah, Nancy Dewi Yuliana, Eko Hari Purnomo, Etik Mardliyati, Purwiyatno Hariyadi
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