Effects of cavitation jet combined with ultrasound, alkaline hydrogen peroxide and Bacillus subtilis treatment on the properties of dietary fiber

Abstract

In this study, we compared the effects of three methods on the structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) in okara: cavitation jet plus ultrasonic treatment (UC), cavitation jet plus alkaline hydrogen peroxide treatment (HC), and cavitation jet plus fermentation with Bacillus subtilis (FC). Compared to UC-IDF, the two types of co-modified IDF showed significant differences in particle size and specific surface area. Structural analyses showed that HC-IDF had a porous structure and complex morphological structure, with a significant increase in the absorption peak area at around 3420 cm−1 and 1051 cm−1, and a significant decrease in thermal stability and crystallinity. Of the three treatments, HC most effectively enhanced the physicochemical and adsorption properties of IDF, including the emulsion stability (84.49% ± 3.5%), water-holding capacity (16.04 ± 0.05 g/g), glucose absorption capacity (53.17 ± 3.44 g/g), cholesterol absorption capacity (32.87 ± 0.89 mg/g), and nitrite absorption capacity (211.7 ± 0.17 μg/g). These results demonstrate the potential of HC-modified okara IDF as a valuable functional food ingredient. Therefore, the cavitation jet combined with alkaline hydrogen peroxide method has a good potential for application in the study of dietary fiber modification.