High-Pressure Pasteurization of Soy Okara
Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/20/3736 |
| _version_ | 1797573844961067008 |
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| author | Amanda Helstad Ali Marefati Cecilia Ahlström Marilyn Rayner Jeanette Purhagen Karolina Östbring |
| author_facet | Amanda Helstad Ali Marefati Cecilia Ahlström Marilyn Rayner Jeanette Purhagen Karolina Östbring |
| author_sort | Amanda Helstad |
| collection | DOAJ |
| description | Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (<i>p</i> < 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria for up to four weeks of storage at 4 °C. The pasting properties were increased while the water and oil holding capacities of the soy okara did not significantly change (<i>p</i> > 0.05) after high-pressure pasteurization at 400 MPa and 600 MPa. High-pressure pasteurization is therefore a potential application technique for soy okara to produce a microbiologically safe product with maintained functional properties. However, more research is needed to optimize the process and to further investigate the microbiological species present in untreated soy okara to exclude any potential food safety risks. |
| first_indexed | 2024-03-10T21:15:47Z |
| format | Article |
| id | doaj.art-7d9036b15375418f863ac4fa0520a70f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:15:47Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7d9036b15375418f863ac4fa0520a70f2023-11-19T16:29:01ZengMDPI AGFoods2304-81582023-10-011220373610.3390/foods12203736High-Pressure Pasteurization of Soy OkaraAmanda Helstad0Ali Marefati1Cecilia Ahlström2Marilyn Rayner3Jeanette Purhagen4Karolina Östbring5Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenOkara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (<i>p</i> < 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria for up to four weeks of storage at 4 °C. The pasting properties were increased while the water and oil holding capacities of the soy okara did not significantly change (<i>p</i> > 0.05) after high-pressure pasteurization at 400 MPa and 600 MPa. High-pressure pasteurization is therefore a potential application technique for soy okara to produce a microbiologically safe product with maintained functional properties. However, more research is needed to optimize the process and to further investigate the microbiological species present in untreated soy okara to exclude any potential food safety risks.https://www.mdpi.com/2304-8158/12/20/3736okarahigh-pressure pasteurizationshelf lifefood waste |
| spellingShingle | Amanda Helstad Ali Marefati Cecilia Ahlström Marilyn Rayner Jeanette Purhagen Karolina Östbring High-Pressure Pasteurization of Soy Okara Foods okara high-pressure pasteurization shelf life food waste |
| title | High-Pressure Pasteurization of Soy Okara |
| title_full | High-Pressure Pasteurization of Soy Okara |
| title_fullStr | High-Pressure Pasteurization of Soy Okara |
| title_full_unstemmed | High-Pressure Pasteurization of Soy Okara |
| title_short | High-Pressure Pasteurization of Soy Okara |
| title_sort | high pressure pasteurization of soy okara |
| topic | okara high-pressure pasteurization shelf life food waste |
| url | https://www.mdpi.com/2304-8158/12/20/3736 |
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