Soybean processing wastes and their potential in the generation of high value added products

Detalhes bibliográficos
Autor(a) principal: Canaan, Josiane Márcia Maria [UNESP]
Data de Publicação: 2022
Outros Autores: Brasil, Giovana Sant'Ana Pegorin [UNESP], de Barros, Natan Roberto [UNESP], Mussagy, Cassamo Ussemane [UNESP], Guerra, Nayrim Brizuela [UNESP], Herculano, Rondinelli Donizetti [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.foodchem.2021.131476
http://hdl.handle.net/11449/229816
Resumo: Soybean and its derivatives are rich sources of nutrients and bioactive compounds with antioxidant properties, however, the wastes with high nutritional value are discarded by the industry. This study aimed to evaluate centesimal composition, microbial safety and antioxidant activity of soybean processing wastes (okara and okara flour) and soymilk. High fiber, carbohydrate, energy and lipids contents were found. Antioxidant activity by spectrophotometric and Electron Paramagnetic Resonance assays showed values for soybean (72.4% and 83.5%), okara (9.6% and 7.7%), okara flour (30.7% and 11.5%) and soymilk (28.4% and 36.5%). The total phenolic content was an average of 3.33 mg of gallic acid equivalent.g−1. Infrared spectra revealed no significant changes in the absorption bands, guaranteeing non-alteration in the compounds composition after processing. Microbiological assays indicated that soybean derivatives are safe for consumption. These results reinforce that these wastes contain bioactive compounds of interest with great potential to generate high value added products.
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spelling Soybean processing wastes and their potential in the generation of high value added productsAntioxidant activityCentesimal compositionElectron paramagnetic resonancePhenolic contentSoybeanWasteSoybean and its derivatives are rich sources of nutrients and bioactive compounds with antioxidant properties, however, the wastes with high nutritional value are discarded by the industry. This study aimed to evaluate centesimal composition, microbial safety and antioxidant activity of soybean processing wastes (okara and okara flour) and soymilk. High fiber, carbohydrate, energy and lipids contents were found. Antioxidant activity by spectrophotometric and Electron Paramagnetic Resonance assays showed values for soybean (72.4% and 83.5%), okara (9.6% and 7.7%), okara flour (30.7% and 11.5%) and soymilk (28.4% and 36.5%). The total phenolic content was an average of 3.33 mg of gallic acid equivalent.g−1. Infrared spectra revealed no significant changes in the absorption bands, guaranteeing non-alteration in the compounds composition after processing. Microbiological assays indicated that soybean derivatives are safe for consumption. These results reinforce that these wastes contain bioactive compounds of interest with great potential to generate high value added products.São Paulo State University (UNESP) School of Pharmaceutical Sciences Department of Biotechnology and Bioprocesses EngineeringSão Paulo State University (UNESP) Institute of Chemistry Department of Biochemistry and Chemical TechnologyTerasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic BoulevardUniversity of Caxias do Sul (UCS) Area of Exact Sciences and Engineering Caxias do SulSão Paulo State University (UNESP) School of Pharmaceutical Sciences Department of Biotechnology and Bioprocesses EngineeringSão Paulo State University (UNESP) Institute of Chemistry Department of Biochemistry and Chemical TechnologyUniversidade Estadual Paulista (UNESP)Terasaki Institute for Biomedical Innovation (TIBI)Caxias do SulCanaan, Josiane Márcia Maria [UNESP]Brasil, Giovana Sant'Ana Pegorin [UNESP]de Barros, Natan Roberto [UNESP]Mussagy, Cassamo Ussemane [UNESP]Guerra, Nayrim Brizuela [UNESP]Herculano, Rondinelli Donizetti [UNESP]2022-04-29T08:36:07Z2022-04-29T08:36:07Z2022-03-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodchem.2021.131476Food Chemistry, v. 373.1873-70720308-8146http://hdl.handle.net/11449/22981610.1016/j.foodchem.2021.1314762-s2.0-85118319407Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Chemistryinfo:eu-repo/semantics/openAccess2022-04-29T08:36:07Zoai:repositorio.unesp.br:11449/229816Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:06:32.492413Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Soybean processing wastes and their potential in the generation of high value added products
