LAUSR

BACKGROUND Cabbage is one of the most economical cooked vegetable in terms of relatively low price per edible size and high nutritional bargain and rich in dietary fiber, multivitamins, a variety of anti-oxidants. In this study, we compared the effects of high-hydrostatic-pressure (HHP) and high-pressure homogenization (HPH) treatments on the 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±0.01μmol·g-1 ) of the HHP-treated cabbage powder were higher than those of the untreated cabbage powder. Moreover, 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 the HPH-treated cabbage powder were higher than those of the untreated cabbage powders. The significant decrease 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. High-pressure treatments micronized cabbage powder. After rehydration, homogeneity was good, and there was no particle sensation. 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. This article is protected by copyright. All rights reserved.