2026-04-22T09:22:37Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/102052026-02-06T08:33:16Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Díaz de Cerio Alonso de Mezquía, Elixabet 598 600 0000-0001-8404-6564 Barea Gómez, Pedro 865 600 0000-0003-0525-327X Melgosa Gómez, Rodrigo 357 600 0000-0003-2130-2422 Illera Gigante, Alba Ester 296 600 0000-0001-8321-5282 Sanz, María Teresa 9e156d86-b48d-40a9-991b-eabeef5d6b7e 600 Beltrán Calvo, Sagrario 57 600 0000-0003-2559-3925 2025-02-11T11:56:08Z 2025-02-11T11:56:08Z 2024-12 0960-3085 http://hdl.handle.net/10259/10205 10.1016/j.fbp.2024.09.019 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. Financial support from Agencia Estatal de Investigacion ´ (AEI) and Ministerio de Ciencia e Innovacion ´ (MICINN) [grant number PID2022–136385OB-I00], from the AEI, MICINN, and NextGener ationEU [grant numbers TED2021–129311B-I00 and PDC2022–133443-I00] and from Junta de Castilla y Leon ´ (JCyL) and European Regional Development Fund (ERDF) [grant number BU027P23] is gratefully acknowledged. E Díaz de Cerio contract was funded by JCyL and ERDF through project BU050P20. P. Barea contract was funded by JCyL and the European Social Fund (ESF) by Orden EDU/ 1868/2022, de 19 de diciembre; R. Melgosa contract was funded by a Beatriz Galindo Research Fellowship [BG20/00182]; A.E. Illera contract was funded by JCyL and ERDF through project BU027P23. application/pdf eng Elsevier Food and Bioproducts Processing. 2024, V. 148, p. 321-329 https://doi.org/10.1016/j.fbp.2024.09.019 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Okara Soybean by-product Supercritical fluid extraction Isoflavones Tocopherols Biotecnología alimentaria Alimentos-Composición Biotecnología Food-Biotechnology Food-Composition Biotechnology Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food and Bioproducts Processing 148 321 329 THUMBNAIL Díaz-fabp_2024.pdf.jpg Díaz-fabp_2024.pdf.jpg IM Thumbnail image/jpeg 3629 https://riubu.ubu.es/bitstream/10259/10205/4/D%c3%adaz-fabp_2024.pdf.jpg 1d4da1ed03934de2044fe6d601694368 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/10205/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/10205/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Díaz-fabp_2024.pdf Díaz-fabp_2024.pdf application/pdf 1070368 https://riubu.ubu.es/bitstream/10259/10205/1/D%c3%adaz-fabp_2024.pdf 7449af26d298936d4da59e2a530da7fa MD5 1 10259/10205 oai:riubu.ubu.es:10259/10205 2026-02-06 09:33:16.123 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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