title Soybean processing wastes and their potential in the generation of high value added products
spellingShingle Soybean processing wastes and their potential in the generation of high value added products
Canaan, Josiane Márcia Maria [UNESP]
Antioxidant activity
Centesimal composition
Electron paramagnetic resonance
Phenolic content
Soybean
Waste
title_short Soybean processing wastes and their potential in the generation of high value added products
title_full Soybean processing wastes and their potential in the generation of high value added products
title_fullStr Soybean processing wastes and their potential in the generation of high value added products
title_full_unstemmed Soybean processing wastes and their potential in the generation of high value added products
title_sort Soybean processing wastes and their potential in the generation of high value added products
author Canaan, Josiane Márcia Maria [UNESP]
author_facet Canaan, Josiane Márcia Maria [UNESP]
Brasil, Giovana Sant'Ana Pegorin [UNESP]
de Barros, Natan Roberto [UNESP]
Mussagy, Cassamo Ussemane [UNESP]
Guerra, Nayrim Brizuela [UNESP]
Herculano, Rondinelli Donizetti [UNESP]
author_role author
author2 Brasil, Giovana Sant'Ana Pegorin [UNESP]
de Barros, Natan Roberto [UNESP]
Mussagy, Cassamo Ussemane [UNESP]
Guerra, Nayrim Brizuela [UNESP]
Herculano, Rondinelli Donizetti [UNESP]
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
Terasaki Institute for Biomedical Innovation (TIBI)
Caxias do Sul
dc.contributor.author.fl_str_mv Canaan, Josiane Márcia Maria [UNESP]
Brasil, Giovana Sant'Ana Pegorin [UNESP]
de Barros, Natan Roberto [UNESP]
Mussagy, Cassamo Ussemane [UNESP]
Guerra, Nayrim Brizuela [UNESP]
Herculano, Rondinelli Donizetti [UNESP]
dc.subject.por.fl_str_mv Antioxidant activity
Centesimal composition
Electron paramagnetic resonance
Phenolic content
Soybean
Waste
topic Antioxidant activity
Centesimal composition
Electron paramagnetic resonance
Phenolic content
Soybean
Waste
description Soybean and its derivatives are rich sources of nutrients and bioactive compounds with antioxidant properties, however, the wastes with high nutritional value are discarded by the industry. This study aimed to evaluate centesimal composition, microbial safety and antioxidant activity of soybean processing wastes (okara and okara flour) and soymilk. High fiber, carbohydrate, energy and lipids contents were found. Antioxidant activity by spectrophotometric and Electron Paramagnetic Resonance assays showed values for soybean (72.4% and 83.5%), okara (9.6% and 7.7%), okara flour (30.7% and 11.5%) and soymilk (28.4% and 36.5%). The total phenolic content was an average of 3.33 mg of gallic acid equivalent.g−1. Infrared spectra revealed no significant changes in the absorption bands, guaranteeing non-alteration in the compounds composition after processing. Microbiological assays indicated that soybean derivatives are safe for consumption. These results reinforce that these wastes contain bioactive compounds of interest with great potential to generate high value added products.
publishDate 2022
dc.date.none.fl_str_mv 2022-04-29T08:36:07Z
2022-04-29T08:36:07Z
2022-03-30
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.foodchem.2021.131476
Food Chemistry, v. 373.
1873-7072
0308-8146
http://hdl.handle.net/11449/229816
10.1016/j.foodchem.2021.131476
2-s2.0-85118319407
url http://dx.doi.org/10.1016/j.foodchem.2021.131476
http://hdl.handle.net/11449/229816
identifier_str_mv Food Chemistry, v. 373.
1873-7072
0308-8146
10.1016/j.foodchem.2021.131476
2-s2.0-85118319407
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chemistry
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128463773630464

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