Notice of RetractionEffect of ultrafine powderization of natural formulated functional food using low temperature turbo mill on antioxidant activity

Notice of Retraction

After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.

We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.

The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.

This study was performed to compare antioxidant activity of natural formulated functional food (NFFF). Ultrafine powder of NFFF that d_(0.9) is 1.645 μm and difference of particle size between d_(0.1) and d_(0.9) is about 1.066 μm was produced, using a low temperature turbo mill. As the result to feed ultrafine powder to the mice, the antioxidant activity was significantly increased in U + CCl₄ group, compared with N + CCl₄ group. These results suggest that feeding of ultrafine powder of natural formulated functional food improves antioxidant activity. Ultrafine grinding removes plant cellulose barriers and damages fiber matrix, so that some nutritional agents embedded in the matrix may be exposed. The active constituents may be more easily digestible. So the antioxidant activity was improved significantly in the ultrafine powder of NFFF. Therefore, the low temperature turbo mill can be applied in developing other functional foods using powder.