Byproduct Of Soybean Processing Research Articles

Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization

The lipid fraction and bioactive compounds from okara, a by-product of soybean processing, have been extracted by supercritical fluid extraction. The effect of operating parameters, pressure (20–40 MPa), temperature (40–80 ºC), and cosolvent usage (0–10 %wt. ethanol), on the extraction kinetics has been investigated, satisfactorily correlating the experimental data to the Sovová’s model. Extraction yield by SFE ranged from 0.1014 g extract/g insoluble solid (IS) at 20 MPa and 80 ºC to 0.1081 g extract/g IS at 30 MPa and 60 ºC (from 9.2 to 9.8 g extract/100 g okara, respectively), similar to Soxhlet extraction with n-hexane (9.2 ± 0.2 g extract/100 g). Pressure positively affected the initial extraction rate, which also increased with temperature except for the lowest pressure of 20 MPa, exhibiting a typical cross-over behavior. The use of ethanol as cosolvent promoted the extraction of phenolic compounds and isoflavones, and was less important in the extraction of tocopherols. Extraction yield using ethanol increased up to 0.1100 g extract/g IS at 40 MPa and 40 ºC. As expected, the higher content of bioactive compounds in the sc-CO2 + ethanol extracts positively affected the antioxidant capacity, with the maximum found at 20 MPa, 40 ºC and 10 %wt. ethanol.

Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder

Biji (okara or soybean curd residue), a by-product of soybean processing, contains proteins. In this study, control plant-based patties were compared with patties supplemented with biji powder (5, 10, 15, and 20 g). Increasing the amount of biji added to patties was found to be favorably associated with increased water-holding capacity, decreased cooking loss, and reduced diameter and thickness. Texture profile analysis revealed trends of increased hardness, springiness, cohesiveness, and chewiness which were proportional to the inclusion of biji powder. The volatile compounds in plant-based patties supplemented with biji were analyzed using HS-SPME-Arrow-GC/MS. Notably, benzaldehyde, nonanal, and 2-heptanone, which are undesirable flavors, were detected at significantly lower levels in patties supplemented with biji. Therefore, biji can serve as a supplementary ingredient to enhance the texture and flavor of plant-based patties.

Extraction of insoluble soybean fiber by alternating ultrasonic/alkali and its improved superior physicochemical and functional properties

Okara, as a by-product of soybean processing, is rich in insoluble dietary fiber (IDF), which is a carbohydrate polymer with various insoluble polysaccharides. Nowadays, the extraction of IDF with excellent functional properties has become a research hotspot. In this work, we further proposed an alternating alkali/ultrasound method for the efficient extraction of IDF. The sequential treatments of alkali (A-ISF), alkali-ultrasonic (AU-ISF), ultrasonic-alkali (UA-ISF), ultrasonic-alkali-ultrasonic (UAU-ISF) and alkali-ultrasonic-alkali (AUA-ISF) were applied to extract insoluble soybean fiber (ISF). FTIR and XRD results proved the typical structure of ISFs, and TGA results demonstrated the improved thermal stability of UAU-ISF and AUA-ISF. Chemical composition measurement showed that UAU-ISF and AUA-ISF exhibited higher cellulose content (>83 %). SEM results revealed that ultrasonic treatment led to a decomposition of okara matrix and significant porous structure in ISFs with an amplified collapse effect, resulting in an increase of the pore size of ISFs, and strengthening the properties of UAU-ISF and AUA-ISF in higher water (>15 g/g)/oil (>12 g/g) holding capacities, cholesterol binding capacity (>36 mg/g), and cation exchange capacity (>0.3 mmol/g), thus providing new insights for the preparation of ISF with high functional properties that are beneficial for human intestinal health.

