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Physicochemical properties improvement and structural changes of bamboo shoots (Phyllostachys praecox f. Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study

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Abstract

In presented study, the effects of subcritical water (SW) and high pressure homogenization (HPH) treatments on the physicochemical and structural characteristics of dietary fibers (DFs) from bamboo shoots (Phyllostachys praecox f. Prevernalis) were investigated. The soluble dietary fiber (SDF) content was dramatically increased in SW and HPH treated DFs. Compared with HPH, SW modification enhanced higher physicochemical properties including water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC) of DFs. The abilities of DFs to absorb cholesterol and nitrite ions were both greatly increased after treatments. The results of Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and X-ray diffraction (XRD) showed that the structure of DFs were changed by SW and HPH. In conclusion, SW treatment showed better effects on improvement of physicochemical properties of bamboo shoot DFs than that of HPH, and the modified DFs could be a potential new functional foods or food additives.

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Acknowledgements

This research was supported by the National Key Research and Development Program of China (2017YFD0400203) and the National Natural Science Foundation of China (31501438). To the best of our knowledge, the named authors have no conflict of interest, financial or otherwise.

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Authors and Affiliations

  1. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, People’s Republic of China

    Kai Yang, Zhenhuan Yang, Cheng Zhou & Peilong Sun

  2. Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021, People’s Republic of China

    Zhenhuan Yang, Weijie Wu, Haiyan Gao, Qile Xia & Jianbing Chen

  3. Department of Animal and Food Sciences, University of Delaware, Newark, DE, 19716-2150, USA

    Kai Yang & Changqing Wu

Authors
  1. Kai Yang
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  2. Zhenhuan Yang
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  4. Haiyan Gao
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  5. Cheng Zhou
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  8. Qile Xia
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Correspondence to Qile Xia or Jianbing Chen.

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Yang, K., Yang, Z., Wu, W. et al. Physicochemical properties improvement and structural changes of bamboo shoots (Phyllostachys praecox f. Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study. J Food Sci Technol 57, 3659–3666 (2020). https://doi.org/10.1007/s13197-020-04398-2

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  • DOI: https://doi.org/10.1007/s13197-020-04398-2

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