NFS Journal最新文献

{"title":"Formulation of children's nutrient-dense recipes from Adansonia digitata pulp and Ocimum gratissimum leaves in North Benin","authors":"Bissola Malikath Bankole ,&nbsp;Sam Bodjrenou ,&nbsp;Julia Bodecker ,&nbsp;Edwige Noukpoakou ,&nbsp;Flora Josiane Chadare ,&nbsp;Celine Termote ,&nbsp;Waliou Amoussa Hounkpatin","doi":"10.1016/j.nfs.2024.100176","DOIUrl":"10.1016/j.nfs.2024.100176","url":null,"abstract":"<div><p>Neglected and underutilized species (NUS) can play an important role in nutrition and food security. This study aimed to promote the consumption of two NUS, <em>Ocimum gratissimum</em> and <em>Adansonia digitata</em>, by improving recipes that are traditionally consumed by children aged 6–23 months in the Atacora department. Two (02) improved recipes were formulated: baobab pulp-enriched porridge (BPP) and <em>egusi</em> sauce with african basil leaves and red palm oil (ESBR). Formulation was initially carried out using <em>MINITAB 19</em> mixing software. For each recipe, two factors (two main ingredients of the recipe) were considered for the formulation. The optimized recipes were then tested through a hedonic test with a sample of 66 children in three (03) communes. The nutritional densities of accepted recipes were then determined. Results showed that most of the children liked both recipes formulated. The energy densities of both recipes (1.24 ± 0.03 kcal and 1.89 ± 0.05 kcal/g respectively for BPP and ESBR) met the recommended standards. As for nutritional densities, only iron recommended density was achieved for BPP (4.86 ± 0.12 mg/100 kcal) while for ESBR, in addition to iron density, zinc and vitamin A densities were also achieved. The BPP recipe covered good levels of daily nutritional requirements for one single feed for iron (46.42%) and energy (13.49%) considering the amount consumed by children, whereas the ESBR recipe covered levels of 26.61% for energy, 399.32% for vitamin A, 94.11% for iron and 17.44% for zinc. A better valorization of these species through cooking demonstration sessions addressed to mothers is necessary to ensure the consumption of recipes formulated by communities in general and children in particular.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000154/pdfft?md5=0867359223dbdcdf3bfeec4d5f926118&pid=1-s2.0-S2352364624000154-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140403800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial: Advances in microbial bioprocessing to enhance nutritional and functional properties of foods and food ingredients","authors":"Víctor M. Jiménez ,&nbsp;Kalidas Shetty","doi":"10.1016/j.nfs.2024.100166","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100166","url":null,"abstract":"","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000051/pdfft?md5=6d44eb19e747f890202d2e7b34caf44a&pid=1-s2.0-S2352364624000051-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140195958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage","authors":"Ana I. Bonilla,&nbsp;Jessie Usaga,&nbsp;Carolina Cortés,&nbsp;Ana M. Pérez","doi":"10.1016/j.nfs.2024.100177","DOIUrl":"10.1016/j.nfs.2024.100177","url":null,"abstract":"<div><p>Three prototypes of a blackberry-soy-flaxseed beverage were formulated and processed by pasteurization (71.1 °C, 3 s) or commercial sterilization (heating to 87 °C followed by immediate hot-fill). The effects of heat exposure on selected bioactive compounds (total phenolics, ellagitannins, anthocyanins, isoflavones and lignans) and physicochemical properties (pH, °Brix, turbidity, viscosity and color) were evaluated. Bioactive compounds were quantified by HPLC-DAD analytical methods. No significant changes (<em>p</em> &gt; 0.05) were observed in the contents of total phenolic compounds, ellagitannins, cyanidin-3-glucoside, isoflavones (daidzein and genistein), or lignans, regardless of the heat regime applied or the beverage formulation. The pH and soluble solids were similar among the three beverages and did not change after heat treatments. The content of cyanidin-3-malonyl-glucoside, a polyphenol, significantly decreased (<em>p</em> &lt; 0.05) by 35–45% with the hot-fill process in all beverage prototypes. Turbidity was not significantly affected by the type of heat treatment, but the viscosity of the hot-filled beverages was significantly higher (<em>p</em> &lt; 0.05) than that of the pasteurized and non-pasteurized prototypes. No significant differences (<em>p</em> &lt; 0.05) in color parameters L*, a*, and b* were observed. Total color difference (DE*) values indicated differences in perceivable color among samples of the same beverage exposed to the heat processing regimes. DE* values for prototype 1 processed by pasteurization and commercial sterilization were distinct from non-pasteurized beverage. DE* values for prototypes 2 and 3 processed by pasteurization were distinct from those of the non-pasteurized beverage. Pasteurization allowed higher retention of bioactive compounds and had a lower impact on the physicochemical properties of the blackberry-soy-flaxseed beverage.