Structural and physicochemical properties of subcritical water-extracted soy hull polysaccharides: Relationship to salty taste of sodium

The reduction of sodium intake without affecting saltiness perception is still a huge challenge. The acid method (pH 2.0, 85 °C, 90min) and subcritical water treatment (SW, pH 6.3–2.0, 120 °C, 30min) were used to prepare saltiness-enhanced polysaccharides from soy hull. Structural and physicochemical properties of soy hull polysaccharides (SHP) and their relationship to the salivary diffusion and mucosal retention of Na+ were analyzed. Compared to acid-extracted SHP (ASHP), SW-extracted SHP (SW6.3, SW5.0, and SW4.0) exhibited a higher saltiness-enhanced effect, accompanied by an accelerated diffusion of Na+ in the saliva and enhanced adhesive retention of Na+ on the porcine tongue. These phenomena may be attributed to different fractions extracted by two methods. ASHP mainly consists of pectic polysaccharides with a higher galacturonic acid content, while RG-I enriched pectic and hemicellulosic polysaccharides were speculated for SW6.3, SW5.0 and SW4.0, which exhibited highly branched conformation with higher Mw and lower charge. The SHP-induced disruption of the salivary mucin network probably accelerates the Na+ permeation and the adhesion of Na+ on the porcine tongue. SW3.0 and SW2.0 showed lower apparent viscosity and Mw due to excessive degradation of the backbone and side chain, weakening the diffusion and adhesion of Na+, and salt taste. These results would be useful to reveal the regulatory mechanism of polysaccharides on saltiness perception, which provided a technology to prepare a saltiness-enhanced ingredient from a by-product of soybean processing for low-sodium foods.

EFFECTS OF MICROBIAL STRAINS IN A SOLID-STATE FERMENTATION ON QUALITY ATTRIBUTES OF SOYBEAN-HULL

The by-product of soybean processing, soybean-hull, can have its fibre broken down by solid-state fermentation to improve digestibility and nutrient absorption. This research investigated the impacts of microbial strains in a solid-state fermentation on quality characteristics of soybean-hull. Soybean-hull was inoculated with a mono-culture of fungal (Aspergillus oryzae, Saccharomyces cerevisiae) and bacterial species (Bacillus subtilis, Lactobacillus plantarum) while unfermented soybean-hull served as control at (27±2oC) for 0hour, 24hours, 48hours and 72hours. At 24hours of fermentation, pH ranged from 6.17-6.42. TSS decreased significantly (p < 0.05) while TTA gradually increased in all samples. Soybean-hull with L plantarum at 24hours of fermentation had the highest value of iron (3.18 mg/l). Ca:P interactions were influenced, as there was an increase from 0.15 in the control to 3.45 in L. plantarum at 72hours. The protein (4.98-22.42%), lipid (3.58-21.04%), moisture (7.07-8.23%) increased significantly (P < 0.05) while carbohydrate (36.29-26.04%) and fibre (60.32-15.97%) decreased as fermentation progresses. Phytate and trypsin inhibitors reduced significantly. Fibre fractions of the fermented substrate decreased except NDS which increased. This study revealed that fermented soybean-hulls innoculated with Bacillus substilis and Aspergillus oryzae at 72hours offers better nutritional values and could be adopted as a new nutrient source.

Subcritical fluid extraction of antioxidant compounds from soybean seed coats (Glycine max (L.) Merr.)

PurposeThe aim of this work was to evaluate the efficiency of subcritical conditions using different water–ethanol mixtures to recover antioxidant compounds from soybean seed coats (SSCs).Design/methodology/approachSSCs were subjected to high temperature and pressure conditions, using ethanol–water mixtures as extractive solvent, to obtain phenolic and flavonoid compounds with antioxidant activity. A mathematical model, namely one-site desorption kinetic model, was used to describe the extraction kinetics.FindingsTemperature, solvent mass flow rate and solvent composition were studied, and the best extraction conditions were defined by a screening design. The maximum concentration of phenolics was obtained at 220 °C, 50% of ethanol and 2.5 g/min of solvent mass flow rate and a high antioxidant capacity toward different techniques was achieved. The one-site desorption kinetic model showed that before 30 min under optimal conditions, more than 90% of phenolics and flavonoids were recovered, a shorter extraction time than the commonly used at normal pressure and room temperature.Originality/valueThe seed coat is a major by-product of soybean processing, and it only markets as a low value ruminant feed. To date, there are no reports on the extract phenolics from SSCs by means of this methodology. The extraction technique described in this study provides a potential alternative for extraction of bioactive compounds from SSCs. This study contributes to adding value to this industrial waste and, ultimately, to optimize the postharvest production chain of soybean grains.

