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

Josiane Márcia Maria Canaan; Giovana Sant'Ana Pegorin Brasil; Natan Roberto de Barros; Cassamo Ussemane Mussagy; Nayrim Brizuela Guerra; Rondinelli Donizetti Herculano

doi:10.1016/j.foodchem.2021.131476

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

Food Chem. 2022 Mar 30;373(Pt B):131476. doi: 10.1016/j.foodchem.2021.131476. Epub 2021 Oct 29.

Authors

Josiane Márcia Maria Canaan¹, Giovana Sant'Ana Pegorin Brasil², Natan Roberto de Barros¹, Cassamo Ussemane Mussagy¹, Nayrim Brizuela Guerra¹, Rondinelli Donizetti Herculano³

Affiliations

¹ São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil.
² São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil. Electronic address: [email protected].
³ São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil. Electronic address: [email protected].

PMID: 34731815
DOI: 10.1016/j.foodchem.2021.131476

Abstract

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.

Keywords: Antioxidant activity; Centesimal composition; Electron paramagnetic resonance; Phenolic content; Soybean; Waste.

MeSH terms

Antioxidants / analysis
Flour
Food Handling
Glycine max*
Soy Milk*

Substances

Antioxidants