Effect of Ultrafine Grinding on the Physicochemical Properties of Tremella fuciformis Powder and Its Aqueous Extracts

The grinding of Tremella fuciformis is a critical step for its value-added processing and the efficient utilization of its functional components, significantly impacting product quality and process adaptability. This study investigated ultrafine grinding (UFG) as a mechano-physical strategy to improve product quality, systematically analyzing its impact on physical properties (particle size, powder characteristics, color), extraction efficiency, chemical composition, and rheological behavior compared to conventional grinding (CG). The results revealed that UFG treatment induced an extensive disruption of the matrix, reducing particle size by 91.8% (D90 = 18.18 μm) and significantly increasing specific surface area. Notably, this physical modification directly translated into enhanced processing performance. UFG powder exhibited reduced powder flowability, superior solubility and improved color brightness. This structural degradation proved beneficial for extraction, unlocking a substantially higher yield (60.98–66.48%). Concurrently, the aqueous extracts of UFG powder exhibited more fluid-like rheological characteristics. This study confirms the potential of UFG as an effective pretreatment for the intensive processing of T. fuciformis and indicates its promising application in functional food development and the extraction of bioactive components.