1
|
Yang B, Zhang W, Wang H, Wang S, Yan J, Dong Z, Zhao P, Ren F, Chen L. Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu. Foods 2024; 13:2068. [PMID: 38998575 PMCID: PMC11241478 DOI: 10.3390/foods13132068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2024] [Revised: 06/18/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
In this study, three different brands of commercially available marinated tofu were analyzed and compared with homemade products to explore the effect of key flavor substances on their sensory quality, sensory properties, texture characteristics, and volatile components. The texture characteristics and flavor substances of the three brands of commercially available marinated tofu were significantly different from those of homemade products. A total of 64 volatile components were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), mainly including 11 hydrocarbons, 11 alcohols, 10 ketones, 15 aldehydes, 4 esters, 1 acid, and 12 other volatile substances. Among these, nine key flavor compounds (ROAV > 1, VIP > 1) were identified using the relative odor activity value (ROAV) combined with a partial least squares discriminant analysis (PLS-DA) and variable importance in projection, including α-Pinene, β-Myrcene, α-Phellandrene, 1-Penten-3-one, Butanal, 3-Methyl butanal, acetic acid ethyl ester, 1,8-Cineol, and 2-Pentyl furan. The correlation heatmap showed that sensory evaluation was positively correlated with hardness, gumminess, chewiness, and springiness while negatively correlated with 2-Pentyl furan, α-Pinene, resilience, α-Phellandrene, 1-Penten-3-one, acetic acid ethyl ester, and 1,8-Cineol. Overall, this study provides a theoretical reference for developing new instant marinated tofu snacks.
Collapse
Affiliation(s)
- Bing Yang
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Wanli Zhang
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Heng Wang
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Shenli Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Yan
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Zijie Dong
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Penghui Zhao
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Fazheng Ren
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Lishui Chen
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| |
Collapse
|
2
|
Khoder RM, Zhang L, Yin T, Liu R, You J, Wang L, Huang Q, Ma H. Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone. J Food Sci 2024; 89:2843-2856. [PMID: 38591333 DOI: 10.1111/1750-3841.17067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/10/2024]
Abstract
The effects of different types of acid coagulants and nano fish bone (NFB) additives on the characteristics of tofu were investigated using texture analyzers, SEM, FT-IR, and other techniques. The breaking force and penetration distance, in descending order, were found in the tofu induced by glucono-d-lactone (GDL) (180.27 g and 0.75 cm), citric acid (152.90 g and 0.74 cm), lactic acid (123.33 g and 0.73 cm), and acetic acid (69.84 g and 0.58 cm), respectively. The syneresis of these tofu samples was in the reverse order (35.00, 35.66, 39.66, and 44.50%). Lightness and whiteness were not significantly different among the different samples. Regardless of the acid type, the soluble calcium content in the soybean milk was significantly increased after adding NFB. As a result, the breaking force and penetration distance of all tofu samples increased significantly, but the syneresis decreased. Compared with tofu coagulated by other acids, GDL tofu formed a more uniform and dense gel network maintained by the highest intermolecular forces (especially hydrophobic interactions). Regarding the secondary structure, the lowest percentage of α-helix (22.72%) and, correspondingly, the highest β-sheet (48.32%) and random coil (18.81%) were noticed in the GDL tofu. The effects of NFB on the tofu characteristics can be explained by the changes in the gel network, intermolecular forces, and secondary structure, which were in line with the acid type. The characteristics of acid-induced tofu can be most synergistically improved by coagulation with GDL and NFB.
Collapse
Affiliation(s)
- Ramy M Khoder
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
- Faculty of Agriculture, Benha University, Benha, Egypt
| | | | - Tao Yin
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
| | - Ru Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
| | - Lan Wang
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P. R. China
| | - Qilin Huang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
| | - Huawei Ma
- Engineering Research Center of Processing & Storage of Characteristic and Advantage Aquatic Products from Guangxi, Guangxi Academy of Fishery Science, Nanning, Guangxi, China
| |
Collapse
|
3
|
Hanley L, Dobson S, Marangoni AG. Legume milk-based yogurt mimetics structured using glucono-δ-lactone. Food Res Int 2024; 184:114259. [PMID: 38609239 DOI: 10.1016/j.foodres.2024.114259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
The potential to produce protein-structured vegan yogurts with legumes was explored to offer an alternative to conventional polysaccharide-based varieties. Glucono-δ-lactone (GDL) was employed as a slow acidifying agent and was investigated for its ability to generate cold-set, yogurt-like gels using soy and lentil milks made using minimal processing steps. Soy (5.3 % protein) and lentil (6.1 % protein) milks were successfully gelled by GDL at concentrations of 0.5 % and 1 % w/w. Soy and lentil milks experienced similar acidification profiles and demonstrated good fits with double-exponential decay models. The physical properties of these legume gels were evaluated and compared to a commercial stirred dairy yogurt. Penetration tests were carried out on intact gels, then repeated after stirring. All intact soy samples demonstrated significantly stronger gel structures compared to the commercial yogurt, and most experienced greater amounts of brittleness. Results showed that the stirring of gels caused a notable decrease in firmness and brittleness in the soy gels, making them more similar to the control. Power-law modelling of viscosity curves demonstrated that all samples experienced non-Newtonian flow behavior (n < 0.29). Susceptibility to syneresis was measured by the degree of liquid loss following centrifugation. The optimization of protein type and GDL concentration to replicate the physical properties of dairy-based yogurts can enhance their consumer acceptance and provide a more customizable and controlled approach alternative to traditional fermentation methods.
