Pressing filtration for extraction of cabbage dietary fiber and soluble components

Dietary fiber plays a vital role in human health by promoting bowel regularity, reducing the risk of cardiovascular disease and diabetes, and supporting overall digestive function. However, many individuals fail to meet daily fiber intake recommendations, largely due to the limited fiber content of commonly consumed foods. Addressing this nutritional gap requires innovative approaches for producing high-fiber food ingredients that are both effective and palatable. In this study, we introduce pressing filtration as an efficient, low-energy method for extracting dietary fiber from cabbage. Unlike conventional drying or enzymatic methods, pressing filtration retains heat-sensitive nutrients and achieves a high fiber yield without compromising flavor. Notably, the resulting cabbage powder can be incorporated into foods such as hamburger buns and beef patties without altering their taste or sensory quality. By operating on the same principle as an industrial high-pressure diaphragm filter press, this study demonstrates the scalability and economic viability of the pressing filtration method for future commercial applications to enhance fiber content in familiar foods, offering a promising solution to improve dietary fiber intake and support public health nutrition.