Different micronization methods significantly improve the functionality of carrot insoluble fibre

This study was to investigate the effects of different micronization methods, including ball milling, jet milling and high-pressure micronization on the characteristics and various functional properties of carrot insoluble fibre-rich fraction (FRF). The results demonstrated that these treatments could effectively (p < 0.05) pulverize the fibre particles to different micro-sizes. As particle size decreased, the bulk density of the insoluble FRF was significantly (p < 0.05) decreased and a redistribution of fibre components from insoluble to soluble fractions was observed. Furthermore, these treatments, especially the high-pressure micronization, could significantly (p < 0.05) increase the physicochemical properties (e.g., water-holding capacity, swelling capacity, oil-holding capacity and cation-exchange capacity), glucose adsorption capacity, α-amylase inhibitory activity and pancreatic lipase inhibitory activity of the insoluble FRF to different extents (from several to 29-fold). Our findings suggested that these micronization treatments would provide an opportunity to improve the functionality of carrot insoluble FRF in food applications.