Chen Y.-RSZ-JIE WU2022-12-142022-12-14202200225142https://www.scopus.com/inward/record.uri?eid=2-s2.0-85130979419&doi=10.1002%2fjsfa.11980&partnerID=40&md5=7ee9cf8ce556c86d748af92e82c68ff6https://scholars.lib.ntu.edu.tw/handle/123456789/626046BACKGROUND: Cabbage is one of the most economical cooked vegetables in terms of its relatively low price and high nutritional value. It is rich in dietary fiber, multivitamins, and a variety of anti-oxidants. In this study, we compared the effects of high-hydrostatic pressure (HHP) and high-pressure homogenization (HPH) treatments on changes in composition and physiological functions of cabbage dietary fiber. RESULTS: The total dietary fiber content (36.06 ± 1.65%) and nitrite ion adsorption capacity (2.37 ± 0.01 μmol·g−1) of HHP-treated cabbage powder were higher than those of untreated cabbage powder. The soluble dietary fiber content (36.18 ± 0.89%) and the emulsifying activity (36.18 ± 0.89%) and emulsifying stability (47.88 ± 4.35%) of HPH-treated cabbage powder were higher than those of untreated cabbage powders. The significant reduction in particle size induced by the high-pressure treatments caused differences in the properties of the treated and untreated cabbage powder samples. Scanning electronic microscopy analysis revealed that the microstructure of the HPH-treated cabbage powder changed from patches to fine granules with concave-convex markings on the surface, and that the surface area was significantly higher than that of the untreated cabbage powder. The high-pressure-treated cabbage powder has good homogeneity sensory properties after rehydration. Moreover, the changes in the properties of cabbage powder induced by the high-pressure treatments caused the cholesterol adsorption capacity and glucose dialysis retardation index of the treated cabbage powders to be higher than those of the untreated cabbage powder. CONCLUSION: In summary, high-pressure processing and micronization of cabbage can render it a multifunctional source of dietary fiber. We believe that this study provides a new method for processing and using leftover vegetables. © 2022 Society of Chemical Industry. © 2022 Society of Chemical Industry.dietary fiber; functional property; micronization fiber; physicochemical property; white cabbage[SDGs]SDG2[SDGs]SDG3journal article10.1002/jsfa.119802-s2.0-85130979419