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Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables
Author(s) -
Li Wenhui,
Jin Quan,
Wu Qiaoyu,
Zhang Wei,
Luo Yiqing,
Gu Sihao,
Wu Jinhong,
Wang Zhengwu
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14518
Subject(s) - food science , chemistry , lactobacillus plantarum , fermentation , hydrostatic pressure , pediococcus acidilactici , adsorption , antioxidant , lactic acid , biochemistry , bacteria , organic chemistry , biology , physics , thermodynamics , genetics
Summary A new hybrid processing technology, mixed‐strain ( Lactobacillus plantarum and Pediococcus acidilactici ; mixed‐LAB) fermentation combined with high hydrostatic pressure (HHP) treatment, was used to modify the dietary fibre (DF) in Sichuan pickled vegetables. This process significantly improved the swelling and water holding capacities of the DF, while the oil holding capacities first increased and then decreased sharply with elevated pressure. Physio‐functional properties of DF, including heavy metal adsorption, cholate adsorption and α‐amylase inhibitory activity, were also enhanced, and antioxidant activity assays revealed an increase in the free radical scavenging ability and the ferric reducing adsorption capacity. The DF structure analysis showed that the hybrid process increased the contents of soluble dietary fibre and monosaccharides of the DF. Moreover, the microstructure is loosened and the surface pore size is expanded. These results indicate that combining mixed‐LAB fermentation with HHP treatment is a potential tool that would enable the production of a better quality of DF.