Collapse
Affiliation(s)
- Laura Hanley
- Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada
| | - Stacie Dobson
- Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada
| | - Alejandro G Marangoni
- Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada.
| |
Collapse
|
4
|
An G, Park S, Ha J. The enhancement effect of mungbean on the physical, functional, and sensory characteristics of soy yoghurt. Sci Rep 2024; 14:3684. [PMID: 38355653 PMCID: PMC10866981 DOI: 10.1038/s41598-024-54106-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 02/08/2024] [Indexed: 02/16/2024] Open
Abstract
Vegetable drinks offer a convenient way to increase the daily intake of vegetables containing vitamins, antioxidants, and fiber. In this study, we discovered that mungbean milk serves as a carbohydrate source during fermentation using lactic acid bacteria (LAB) and enhances the nutritional value of vegetable yoghurt. Mungbean milk reduces pH while titratable acidity increases faster than soybean milk during fermentation. M0S, Soybean milk 100% with added sucrose exhibited the highest titratable acidity after 16 h of fermentation. The acetic acid content of all samples did not show significant changes during fermentation, but the lactic acid content increased. Proximate analysis showed no significant change during fermentation, regardless of the fermentation time and mixing ratio of mungbean to soybean milk. The sucrose content of samples except M0S decreased after 16 h of fermentation. Mungbean milk exhibited high antioxidant activity both before and after fermentation, while M0S showed the lowest antioxidant activity. The results of this study demonstrated the potential application of mungbean milk to improve fermented vegetable drinks using LAB functionally. Fermented mungbean milk yoghurt can be a valuable addition to a healthy and balanced diet for those who consume plant-based diets.
Collapse
Affiliation(s)
- Gyeongseon An
- Department of Plant Science, Gangneung-Wonju National University, Gangneung, 25457, Republic of Korea
| | - Sunghoon Park
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung, 25457, Republic of Korea
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung, 25457, Republic of Korea
| | - Jungmin Ha
- Department of Plant Science, Gangneung-Wonju National University, Gangneung, 25457, Republic of Korea.
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung, 25457, Republic of Korea.
| |
Collapse
|
5
|
Liang P, Chen S, Fang X, Wu J. Recent advance in modification strategies and applications of soy protein gel properties. Compr Rev Food Sci Food Saf 2024; 23:e13276. [PMID: 38284605 DOI: 10.1111/1541-4337.13276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 01/30/2024]
Abstract
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein-based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast-growing plant protein-based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.
Collapse
Affiliation(s)
- Peijun Liang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Simin Chen
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
| |
Collapse
|
6
|
Li M, Wang J, Zhang J, Lv Y, Guo S, Van der Meeren P. In vitro protein digestibility of different soy-based products: effects of microstructure, physico-chemical properties and protein aggregation. Food Funct 2023; 14:10964-10976. [PMID: 38013460 DOI: 10.1039/d3fo02410e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
This study investigates the effects of protein structure and food microstructure on the in vitro protein gastrointestinal digestibility of different soy-based products, such as soy drink, reconstituted soy drink powder, firm tofu, and yuba. The results of the chemical cross-linking analysis showed that hydrogen bonds and hydrophobic interactions were the main forces driving protein aggregation in (reconstituted) soy drink powder and firm tofu, whereas disulphide bonds were significantly more important for soy drink and yuba. The β-sheet content of soy drink (36.5%) was lower than that of yuba (43.3%), but significantly higher than those of soy drink powder (23.2%) and firm tofu (29.8%). The in vitro protein digestibility decreased in the order of firm tofu > reconstituted soy drink powder > yuba > soy drink. Principal component analysis showed that protein gastrointestinal digestibility was positively correlated with the surface SH content and soluble protein content released by SDS + urea (SB-SA) but negatively correlated with the disulphide bonds and β-sheet content for the four soybean products.