A comparative life cycle assessment of phytosterol and meadowsweet (Filipendula ulmaria) oncoprotective functional food ingredients

The urgent and relevant goals of providing a healthier diet and sustainable food systems taken together require a systematic approach that considers a broader environment for food choice. The paper compares three technologies to produce functional ingredients for preventing oncological diseases - each of them involving different sources of raw materials - a by-product of soybean processing, wild meadowsweet extract and planted meadowsweet extract.Life cycle assessment (LCA) has been selected to justify the choice of raw ingredients and the best technology for the stakeholders. Life cycle inventory analysis (LCIA) of technologies was carried out based on the SimaPro 9.1.1.1. To confirm the results of the LCIA of technologies to produce biologically active substances (BAS) from by-products of soybean oil processing, the following models of the SimaPro 9.1.1.1 software were used: EPD (2018) V1.01, ReCiPe 2016 (Midpoint (H) V1.04 / World (2010) H) and IPCC 2013 (GWP 500a V1.01). The validation of the results and the assessment of the impact of uncertainties in the initial data on the LCA calculations of the technologies were carried out using Monte Carlo method. The results showed that production of BAS from a by-product of soybean oil processing is the most environmentally friendly technology, and the data obtained could add to the life cycle database for the category of “Functional food ingredients” or serve as an example for further research and comparison with other targeted functional ingredients.

Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber.

Insoluble dietary fiber (IDF) has beneficial physiological effects, such as the promoting of intestinal peristalsis, the improving of intestinal flora, and the absorbing of some harmful substances. Okara, a byproduct of soybean processing, is a potential source of IDF. But the larger particle size and poor water solubility of okara IDF have adverse effects on sensory properties and functional characteristics. Therefore, we used an emerging type of physical method is electron beam irradiation (EBI) to modify okara, and investigated that the effects of EBI doses on the structure and functional properties of okara IDF. It was found that the electron beam treatment damaged the crystalline structure of IDF. Observation of the surface of EBI-treated IDF revealed a loose and porous morphology rather than the typical smooth structure. At a dose of 6kGy, a smallest particle size and largest specific surface area of IDF was obtained, and these factors increased the apparent viscosity of an IDF dispersion. The water holding capacity, swelling capacity and the oil holding capacity upon irradiation at 6kGy increased 74.13%, 84.76% and 41.62%, respectively. In addition, the capacity for adsorption of cholesterol, sodium cholate, glucose and nitrite ion were improved after electron beam treatment. The modified okara IDF showed improved particle sizes and hydration properties, and these changes correlated with an improvement to the rough taste of IDF and improvements to the texture and storage period upon supplementation into food. © 2022 Society of Chemical Industry.

Holocellulose nanofibers from insoluble polysaccharides of okara by mild alkali planetary ball milling: Structural characteristics and emulsifying properties

