Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean contribute to the beneficial effects of soymilk and are reported to exert various bioactivities. With the rising interest in health-conscious lifestyles, the development of soymilk with high nutritional quality is a critical task of the soymilk industry. Therefore, research on novel and advanced technologies is underway to develop soymilk with maximal nutritional quality. This review aims to present the recent findings on the beneficial effects of the bioactive compounds in soymilk and to introduce the latest technological advances that enhance the nutritional quality of soymilk, focusing on increasing the amount of nutrients and bioactive compounds, antinutrient removal, fortification with bioactive ingredients, and bio-enrichment. Innovaciones recientes en las tecnologías de procesamiento destinadas a mejorar la calidad nutricional de la leche de soya [soja] RESUMEN La leche de soya es bien conocida por sus beneficios nutricionales y para la salud, siendo uno de los mejores sustitutos vegetales de la leche de vaca. Esta posee un alto contenido de proteínas, es baja en colesterol, no contiene lactosa y es rica en ácidos grasos poliinsaturados. Los compuestos bioactivos de la soya contribuyen a los efectos beneficiosos de la leche de soya y ejercen diversas bioactividades. El creciente interés en estilos de vida enfocados en la salud, ha hecho que la elaboración de leche de soya de alta calidad nutricional sea una tarea crítica para la industria de este producto. Por ello se investigan tecnologías novedosas y avanzadas para producirla con la máxima calidad nutricional. El objetivo de esta revisión es presentar los recientes descubrimientos relativos a los efectos beneficiosos de los compuestos bioactivos de la leche de soya e introducir los últimos avances tecnológicos que mejoran su calidad nutricional, centrándose en el aumento de la cantidad de nutrientes y de compuestos bioactivos, la eliminación de antinutrientes, el enriquecimiento con ingredientes bioactivos y el bioenriquecimiento.

Cyanocobalamin, which plays an essential role in the body, is a synthetic form used in medical food. This present study aimed to develop an HPLC analysis method for determination cyanocobalamin and investigate the stability of cyanocobalamin in medical food. Validation of the developed method for cyanocobalamin was evaluated with linearity, LOD, LOQ, and accuracy. The linearity of this method was calculated with a value of the coefficient of determination (R2) ≥ 0.999. LOD and LOQ were 0.165 and 0.499 μg/kg, respectively. The recovery of medical food matrixes for accuracy was more than 97.63%. The validated method was applied for determining cyanocobalamin from medical foods. The developed method was used to examine the additives for cyanocobalamin protection. Ferric chloride and sorbitol alleviated cyanocobalamin degradation from heat and ascorbic acid. Especially, sorbitol showed a superior protective effect during the medical food production process. Therefore, this study suggests that sorbitol is a sweetener additive that prevents cyanocobalamin degradation by heat and the food matrix in medical food processing.

The objectives of this research were to investigate conditions for immobilization of L‐amino acid oxidase (LAAO) on a preactivated nylon membrane, and to develop an enzyme sensor which can detect ammonia. LAAO was immobilized onto a preactivated nylon membrane. Optimal immobilization conditions were 0.3% glutaraldehyde, 1 mg bovine serum albumin, and 1.6 units of enzyme with 2 h coupling time. The enzymic membrane and an ammonium selective nonactin membrane were attached to an ammonia electrode to fabricate an L‐amino acid sensor. L‐amino acids were enzymatically degraded by immobilized LAAO, and the ammonia generated was measured by a potentiometric electrode at pH 8.5 and 45C. The sensor showed high relative activities for L‐amino acids, and the responses of the sensor for phenylalanine and isoleucine were linear to 10 mM with a detection limit of 0.05 mM. The L‐amino acid sensor was applied for monitoring increases in amino acids levels, expressed as L‐isoleucine equivalents, during yeast autolysis. Determination of L‐amino acids was complete in 3 min. Moreover, the activity of the enzymic membrane was stable for at least 260 assays, and did not noticeably decline for 2 months.

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