Properties Of Insoluble Dietary Fiber Research Articles

Effects of synergistic application of Viscozyme L–wet ball milling on structural, physicochemical and functional properties of insoluble dietary fiber from ginseng residue

Synergistic effect of Viscozyme L with wet ball milling treatment on structural, physicochemical and functional aspects of insoluble dietary fiber (IDF) from ginseng residue were examined. SEM examination showed that IDF extracted by Viscozyme L in conjunction with wet ball milling (WBE-IDF) exhibited loose microstructural arrangement, and particle size of WBE-IDF was much smaller than that of IDF extracted by Viscozyme L (E-IDF) and along IDF (untreated). The FTIR spectra demonstrated the variations in the peak intensities in three modified ginseng IDFs. Besides, the highest thermal stability and viscosity was displayed by WBE-IDF among examined samples. In addition, WBE-IDF has higher water and oil holding, water swelling, nitrite ion absorption, bile acid absorption, and glucose absorption capacities as compared to that of E-IDF and IDF. Overall results revealed that the Viscozyme L combined with wet ball milling extraction may change ginseng IDF structure, and improve its physicochemical and functional qualities, thereby providing a theoretical basis for food industry to produce good ginseng IDF.

Structure, physicochemical and adsorption properties of insoluble dietary fiber from Lycium barbarum residue: A potential functional factor

This study was designed to explore the dietary fiber potential of Lycium Barbarum residue, aiming to ascertain its viability as a sustainable dietary fiber source. The study examined the extraction of water-insoluble dietary fiber (LBIDF) from Lycium barbarum residue (LBR) using the enzymatic method. The comparison involved analyzing the monosaccharide composition, microstructure, physicochemical properties, and adsorption properties of LBR and LBIDF. The results indicated that LBIDF possesses the ideal physicochemical properties compared to LBR. Through instrumental analysis, it has been demonstrated that LBIDF possesses a specific structure and functional group of fibers, making it suitable for processing below 300 °C. Furthermore, LBIDF exhibited an optimal functional capacity for cholesterol (41.749 mg/g vs. 31.464 mg/g in LBR), bile acid (30.623 mg/g vs. 19.875 mg/g in LBR), nitrite ion (1159.394 μmol/g vs. 783.261 μmol/g in LBR), glucose (3.552 mmol/g vs. 2.664 mmol/g in LBR), and glucose dialysis retardation index (6.43% vs. 13.52% in LBR). LBIDF can inhibit the digestion of fat and starch in vitro. These findings implied that dietary fiber samples from LBR may offer potential as functional food components.

Effects of Physicochemical and Biological Treatment on Structure, Functional and Prebiotic Properties of Dietary Fiber from Corn Straw.

Corn straw is one kind of agricultural by-product containing 70-80% insoluble dietary fiber (IDF). In order to develop corn straw dietary fiber, this study was conducted to increase soluble dietary fiber (SDF) yield and improve the structure, functional and prebiotic properties of IDF and SDF from corn straw treated by alkali oxidation treatment, enzymatic hydrolysis, microbial fermentation and the combination of these methods. The results demonstrated that the yield of SDF was significantly increased from 2.64% to 17.15% after corn straw was treated by alkali oxidation treatment + Aspergillus niger fermentation + cellulase hydrolysis, compared with untreated corn straw. The SDF extracted from corn straw treated by alkali oxidation treatment + Aspergillus niger fermentation + cellulase hydrolysis (F-SDF) exhibited a honeycomb structure, low crystallinity (11.97%), good antioxidant capacity and high capacities of water holding, water solubility and cholesterol absorption and promoted short-chain fatty acids production by chicken cecal microbial fermentation in vitro. F-SDF enhanced the antibacterial activity against Escherichia coli and Staphylococcus aureus proliferations of Lactobacillus plantarum when it was used as a substrate for Lactobacillus plantarum fermentation. It could be concluded that the combined treatments could increase SDF yield from corn straw and improve its functional and prebiotic properties.

Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace.

Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound-cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient.

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

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.

Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification

A comprehensive investigation aimed to access the impacts of ultrasonic, microwave, and ultrasonic-microwave synergistic modification on the physicochemical properties, microstructure, and functional properties of corn bran insoluble dietary fiber (CBIDF). Our findings revealed that CBIDF presented a porous structure with loose folds, and the particle size and relative crystallinity were slightly decreased after modification. The CBIDF, which was modified by ultrasound-microwave synergistic treatment, exhibited remarkable benefits in terms of its adsorption capacity, and cholate adsorption capacity. Furthermore, the modification improved the in vitro hypoglycemic activity of the CBIDF by enhancing glucose absorption, retarding the starch hydrolysis, and facilitating the diffusion of glucose solution. The findings from the in vitro probiotic activity indicate that ultrasound-microwave synergistic modification also enhances the growth-promoting ability and adsorbability of Lactobacillus acidophilus and Bifidobacterium longum. Additionally, the level of soluble dietary fiber was found to be positively correlated with CBIDF adsorbability, while the crystallinity of CBIDF showed a negative correlation with α-glucosidase and α-amylase inhibition activity, as well as water-holding capacity, and oil-holding capacity.

Effects of three extraction methods on the structural and functional properties of insoluble dietary fibers from mycoprotein

Enzymatic, acidic, and alkaline treatments were applied to extract insoluble dietary fiber (IDF) from mycoprotein. The structural properties of IDFs were elucidated using scanning electron microscopy, molecular weight analysis, Fourier transform infrared spectroscopy, and monosaccharide composition analysis. The results indicated that all three treatment methods led to IDFs with higher water holding capacity and oil holding capacity compared to untreated mycoprotein. Moreover, the alkali and enzymatic treated IDFs displayed more loose and porous structures, resulting in higher water holding capacity, oil holding capacity, and emulsifying activity compared to citric acid treated IDFs. The findings of this study can help for better understanding of the application of mycoprotein IDFs and optimizing the IDFs extraction from filamentous fungi.

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme® L.

The endogenous components of okara can affect the extraction and modification of insoluble dietary fiber (IDF). This study was intended to investigate the effect of extraction and purification of IDFs from okara affected by the endogenous components and composite enzyme Viscozyme® L. After that, the physicochemical, functional, and structural characteristics of IDFs were analyzed. The results showed that with the purification of degreasing, deproteinizing and destarching, Viscozyme® L can accurately act on the cell wall of okara, leading to the increase in specific surface area of IDF and the formation of honeycomb-like structure. In accordance with the X-ray diffraction and Fourier-transform infrared spectrum investigations, relative crystallinity decreased and certain cellulose components were reallocated and changed into soluble dietary fiber. Moreover, the modified IDF showed improved water-holding capacity (10.73-11.59g/g), oil-holding capacity (5.37-6.60g/g), and swelling capacity (8.99-12.37mL/g), leading to improved adsorption capacities of glucose (maximum: 39.60mg/g), cholesterol (14.54-33.56mg/g at pH 7; 10.94-19.37mg/g at pH 2), and cholate and better cation-exchange capacity. The outcomes demonstrated the potential for the acquired IDFs, particularly the high-purity modified-IDFs T3 and T4 , to be exploited as functional fiber components in the food sector. PRACTICAL APPLICATION: This study advances the understanding of the internal mechanism of modified insoluble dietary fiber (IDF) with different purities in okara. The obtained high-purity modified IDF can be employed as a functional fiber raw material in the manufacture of functional foods, and can also be utilized to assist in the treatment of some illnesses due to its well-established in vivo function.

Effects of Extraction Methods on the Structural Characteristics and Functional Properties of Insoluble Dietary Fiber Extracted from Aronia melanocarpa

Effects of Extraction Methods on the Structural Characteristics and Functional Properties of Insoluble Dietary Fiber Extracted from <i>Aronia melanocarpa</i>

The effect of ball milling on the structure, physicochemical and functional properties of insoluble dietary fiber from three grain bran

The effects of ball milling processing on the structure, physicochemical, and functional properties of insoluble dietary fiber (IDF) in bran from prosomillet, wheat and rice were investigated. Meanwhile, the effect of IDF on glucose tolerance and blood lipid levels in mice was evaluated as well. With findings, for all three grains, the particle sizes of IDF were significantly reduced after ball milling treatment (p < 0.05). Scanning electron microscopy revealed fragmented fiber with numerous pores and cracks. The reactive groups of three IDF samples were found to be similar by fourier transform infrared spectroscopy. And consistent with X-ray diffraction and thermal analysis, for all three grains, ball milling reduced the crystallinity of IDF and helped to increase the release of free phenol by 23.4 %, 8.9 %, and 12.2 %, respectively. Furthermore, the water holding capacity, glucose delay capacity, glucose, sodium cholate, and cholesterol adsorption capacity, and in vitro digestibility of starch and fat were all improved to varying degrees. Animal experiments showed that ball milling treatment effectively slowed the postprandial rise in blood sugar (especially IDF of rice bran) and blood lipids (especially IDF of prosomillet bran). As a result, ball milling treatment is a potential method for dietary fiber modification in the food industry.

