Effects of high‐hydrostatic pressure and high‐pressure homogenization on the biological activity of cabbage dietary fiber

Abstract

BACKGROUND: Cabbage is one of the most economical cooked vegetables in terms of its relatively low price and high nutritional value. It is rich in dietary fiber, multivitamins, and a variety of anti-oxidants. In this study, we compared the effects of high-hydrostatic pressure (HHP) and high-pressure homogenization (HPH) treatments on changes in composition and physiological functions of cabbage dietary fiber. RESULTS:The total dietary fiber content (36.06 ± 1.65%) and nitrite ion adsorption capacity (2.37 ± 0.01 ∼mol•g −1 ) of HHPtreated cabbage powder were higher than those of untreated cabbage powder. The soluble dietary fiber content (36.18 ± 0.89%) and the emulsifying activity (36.18 ± 0.89%) and emulsifying stability (47.88 ± 4.35%) of HPH-treated cabbage powder were higher than those of untreated cabbage powders. The significant reduction in particle size induced by the highpressure treatments caused differences in the properties of the treated and untreated cabbage powder samples. Scanning electronic microscopy analysis revealed that the microstructure of the HPH-treated cabbage powder changed from patches to fine granules with concave-convex markings on the surface, and that the surface area was significantly higher than that of the untreated cabbage powder. The high-pressure-treated cabbage powder has good homogeneity sensory properties after rehydration. Moreover, the changes in the properties of cabbage powder induced by the high-pressure treatments caused the cholesterol adsorption capacity and glucose dialysis retardation index of the treated cabbage powders to be higher than those of the untreated cabbage powder. CONCLUSION: In summary, high-pressure processing and micronization of cabbage can render it a multifunctional source of dietary fiber. We believe that this study provides a new method for processing and using leftover vegetables.

Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)

“…The IDF content of KP treated with HPP for 5 min at all pressures increased significantly ( P < 0.05), whereas the SDF content did not show any significant difference or even decreased. SDF is evenly distributed across the cell and comprises mainly oligosaccharides and pectin, whereas IDF is primarily located in the cell wall and comprises mainly cellulose, hemicellulose, and lignin ( Chen and Wu, 2022 ). A previous study demonstrated that some small-molecular-weight oligosaccharides may be lost during HPP treatment, leading to a decrease in SDF content ( Sang et al, 2022 ).…”

“…Recent studies have demonstrated that either SDF or IDF derived from L. japonica could alleviate chronic diseases such as diabetes and obesity in mice by increasing the abundance of beneficial bacteria (e.g., Akkermansia ) and decreasing the abundance of pernicious bacteria (e.g., Staphylococcus ) through fermentation, which produced short-chain fatty acids and lowered the pH ( Wang et al, 2022 ; Zhang et al, 2021 ). Although both SDF and IDF have many health benefits, SDF has shown more positive effects in increasing viscosity, forming gels, and providing better texture and taste and is generally considered more important than IDF ( Chen and Wu, 2022 ). However, IDF accounts for a large proportion of most plant-based foods, so the conversion of IDF to SDF by appropriate processing methods is imperative for the advancement of functional food products.…”

“…More recently, a range of processing methods have been employed to enhance the functionality of DF in food products, encompassing but not limited to high-pressure processing (HPP), high-pressure homogenization, twin-screw extrusion, and ball milling ( Chen and Wu, 2022 ; Wang et al, 2020 ; Xiao et al, 2021 ). HPP is an emerging nonthermal processing technology that physically treats materials at a pressure of 100–1000 MPa using a pressure-transmitting medium ( Spotti and Campanella, 2017 ).…”

Can Citrus Fiber Improve the Quality of Gluten-Free Breads?

“…Some fibers from plant residues change their properties when subjected to shear forces, such as the passage through a high-pressure homogenizer, some types of mills, or ultraturrax [ 19 , 20 ]. In the case of citrus fiber, changes in its properties have also been observed after high-pressure homogenization, and/or ball mill [ 21 , 22 ].…”