2026-05-14T12:05:55Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/104452025-05-09T00:05:15Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Barea Gómez, Pedro 865 600 Illera Gigante, Alba Ester 296 600 0000-0001-8321-5282 Melgosa Gómez, Rodrigo 357 600 0000-0003-2130-2422 Benito Román, Oscar 59 600 0000-0002-4418-0045 Candela Gil, Helena 924 600 Beltrán Calvo, Sagrario 57 600 0000-0003-2559-3925 Sanz Díez, Mª Teresa 530 600 0000-0003-1799-3099 2025-05-08T11:18:02Z 2025-05-08T11:18:02Z 2025-08 2026-08-02 0308-8146 http://hdl.handle.net/10259/10445 10.1016/j.foodchem.2025.144166 Water has been explored as a green extraction agent for isoflavone extraction from okara. First, subcritical water (subW) was explored using two different okaras: (1) washed and dried (OKW) and (2) non-pretreated (OKC). Genistein family was the most abundant, with very low quantities in the glycitein family. Kinetic data revealed interconversion of malonyl-glycosides to β-glycosides in subW, with increasing degradation rate constants for all isoflavones with temperature. A maximum of 1229 μg isoflavone/g of dried okara was obtained at 120 °C after 30 min for OKC. Microwave (MAE) and ultrasound (UAE) technologies achieved 72.8 % and 75.4 %, of the yield of subW. Productivity at the maximum was of 41.0, 82.5 and 92.8 μg isoflavone/g dry okara min for subW, MAE, UAE. However, higher fraction of the more bioavailable forms β-glycoside + aglycone was obtained by subW. This work was supported by the Agencia Estatal de Investigación [grant numbers PID2022-136385OB-I00, PDC2022–133443-I00, TED2021-129311B-I00], Junta de Castilla y León (JCyL), and European Regional Development Fund (ERDF) [grant number BU027P23]. A. E. Illera postdoctoral contract was funded by BU027P23. P. Barea and H. Candela pre-doctoral contracts are funded by JCyL and the European Social Fund (ESF) [ORDEN EDU/1868/2022, ORDEN EDU/1009/2024, respectively]. The R Melgosa contract was funded by a Beatriz Galindo Research Fellowship [BG20/00182]. application/pdf eng Elsevier Food Chemistry. 2025, V. 482, p. 144166 https://doi.org/10.1016/j.foodchem.2025.144166 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/embargoedAccess Okara Isoflavones Subcritical water Kinetics Microwave-assisted extraction Ultrasound-assisted extraction Ingeniería Química Biotecnología alimentaria Bioquímica Chemical engineering Food-Biotechnology Biochemistry Green extraction of isoflavones from okara using subcritical water: Kinetics, optimization, and comparison with other water-based sustainable methods info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Food Chemistry 482 144166 THUMBNAIL Barea-fq_2025.pdf.jpg Barea-fq_2025.pdf.jpg IM Thumbnail image/jpeg 4190 https://riubu.ubu.es/bitstream/10259/10445/4/Barea-fq_2025.pdf.jpg 3c004b1e3d8cd3737b08cbc4afe05003 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/10445/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/10445/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Barea-fq_2025.pdf Barea-fq_2025.pdf application/pdf 569085 https://riubu.ubu.es/bitstream/10259/10445/1/Barea-fq_2025.pdf fef2d0b6822863a68076e4402d3cb92a MD5 1 10259/10445 oai:riubu.ubu.es:10259/10445 2025-05-09 02:05:15.208 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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