The added-value utilization of okara, a major byproduct of soybean processing, has attracted increasing interests, due to its good nutrition, functionalities and health-promoting effects. This work reports a facile and green process to prepare highly functional holocellulose nanofibers (hCNFs) from the insoluble polysaccharides (ISP) of okara, using a mild alkali planetary ball milling technique. The ball milling for 10–25 h in the presence of 1.0 wt% NaOH could efficiently transform the ISP into water dispersible hCNFs with highly crystalline cellulose contents reaching around 80%. The crystallinity of cellulose in these hCNFs was around 60%. The surface hydrophobicity of these hCNFs progressively decreased with increasing the milling time from 0 to 25 h, and their ζ-potential was independent of milling time. The hCNFs were demonstrated to perform as outstanding Pickering stabilizers for oil-in-water emulsions, with much better emulsification performance and emulsion stability than the ISP. All the emulsions at an oil fraction of 0.2 could be well stabilized by these hCNFs at a particle concentration in the aqueous phase of 0.1 wt%. Among all the hCNFs, those obtained after the milling of 10–20 h had highest potential to stabilize fine emulsions. All the emulsions stabilized by the hCNFs were prone to fast creaming, but the creamed emulsions exhibited excellent storage stability. The emulsifying properties of the hCNFs were closely associated with their interfacial adsorption at oil-water interface. The findings would be of importance not only for guiding the added-value utilization of underutilized byproducts of agricultural products, but also for providing a facile and green process to prepare highly functional hCNFs from okara.

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions.

The role of protein-polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by-product of soybean processing, has received much attention because of its abundant sources and potential attributes with respect to food formulation. Carboxymethyl cellulose (CMC), a well-known food-grade polysaccharide additive, has been widely utilized in the protein-polysaccharide system, whereas, among the proteins, the role of OP has not yet been explored. The present study first assessed the ζ-potential and hydrodynamic diameter of aqueous mixtures containing OP (1.0wt%) and CMC (0-0.5wt%), followed by the investigation of OP-CMC mixtures stabilized O/W emulsions. As CMC increased, oil droplet size, surface protein adsorption, apparent viscosity and storage modulus increased, whereas the loss tangent decreased. CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry.

Environmentally friendly urea produced from the association of N-(n-butyl) thiophosphoric triamide with biodegradable polymer coating obtained from a soybean processing byproduct

Nitrogen (N) losses in agriculture systems are intense, occurring mainly in the form of ammonia (N–NH3). Strategies to mitigate these losses are indispensable for “clean” agriculture towards circular economy. In this respect, combining urease inhibitors with biodegradable polymer coating in the same fertilizer granule is fundamental for reducing N losses. This is considered an innovative strategy for increasing the efficiency in the use of urea in agriculture worldwide. Therefore, this study aimed to test the effect of urea treated with NBPT (N-(n-butyl) thiophosphoric triamide) at the concentration of 80 mg kg−1 and urea treated with 20 mg kg−1 of NBPT and coated with organic polymer (a soybean byproduct) on the reduction of urease activity and losses of N–NH3 as well as to analyze the effect of pH and soil moisture related to these losses. Two field experiments were conducted simultaneously in the Southeast region of Brazil, in 2018. Conventional urea, urea + NBPT (80 mg kg−1), urea + NBPT (20 mg kg−1) + organic polymer were applied in top-dressing at the rate of 150 kg N ha−1 on maize crop. Soil samples were collected daily from the 1st to 7th day and on the 9th, 12th, 16th, 22nd, and 28th day after the application of the treatments for simultaneous determination of: urease activity, moisture, pH, organic carbon, and the quantification of N–NH3. In Experiment I, urea + NBPT (80 mg kg−1) and urea + NBPT (20 mg kg−1) + organic polymer caused reductions in urease activity and N–NH3 losses when compared with conventional urea. However, this effect occurred only in the first few days after the application of the fertilizers. In Experiment II, urease activity was not affected by the treatments. Nevertheless, there was less loss of N–NH3 in the treatments with urea + NBPT and urea + NBPT + organic polymer. Losses of N–NH3 do not depend only on hydrolysis of urea by urease, but they intensify with an increase in soil moisture coupled to high temperatures. Under tropical conditions, soil moisture has a greater effect than pH on losses of N–NH3. The effect of the inhibitor and the organic polymer on the mitigation of N–NH3 losses occurred up to the 7th day after the application of the fertilizer. The reduction of N–NH3 losses of urea with 20 mg kg1 of NBPT coated with the organic polymer were similar to the losses in treatment using urea treated with 80 mg kg−1 of NBPT.