Removal of bound polyphenols and its effect on structure, physicochemical and functional properties of insoluble dietary fiber from adzuki bean seed coat

Adzuki bean seed coat is an underutilized by-product of the adzuki bean paste process, rich in insoluble dietary fibers and bound polyphenols, which have diverse bioactivities. This work aimed to investigate the content of bound polyphenols in adzuki bean seed coat insoluble dietary fiber (AIDF) and their effects on the structure, physicochemical properties, and functional properties of insoluble dietary fiber. Alkaline treatment was used to remove the bound polyphenols from AIDF, resulting in dephenolized dietary fiber (AIDF-DF). The FT-IR, XRD and SEM results showed that there was no considerable structural difference between AIDF and AIDF-DF. The CLSM demonstrated that bound polyphenols could be removed from AIDF by alkaline treatment. Compared with AIDF, the water retention capacity, oil retention capacity, and swelling capacity of AIDF-DF were decreased by 6.87%, 34.42%, and 15.71%, respectively. AIDF also showed strong hypolipidemic capacities in vitro. What's more, DPPH decreased by 88.98%–92.22%, ABTS+ decreased by 74.60%–75.61%, and FRAP value decreased by 76.29%–89.44% in AIDF-DF when compared with AIDF. Therefore, the results will provide a better understanding of the interaction between cereal-based DF and its bound polyphenols.

Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran.

This study was designed for determining the effect of particle size on the functional properties of corn bran insoluble dietary fiber (IDF). Results showed that some physicochemical properties were improved with the decrease in particle size. The structure of the IDF was observed by the scanning electron microscope (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). The surface was found wrinkled and sparse, the particle size was smaller, the crystallinity of IDF had increased slightly, and more -OH and C-O groups were exposed. Moreover, the corn bran IDF with a smaller particle size had a better hypoglycemic effect in vitro, and the inhibitory activity of α-glucosidase and α-amylase were also increased significantly with the decrease in particle size (p < 0.05). When the IDF was 300 mesh, the inhibitory rate of α-glucosidase was 61.34 ± 1.12%, and the inhibitory rate of α-amylase was 17.58 ± 0.33%. It had increased by 25.54 and 106.83%, respectively compared to the control treatment (CK) group. In addition, correlation analysis found that the particle size was highly negatively correlated with some functional properties of IDF (p < 0.05), and the content of cellulose was positively correlated with the functional properties of IDF except WHC (p < 0.05). To sum up, reducing particle size was suitable for the development of high value-added IDF products. This study also revealed the potential value of corn bran IDF and provided a new idea for the diversified application of IDF.

Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods

In order to improve the function of Shatian pomelo sponge layer insoluble dietary fiber (IDF), it was modified by high hydrostatic pressure (HHP, 400 MPa, 15 min), cellulose hydrolysis (CH, 0.4% cellulase, 70 min) and alkaline hydrolysis (AH, 1.4% sodium hydroxide solution, 20 min), respectively. Compared with the unmodified IDF, the molecular weight and particle size of the three modified IDFs were both decreased, while their void structure was increased. Specifically, the IDF treated with AH resulted in the smallest particle size (60.63 μm) and a honeycomb-like void structure, which explained why AH-treated IDF showed the strongest glucose and cholesterol adsorption capacities in vitro. The contents of rhamnose, xylose, galactose and galacturonic acid in IDF were significantly increased after HHP treatment (H-IDF). Moreover, H-IDF and CH-treated IDF (C-IDF) exhibited similar capacities for oil-holding and cation-exchange. H-IDF presented the strongest swelling capacity and excellent capacity for cholesterol adsorption. Thus, HHP modified Shatian pomelo peel sponge layer IDF can not only improve the utilization of by-products, but also has potential application value as a novel ingredient in hypolipidemic and hypoglycemic foods products.

