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

Abstract

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 a-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.Hybrid process improves the quality of dietary fiber W. Li et al. Ethical GuidelinesEthics approval was not required for this research.Hybrid process improves the quality of dietary fiber W. Li et al.

Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)

“…In contrast, the WHC of HPP-treated KP increased significantly ( P < 0.05), with the highest value being 63.4 g/g DW (600 MPa/5 min), which was 1.31-fold higher than that of untreated KP (27.4 g/g DW). The WHC of other materials treated with HPP, such as pomelo fruitlets DF and pickled vegetables IDF, were 1.11 times and 1.18 times that of untreated ones, respectively, which was in agreement with our study ( Li et al, 2020 ; Ouyang et al, 2023 ). Interestingly, the SC values of the KS groups were higher than those of the KP groups, which might be due to the presence of free water in the crevices of KS, thus resulting in larger measured values than the actual values.…”

“…HPP treatment could increase the exposure of hydrophilic groups such as hydroxyl, carboxyl, and uronic acid groups in side chains, which provided more sites for binding glucose via van der Waals forces and hydrogen bonds ( Ouyang et al, 2023 ). Unlike WHC, a decrease in GAC was observed as the pressure increased to 600 MPa, which was probably due to the alteration of the spatial network structure of KP ( Li et al, 2020 ). Although the improvements of both WHC and GAC are associated with the exposure of hydrophilic groups, HPP treatment may disrupt the specific binding sites for glucose by inducing conformational changes on the surface of KP, whereas water holding capacity was unaffected by these binding sites.…”

A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation

“…Currently, it has become a growing trend for researches on vegetable fermentation to isolate strains with excellent properties from spontaneous fermentation products, to generate autochthonous starter cultures that may help to simulate or even surpass the product quality of spontaneous fermentation (Tufariello et al., 2015). Then, starter cultures are added back into the raw vegetables with or without various methods of sterilization, including heating, high‐pressure processing, or filtrating, for a richer fermentation (Li et al., 2020; Tlais et al., 2022a; Yang et al., 2020b). Realizing inoculated fermentation will help achieve stable and high‐quality fermentation, and specific characteristics of inoculated fermentation are reflected in the following aspects.…”

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

“…In contrast, the lipid content in bamboo stalks decreases [ 22 ]. Fermentation alters the dietary fiber content of fermented vegetables by causing pectin disintegration in the cell wall and depolymerization under non-enzymatic action [ 58 ]; consequently, the texture of fermented vegetables will change [ 59 ].…”

“…The consumption of dietary fiber can ameliorate the symptoms of many chronic diseases, including heart disease, obesity, type 2 diabetes, and colorectal cancer. After HPP treatment, more soluble dietary fiber can be extracted from the pickles [ 59 ]. At the same time, HPP combined with enzymatic hydrolysis can improve the functionality of insoluble dietary fiber (IDF) in fermented vegetables, as well as modify the IDF, including reducing their particle size, to form a loose and porous structure, improving their heat stability, and the alteration of the monosaccharide component, such as an increase in xylose and galactose contents.…”