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000166/pdfft?md5=5e3c38b94edc52cb5cbddc9cf3b2bdca&pid=1-s2.0-S2352364624000166-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140271545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge","authors":"Oluyimika Y. Famuyide ,&nbsp;John Lubaale ,&nbsp;Cheikh Ndiaye ,&nbsp;Kwaku G. Duodu ,&nbsp;John R.N. Taylor","doi":"10.1016/j.nfs.2024.100165","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100165","url":null,"abstract":"<div><p>Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF) with plant foods rich in minerals (moringa leaf powder) and their bioavailability enhancers, organic acids (baobab fruit) and β-carotene (carrots, mango, papaya) and additionally micronutrient premix fortification on iron, zinc and other mineral bioaccessibilities in wholegrain pearl millet-based porridges in comparison to their conventionally wet-cooked equivalents were investigated. Percentage bioaccessible iron in extrusion-cooked porridges FtFF with moringa+baobab+carrots+mango, baobab+carrots+papaya and together with micronutrient premix was generally similar to their conventionally cooked FtFF-porridge equivalents. However, the amount of bioaccessible iron in the extrusion-cooked FtFF-porridges was some three times higher. Iron contamination through solubilization from the extruder parts was responsible. Percentage and amount of bioaccessible zinc of the extrusion-cooked FtFF-porridges was substantially increased. This is likely due to phytate degradation during extrusion cooking, thereby reducing the phytate's mineral-chelating effects. Concerning calcium and magnesium, there was no positive effect of extrusion cooking on their bioaccessibility when compared to conventional cooking. However, FtFF substantially increased the amount of bioaccessible calcium and magnesium in the conventionally- and extrusion-cooked FtFF-porridges because of their high contents in moringa and baobab. Consumption of extrusion-cooked ready-to-eat FtFF-porridges, especially when additionally conventionally fortified, is promising to significantly improve bioaccessible iron and zinc in the diet of at-risk African populations, particularly in urban communities.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S235236462400004X/pdfft?md5=a9c3a684ce6035188725cdc355db8cb1&pid=1-s2.0-S235236462400004X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139986491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and functional properties of microcapsules of papaya seed extract (Carica papaya L.) obtained by spray drying","authors":"Greta Hinostroza-Quiñonez,&nbsp;Liz Alcántara-Mucha,&nbsp;Clara Espinoza-Silva,&nbsp;Miguel Quispe-Solano,&nbsp;Nancy Saavedra-Mallma","doi":"10.1016/j.nfs.2024.100164","DOIUrl":"10.1016/j.nfs.2024.100164","url":null,"abstract":"<div><p>Papaya seeds (<em>Carica papaya L</em>.) are usually discarded, yet they contain significant amounts of bio-components such as polyphenols, which are beneficial in the food and pharmaceutical industries. In this research, microcapsules from papaya seed extract were obtained through spray drying; the influence of the inlet temperature to the sprayer (130 °C, 140 °C, and 150 °C) and the concentration of the encapsulating agent, chitosan (0.5% and 1%), on their functional properties (polyphenols, antioxidant capacity) and physicochemical properties (moisture content, bulk density, hygroscopicity, solubility, and yield) was evaluated. The extraction of polyphenols was performed by ultrasound-assisted extraction using 50% ethanol; this extract was then concentrated under vacuum and microencapsulated. The most effective treatment was at an inlet temperature of 150 °C and a chitosan concentration of 0.5%, resulting in microcapsules with a high content of polyphenols and antioxidant capacity (97.6 Gallic Acid Equivalent – GAE/100 g dry sample and 413 mg Trolox Equivalent – TE/100 g dry sample, respectively). Under these conditions, 92.1% of the maximum antioxidant capacity was preserved in the microcapsules obtained from the papaya seed extract. The physicochemical properties were influenced by the studied factors: inlet temperature to the dryer and chitosan encapsulant concentration. These micro-encapsulated products could be a suitable alternative for applications as natural food additives with potential antioxidant activity, warranting further research.