The effects of different extraction methods on physicochemical, functional and physiological properties of soluble and insoluble dietary fiber from Rubus chingiiHu. fruits

• IDF and SDF extracted from Rubus chingii Hu. fruits by four methods are analyzed. • W-SDF and AC-SDF represented distinctive features in physicochemical properties. • W-SDF and AC-SDF displayed the excellent oil holding capacity in vitro. • W-SDF and AC-SDF promoted oil excretion and decreased oil absorption in vivo. In this study, we compared the chemical, physical, and functional properties of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) that were extracted from Rubus chingii Hu. fruits using four methods. The results showed a wide variation in structural and functional properties among IDFs and SDFs extracted by different methods. Compared with the other DFs, water extraction SDF (W-SDF) and acid extraction SDF (AC-SDF) exhibited a more complete structure, higher thermal stability, and larger apparent viscosity, which in turn enhanced their functional properties. Notably, the oil holding capacity of W-SDF and AC-SDF reached very high levels at 19.89 ± 1.47 g/g and 12.62 ± 1.31 g/g, respectively. In vivo experiments in mice showed that W-SDF and AC-SDF effectively inhibited soybean oil absorption, promoted its release from the body and decreased serum triglyceride levels. In summary, W-SDF and AC-SDF from R. chingii fruits can effectively reduce the absorption of fats.

Structure, physicochemical, and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient

Bamboo culm contains abundant hemicellulose, cellulose, and lignin, which was a high-quality insoluble dietary fiber (IDF) raw material. In this paper, the effects of alkaline hydrogen peroxide (AHP) and enzymatic hydrolysis on physicochemical and functional of bamboo IDF (named BIDF and OIDF, respectively) were reported. SEM, FT-IR, and XRD analysis suggested that both BIDF and OIDF had the functional groups of insoluble cellulose and crystal structure of cellulose. AHP treatment effectively improved the water-holding capacity (WHC), water swelling capacity (SC), and glucose absorption capacity (GAC). Enzymatic hydrolysis effectively improved the glucose dialysis retardation index (GDRI), bile acid salt absorption capacity (BAC), cholesterol-adsorption capacity (CAC), and nitrite ion absorption capacity (NIAC). In addition, they all exhibited great toxic ions adsorption (Cd2+, Pb2+). The above results showed that bamboo culm IDF could be used as an ideal functional ingredient in food processing. Practical applications Insoluble dietary fiber (IDF) provides various beneficial functions, such as hypoglycemic and hypolipidemic. We used alkaline hydrogen peroxide treatment (AHP) and complex enzymatic hydrolysis to improve the physicochemical and functional properties of bamboo IDF and help to the further research on its application value in food and other industry. The bamboo culm IDF could be incorporated into other food products for enhancing textural properties and promoting a favorable mouthfeel and it was an ideal functional ingredient in food processing.

Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber.

To improve the rough texture and hypoglycemic ability of sea buckthorn insoluble dietary fiber (IDF), a novel combined modification method was developed in this study. The IDF was treated with ball milling and cellulase treatment to obtain co-modified insoluble dietary fiber (CIDF). The physicochemical and functional properties of IDF, milled insoluble dietary fiber (MIDF), and CIDF were studied. After treatments, MIDF had smaller particle sizes and a looser structure, and CIDF exhibited a wrinkled surface and sparse porous structure according to scanning electron microscopy (SEM) and X-ray diffraction. Compared to IDF, MIDF and CIDF showed improved water-holding, oil-binding, and swelling capacities, improved by 16.13, 14.29, and 15.38%, and 38.5, 22.2, and 25.0%, for MIDF and CIDF, respectively. The cation exchange ability of modified samples showed improvement as well. Treatments also changed the fluidity of MIDF and CIDF. Due to the smaller particles and increased stacking, the bulk density (BD) and angle of repose of MIDF improved by 33.3% and 4.1° compared to IDF, whereas CIDF had a looser structure and thus decreased by 7.1% and 13.3° with increased fluidity. Moreover, the modification also enhanced the effects of CIDF on glucose adsorption, glucose diffusion inhibition, starch digestion inhibition, starch pasting interference, and α-amylase activity inhibition. In summary, IDF modified by ball milling combined with cellulose treatment could be developed as a functional ingredient for regulating glucose content.

Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel.