Collapse
Affiliation(s)
- Mengdi Li
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Jing Wang
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
| | - Jiayu Zhang
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
| | - Ying Lv
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| |
Collapse
|
7
|
Huang Z, Qu Y, Hua X, Wang F, Jia X, Yin L. Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties. Int J Biol Macromol 2023; 248:125862. [PMID: 37467827 DOI: 10.1016/j.ijbiomac.2023.125862] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/30/2023] [Accepted: 07/15/2023] [Indexed: 07/21/2023]
Abstract
Currently, growing concerns about sustainable development and health awareness have driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco-friendly and high-quality food sources with well-balanced amino acids to meet consumer demand. The functionality and physicochemical attributes of SPs can be improved by appropriate processing and modification. With the burgeoning advances of modern processing technologies in the food industry, a multitude of functional foods and ingredients can be manufactured based on SPs. This review mainly highlights the conformational changes of SPs under traditional and emerging processing technologies and the resultant functionality modifications. By elucidating the relationship between processing-induced structural and functional alterations, detailed and systematic insights are provided regarding the exploitation of these techniques to develop different nutritional and functional soybean products. Some popular methods to modify SPs properties are discussed in this paper, including thermal treatment, fermentation, enzyme catalysis, high hydrostatic pressure, high-intensity ultrasound, atmospheric cold plasma, high-moisture extrusion, glycosylation, pulsed ultraviolet light and interaction with polyphenols. Given these processing technologies, it is promising to expand the application market for SPs and boost the advancement of the soybean industry.
Collapse
Affiliation(s)
- Zhijie Huang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xiaohan Hua
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| |
Collapse
|
8
|
Zhang M, Wang O, Cai S, Zhao L, Zhao L. Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review. Food Res Int 2023; 171:113061. [PMID: 37330842 DOI: 10.1016/j.foodres.2023.113061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/19/2023]
Abstract
Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent natural sources of plant proteins that can meet consumers' demand for health and sustainable substitutes for animal proteins. Oilseed proteins and their derived peptides are also associated with many health benefits, including weight loss and reduced risks of diabetes, hypertension, metabolic syndrome and cardiovascular events. This review summarizes the current status of knowledge on the protein and amino acid composition of common oilseeds as well as the functional properties, nutrition, health benefits and food applications of oilseed protein. Currently, oilseeds are widely applied in the food industry regarding for their health benefits and good functional properties. However, most oilseed proteins are incomplete proteins and their functional properties are not promising compared to animal proteins. They are also limited in the food industry due to their off-flavor, allergenic and antinutritional factors. These properties can be improved by protein modification. Therefore, in order to make better use of oilseed proteins, methods for improving their nutrition value, bioactive activity, functional and sensory characteristics, as well as the strategies for reducing their allergenicity were also discussed in this paper. Finally, examples for the application of oilseed proteins in the food industry are presented. Limitations and future perspectives for developing oilseed proteins as food ingredients are also pointed out. This review aims to foster thinking and generate novel ideas for future research. It will also provide novel ideas and broad prospects for the application of oilseeds in the food industry.
Collapse
Affiliation(s)
- Mingxin Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ou Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| |
Collapse
|
9
|
Dang Y, Ren J, Guo Y, Yang Q, Liang J, Li R, Zhang R, Yang P, Gao X, Du SK. Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China. Food Chem X 2023; 18:100689. [PMID: 37151211 PMCID: PMC10154771 DOI: 10.1016/j.fochx.2023.100689] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/14/2023] [Accepted: 04/20/2023] [Indexed: 05/09/2023] Open
Abstract
The structural, functional properties of protein isolated from small-seeded soybeans were investigated and characteristics of tofu were studied. Small-seeded soybean protein had obvious α', α, β, acidic and basic subunits bands and two endothermic peaks (76.02-76.63℃ and 91.94-94.25℃). Small-seeded black soybean protein isolates (SBSPI) had more β-sheet (31.90-33.54%) structure, while small-seeded yellow soybean protein isolates (SYSPI) had more α-helix (18.89-20.72%) structure. SYSPI had higher fluorescence intensity (839.10-847.80) than SBSPI (482.70-565.10). SBSPI exhibited higher surface hydrophobicity (939.51-1252.75) and water absorption capacity (8.07-8.50 g/g). Tofu made from small-seeded yellow soybeans had higher yield (549.46-560.23 g/100 g soybean) and was brighter (L*, 74.61-77.48) and more yellowish (b*, 14.83-14.95) in color. Tofu made from Fugu small-seeded black soybean (FGSBS) had the highest hardness (178.52 g), adhesiveness (-25.77 g.sec), chewiness (87.45 g) and resilience (0.26), signifying a more compact structure.
