Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential

Food is essential for human nutrition, health, and the development of the human body. Soybean is an important plant-based food and is considered the primary dietary source in recent days. Almost 18%–22% of soybean is comprised of tiny, stable oil bodies with a concentration of triacylglycerol, rich in bioactive substances. These oil bodies of soybean consist of oleosins and steroleosin as part of the monolayer of phospholipids. When soybean oil bodies (SOBs) are extracted in an aqueous solution, a second layer of proteins, primarily composed of lipoxygenase, glycinin, and conglycinin, including Bd 30 K/P34, is added. Research has been conducted on SOBs to better understand their characteristics and how they interact with other chemicals in the manufacturing of many food products to replace the traditional oil-in-wateremulsions method. This review briefly explains the composition of soybean and different oil extraction techniques, as well as its health benefits. Among the plant-based proteins, soy protein and its byproducts are discussed in detail. Additionally, the review explores the qualities of soybean oil bodies, highlighting their most common and effective food applications and providing a detailed description of their structure and composition.