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On the possibility of using high pressure treatment to modify physico-chemical properties of dietary fibre in white cabbage (Brassica oleracea var. capitata)

Wennberg, Mathias LU and Nyman, Margareta LU (2004) In Innovative Food Science & Emerging Technologies 5(2). p.171-177
Abstract
The possibility of using high hydrostatic pressure (HHP) to modify the physico-chemical properties of dietary fibre polysaccharides in white cabbage (Brassica oleracea var. capitata) was studied. Two cultivars (Heckla and Predikant) were subjected to high pressure treatment (400 and 500 MPa) at different temperatures (20, 50 and 80 °C). The total dietary fibre (TDF) content was only slightly affected by HHP. However, considerable effects were generally seen in the distribution between soluble and insoluble fibre at increased pressure. When the pressure applied was 400 MPa, the proportion of soluble fibre in the cultivar Heckla was reduced at all temperatures. No additional effects were seen when the pressure was increased to 500 MPa. For... (More)
The possibility of using high hydrostatic pressure (HHP) to modify the physico-chemical properties of dietary fibre polysaccharides in white cabbage (Brassica oleracea var. capitata) was studied. Two cultivars (Heckla and Predikant) were subjected to high pressure treatment (400 and 500 MPa) at different temperatures (20, 50 and 80 °C). The total dietary fibre (TDF) content was only slightly affected by HHP. However, considerable effects were generally seen in the distribution between soluble and insoluble fibre at increased pressure. When the pressure applied was 400 MPa, the proportion of soluble fibre in the cultivar Heckla was reduced at all temperatures. No additional effects were seen when the pressure was increased to 500 MPa. For the cultivar Predikant the pressure generally had to be increased to 500 MPa to attain the same effects. An exception was pressure treatment at 80 °C, where a pressure of 400 MPa was sufficient. The total dietary fibre content in unprocessed cabbage (0.1 MPa and 20 °C) was lower in the cultivar Heckla than in Predikant due to lower contents of insoluble polymers containing glucose and uronic acids. This was the case for most temperatures and pressures. It is concluded that the solubility of the dietary fibre in white cabbage can be affected by high pressure temperature treatment, which may be of importance when producing foods with specific health effects. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Cultivars, Dietary fibre, Cell wall polysaccharides, High hydrostatic pressure, White cabbage
in
Innovative Food Science & Emerging Technologies
volume
5
issue
2
pages
171 - 177
publisher
Elsevier
external identifiers
  • scopus:2942619006
ISSN
1466-8564
DOI
10.1016/j.ifset.2004.02.002
language
English
LU publication?
yes
id
cc8666e3-eb28-4fc5-abb0-3f3eb8f79ff6 (old id 142537)
date added to LUP
2007-07-17 08:21:32
date last changed
2017-11-05 04:27:51
@article{cc8666e3-eb28-4fc5-abb0-3f3eb8f79ff6,
  abstract     = {The possibility of using high hydrostatic pressure (HHP) to modify the physico-chemical properties of dietary fibre polysaccharides in white cabbage (Brassica oleracea var. capitata) was studied. Two cultivars (Heckla and Predikant) were subjected to high pressure treatment (400 and 500 MPa) at different temperatures (20, 50 and 80 °C). The total dietary fibre (TDF) content was only slightly affected by HHP. However, considerable effects were generally seen in the distribution between soluble and insoluble fibre at increased pressure. When the pressure applied was 400 MPa, the proportion of soluble fibre in the cultivar Heckla was reduced at all temperatures. No additional effects were seen when the pressure was increased to 500 MPa. For the cultivar Predikant the pressure generally had to be increased to 500 MPa to attain the same effects. An exception was pressure treatment at 80 °C, where a pressure of 400 MPa was sufficient. The total dietary fibre content in unprocessed cabbage (0.1 MPa and 20 °C) was lower in the cultivar Heckla than in Predikant due to lower contents of insoluble polymers containing glucose and uronic acids. This was the case for most temperatures and pressures. It is concluded that the solubility of the dietary fibre in white cabbage can be affected by high pressure temperature treatment, which may be of importance when producing foods with specific health effects.},
  author       = {Wennberg, Mathias and Nyman, Margareta},
  issn         = {1466-8564},
  keyword      = {Cultivars,Dietary fibre,Cell wall polysaccharides,High hydrostatic pressure,White cabbage},
  language     = {eng},
  number       = {2},
  pages        = {171--177},
  publisher    = {Elsevier},
  series       = {Innovative Food Science & Emerging Technologies},
  title        = {On the possibility of using high pressure treatment to modify physico-chemical properties of dietary fibre in white cabbage (Brassica oleracea var. capitata)},
  url          = {http://dx.doi.org/10.1016/j.ifset.2004.02.002},
  volume       = {5},
  year         = {2004},
}