{"title":"Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization","authors":"","doi":"10.1016/j.fbp.2024.09.019","DOIUrl":null,"url":null,"abstract":"<div><div>The lipid fraction and bioactive compounds from okara, a by-product of soybean processing, have been extracted by supercritical fluid extraction. The effect of operating parameters, pressure (20–40 MPa), temperature (40–80 ºC), and cosolvent usage (0–10 %wt. ethanol), on the extraction kinetics has been investigated, satisfactorily correlating the experimental data to the Sovová’s model. Extraction yield by SFE ranged from 0.1014 g extract/g insoluble solid (IS) at 20 MPa and 80 ºC to 0.1081 g extract/g IS at 30 MPa and 60 ºC (from 9.2 to 9.8 g extract/100 g okara, respectively), similar to Soxhlet extraction with n-hexane (9.2 ± 0.2 g extract/100 g). Pressure positively affected the initial extraction rate, which also increased with temperature except for the lowest pressure of 20 MPa, exhibiting a typical cross-over behavior. The use of ethanol as cosolvent promoted the extraction of phenolic compounds and isoflavones, and was less important in the extraction of tocopherols. Extraction yield using ethanol increased up to 0.1100 g extract/g IS at 40 MPa and 40 ºC. As expected, the higher content of bioactive compounds in the sc-CO<sub>2</sub> + ethanol extracts positively affected the antioxidant capacity, with the maximum found at 20 MPa, 40 ºC and 10 %wt. ethanol.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001962","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The lipid fraction and bioactive compounds from okara, a by-product of soybean processing, have been extracted by supercritical fluid extraction. The effect of operating parameters, pressure (20–40 MPa), temperature (40–80 ºC), and cosolvent usage (0–10 %wt. ethanol), on the extraction kinetics has been investigated, satisfactorily correlating the experimental data to the Sovová’s model. Extraction yield by SFE ranged from 0.1014 g extract/g insoluble solid (IS) at 20 MPa and 80 ºC to 0.1081 g extract/g IS at 30 MPa and 60 ºC (from 9.2 to 9.8 g extract/100 g okara, respectively), similar to Soxhlet extraction with n-hexane (9.2 ± 0.2 g extract/100 g). Pressure positively affected the initial extraction rate, which also increased with temperature except for the lowest pressure of 20 MPa, exhibiting a typical cross-over behavior. The use of ethanol as cosolvent promoted the extraction of phenolic compounds and isoflavones, and was less important in the extraction of tocopherols. Extraction yield using ethanol increased up to 0.1100 g extract/g IS at 40 MPa and 40 ºC. As expected, the higher content of bioactive compounds in the sc-CO2 + ethanol extracts positively affected the antioxidant capacity, with the maximum found at 20 MPa, 40 ºC and 10 %wt. ethanol.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.