Collapse
Affiliation(s)
- Yueyi Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jing Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ying Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Qinghua Yang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jibao Liang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, China
| | - Rui Li
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, China
| | - Rui Zhang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, China
| | - Pu Yang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoli Gao
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Yangling, Shaanxi 712100, China
- Corresponding authors at: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Shuang-kui Du
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Yangling, Shaanxi 712100, China
- Corresponding authors at: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| |
Collapse
|
10
|
Bensaada S, Chabrier F, Ginisty P, Ferrand C, Peruzzi G, Valat M, Bennetau-Pelissero C. Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs. Foods 2023; 12:foods12071540. [PMID: 37048361 PMCID: PMC10093994 DOI: 10.3390/foods12071540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023] Open
Abstract
Soy is a growing protein source; however, the isoflavones it contains are of concern, as they exhibit estrogenic activities whose toxicological limits might be exceeded. Reducing their concentrations to safe levels while preserving nutritional quality in soy foodstuffs is therefore a matter of public health. The main objective of this paper is to develop at pilot scale a process for isoflavones’ extraction from soybeans, and to show its feasibility and efficiency. The study was conducted by first optimizing the previously obtained laboratory treatment key factors. These data were then transposed to the pilot level. Finally, the process was adjusted to technical constraints which appeared at pilot scale: the mandatory use of drenching and the exploration of granulometry analysis. The involved steps were validated by monitoring the genistein and daidzein content variations through statistical analysis of the data of an ELISA and a Folin–Ciocalteu assay. Additionally, isoflavones’ recovery from treatment waters for their valorisation and the water cleaning by means of filtration, centrifugation and resin adsorption were carried out. The results showed that the most successful pilot treatment developed involved soybean dehulling, drenching, washing and drying and almost halved isoflavones while preserving the main nutritional characteristics. A combination of techniques led to almost complete recovery of isoflavones from process waters.
Collapse
Affiliation(s)
- Souad Bensaada
- Campus Carreire, Pharmacy Faculty, Department Sciences and Technology, University of Bordeaux, 33076 Bordeaux, France
- ARNA (Nucleic Acids: Natural and Artificial Regulations), U1212 Inserm, UMR CNRS 5320, University of Bordeaux, 33076 Bordeaux, France
- Biopress, 47400 Tonneins, France
| | | | - Pascal Ginisty
- IFTS (Institute of Filtration and Separative Techniques), 47510 Foulayronnes, France
| | - Carine Ferrand
- Campus Carreire, Pharmacy Faculty, Department Sciences and Technology, University of Bordeaux, 33076 Bordeaux, France
- BFP (Fruit Biology and Pathology), UMR CNRS 1332, INRA Bordeaux-Aquitaine, University of Bordeaux, 33140 Villenave-d’Ornon, France
| | | | - Marc Valat
- Campus Carreire, Pharmacy Faculty, Department Sciences and Technology, University of Bordeaux, 33076 Bordeaux, France
- I2M (Mechanical and Engineering Institute), UMR CNRS 5295, University of Bordeaux, 33405 Talence, France
| | - Catherine Bennetau-Pelissero
- Campus Carreire, Pharmacy Faculty, Department Sciences and Technology, University of Bordeaux, 33076 Bordeaux, France
- ARNA (Nucleic Acids: Natural and Artificial Regulations), U1212 Inserm, UMR CNRS 5320, University of Bordeaux, 33076 Bordeaux, France
- Bordeaux Sciences Agro, 33175 Gradignan, France
| |
Collapse
|
11
|
Lu W, Zhang Y, Ye Q, Chen D, Zhang C, Xiao C. Evaluation of the quality of whole bean tofu prepared from high-speed homogenized soy flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
12
|
Mangena P. Evolving role of synthetic cytokinin 6-benzyl adenine for drought stress tolerance in soybean (Glycine max L. Merr.). FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.992581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The enhanced growth and productivity of soybeans during the past decades were possible due to the application of agrichemicals such as bio-fertilizers, chemical fertilizers, and the use of high yielding, as well as disease resistant transgenic and non-transgenic varieties. Agrichemicals applied as seed primers, plant protectants, and growth regulators, however, had a diminutive significance on growth and productivity improvements across the globe. The utilization of plant growth regulators (PGRs) for vegetative growth, reproduction and yield quality improvements remains unexplored, particularly, the use of cytokinins such as 6-benzyl adenine (6-BAP) to improve soybean response to abiotic stresses. Therefore, an understanding of the role of 6-BAP in the mediation of an array of adaptive responses that provide plants with the ability to withstand abiotic stresses must be thoroughly investigated. Such mitigative effects will play a critical role in encouraging exogenous application of plant hormones like 6-BAP as a mechanism for overcoming drought stress related effects in soybean. This paper discusses the evolving role of synthetic cytokinin 6-bezyl adenine in horticulture, especially the implications of its exogenous applications in soybean to confer tolerance to drought stress.
Collapse
|