Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization

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...

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Autores: Díaz de Cerio Alonso de Mezquía, Elixabet, Barea Gómez, Pedro, Melgosa Gómez, Rodrigo, Illera Gigante, Alba Ester, Sanz, María Teresa, Beltrán Calvo, Sagrario
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/10205
Acceso en línea:http://hdl.handle.net/10259/10205
Access Level:acceso abierto
Palabra clave:Okara
Soybean by-product
Supercritical fluid extraction
Isoflavones
Tocopherols
Biotecnología alimentaria
Alimentos-Composición
Biotecnología
Food-Biotechnology
Food-Composition
Biotechnology
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repository_id_str
spelling Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterizationDíaz de Cerio Alonso de Mezquía, ElixabetBarea Gómez, PedroMelgosa Gómez, RodrigoIllera Gigante, Alba EsterSanz, María TeresaBeltrán Calvo, SagrarioOkaraSoybean by-productSupercritical fluid extractionIsoflavonesTocopherolsBiotecnología alimentariaAlimentos-ComposiciónBiotecnologíaFood-BiotechnologyFood-CompositionBiotechnologyThe 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.Elsevier202520252024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10259/10205reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésFood and Bioproducts Processing. 2024, V. 148, p. 321-329https://doi.org/10.1016/j.fbp.2024.09.019Atribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/102052026-05-28T07:56:11Z
dc.title.none.fl_str_mv Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization
title Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization
spellingShingle Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization
Díaz de Cerio Alonso de Mezquía, Elixabet
Okara
Soybean by-product
Supercritical fluid extraction
Isoflavones
Tocopherols
Biotecnología alimentaria
Alimentos-Composición
Biotecnología
Food-Biotechnology
Food-Composition
Biotechnology
title_short Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization
title_full Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization
title_fullStr Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization
title_full_unstemmed Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization
title_sort Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization
dc.creator.none.fl_str_mv Díaz de Cerio Alonso de Mezquía, Elixabet
Barea Gómez, Pedro
Melgosa Gómez, Rodrigo
Illera Gigante, Alba Ester
Sanz, María Teresa
Beltrán Calvo, Sagrario
author Díaz de Cerio Alonso de Mezquía, Elixabet
author_facet Díaz de Cerio Alonso de Mezquía, Elixabet
Barea Gómez, Pedro
Melgosa Gómez, Rodrigo
Illera Gigante, Alba Ester
Sanz, María Teresa
Beltrán Calvo, Sagrario
author_role author
author2 Barea Gómez, Pedro
Melgosa Gómez, Rodrigo
Illera Gigante, Alba Ester
Sanz, María Teresa
Beltrán Calvo, Sagrario
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Okara
Soybean by-product
Supercritical fluid extraction
Isoflavones
Tocopherols
Biotecnología alimentaria
Alimentos-Composición
Biotecnología
Food-Biotechnology
Food-Composition
Biotechnology
topic Okara
Soybean by-product
Supercritical fluid extraction
Isoflavones
Tocopherols
Biotecnología alimentaria
Alimentos-Composición
Biotecnología
Food-Biotechnology
Food-Composition
Biotechnology
description 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.
publishDate 2024
dc.date.none.fl_str_mv 2024
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/10205
url http://hdl.handle.net/10259/10205
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food and Bioproducts Processing. 2024, V. 148, p. 321-329
https://doi.org/10.1016/j.fbp.2024.09.019
dc.rights.none.fl_str_mv Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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