Harmful compounds of soy milk: characterization and reduction strategies

Mollakhalili‐Meybodi, Neda; Arab, Masoumeh; Zare, Leila

doi:10.1007/s13197-021-05249-4

Cited by 17 publications

(7 citation statements)

References 55 publications

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“…This antagonistic effect indicates that a reduction in PD can be observed if fermentation time and temperature increase. The possible reason might be the interference of specific toxic and harmful compounds present in the legumes, such as trypsin inhibitor, isoflavones, and so forth, in deteriorating the quality of the developed beverage, thus leading to a compromised PD (Mollakhalili‐Meybodi et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

Chaturvedi

Chakraborty

2022

Journal of Food Science

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The objective of the present work is to optimize fermentation conditions for a set of three legume-based synbiotic beverages made from green mung and red kidney beans, namely GMB (100% mung bean); RKB (100% kidney bean); and KB (7:3, kidney bean: mung bean) to attain desirable quality attributes. Face-centered composite design (FCCD) was applied using fermentation time and temperature as independent variables. The responses, namely, pH, protein digestibility (PD), and total viable count (TVC) of probiotic Lacticaseibacillus casei ATCC 335, were optimized using response surface methodology (RSM) followed by numerical optimization. The optimization was based on maximizing the desirability, which connected the responses and importance. The experimental and predicted values were similar, and the model was valid for all beverages with R 2 > 0.9. The optimized condition suggested that fermentation at 20 • C for 18 h in the case of KB and GMB and 21 h for RKB would lead to desired pH (6.0-6.5), maximum PD (> 60%), and highest TVC (> 8 log CFU/ml). A significant reduction in antinutritional factors (ANFs), namely, tannin (20-44%), saponin (43-52%), and phytate (43-46%) from an initial value of around 0.30, 0.40, and 0.50 mg/L respectively, for all the beverages at optimized fermentation conditions was observed. Similarly, a slight loss of < 3.5% in total phenol content (TPC) was seen. Additionally, good proteolytic and antibacterial activity was observed, with KB being the best. Hence, all developed legumebased synbiotic beverages exhibit desirable goals when subjected to optimized fermentation conditions and enhanced functionality.

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Section: Resultsmentioning

confidence: 99%

Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

Chaturvedi

Chakraborty

2022

Journal of Food Science

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“…Soybean meal contains a large amount of isoflavones, usually in two forms: non‐conjugated aglycones (daidzein, genistein and glycitein) or conjugated glycosides (daidzin, genistin and glycitin) (Mollakhalili‐Meybodi et al ., 2022). Soybean isoflavones exist mostly as glycosides, but rarely as aglycones, which can be absorbed more easily by the intestinal wall.…”

Section: The Main Composition Of Fermented Soybean Mealmentioning

confidence: 99%

Effect of microbial fermentation on the quality of soybean meal

Xue,

Wu,

et al. 2023

Int J of Food Sci Tech

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SummarySoybean meal is an important and inexpensive source of protein in food and animal feed, and contains anti‐nutritional factors such as trypsin inhibitors, antigenic proteins, oligosaccharides, phytic acids and lectins, which limit its application. Microbial fermentation has the capability to improve the nutritional value and biological activities of soybean meal by changing its natural composition. Fermentation results in the degradation of anti‐nutritional factors in soybean meal, an increased amount of small molecular protein peptides and improved content of isoflavone aglycone. However, the nutritional composition and biological activities of the resulting fermented products differ due to the different microbial species and conditions used for fermentation. Compared to soybean meal, fermented soybean meal has several beneficial effects such as digestibility, antioxidant and hypoallergenicity. The objective of this review is to discuss the fermentation processes of soybean meal, as well as outlines some biological activities associated with it. Furthermore, the current application of fermented soybean meal is also summarised.

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“…Internal factors are related to the structure and bonds within the protein, while external factors are related to other environmental compounds such as antinutrient compounds (Joye, 2019 ). Antinutritional compounds are known as deleterious compounds that interfere with the digestibility and bioavailability of nutrients (Mollakhalili‐Meybodi et al., 2021 ). In cereals, antinutrient agents like phytates have the ability to reduce the digestibility of proteins (Nikmaram et al., 2017 ).…”

Section: The Influence Of Novel Nonthermal Food Processing Practices ...mentioning

confidence: 99%

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

Mollakhalili‐Meybodi

Nejati

Sayadi

et al. 2022

Food Science & Nutrition

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Cereals are one of the main food crops in the world, full of carbohydrates, proteins, dietary fiber, and minerals. Wheat, corn, rice, and barley are the most popular cereal grains regarding production quantity. Other cereal grains including sorghum, rye, oat, and millets are produced in small quantities. According to the Food and Agriculture Organization (FAO), the global demand for wheat, corn, and rice is expected to reach 3.3 billion tons per year by 2050, due to the rapid population growth (Guerrieri & Cavaletto, 2018). Cereals are mostly used as processed products viz breads, noodles, pasta, breakfast cereals, snack foods, cookies, etc. Cereal processing is one of the most important technologies in the food system to achieve many goals such as increasing shelf-life, obtaining the desired flavors, and enhancing the nutritional value (Sasthri et al., 2021). Technological properties and nutritional quality are among the most basic challenges in cereal processing, which is effectively influenced by grain proteins (Joye, 2019).

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Harmful compounds of soy milk: characterization and reduction strategies

Cited by 17 publications

References 55 publications

Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

Effect of microbial fermentation on the quality of soybean meal

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

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