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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/10205

    Título
    Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization
    Autor
    Díaz de Cerio Alonso de Mezquía, ElixabetAutoridad UBU Orcid
    Barea Gómez, PedroAutoridad UBU Orcid
    Melgosa Gómez, RodrigoAutoridad UBU Orcid
    Illera, Alba Esther
    Sanz, María Teresa
    Beltrán Calvo, SagrarioAutoridad UBU Orcid
    Publicado en
    Food and Bioproducts Processing. 2024, V. 148, p. 321-329
    Editorial
    Elsevier
    Fecha de publicación
    2024-12
    ISSN
    0960-3085
    DOI
    10.1016/j.fbp.2024.09.019
    Resumo
    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 Sovov´ a’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.
    Palabras clave
    Okara
    Soybean by-product
    Supercritical fluid extraction
    Isoflavones
    Tocopherols
    Materia
    Biotecnología alimentaria
    Food-Biotechnology
    Alimentos-Composición
    Food-Composition
    Biotecnología
    Biotechnology
    URI
    http://hdl.handle.net/10259/10205
    Versión del editor
    https://doi.org/10.1016/j.fbp.2024.09.019
    Aparece en las colecciones
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    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
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    Díaz-fabp_2024.pdf
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