Effect of superfine grinding on physicochemical and antioxidant properties of soybean residue powder.

Soybean residue is an underutilized, nutrient‐rich by‐product of soybean processing. To enhance its value, we subjected soybean residue to superfine grinding and measured the resulting physiochemical properties and antioxidant activities. We prepared powders with particle sizes of 115.35, 77.93, 39.38, 25.01, and 20.44 μm. As particle size decreased, the surface area (from 96.46 to 198.32 m2/kg) and swelling capacity (from 2.05 to 10.62 ml/g) increased. Conversely, we observed decreases in the surface‐number mean (from 23.07 to 11.20 μm), volume‐surface mean (from 141.70 to 27.96 μm), angles of repose (from 48.30° to 31.46°), water holding capacity (from 7.86 to 4.39 g/g), and oil binding capacity (from 1.78 to 1.42 g/g). The water solubility index and antioxidant activity (reducing power and free radical scavenging activities of 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐di‐(3‐ethylbenzthiazoline sulfonic acid)) improved as particle size decreased. In conclusion, superfine grinding improved some properties of soybean residue. Additionally, our findings provide theoretical support for using superfine grinding in industrial food applications.

Biovalorization of soybean residue (okara) via fermentation with Ganoderma lucidum and Lentinus edodes to attain products with high anti-osteoporotic effects

Okara, despite being a soybean processing by-product, still holds many nutrients. Thus, considerable attention has been recently paid to its reuse. In this study, solid-state fermentation was performed using Ganoderma lucidum and Lentinus edodes. Antioxidant activity and bioactive compound levels in G.lucidum-fermented okara (GLFO) and L.edodes-fermented okara (LEFO) were assayed. Antiosteoporosis bioactivity was evaluated using an animal model. The results demonstrated that solid-state fermentation significantly improved the antioxidant activity and bioactive compound levels. Furthermore, GLFO and LEFO increased trabecular bone volume, although only the GLFO-treated group exhibited significantly improved trabecular separation compared with the bilateral ovariectomy-treated control group. GLFO-related outcomes were superior to those of LEFO. The results demonstrate that okara products are effective for treating postmenopausal osteoporosis in humans.

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

The development of high-performance and biocompatible Pickering stabilizers for O/W high internal phase emulsions (HIPEs) has attracted fast increasing interests in the food colloid areas, due to their potential applications in food and pharmaceutical formations. This work reports that a kind of nanoparticles (ISPN; with a size of about 160 nm), facilely fabricated by a high power ultrasonication treatment from the insoluble soy polysaccahrides of Okara (a byproduct of soybean processing), could perform as an outstanding Pickering stabilizer for HIPEs. The structure of the nanoparticles, mainly composed of polysaccharides and proteins, was stable over the test pH or ionic strength range (pH 2.0–12.0 or 0–500 mM). The formation, microstructure and rheology of the HIPE gels stabilized by the ISPN were investigated in terms of visual and microscopic observations, laser diffraction technique, and dynamic oscillatory measurements. The results indicated that the HIPE gels with soy oil as the dispersed phase could be formed at a particle concentration (c) as low as 0.25 wt%, and increasing the c (from 0.25 to 1.5 wt%) led to a progressive strengthening of their gel network, as well as a progressive decrease in their droplet size. The HIPE gels could be formed over the whole test pH (2.0–12.0) or ionic strength (0–500 mM) range, and their gel network could not be dispersed by 6.0 M urea or 1.0 wt% SDS. In addition, the fabricated HIPE gels exhibited an excellent stability upon a prolonged storage and heating at temperatures ranging from 50 to 90 °C, as well as an unique temperature responsiveness. All the observations demonstrated that the ISPN exhibited a great potential to perform as Pickering stabilizers for HIPEs, with the emulsification performance and ability to form the HIPE gels much better than those reported previously. The findings would be of interest not only for the development of a kind of novel edible HIPEs suitable for health food formulations, but also for guiding the high-added-value ultilization of the byproduct (Okara) of soybean processing industries.

Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

The development of biocompatible Pickering stabilizers for oil-in-water emulsions has attracted fast increasing interests, due to their potential applications in food and pharmaceutical formulations. This work reports that a kind of novel nanoparticles to perform as outstanding Pickering stabilizers can be facilely fabricated from insoluble soybean polysaccharides (ISP) of Okara (a byproduct of soybean processing) by a high power ultrasonication. The ultrasonication resulted in breakdown of polysaccharide-based fibres in the ISP, and subsequently, formation of nanoparticles with sizes of 127–221 nm. The nanoparticles were mainly composed of polysaccharides and proteins, possessing a lower crystallinity of cellulose (relative to ISP) and good interfacial adsorption at oil-water interface. They were demonstrated to exhibit an excellent emulsification performance and a high tendency to form a gel-like network in the Pickering emulsions. Increasing the particle concentration and/or oil volume fraction was favorable for the creaming stability of the emulsions. Most of the droplets in the emulsions at higher particle-to-oil ratios were present in a more flocculated state, which was maintained by the hydrophobic interactions, as well as a bridging particle monolayer (with two droplets sharing the same monolayer). Interestingly, a portion of fine oil droplets with sizes <0.1 μm were entrapped within the flocculated structure consisting of large droplets with sizes at around 8 μm, which might largely account for the excellent emulsification performance of these nanoparticles. The findings would be of importance not only for the development of a kind of food grade nanoparticles to perform as outstanding Pickering stabilizers for the emulsions, but also for providing a strategy for the highly-added-value utilization of Okara.

IRRADIATION EFFECT ON PEROXIDATION INDEX ON OKARABASED SOYBEAN FLOUR

Soya seasoned flour (SSF), also known as “farofa”, is an industrialized product, low cost, easy to make and can be enriched in order to provide a food with greater nutritional and functional value. In this regard, “okara” (inert flavored mass obtained as a residue from the soybean extract), is a viable alternative for nutritional enrichment in relation to conventional maize and manioc tempered flours and ionizing radiation process increases its conservation. The present work aimed to use the SSF based “okara”, as a way to reuse a by-product of soybean processing and analyzing the possible effect of gamma irradiation at doses of 1 and 3 kGy, in the analysis of determination of lipid peroxidation. The preparation of SSF containing “okara”, dehydrated condiments and flavor uplifting was held at FATEC Marilia. SSF samples were processed at “Centro de Energia Nuclear na Agricultura (CENA)”, University of Piracicaba-SP, irradiated with doses of 1 and 3 KGy in 60Co source. The dose rate was 0.269/hs. Analyses were performed to determine the peroxide index of control samples and irradiated in triplicate in 1, 15, 30 and 45 storage days in accordance with methodology for oils and fats with modifications. Using this peroxides methodology, it wasn’t possible to detect changes in oxidative quality in SSF samples, within 45 days of storage, with the parameter that the flour showed 29.92% of lipids. We conclude that this product with excellent nutritional attributes about the commercial flour, we must apply a different methodology to detect any radiation damage on lipid compounds.

Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

Okara is a by-product of soybean processing produced in large quantities, but under-used by the food industry. Strategies to increase its nutritional quality could contribute to the usage of this biomass. Fresh and heat-treated okara were subjected to solid-state fermentation (SSF) using S. cerevisiae and physicochemical parameters of quality, total phenolics, β-glucosidase activity, antioxidant activity and the biotransformation of isoflavone were evaluated. Fermentation contributed to the improvement of nutritional quality, promoting an increase in protein content, and increases in total phenolics, and antioxidant activity. SSF also promoted the bioconversion of isoflavone β-D-glucosides to aglycone forms through the action of β-glucosidases. Furthermore, SSF led to the reduction of raw fiber content with a potential improvement in digestibility. SSF was demonstrated to be a valuable tool in improving quality and functional attributes, and in adding value to okara, thus contributing to its better usage in the development of food products and supplements.

