Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk

Beverages

Mariana Morales-de la Peña¹  Jorge Welti-Chanes²  Olga Martín-Belloso³ 

[1] Bio-Foods Research Lab, Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Epigmenio González 500, Querétaro 76130, Mexico;Centro de Biotecnología FEMSA, Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Mexico;Department of Food Technology, University of Lleida—Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain;

关键词: low-intensity pulsed electric fields;    extraction-aiding technology;    soymilk;    isoflavones;    aglycones;   

DOI  :  10.3390/beverages8020019

来源: DOAJ

【 摘 要 】

In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs were applied at different processing conditions in two stages of the soymilk extraction process, hydrated soybeans (HSB) and soybean slurry (SBS), with the soymilk extracted from the conventional process as control (CSM). Overall, resultant soymilk samples from PEF-HSB and PEF-SBS presented lower concentrations of glucosides isoflavones and greater aglycone content than those in CSM. In contrast to genistin (Gin) and daidzin (Din), which decreased around 18.5–52.6% and 10.9–54.6%, respectively, an increase in genistein (Ge, 12.3–64.4%) and daidzein (Da, 9–55.8%) was observed. The total isoflavone content (TIC) of most soymilk samples prepared from PEF-HSB was lower than that of the CSM. Conversely, when PEF-SBS was used, the TIC of resultant soymilk was not significantly affected or slightly decreased. However, PEF treated HSB at 10 kVcm⁻¹/100 pulses and SBS at 6 kVcm⁻¹/10 pulses led to a significant augment in TIC, of up to 109 ± 2.39 and 110 ± 1.26 μg/g, respectively, in the extracted soymilk samples. These results indicated that low-intensity PEF is a potential technology that could be implemented during soymilk manufacturing processing to modify the isoflavone profile and content of soymilk, mainly increasing its aglycone concentration.

【 授权许可】

Unknown