Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review

Nagano, Takao; Arai, Yuya; Yano, Hiromi; Aoki, Takafumi; Kurihara, Shin; Hirano, Rika; Nishinari, Katsuyoshi

doi:10.1016/j.foodhyd.2020.105964

Cited by 39 publications

(19 citation statements)

References 85 publications

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“…However, insoluble dietary fiber decreased the digestibility of starch by non-specific enzyme adsorption. Nagano et al [ 146 ] systematically reviewed the improved functional and physicochemical properties of okara, by nanocellulose technologies used in food development. The authors hypothesized that nanocellulose technologies may improve physicochemical roles, hence influencing the gut microbiota community.…”

Section: Physicochemical and Prebiotic Influence Of Dietary Fiber mentioning

confidence: 99%

“…Their study demonstrated an increased viscosity, dispersion ability, as well as the specific surface area of cellulose and okara. The increased viscosity triggered the suppression of α-amylase activity whereas increased dispersion ability and specific surface area of okara resulted in improved SCFA production of human dominant gut bacteria [ 146 ]. Bifidobacteria and lactobacilli are the most important health-promoting bacteria of the gut microbiota.…”

Section: Physicochemical and Prebiotic Influence Of Dietary Fiber mentioning

confidence: 99%

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Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

et al. 2021

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Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.

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Section: Physicochemical and Prebiotic Influence Of Dietary Fiber mentioning

confidence: 99%

Section: Physicochemical and Prebiotic Influence Of Dietary Fiber mentioning

confidence: 99%

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

et al. 2021

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“…The viscosity was measured using a B-type viscometer (Toyo Keiki Inc., Tokyo, Japan) with a No. 1 rotor at a shear rate of 0.5 s −1 at 25 • C [1]. The data represent the average of three measurements for each sample.…”

Section: Viscosity Of Wg-treated Okaramentioning

confidence: 99%

“…Okara is a by-product of tofu or soymilk and rich in insoluble dietary fibers (DFs), which mostly consist of cellulose and hemicellulose [1][2][3]. Thus, improving the physicochemical properties of okara for various food applications is of great importance [4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method

Arai

Nishinari

Nagano

2021

Foods

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Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five-time WG-treated okara homogeneously dispersed in water after 24 h, whereas untreated okara did not. The breaking stress, strain, and water holding capacity of soybean protein isolate (SPI) gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. The breaking stress and strain of SPI gels to which different concentrations of the five-time WG-treated okara were added also increased with increasing concentrations of WG-treated okara. These results suggest that NC technology can improve the physicochemical properties of okara and are useful in the development of protein gel-based foods.

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“…Furthermore most okara is burned as waste or used as animal feed in Asian countries (Nagano et al 2020). It also contains a small amount of soybean iso avones, vitamins, soybean saponins, phytic acid, minerals and other substances (Li et al 2012;Stanojevic et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Preparation of cellulose nanofibrils (CNF) with uniform diameter distribution from okara by ultrasonic and high-speed stirring treatment method using deep eutectic solvent

Lei

Wang

et al. 2021

Preprint

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Cellulose nanofibrils (CNF) is a nanomaterial with excellent performance. It is an important issue to control the CNF diameter during its preparation. In this study, a green and environmentally friendly method for rapid CNF preparation with great cost advantage is reported. Deep eutectic solvent (DES) and different mechanical treatment methods were used to obtain CNF with different diameter distribution. The results showed that ultrasonic treatment resulted in CNF with a uniform diameter distribution of 28 nm and high-speed stirring treatment resulted in CNF with a uniform diameter distribution of 27 nm. The method of using high-speed stirring to prepare CNF has great energy consumption advantages compared with traditional high-pressure homogenization methods. The yield of okara CNF before and after DES treatment is not much different. The recovery rate of DES achieved more than 90% and demonstrated excellent treatment effect indicating DES-pretreatment for okara CNF preparation is economical, convenient and effective.

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Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review

Cited by 39 publications

References 85 publications

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method

Preparation of cellulose nanofibrils (CNF) with uniform diameter distribution from okara by ultrasonic and high-speed stirring treatment method using deep eutectic solvent

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