Effects of high hydrostatic pressure on folate and isoflavone contents, bioaccessibility, and physicochemical properties of soybean powder

High hydrostatic pressure (HHP) can be applied to regulate the content, bioaccessibility, and mutual transformation of bioactive substances in food. The present study applied HHP of 100–500 MPa to treat soybeans and found that 100 MPa can significantly increase folate content and bioaccessibility in soybeans. Compared with the control group, the content of total soybean isoflavone (SIF) increased by 15.57% and bioaccessibility by 25.69% at 300 MPa. Under 500 MPa treatment, the proportion of glycitein and genistein in total SIF increased by 16.04% and 23.06%, respectively, and that of glycitin and genistin decreased by 5.3% and 24.09%, respectively. Furthermore, this study characterized the effects of different HHP conditions on soybean physicochemical properties via scanning electron microscopy, particle size distribution analysis, Fourier-transform infrared spectroscopy, and rheological property assessment. HHP changed the hydrogen bonds in soybean protein. Smaller particle sizes were observed in all HHP-treated soybean powder (SP) groups. The viscosity of SP treated at 100–400 MPa decreased, and the shear thinning behavior was significant. This study provides a reference for regulating the release, transformation, and absorption of bioactive compounds in soybeans through HHP application. • 100 MPa increased soybean folate content and bioaccessibility by 15.97% and 7.28%. • 300 MPa increased the SIF content and bioaccessibility by 15.57% and 25.69%. • 500 MPa increased the conversion of β-glucoside to aglycone. • HHP made soy particles smaller and improved the bioaccessibility of folate/SIF.