Superfine grinding modulates the volatile profile and enhances physical properties, chemical components and bio-activities of Carthamus tinctorius L. by microstructural destruction

Abstract In this study, safflower powders with varying particle sizes were prepared by conventional and superfine grinding methods. Results of particle size distribution, morphology, color, flow and hydration properties, Fourier transform infrared spectra, and volatile components showed that superfine grinding reduced the particle size to the micron scale and markedly increased the specific surface area, enhanced cell wall disruption and flowability, and improved brightness as well as red-yellow coloration. Hydration properties exhibited increases in solubility and swelling capacity but decrease in water-holding capacity. Fourier transform infrared spectroscopy spectra confirmed that no structural changes occurred, while gas chromatography–mass spectrometry analysis revealed distinct volatile profiles, with superfine powders showing stronger fruity and floral attributes. Furthermore, the availabilities of bioactive compounds such as hydroxysafflor yellow A, flavonoids, and polysaccharides were elevated, correlating with enhanced antioxidant and anticoagulant activities. These findings demonstrate that superfine grinding enhances the physicochemical characteristics, volatile profiles, and bioactivity of safflower powder, thus offering valuable potential for its use in food, nutraceutical, and pharmaceutical applications. Graphical Abstract