Effects of gamma-irradiated soybean pod extract on oxidative stress, cancer cell viability, and tyrosinase inhibition

Soybean pods contain abundant dietary fiber and phytochemicals, including phenolic compounds. However, few bioactivity studies have been conducted using soybean pods, while soybean leaves, and seeds have been well characterized. In this study, the effect of gamma irradiation on the physiological properties of soybean pod extract (SPE) was investigated. SPE was irradiated at 0, 5, 10, and 20 kGy, and the phenolic compound concentration and antioxidant activity were investigated. The total phenolic compounds were increased and total flavonoids were decreased as the irradiation dose increased. Antioxidant activity, which was measured using the 2,2-diphenyl-1-picrylhydrazyl, 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid, and 2-thiobarbituric acid reactive substances assays, improved as the irradiation dose increased. In addition, cancer cell viability, and tyrosinase activity were reduced by gamma irradiation. These results show that soybean pods can be utilized as functional food materials after gamma irradiation. Practical applications Gamma irradiation modified the chemical composition of soybean pod extract (SPE). Such irradiation improved the antioxidant, anti-pigmentation, and anti-carcinogenesis effects compared to those of control SPE. Therefore, this material, previously considered a byproduct of soybean processing, can be used as a functional food to prevent such disorders as oxidative damage, cancer, and hyperpigmentation.

Effects of co-fermented Pleurotus eryngii stalk residues and soybean hulls by Aureobasidium pullulans on performance and intestinal morphology in broiler chickens

Soybean hulls are a by-product of soybean processing for oil and meal production; Pleurotus eryngii stalk residues (PE SR) are by-products of the edible portion of the fruiting body enriched in bioactive metabolites. This study evaluated the effects of co-fermented PE SR and soybean hulls with Aureobasidium pullulans on performance and intestinal morphology in broiler chickens. The in vitro experimental results showed that xylananse and mannanase activity of solid-state fermented soybean hulls (100% SBH) and soybean hulls partially replaced with PE SR (75:25, SHP) reached peak at day 12; solid-state fermentation (SSF) enhanced the total phenolic content and trolox equivalency in both products as well. Additionally, FSHP had higher xylotriose and mannobiose levels than fermented FSBH did. A total of 400 broilers (Ross 308) were assigned randomly into four groups receiving the basal diet (control) or the basal diet supplemented with 0.5% fermented SBH (0.5% FSBH), 0.5% fermented SBHP (0.5% FSHP) and 1.0% fermented SBHP (1.0% FSHP) until 35 d of age, respectively. Results demonstrated that 0.5% FSHP addition increased body weight gain as compared with corresponding normal diet fed control in birds during entire experimental period. Compared with the control group, 0.5% FSHP group significantly increased the ratio of lactic acid bacteria to Clostridium perfringens in ceca as well as ileum villus height and jejunum villus height/crypt depth ratio of 35 d old birds. In conclusion, 0.5% FSHP supplementation in the diet could obtain not only improved body weight gain, but optimal intestinal morphology by exerting its bioactive metabolite properties when fed to broilers.

Extraction of a mixture of phytosterols from soybean processing by-product and its use in the manufacture of 9α-hydroxyandrost-4-en-3,17-dione

9α-Hydroxyandrost-4-en-3,17-dione was prepared from a mixture of phytosterols using microbiological methods to degrade soybean sterols to androstenedione followed by its 9α-hydroxylation. Phytosterols could be extracted from deodorizer distillate sludge produced during production of soybean oil with low sterol content (5.2 %) with a level of extraction of greater than 96 % and a total sterol content of at least 90 %. The 9α-hydroxyandrost-4-en-3,17-dione yield from the phytosterol mixture was 38 %.