High-pressure homogenization treatment of red seaweed Bangia fusco-purpurea affects the physicochemical, functional properties and enhances in vitro anti-glycation activity of its dietary fibers

In this study, high-pressure homogenization (HPH) technique was applied for the pretreatment of Bangia fusco-purpurea, and the effect of HPH on the composition, physiochemical and functional properties, and in vitro anti-glycation activity of dietary fiber from this seaweed (B. fusco-purpurea dietary fiber, BDF) was studied. Results showed that HPH significantly increased water-soluble dietary fiber (SDF) content in BDF. Water-holding capacity, oil-holding capacity, and glucose delay dialysis index of BDF were significantly enhanced after HPH treatment. Additionally, HPH significantly improved the in vitro anti-glycation activity of BDF by inhibiting the formation of advanced glycation end products (AGEs) and mitigating damage induced by AGEs on intestinal cells. These improvements could be attributed to the formation of the coarse and porous structure and greater exposure of hydroxyl groups of BDF caused by HPH treatment. These results implied the potential of HPH in seaweed processing and provided a scientific basis for the in-depth, comprehensive utilization of B. fusco-purpurea. HPH is an emerging non-thermal food processing technique with promising application potential in food industry. In this study, we found that HPH technique could significantly change the composition, improve physiochemical and functional properties and enhance anti-glycation activity of dietary fiber from seaweed B. fusco-purpurea. Our results validated the efficiency of HPH on dietary fiber modification, implying the potential of HPH in food industry and healthy industry.