Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables,International Journal of Food Science & Technology

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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
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-02-27 , DOI: 10.1111/ijfs.14518
Wenhui Li ₁ , Quan Jin ₁ , Qiaoyu Wu ₁ , Wei Zhang ₁ , Yiqing Luo ₁ , Sihao Gu ₁ , Jinhong Wu ₁ , Zhengwu Wang ₁

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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.

中文翻译：

混合工艺，高静水压力处理和混合菌株发酵对腌制蔬菜中膳食纤维质量的影响

一种新的混合加工技术，混合菌株（植物乳杆菌和乳酸双球菌; 混合-LAB）发酵结合高静水压（HHP）处理，用于修饰四川腌制蔬菜中的膳食纤维（DF）。此过程显着改善了DF的溶胀和保水能力，而随着压力的升高，保油能力首先增加，然后急剧下降。DF的物理功能特性，包括重金属吸附，胆酸盐吸附和α-淀粉酶抑制活性，也得到了增强，抗氧化活性测定表明自由基清除能力和铁还原吸附能力增加。DF结构分析表明，杂交过程增加了DF中可溶性膳食纤维和单糖的含量。而且，微观结构松弛并且表面孔径扩大。

更新日期：2020-02-27

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