Improving the Function of Pickle Insoluble Dietary Fiber by Coupling Enzymatic Hydrolysis with HHP Treatment

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2022 Oct 24

PMID 36276544

Authors

Ying Yu

Jingjing Zhao

Jianhua Liu

Jinhong Wu

Zhengwu Wang

Zhidong Sun

Affiliations

Soon will be listed here.

Abstract

In order to improve the function of insoluble dietary fiber (IDF) extracted from pickle, the coupled enzymatic hydrolysis and high hydrostatic pressure treatment method (EHHP) was used to modify its structure. Compared with the unmodified IDF (U-IDF), analysis of the particle size dispersion, bulk density, surface structure monosaccharide composition, microstructure, thermodynamic properties showed that the modified IDF (EHHP-IDF) has a looser and more porous structure, reduced particle size, bulk density, crystal strength and thermal stability, and increased xylose and galactose content. Due to the special looser microstructure, EHHP-IDF has showed the notable capacity of absorption of oil, glucose, nitrite, cholesterol as well as Pb. Collectively, these results show that EHHP has good potential use as an ideal modification method to improve the function of IDF, and a novel functional ingredient of EHHP-IDF which could be used in future food processing was obtained in this study.

Citing Articles

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions.

Tan X, Cui F, Wang D, Lv X, Li X, Li J Foods. 2024; 13(1).

PMID: 38201066 PMC: 10777956. DOI: 10.3390/foods13010038.

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