On the other hand [ 62 ], conducted a study on the impact of particle size distribution on the functional properties of unripe banana flour, and they did not find a clear trend in the antioxidant capacity of samples [ 27 ]. studied the effect of particle size on phytochemical composition and antioxidant properties of persimmon flours and, although the influence of particle size in all these properties was not always consistent, in general, the smallest particles tended to have the highest levels of bioactive compounds and the strongest antioxidant capacity.
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Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds' bioaccessibility.
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