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000038/pdfft?md5=b7eaefe9ff17c6e3ac6b9608457e3710&pid=1-s2.0-S2352364624000038-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139966303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues","authors":"Bruno Fonsêca Feitosa ,&nbsp;Jefferson Henrique Tiago Barros ,&nbsp;João Vitor Fonseca Feitoza","doi":"10.1016/j.nfs.2024.100163","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100163","url":null,"abstract":"<div><p>Pseudocereals have a complete nutritional profile, containing a higher quality and quantity of protein compared to cereals. This potential justifies its insertion into the food industry. Therefore, a bibliometric analysis on pseudocereals was conducted on the <em>Scopus®</em> database, combined with a literature review with an emphasis on the manufacture of flours, bakery products and milk analogues. From 570 documents, an increasing number of articles were published from 2000 to 2022. Italy (10%, <em>n</em> = 59) and China (10%, <em>n</em> = 54) were the countries with the highest number of publications, followed by China, Spain, Germany, United States, Brazil, Mexico, Peru and Turkey. Specifically, 16 <em>clusters</em> were identified for citations and 5 <em>clusters</em> for the co-occurrence of keywords in the network maps, using the <em>VOSviewer</em> software. The species <em>Amaranthus</em> spp. (<em>n</em> = 14), <em>Chenopodium quinoa</em> (<em>n</em> = 14) and <em>Fagopyrum esculentum</em> (<em>n</em> = 9) stood out, confirmed the profile traced in the bibliometric analysis. In bakery products, pseudocereals still cannot completely replace true cereals, limited by technological factors. New tests and adaptations in the formulation and processing are recommended, as it is currently only possible to use it as a supplementary raw material and in small quantities.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000026/pdfft?md5=cfa1c5cd2c3216dc67a542b150060d05&pid=1-s2.0-S2352364624000026-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139748457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly","authors":"Farapti Farapti ,&nbsp;Afifah Nurma Sari ,&nbsp;Annis Catur Adi ,&nbsp;Hazreen B. Abdul Majid","doi":"10.1016/j.nfs.2024.100162","DOIUrl":"10.1016/j.nfs.2024.100162","url":null,"abstract":"<div><h3>Background</h3><p>Low-salt dietary management is a strategy for maintaining the health of the elderly. However, the elderly face the challenge of reducing salt consumption because of taste changes associated with aging.</p></div><div><h3>Objective</h3><p>This study aimed to evaluate the effectiveness of using herbs and spices for low-salt dietary management and its effect on taste sensitivity and preferences among the elderly.</p></div><div><h3>Methods</h3><p>The study involved 54 nursing home residents with a mean age of 71 ± 8.2 years. Taste preference data were collected from self-reported questionnaires, whereas salty taste sensitivity was measured using the sodium chloride detection threshold (DT) using a forced-choice method with three different concentrations (0.1709, 0.3418, and 0.6837 M). Culinary preference was evaluated using three different formulas: F1 (regular salt), F2 (50% sodium reduction), and F3 (50% sodium reduction with herbs and spices addition). The assessed items included three side dishes (braised chicken, marinated tempeh, and spiced tofu) and three snacks (tofu schotel, vegetable omelet, and mushroom shumai), and the assessment was conducted using a single-blind method.</p></div><div><h3>Results</h3><p>The majority of the subjects liked the salty taste (75.9%) and had good taste sensitivity (81.5%), especially women (16.2% higher). Subjects preferred 50% reduced salt with herbs and spices, similar to standard, but least liked the salt-only reduction formula. Statistical analyses showed that there was an association between culinary preferences in F1 and F2 and salty taste preference (<em>p</em> &lt; 0.05), especially among women, but not salty taste sensitivity (<em>p</em> &gt; 0.05). Increased levels of certain minerals were also found in all dishes.</p></div><div><h3>Conclusion</h3><p>The study findings suggest that using herbs and spices is an effective method for low-salt dietary management in the elderly population and that taste preference plays a more important role in food selection than taste sensitivity.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000014/pdfft?md5=92e51bf915cb1a508a48df08d7cfa9c4&pid=1-s2.0-S2352364624000014-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139634815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparing consumer acceptance, sensory profile, and chemical properties in artisanal and industrial Greek-style yogurts processing: A path to enhancing food safety","authors":"Diana Víquez-Barrantes ,&nbsp;Natalia Lau-Lee ,&nbsp;Elba Cubero-Castillo ,&nbsp;Marcia Cordero-García","doi":"10.1016/j.nfs.2023.100156","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100156","url":null,"abstract":"<div><p>Greek-style yogurt consumption has increased due to consumer interest on high protein foods. The processing conditions of Greek-style yogurt influence chemical composition, sensory properties, and consumer acceptance. As a consequence of the COVID-19 pandemic, local trade and regional commercialization have increased and local small food entrepreneurs have emerged as a reaction. The aim of this study was to compare the physicochemical and sensory properties of artisanal and industrially produced Greek-style yogurt commercialized in Costa Rica. Mechanically drained samples had a more traditional chemical profile, with high-protein and low-carbohydrate content. Enriched yogurts were the most popular due to their sweetness and homogeneous texture, related to the recipe and process. Artisanal samples showed an unexpected chemical profile, with lower total solids and protein, and sensory aspects that negatively impact liking. Artisanal products lacked sweetness, brightness and homogenous texture that were well accepted by consumers and could be linked to a lack of mechanization and process controls.