To investigate the composition, physicochemical, functional, and structural properties of citrus insoluble dietary fiber concentrate from citrus peel affected by different particle sizes, citrus insoluble dietary fiber concentrate was modified by coarse crush and superfine grinding treatments. The results showed that the contents of hemicellulose and lignin significantly decrease and a significant increase in cellulose and insoluble dietary fiber contents with the reduction in particle size. In addition, the markedly decreased particle size and obviously microstructural changes of citrus insoluble dietary fiber concentrate powder were observed. The color value of citrus insoluble dietary fiber concentrate was observably improved, crystallinity and thermal stability of modified fiber slightly increase with the decrease in particle size, which is due to the partial elimination of hemicellulose and lignin after the treatments. However, water holding capacity, water swelling capacity, and oil holding capacity were found to be lower with the reduction in particle size, which might be attributed to the fact that superfine grinding treatment destroyed the structure integrity, thus causing some soluble components to break away from the cellulose backbone, or due to aggregation of smaller granules. The present study suggested that decreasing the particle size could effectively change some properties of citrus insoluble dietary fiber concentrate, which will provide new perspectives for the application of citrus insoluble dietary fiber concentrate in food products.

Effect of dynamic high‐pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract

Fresh corn bracts were used as raw materials to prepare dietary fiber, dynamic high-pressure microfluidization technology (DHPM) was then conducted to modify the fresh corn bract insoluble dietary fiber (FCBIDF) to explore its effect on the physiochemical properties and structural characteristics of FCBIDF. Results showed that in the pressure range of 80–180 MPa, the water-holding capacity, water-swelling capacity, and oil-holding capacity of the dietary fiber of fresh corn bracts treated by DHPM significantly increased. When the DHPM pressure was 180 MPa, compared with the untreated group, they increased by 75.56%, 118.04%, and 78.58%, respectively. The particle size for FCBIDF treated by DHPM obviously reduced. The SEM images of the sample showed the loosened surface structure, the honeycomb-like porous feature appeared. Differential scanning calorimetry analysis demonstrated the enthalpy value of FCBIDF significantly reduced, and its thermal stability destroyed. XRD and FTIR analyses indicated the relative crystallinity of FCBIDF declined and some cellulose components redistributed and transformed into soluble dietary fiber. Those results provided a useful reference for physically modifying insoluble dietary fiber and increasing the added value of fresh corn bracts. Novelty impact statement Dynamic high-pressure microfluidization (DHPM) technology improved the water-holding capacity, water-swelling capacity, and oil-holding capacity of fresh corn bract insoluble dietary fiber (FCBIDF). The surface of FCBIDF treated by DHPM appeared holes and cracks, and the particle size decreased. The relative crystallinity of FCBIDF declined and some cellulose components redistributed and transformed into soluble dietary fiber after DHPM.

Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme

Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extracted from wheat bran were modified by snail enzyme and their physicochemical properties (water retention capacity and oil retention capacity), functional properties (cholesterol adsorption capacity, glucose adsorption capacity and antioxidant activity) and structural characterizations were evaluated. The results showed that snail enzyme modification led to the significant increase in oil retention capacity of IDF, glucose adsorption capacity and cholesterol adsorption capacity of IDF and SDF. Enzymatic modification also markedly improved the DPPH radical scavenging capacity and reducing power of IDF and SDF. Meanwhile, scanning electron microscopy (SEM) analysis indicated the microstructures of IDF and SDF powders were significantly changed. Fourier transfer-infrared spectrometry (FT-IR) showed that snail enzyme modification could degrade the part of cellulose and hemicellulose of IDF and SDF. All these improved physicochemical and functional properties of IDF and SDF might depend on their structural changes. It suggested that snail enzyme modification could effectively improve physicochemical and functional properties of IDF and SDF from wheat bran.

Effect of particle size and microstructure on the physical properties of soybean insoluble dietary fiber in aqueous solution

The objective of this study was to investigate the effect of particle size and microstructure on the physical and functional properties of soybean insoluble dietary fiber (IDF) in aqueous solution. Different IDF suspensions were obtained by ball milling (BM) and high-pressure homogenization (HPH) treatments. The results showed that the BM treatment significantly reduced the particle size distribution of the IDF, and the additional HPH treatment (BM-HPH) caused the IDF to become more porous, resulting in the formation of a honeycomb structure. Samples with a honeycomb network structure had higher hydration capacity and solubility. The water holding capacity, swelling capacity and solubility of I8 reached 18 g/g, 72 mL/g and 35%, respectively. I8 had the highest emulsifying stability and suspension stability. These results of the present study suggested that the reduction in particle size of IDF cannot fully account for its functional properties, of which the honeycomb structure played a more significant role. From the results of this study, it was clear that the functional properties of IDF depend on its small particle size and honeycomb structure. The present study indicated that a combination of BM and HPH treatments provides a new perspective for modifying and utilizing dietary fiber.