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Aussanasuwannakul A, Boonbumrung S, Pantoa T. Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder. Foods 2023; 12:2698. [PMID: 37509790 PMCID: PMC10378935 DOI: 10.3390/foods12142698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/10/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a cosolvent. The kinetics of extraction, chemical composition, and physicochemical, functional, and health-promoting properties of OKO and defatted powder (DFP) were determined. The process yielded 18.5% oil after 450 min. The soluble dietary fiber and protein of the DFP increased significantly; its water and oil absorption capacities increased despite the decrease in swelling capacity corresponding to particle size reduction. The OKO was rich in linoleic and oleic acids, with a ratio of ω6-to-ω3 fatty acids = 9.53, and EtOH increased its phenolic content (0.45 mg GAE/g), aglycone content (239.6 μg/g), and antioxidant capacity (0.195 mg TE/g). The DFP paste showed gel-like consistency and shear-thinning flow behavior, whereas the OKO showed characteristic transition of the product and affected lubrication at contact zones. Both fractions showed potential as food ingredients based on their nutritional and functional properties, as well as the capability of modifying the microstructure of a model food system.
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Affiliation(s)
- Aunchalee Aussanasuwannakul
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand
| | - Sumitra Boonbumrung
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand
| | - Thidarat Pantoa
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand
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The Application of Supercritical Fluids Technology to Recover Healthy Valuable Compounds from Marine and Agricultural Food Processing By-Products: A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9020357] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Food by-products contain a remarkable source of bioactive molecules with many benefits for humans; therefore, their exploitation can be an excellent opportunity for the food sector. Moreover, the revalorization of these by-products to produce value-added compounds is considered pivotal for sustainable growth based on a circular economy. Traditional extraction technologies have several drawbacks mainly related to the consumption of hazardous organic solvents, and the high temperatures maintained for long extraction periods which cause the degradation of thermolabile compounds as well as a low extraction efficiency of desired compounds. In this context, supercritical fluid extraction (SFE) has been explored as a suitable green technology for the recovery of a broad range of bioactive compounds from different types of agri-food wastes. This review describes the working principle and development of SFE technology to valorize by-products from different origin (marine, fruit, vegetable, nuts, and other plants). In addition, the potential effects of the extracted active substances on human health were also approached.
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Warji, Mardjan SS, Yuliani S, Purwanti N. Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1336720] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Warji
- The Graduate School, Bogor Agricultural University, Bogor, Indonesia
- Agricultural and Biological Engineering, Lampung University, Lampung, Indonesia
| | - Sutrisno Suro Mardjan
- Biosystem Engineering Division, Department of Mechanical and Biosystem Engineering, Bogor Agricultural University, Bogor, Indonesia
| | - Sri Yuliani
- Indonesian Center for Agricultural Postharvest Research and Development, Ministry of Agriculture of Republic of Indonesia, Cimanggu Agricultural Research Campus, Bogor, Indonesia
| | - Nanik Purwanti
- Biosystem Engineering Division, Department of Mechanical and Biosystem Engineering, Bogor Agricultural University, Bogor, Indonesia
- Southeast Asian Food & Agricultural Science & Technology Center (SEAFAST Center), Bogor Agricultural University, Bogor, Indonesia
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Han J, Wu Q, Xu B, Zhou S, Ding F. Quality characteristics of soybean germ oil obtained by innovative subcritical butane experimental equipment. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0625] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- J.H. Han
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China P.R.
| | - Q.F. Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China P.R.
| | - B. Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China P.R.
| | - S.L. Zhou
- China Grain Reserves Corporation, Jianbi, Zhenjiang 212006, China P.R.
| | - F. Ding
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China P.R.
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Chen JC, Wang J, Wang ZJ, Li YJ, Pang J, Lin HT, Yin SW. Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment. Food Chem 2015; 186:256-64. [PMID: 25976819 DOI: 10.1016/j.foodchem.2015.02.099] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 02/16/2015] [Accepted: 02/19/2015] [Indexed: 01/30/2023]
Abstract
Soy germ rich in isoflavones has attracted much attention for health-promoting characteristics. An effective approach via Monascus aged vinegar soaking was adopted to enhance the aglycone amount. The profiles and interconversion of soy germ isoflavones via Monascus aged vinegar soaking were investigated, and the distribution in vinegars were also explored. The aglycones were dramatically increased by 40.76 times. Concomitantly, β-glycosides and malonylglycosides were significantly decreased. The proportion of aglycones presented a sharp increase with the endogenous β-glucosidase activity at the initial 4h incubation. There appeared to be correlations between β-glucosidase activity and the hydrolysis of conjugated isoflavones. The results demonstrated that the reactions of decarboxylation, de-esterification and de-glycosylation were involved in the Monascus aged vinegar soaking, supporting synergistic effects of enzymolysis by endogenous β-glucosidase from soy germ and acid hydrolysis of vinegars. Soaking by vinegar is a promising pathway for preparing aglycone-rich soy germ.
