Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder

Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder

In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a c...

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Bibliographic Details
Main Authors: Aunchalee Aussanasuwannakul, Sumitra Boonbumrung, Thidarat Pantoa
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
supercritical fluid
ethanol
isoflavones
phenolics
antioxidants
tocopherols
Online Access:https://www.mdpi.com/2304-8158/12/14/2698

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