Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs
Soy is a growing protein source; however, the isoflavones it contains are of concern, as they exhibit estrogenic activities whose toxicological limits might be exceeded. Reducing their concentrations to safe levels while preserving nutritional quality in soy foodstuffs is therefore a matter of publi...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/7/1540 |
| _version_ | 1797607984241573888 |
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| author | Souad Bensaada François Chabrier Pascal Ginisty Carine Ferrand Gabriele Peruzzi Marc Valat Catherine Bennetau-Pelissero |
| author_facet | Souad Bensaada François Chabrier Pascal Ginisty Carine Ferrand Gabriele Peruzzi Marc Valat Catherine Bennetau-Pelissero |
| author_sort | Souad Bensaada |
| collection | DOAJ |
| description | Soy is a growing protein source; however, the isoflavones it contains are of concern, as they exhibit estrogenic activities whose toxicological limits might be exceeded. Reducing their concentrations to safe levels while preserving nutritional quality in soy foodstuffs is therefore a matter of public health. The main objective of this paper is to develop at pilot scale a process for isoflavones’ extraction from soybeans, and to show its feasibility and efficiency. The study was conducted by first optimizing the previously obtained laboratory treatment key factors. These data were then transposed to the pilot level. Finally, the process was adjusted to technical constraints which appeared at pilot scale: the mandatory use of drenching and the exploration of granulometry analysis. The involved steps were validated by monitoring the genistein and daidzein content variations through statistical analysis of the data of an ELISA and a Folin–Ciocalteu assay. Additionally, isoflavones’ recovery from treatment waters for their valorisation and the water cleaning by means of filtration, centrifugation and resin adsorption were carried out. The results showed that the most successful pilot treatment developed involved soybean dehulling, drenching, washing and drying and almost halved isoflavones while preserving the main nutritional characteristics. A combination of techniques led to almost complete recovery of isoflavones from process waters. |
| first_indexed | 2024-03-11T05:37:18Z |
| format | Article |
| id | doaj.art-e1c79ff9285847bbb54c5fe8dc6c9199 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:37:18Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e1c79ff9285847bbb54c5fe8dc6c91992023-11-17T16:42:42ZengMDPI AGFoods2304-81582023-04-01127154010.3390/foods12071540Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based FoodstuffsSouad Bensaada0François Chabrier1Pascal Ginisty2Carine Ferrand3Gabriele Peruzzi4Marc Valat5Catherine Bennetau-Pelissero6Campus Carreire, Pharmacy Faculty, Department Sciences and Technology, University of Bordeaux, 33076 Bordeaux, FranceAgrotec, Agropole, 47310 Estillac, FranceIFTS (Institute of Filtration and Separative Techniques), 47510 Foulayronnes, FranceCampus Carreire, Pharmacy Faculty, Department Sciences and Technology, University of Bordeaux, 33076 Bordeaux, FranceBiopress, 47400 Tonneins, FranceCampus Carreire, Pharmacy Faculty, Department Sciences and Technology, University of Bordeaux, 33076 Bordeaux, FranceCampus Carreire, Pharmacy Faculty, Department Sciences and Technology, University of Bordeaux, 33076 Bordeaux, FranceSoy is a growing protein source; however, the isoflavones it contains are of concern, as they exhibit estrogenic activities whose toxicological limits might be exceeded. Reducing their concentrations to safe levels while preserving nutritional quality in soy foodstuffs is therefore a matter of public health. The main objective of this paper is to develop at pilot scale a process for isoflavones’ extraction from soybeans, and to show its feasibility and efficiency. The study was conducted by first optimizing the previously obtained laboratory treatment key factors. These data were then transposed to the pilot level. Finally, the process was adjusted to technical constraints which appeared at pilot scale: the mandatory use of drenching and the exploration of granulometry analysis. The involved steps were validated by monitoring the genistein and daidzein content variations through statistical analysis of the data of an ELISA and a Folin–Ciocalteu assay. Additionally, isoflavones’ recovery from treatment waters for their valorisation and the water cleaning by means of filtration, centrifugation and resin adsorption were carried out. The results showed that the most successful pilot treatment developed involved soybean dehulling, drenching, washing and drying and almost halved isoflavones while preserving the main nutritional characteristics. A combination of techniques led to almost complete recovery of isoflavones from process waters.https://www.mdpi.com/2304-8158/12/7/1540genisteindaidzeinconsumer exposuremanufacturing processsoybeanisoflavone removal |
| spellingShingle | Souad Bensaada François Chabrier Pascal Ginisty Carine Ferrand Gabriele Peruzzi Marc Valat Catherine Bennetau-Pelissero Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs Foods genistein daidzein consumer exposure manufacturing process soybean isoflavone removal |
| title | Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs |
| title_full | Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs |
| title_fullStr | Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs |
| title_full_unstemmed | Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs |
| title_short | Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs |
| title_sort | improved food processing techniques to reduce isoflavones in soy based foodstuffs |
| topic | genistein daidzein consumer exposure manufacturing process soybean isoflavone removal |
| url | https://www.mdpi.com/2304-8158/12/7/1540 |
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