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

J Sci Food Agric. 2022 Nov;102(14):6299-6308. doi: 10.1002/jsfa.11980. Epub 2022 May 30.

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 μmol·g-1 ) of HHP-treated 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 high-pressure 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. © 2022 Society of Chemical Industry.

Keywords: dietary fiber; functional property; micronization fiber; physicochemical property; white cabbage.

MeSH terms

  • Antioxidants*
  • Brassica*
  • Cholesterol
  • Dietary Fiber / analysis
  • Glucose
  • Hydrostatic Pressure
  • Nitrites
  • Powders
  • Renal Dialysis

Substances

  • Antioxidants
  • Dietary Fiber
  • Nitrites
  • Powders
  • Cholesterol
  • Glucose