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Affiliation(s)
- Ji-Cheng Chen
- College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China; Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Jie Wang
- College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China
| | - Zhi-Jiang Wang
- College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China
| | - Yan-Jie Li
- College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China
| | - Jie Pang
- Department of Physics, Jefferson Physical Lab, Harvard University, Cambridge, MA 02138, USA
| | - He-Tong Lin
- College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China.
| | - Shou-Wei Yin
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
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Benedetti S, Prudêncio ES, Mandarino JMG, Rezzadori K, Petrus JCC. Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.04.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Mortensen A, Kulling SE, Schwartz H, Rowland I, Ruefer CE, Rimbach G, Cassidy A, Magee P, Millar J, Hall WL, Kramer Birkved F, Sorensen IK, Sontag G. Analytical and compositional aspects of isoflavones in food and their biological effects. Mol Nutr Food Res 2009; 53 Suppl 2:S266-309. [PMID: 19774555 DOI: 10.1002/mnfr.200800478] [Citation(s) in RCA: 107] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
This paper provides an overview of analytical techniques used to determine isoflavones (IFs) in foods and biological fluids with main emphasis on sample preparation methods. Factors influencing the content of IFs in food including processing and natural variability are summarized and an insight into IF databases is given. Comparisons of dietary intake of IFs in Asian and Western populations, in special subgroups like vegetarians, vegans, and infants are made and our knowledge on their absorption, distribution, metabolism, and excretion by the human body is presented. The influences of the gut microflora, age, gender, background diet, food matrix, and the chemical nature of the IFs on the metabolism of IFs are described. Potential mechanisms by which IFs may exert their actions are reviewed, and genetic polymorphism as determinants of biological response to soy IFs is discussed. The effects of IFs on a range of health outcomes including atherosclerosis, breast, intestinal, and prostate cancers, menopausal symptoms, bone health, and cognition are reviewed on the basis of the available in vitro, in vivo animal and human data.
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Affiliation(s)
- Alicja Mortensen
- The National Food Institute, Technical University of Denmark, Søborg, Denmark
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Nakada M, Imai M, Suzuki I. Impact of ethanol addition on the solubility of various soybean isoflavones in supercritical carbon dioxide and the effect of glycoside chain in isoflavones. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.06.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Nazareth ZM, Deak NA, Johnson LA. Functional Properties of Soy Protein Isolates Prepared from Gas-Supported Screw-Pressed Soybean Meal. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1360-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Erratum: Analytical and compositional aspects of isoflavones in food and their biological effects. Mol Nutr Food Res 2009. [DOI: 10.1002/mnfr.200700478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Rostagno MA, Villares A, Guillamón E, García-Lafuente A, Martínez JA. Sample preparation for the analysis of isoflavones from soybeans and soy foods. J Chromatogr A 2009; 1216:2-29. [PMID: 19041977 DOI: 10.1016/j.chroma.2008.11.035] [Citation(s) in RCA: 120] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2008] [Revised: 11/03/2008] [Accepted: 11/13/2008] [Indexed: 12/31/2022]
Abstract
This manuscript provides a review of the actual state and the most recent advances as well as current trends and future prospects in sample preparation and analysis for the quantification of isoflavones from soybeans and soy foods. Individual steps of the procedures used in sample preparation, including sample conservation, extraction techniques and methods, and post-extraction treatment procedures are discussed. The most commonly used methods for extraction of isoflavones with both conventional and "modern" techniques are examined in detail. These modern techniques include ultrasound-assisted extraction, pressurized liquid extraction, supercritical fluid extraction and microwave-assisted extraction. Other aspects such as stability during extraction and analysis by high performance liquid chromatography are also covered.
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Affiliation(s)
- M A Rostagno
- Centro para la Calidad de los Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Campus Universitario "Duques de Soria", 42004 Soria, Spain.
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Vacek J, Klejdus B, Lojková L, Kubán V. Current trends in isolation, separation, determination and identification of isoflavones: A review. J Sep Sci 2008; 31:2054-67. [DOI: 10.1002/jssc.200700569] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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