Soybean processing wastes and their potential in the generation of high value added products

[Display omitted] •Soybean processing wastes are low-cost sources and presented high nutritional values.•Microbiological analysis demonstrated that these products are safe for consumption.•Soybean and its derivatives showed AA from 11.5 to 83.5% by the EPR and UV-Vis assays.•Soybean and soymilk exhi...

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Published in:Food chemistry 2022-03, Vol.373 (Pt B), p.131476-131476, Article 131476
Main Authors: Canaan, Josiane Márcia Maria, Brasil, Giovana Sant'Ana Pegorin, de Barros, Natan Roberto, Mussagy, Cassamo Ussemane, Guerra, Nayrim Brizuela, Herculano, Rondinelli Donizetti
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidants - analysis
Centesimal composition
Electron paramagnetic resonance
Flour
Food Handling
Glycine max
Phenolic content
Soy Milk
Soybean
Waste
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Summary:[Display omitted] •Soybean processing wastes are low-cost sources and presented high nutritional values.•Microbiological analysis demonstrated that these products are safe for consumption.•Soybean and its derivatives showed AA from 11.5 to 83.5% by the EPR and UV-Vis assays.•Soybean and soymilk exhibited the highest levels of phenolic compounds (>4 mg GAE.g−1).•These wastes contain bioactive compounds that can generate high added value products. Soybean and its derivatives are rich sources of nutrients and bioactive compounds with antioxidant properties, however, the wastes with high nutritional value are discarded by the industry. This study aimed to evaluate centesimal composition, microbial safety and antioxidant activity of soybean processing wastes (okara and okara flour) and soymilk. High fiber, carbohydrate, energy and lipids contents were found. Antioxidant activity by spectrophotometric and Electron Paramagnetic Resonance assays showed values for soybean (72.4% and 83.5%), okara (9.6% and 7.7%), okara flour (30.7% and 11.5%) and soymilk (28.4% and 36.5%). The total phenolic content was an average of 3.33 mg of gallic acid equivalent.g−1. Infrared spectra revealed no significant changes in the absorption bands, guaranteeing non-alteration in the compounds composition after processing. Microbiological assays indicated that soybean derivatives are safe for consumption. These results reinforce that these wastes contain bioactive compounds of interest with great potential to generate high value added products.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.131476