Ultrasound- and hemicellulase-assisted extraction increase β-glucosidase activity, the content of isoflavone aglycones and antioxidant potential of soymilk

Abstract

Soymilk is consumed as such or used in the preparation of tofu, fermented soymilk, and soy yogurt, among others. In this study, hemicellulase-assisted extraction (HAE) and ultrasound-assisted extraction (UAE) were used during soymilk manufacturing. The activity of endogenous β-glicosidases was increased 1.3 and 1.5-fold in soymilk produced upon HAE and UAE, respectively. Likewise, the concentration of isoflavones in the aglycone form increased 1.7 and 2.4 times in samples subjected to HAE and UAE, respectively. UAE, but not HAE, rendered an equimolar conversion from conjugated isoflavones to their respective aglycones. In addition, HAE and UAE showed higher antiradical activity towards ABTS radical cation and peroxyl radical, compared to those of the control. The aglycone isoflavones/conjugated isoflavones (aISO/cISO) ratio correlated with the antiradical activity, thus suggesting that the soybean industry may use this new quality index to indicate the antioxidant potential of products. Food formulations containing soymilk with high aISO/cISO ratio may translate to higher oxidative stability of the final product. Likewise, the higher absorption of aglycone isoflavones compared to that of their conjugated counterparts is well recognized. Therefore, high aISO/cISO ratio of soymilk and/or its products may provide a better antioxidant protection under physiological conditions.

Plant food anti-nutritional factors and their reduction strategies: an overview

“…Soybean could also be used for making nutritious food products such as cookies, snack foods, bread, soups and pasta due to the rich protein concentration as well as balanced amino acid profile (Edema et al 2005). Silva et al (2019) reported that soybean is also used for producing soymilk, which can be consumed as such or used for preparing fermented soymilk, tofu and soy yogurt.…”

“…Groundnut seeds are good sources of several essential minerals such as calcium, phosphorus, magnesium and zinc as well as vitamin B1 (FAO 2002). Groundnut also contains ample amounts of vitamin E (αtocopherol), which is widely used to prevent oxidative deterioration in lipid-rich foods (de Camargo and Silva et al (2019). Kersting's groundnut (Kerstigiella geocarpa Harms) is considered an underutilized legume; it consists of high amounts of essential minerals, protein and amino acids.…”

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

“…Another important strategy for harnessing the potential of the insoluble-bound polyphenols is increasing their bioavailability through auxiliary methods such as enzyme-assisted extraction, fermentation, and germination [23], which increases the ratio of the soluble to insoluble-bound phenolic compounds in a given sample. Other methods to improve the release of IBPP from the cell wall of the plant material include high-pressure-and ultrasound-assisted extraction [24,25]. The use of these methods has a positive impact on their potential health effects and opens new avenues in the development of functional foods and dietary supplements [26,27].…”

Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF‐κB activation

“…Hydrothermal treatment and ultrasound (US) exposure (de Lima, Kurozawa, & Ida, ; Falcão et al, ) can change the isoflavone profile of the feedstock before the production of soybean products. Soaking and US affect the activity of endogenous enzymes involved in the conversion of conjugated isoflavones to their respective aglycones (de Lima et al, ; Falcão et al, ; Silva et al, ).…”

“…Soaking and US affect the activity of endogenous enzymes involved in the conversion of conjugated isoflavones to their respective aglycones Falcão et al, 2018;Silva et al, 2019).…”