1Depart of Food Science, Ishikawa Prefectural University, Nonoichi, Japan
2Faculty of Science and Technology, Department of Life Science, University of Kinshasa, Kinshasa, Democratic Republic of the Congo
3Faculty of Agricultural Technology, Hasanuddin University, Makassar, Indonesia
This study evaluated wet-type grinder (WG)-treated vegetables as plant-based hydrocolloids for developing functional food aimed at preventing metabolic diseases. The aim was to clarify how WG-induced structural changes affect the physicochemical properties of vegetable fibers and how these modifications influence functional properties related to bile acid metabolism and starch digestion.
Seven vegetables, Ashitaba (AS), Okra (OK), Komatsuna (KO), Carrot (CA), Spinach (SP), Burdock (BU), and Broccoli (BR) were selected. Each vegetable powder (5% w/w) was processed with a Super Masscolloider for up to ten cycles, and samples were collected after 1 (T1), 3 (T3), 5 (T5), and 10 (T10) passes. Physicochemical properties were assessed by measuring particle size distribution, viscosity, and dispersion stability, while functional properties were evaluated based on bile acid–binding capacity and in vitro starch digestibility.
WG treatment markedly reduced particle size and increased viscosity, thereby improving dispersion behavior. Dispersion stability improved from visible sedimentation within 1 hour in untreated samples to 88–100% stability after 24 hours in T10 samples. Bile acid–binding capacity increased approximately twofold compared with cellulose controls (0.14 to 0.30–0.47 μmol/100 mg DM), whereas starch digestibility decreased from 80% to 77–57%, reflecting a greater proportion of slowly digestible starch. Correlation analysis revealed a strong positive relationship between viscosity and bile acid–binding capacity and a negative relationship with rapidly digestible starch (RDS). These findings indicate that higher viscosity enhances bile acid sequestration and attenuates starch hydrolysis.
These enhancements result from WG-induced micronization and morphological changes, which improve physicochemical properties and enhance functional performance. Overall, these findings indicate that WG treatment enhances not only the physicochemical properties of vegetable materials but also their functional properties, particularly those associated with bile acid metabolism and starch digestion. Through these physicochemical improvements, WG-treated vegetable fibers show promising potential as functional food ingredients that may support healthier lipid handling and postprandial glucose responses.