The potential of crude okara for isoflavone production

Jankowiak, Lena; Trifunovic, Olivera; Boom, R.M.; Goot, Atze Jan van der

doi:10.1016/j.jfoodeng.2013.10.011

Cited by 61 publications

(50 citation statements)

References 34 publications

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“…De Lima and others () reported β‐glucosides and malonylglucosides to be more vulnerable to leaching during soaking than aglycones because the hydroxyl groups on the glucose made them more hydrophilic than aglycones. The aglycone present in okara was less soluble in water than in slightly less polar solvents (Jankowiak and others ) suggesting leaching loss is difficult for aglycones. Among the cooked sprouts, the total isoflavones was highest ( P < 0.05) on day 5 (1560 μmol/g) with maximum content of Gein, Dein, MDin, MGin, Din, and Gin (32, 31, 722, 1451, 161, 268 μg/g, respectively).…”

Section: Resultsmentioning

confidence: 99%

Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max)

Kumari

Chang

2016

Journal of Food Science

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Soy sprouts possess health benefits and is required to be cooked before consumption. The effects of cooking on the phenolic components and antioxidant properties of soy sprouts with different germination days were investigated. A food-grade cultivar Prosoy with a high protein content was germinated for 1, 2, 3, 5, and 7 d and cooked till palatable for 20, 20, 5, 5, and 7 min, respectively. Total phenolic content (TPC), total flavonoids content (TFC), condensed tannins content (CTC), individual phenolic acids, isoflavones, DPPH, ferric-reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) of raw and cooked sprouts were measured. Cooking caused significant losses in phenolic content and antioxidant activities, and maximum loss was on day 3 > 5 > 7, including TPC (32%, 23%, and 15%), TFC (50%, 44%, and 20%), CTC (73%, 47%, and 12%), DPPH (31%, 15%, and 5%), FRAP (34%, 25%, and 1%), and ORAC (34%, 22%, 32%), respectively. Cooking caused significant losses in most individual phenolic acid, benzoic group, cinnamic group, total phenolic composition, individual isoflavones, and total isoflavones. The losses of phenolic acids such as gallic, protocatechuic, hydroxybenzoic, syringic, chlorogenic, or sinapic acids during cooking were not compensated by the increases in trihydroxybenzoic, vanillic or coumaric acids on certain days of germination. Cooking caused minimal changes in phenolic acid composition of day 1 and 2 sprouts compared to 3, 5, and 7 d sprouts.

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Section: Resultsmentioning

confidence: 99%

Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max)

Kumari

Chang

2016

Journal of Food Science

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“…Most commonly usage of the by-product is not widely employed for human consumption due to the uneconomical resale value of soy fibre products. More sustainable processing for food production could result in nutritious material being used for human sustenance (Jankowiak et al, 2014), rather than exiting the process within a waste stream, not limited just to soy milk and tofu preparation. The microstructure of the starting material for extraction, the soybean, has been well studied (Bair and Snyder, 1980;Horisberger et al, 1986;Lili et al, 2013;Rosenthal et al, 1998;Tombs, 1967).…”

Section: Introductionmentioning

confidence: 99%

Confocal imaging to reveal the microstructure of soybean processing materials

Preece

Drost

Hooshyar

et al. 2015

Journal of Food Engineering

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Sustainable production of food products for human consumption is required to reduce negative impacts on the environment and to consumer’s health. Soybeans are an excellent source of nutritive plant proteins; aqueous extraction yields part of the available oil and protein from the legume. Many studies have been conducted which detail the various processing parameters and their effects on the extraction yields, yet there is little data on the localisation of nutritive components such as oil and protein in the fibrous unextracted by-product. Here we show a novel confocal laser scanning microscopy investigation of soybean processing materials and the physical effects of thermal treatment on the materials microstructure upon aqueous extraction. Various features, more specifically oil, protein (including protein aggregation) and cell wall structures, are visualised in the fibrous by-product, soy slurry and soy extract, with their presence both in the continuous phase and within intact cotyledon cells. Thermal treatment reduced the protein extraction yield; this is shown to be a result of aggregated protein bodies in the continuous phase and within intact cotyledons cells. Knowledge of the processing material microstructures can be applied to improve extraction yields and reduce waste production

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“…Okara poses several challenges for efficient and environmentally friendly utilisation, which are discussed by Jankowiak et al [2]. While isoflavones can be extracted with solvents, such as ethanol, we investigated the use of water as an alternative that is more environmentally benign.…”

Section: Introductionmentioning

confidence: 99%