Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2025-05-31 DOI:10.1016/j.cofs.2025.101319

Felipe S Bragagnolo , Pedro H Santos , Cristiano S Funari , Maurício A Rostagno

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Abstract

Soybean is a versatile crop, serving as a source of oil, protein, and bioactive compounds. However, the increasing production of soybeans and related products generates significant amounts of by-products, such as straw, hulls, okara, and meal. This review highlights the bioactive compounds present in soy by-products and explores trending methods for their conversion. Our findings reveal that these materials contain significant concentrations of various bioactive compounds, ranging from isoflavones and other flavonoids to peptides. Additionally, the bioactivity of soy by-products can be enhanced through physicochemical, enzymatic, or microbiological treatments, along with improved recovery and accessibility of their bioactive metabolites. Moreover, given the presence of valuable micro- to macro-molecules in soy by-products, a biorefinery approach offers a promising strategy to maximize the recovery of these compounds. Consequently, this approach leads to a framework aligned with the principles of the circular economy and the Sustainable Development Goals.

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探索大豆副产品的潜力：提取策略和生物活性增强

大豆是一种多功能作物，作为油、蛋白质和生物活性化合物的来源。然而，大豆及相关产品产量的增加产生了大量的副产品，如秸秆、壳、冈果和豆粕。本文综述了大豆副产品中存在的生物活性化合物，并探讨了其转化的趋势方法。我们的研究结果表明，这些材料含有大量的各种生物活性化合物，从异黄酮和其他类黄酮到肽。此外，大豆副产品的生物活性可以通过物理化学、酶或微生物处理来增强，同时提高其生物活性代谢物的回收率和可及性。此外，考虑到大豆副产品中存在有价值的微分子到大分子，生物炼制方法提供了一个有希望的策略，以最大限度地回收这些化合物。因此，这种方法形成了一个与循环经济原则和可持续发展目标相一致的框架。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.