Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.) Merr.) Processing
In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, th...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/9/2129 |
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| author | Alessandro Colletti Andrea Attrovio Luisa Boffa Stefano Mantegna Giancarlo Cravotto |
| author_facet | Alessandro Colletti Andrea Attrovio Luisa Boffa Stefano Mantegna Giancarlo Cravotto |
| author_sort | Alessandro Colletti |
| collection | DOAJ |
| description | In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70–80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products. |
| first_indexed | 2024-03-10T20:05:56Z |
| format | Article |
| id | doaj.art-ddc2a076044a4fe0b862f782caaa2e25 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T20:05:56Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-ddc2a076044a4fe0b862f782caaa2e252023-11-19T23:17:41ZengMDPI AGMolecules1420-30492020-05-01259212910.3390/molecules25092129Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.) Merr.) ProcessingAlessandro Colletti0Andrea Attrovio1Luisa Boffa2Stefano Mantegna3Giancarlo Cravotto4Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyDepartment of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyDepartment of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyDepartment of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyDepartment of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyIn recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70–80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products.https://www.mdpi.com/1420-3049/25/9/2129soybean curd residueokaranutritional compositionfunctional foodsbiovalorisation |
| spellingShingle | Alessandro Colletti Andrea Attrovio Luisa Boffa Stefano Mantegna Giancarlo Cravotto Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.) Merr.) Processing Molecules soybean curd residue okara nutritional composition functional foods biovalorisation |
| title | Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.) Merr.) Processing |
| title_full | Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.) Merr.) Processing |
| title_fullStr | Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.) Merr.) Processing |
| title_full_unstemmed | Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.) Merr.) Processing |
| title_short | Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.) Merr.) Processing |
| title_sort | valorisation of by products from soybean i glycine max i l merr processing |
| topic | soybean curd residue okara nutritional composition functional foods biovalorisation |
| url | https://www.mdpi.com/1420-3049/25/9/2129 |
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