{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:49Z","timestamp":1790567749199,"version":"4.1.0"},"reference-count":49,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T00:00:00Z","timestamp":1790380800000},"content-version":"vor","delay-in-days":25,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study evaluated the effect of particle size reduction of red ginger (\n                      <jats:italic>Zingiber officinale<\/jats:italic>\n                      var.\n                      <jats:italic>rubrum<\/jats:italic>\n                      ) powder on extraction yield, DPPH radical\u2010scavenging activity, and chemical profile. Powders with D50 ranging from 2256 to 0.22\u00a0\u00b5m were extracted using methanol and analyzed for yield, DPPH radical\u2010scavenging activity, ATR\u2010FTIR fingerprint, and metabolite composition using LC\u2013HRMS. Multivariate analysis was applied to correlate spectral features with DPPH radical\u2010scavenging activity. Particle size reduction significantly increased extraction yield from 3.36% \u00b1 0.26% to 10.31% \u00b1 0.20%. However, the DPPH radical\u2010scavenging activity expressed per gram of extract showed a non\u2010linear trend, with the highest value observed in coarse particles (18.10 \u00b1 1.42\u00a0mg TE g\n                      <jats:sup>\u22121<\/jats:sup>\n                      extract), decreasing at microscale, and partially recovering at nanoscale (15.88 \u00b1 0.44\u00a0mg TE g\n                      <jats:sup>\u22121<\/jats:sup>\n                      extract). ATR\u2010FTIR combined with OPLS identified spectral features associated with the DPPH radical\u2010scavenging activity, including O\u2500H, C\u2550O, aromatic C\u2550C, and C\u2500O vibrations, indicative of phenolic ketone structures. LC\u2013HRMS profiling indicated particle\u2010size\u2010associated compositional differences, including lower relative 6\u2010gingerol signals and higher relative shogaol\u2010related signals at the microscale, as well as higher relative lipid\u2010related signals at the nanoscale. Particle size reduction modulates both extraction efficiency and chemical selectivity. While nanoscale processing enhances extract recovery, it alters metabolite composition and reduces DPPH radical\u2010scavenging activity per unit extract, highlighting a trade\u2010off between extract yield and DPPH radical\u2010scavenging activity per unit extract.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Reducing the particle size of red ginger powder to the nanoscale substantially increases the extraction yield. Therefore, planetary ball milling remains an efficient strategy for maximizing the utilization of red ginger raw materials in the food and nutraceutical industries.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71507","type":"journal-article","created":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T10:36:49Z","timestamp":1790419009000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Particle Size Reduction to Nanoscale Modulates Extraction Yield, DPPH Radical\u2010Scavenging Activity, and Metabolite Profile of Red Ginger Powder (\n                    <i>Zingiber officinale<\/i>\n                    Var.\n                    <i>rubrum<\/i>\n                    )"],"prefix":"10.1111","volume":"91","author":[{"given":"Siti","family":"Aminah","sequence":"first","affiliation":[{"name":"Division of Food Science and Technology, Faculty of Engineering and Technology IPB University  Bogor Indonesia"},{"name":"Department of Food Technology, Faculty of Halal Food Science Djuanda University  Bogor Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0249-3753","authenticated-orcid":false,"given":"Nancy Dewi","family":"Yuliana","sequence":"additional","affiliation":[{"name":"Division of Food Science and Technology, Faculty of Engineering and Technology IPB University  Bogor Indonesia"},{"name":"Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB University  Bogor Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eko Hari","family":"Purnomo","sequence":"additional","affiliation":[{"name":"Division of Food Science and Technology, Faculty of Engineering and Technology IPB University  Bogor Indonesia"},{"name":"Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB University  Bogor 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