2026-10-03T03:00:18Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/122132026-10-03T00:05:23Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569

Barea Gómez, Pedro 865 600 0000-0003-0525-327X 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 0009-0000-8962-4837 Beltrán Calvo, Sagrario 57 600 0000-0003-2559-3925 Sanz Díez, Mª Teresa 530 600 0000-0003-1799-3099 2026-10-02T10:24:32Z 2026-10-02T10:24:32Z 2025 https://hdl.handle.net/10259/12213 Póster presentado en: XVI International Scientific Agriculture Symposium "Agrosym 2025", Jahorina, Bosnia and Herzegovina, October 2-5, 2025 The use of water under subcritical conditions (subW) for the processing of okara, a by-product of soybean beverage production, has promoted advancements in sustainable resource management. A key advantage of using water as a solvent is the elimination of the need for additional chemicals. Industrial okara (Frías Nutrición S.A.U., Burgos, Spain) exhibits a moisture content of 82% w/w and a protein content of 32% w/w. The subW process is environmentally friendly and eliminates the need for a drying step, thus reducing energy costs. Various stages have been proposed to fractionate the valuable bioactive compounds of this by-product: (1) extraction of isoflavones at 120 °C in a batch reactor and (2) extraction and hydrolysis of proteins from the residual solid at higher temperatures in a semi-continuous reactor. More than 1000 μg isoflavones/g dry okara was obtained after 30 min at 120 °C, with the genistein family being the most abundant group. The residual solid was processed in a 2-liter semicontinuous extractor without drying. A total of 625 grams of solid were placed in baskets horizontally. Water flowed at 0.82 L/min, with a residence time of 2.7 minutes. Two sequential temperatures were tested, 180ºC and 270ºC. At 270ºC, approximately 80% of the protein was hydrolyzed. Very low concentrations of degradation products were observed, owing to the short residence time. A medium productivity values of 1.2 g protein/Lh was achieved in a semi-continuous plant. SubW treatment is a promising green chemistry approach for the sustainable valorization of by-products. This work was supported by the Spanish Research Agency (AEI) [grant number PID2022-136385OB-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. H Candela pre-doctoral contract was funded by JCyL and the European Social Fund [ORDEN EDU/1009/2024]. P. Barea pre-doctoral contract is funded by JCyL and the European Social Fund (ESF) [ORDEN EDU/1868/2022]. application/pdf eng Okara Subcritical water Bio-cascade Protein Scale-up Biocascade approach to valorize okara by using subcritical water to obtain valuable compounds: scaling up proces info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/acceptedVersion info:eu-repo/semantics/openAccess THUMBNAIL Barea-Agrosym_2025.pdf.jpg Barea-Agrosym_2025.pdf.jpg IM Thumbnail image/jpeg 6515 https://riubu.ubu.es/bitstream/10259/12213/3/Barea-Agrosym_2025.pdf.jpg e1d128c3ef3df2c88f4ecace155a295c MD5 3 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/12213/2/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 2 ORIGINAL Barea-Agrosym_2025.pdf Barea-Agrosym_2025.pdf Póster application/pdf 1357374 https://riubu.ubu.es/bitstream/10259/12213/1/Barea-Agrosym_2025.pdf de09a246176fa3b8934415f9a9dc9a6b MD5 1 10259/12213 oai:riubu.ubu.es:10259/12213 2026-10-03 02:05:23.885 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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