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364623000354/pdfft?md5=41c7e0a8869899386ea5b845735074d7&pid=1-s2.0-S2352364623000354-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92131428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder","authors":"Siddharth Vishwakarma,&nbsp;Shubham Mandliya,&nbsp;Chandrakant Genu Dalbhagat,&nbsp;Hari Niwas Mishra","doi":"10.1016/j.nfs.2023.100158","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100158","url":null,"abstract":"<div><p>This study aimed to create an optimal formulation of fortified rice noodles (FRNs), incorporating spearmint, marjoram, and basil powders in varying proportions, along with skim milk powder (SMP) as a common ingredient. The objective was to make iron, folate, and vitamin B₁₂ FRN with acceptable sensory quality. A panel of 28 experts evaluated the sensory quality of differently formulated noodles using fuzzy analysis and 9-point hedonic scale testing. Both sensory results rated the unfortified rice noodles highest and basil FRN lowest. The fuzzy analysis found spearmint FRN superior than marjoram FRN based on similarity value, but this finding was contradicted by the individual triplet values, overall sensory scores triplets, and overall membership function values. Instead, the 9-point hedonic test clearly indicated a preference for marjoram FRN, rating it between ‘liked slightly’ and ‘liked very much’. Overall, the results highlighted the superior sensory appeal of the marjoram FRN over the spearmint FRN, making it the recommended choice for FRN development. The optimal formulation consisted of 93.764 g of rice flour, 2.893 g of marjoram powder, and 3.434 g of SMP. The correlation analysis of sensory results showed meaningful correlations between color-appearance, stickiness-breakability, and taste-texture attributes of the noodles. The study's outcomes contribute to the development of nutritious fortified noodles using optimum formulation and utilization of marjoram powder, a rich source of iron and folate, thereby benefiting both consumers and the food industry.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364623000378/pdfft?md5=d23b408a785f10859b35eb91bf6aab2f&pid=1-s2.0-S2352364623000378-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138557378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197","authors":"Naraporn Phomkaivon ,&nbsp;Wanida Pan-utai ,&nbsp;Vipa Surojanametakul ,&nbsp;Patthinan Varichanan ,&nbsp;Thipthida Kaewtathip ,&nbsp;Kanyarat Kanyakam ,&nbsp;Jutamat Klinsoda","doi":"10.1016/j.nfs.2023.100157","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100157","url":null,"abstract":"<div><p>Soybean residue contains high amounts of isoflavones and proteins with utilisation limited to animal feed and fertiliser. This study investigated isoflavone bioconversion by <em>Lactobacillus fermentum</em> 44197 to enhance the biological activity of fermented soybean residue to serve as a functional food ingredient. Using liquid-state fermentation, growth of L. <em>fermentum</em> 44197 in soybean residue substrate was similar to growth in MRS substrate. <em>β</em>-Glucosidase produced by L. <em>fermentum</em> 44197 contributed to isoflavone bioconversion from glycosides to aglycones. Submerged fermentation in substrate containing 20% soybean residue and 4% glucose at 37 °C for 24 h produced the highest isoflavone aglycones (daidzein and genistein). Fermented soybean residue was dried by drum drying and exhibited high isoflavone contents (mg/100 g db): daidzin (2.24), genistin (5.33), daidzein (28.62) and genistein (66.07) that was named isoflavone aglycone-rich powder. The powder was an excellent source of isoflavone aglycones, protein and free amino acids, exhibiting high protein solubility between pH 3 and 9 and high water absorption (4.0 g/g). Results demonstrated the potential of L. <em>fermentum</em> 44197 for isoflavone bioconversion of soybean residue under submerged fermentation. Isoflavone aglycone-rich powder can also be used for bioactive compound enrichment and formulation of various functional foods and health foods, especially plant-based protein products.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364623000366/pdfft?md5=6420aa52f1c2d026e6f1bef71a01d18d&pid=1-s2.0-S2352364623000366-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134655753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}