The potential of crude okara for isoflavone production

L. Jankowiak, O. Trifunovic, R.M. Boom, A.J. van der Goot

Research output: Contribution to journalArticleAcademicpeer-review

24 Citations (Scopus)

Abstract

This study describes the extraction of isoflavones from crude okara, a by-product from soymilk production, using industrially relevant conditions. Ethanol and water were chosen as environmentally friendly and non-toxic solvents. A wide range of ethanol concentrations was tested (0–90% ethanol) for extraction at room temperature. It was shown that the extraction of isoflavones was possible from crude okara. This creates opportunities for a more attractive extraction process regarding industrial processing, as the energy-consuming step of drying could be omitted. The optimal concentration of isoflavones in the extract was reached with ethanol concentrations between 50% and 70%. Ethanol concentrations above 60% required an elevated liquid-to-solid ratio due to the high moisture content in okara. Increased ethanol concentrations lowered the protein content, which corresponded to an increase in purity. A high water content in the solvent resulted in co-extraction of a larger amount of other components.
LanguageEnglish
Pages166-172
JournalJournal of Food Engineering
Volume124
DOIs
Publication statusPublished - 2014

Fingerprint

Isoflavones
isoflavones
Ethanol
ethanol
water content
soymilk
Water
processing technology
purity
ambient temperature
drying
protein content
Temperature
liquids
energy
extracts
Proteins
water

Keywords

  • moisture particulate materials
  • solid-state fermentation
  • red-clover flowers
  • energy-consumption
  • soy foods
  • extraction
  • soybeans
  • residue
  • performance
  • recovery

Cite this

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title = "The potential of crude okara for isoflavone production",
abstract = "This study describes the extraction of isoflavones from crude okara, a by-product from soymilk production, using industrially relevant conditions. Ethanol and water were chosen as environmentally friendly and non-toxic solvents. A wide range of ethanol concentrations was tested (0–90{\%} ethanol) for extraction at room temperature. It was shown that the extraction of isoflavones was possible from crude okara. This creates opportunities for a more attractive extraction process regarding industrial processing, as the energy-consuming step of drying could be omitted. The optimal concentration of isoflavones in the extract was reached with ethanol concentrations between 50{\%} and 70{\%}. Ethanol concentrations above 60{\%} required an elevated liquid-to-solid ratio due to the high moisture content in okara. Increased ethanol concentrations lowered the protein content, which corresponded to an increase in purity. A high water content in the solvent resulted in co-extraction of a larger amount of other components.",
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author = "L. Jankowiak and O. Trifunovic and R.M. Boom and {van der Goot}, A.J.",
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The potential of crude okara for isoflavone production. / Jankowiak, L.; Trifunovic, O.; Boom, R.M.; van der Goot, A.J.

In: Journal of Food Engineering, Vol. 124, 2014, p. 166-172.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - The potential of crude okara for isoflavone production

AU - Jankowiak, L.

AU - Trifunovic, O.

AU - Boom, R.M.

AU - van der Goot, A.J.

PY - 2014

Y1 - 2014

N2 - This study describes the extraction of isoflavones from crude okara, a by-product from soymilk production, using industrially relevant conditions. Ethanol and water were chosen as environmentally friendly and non-toxic solvents. A wide range of ethanol concentrations was tested (0–90% ethanol) for extraction at room temperature. It was shown that the extraction of isoflavones was possible from crude okara. This creates opportunities for a more attractive extraction process regarding industrial processing, as the energy-consuming step of drying could be omitted. The optimal concentration of isoflavones in the extract was reached with ethanol concentrations between 50% and 70%. Ethanol concentrations above 60% required an elevated liquid-to-solid ratio due to the high moisture content in okara. Increased ethanol concentrations lowered the protein content, which corresponded to an increase in purity. A high water content in the solvent resulted in co-extraction of a larger amount of other components.

AB - This study describes the extraction of isoflavones from crude okara, a by-product from soymilk production, using industrially relevant conditions. Ethanol and water were chosen as environmentally friendly and non-toxic solvents. A wide range of ethanol concentrations was tested (0–90% ethanol) for extraction at room temperature. It was shown that the extraction of isoflavones was possible from crude okara. This creates opportunities for a more attractive extraction process regarding industrial processing, as the energy-consuming step of drying could be omitted. The optimal concentration of isoflavones in the extract was reached with ethanol concentrations between 50% and 70%. Ethanol concentrations above 60% required an elevated liquid-to-solid ratio due to the high moisture content in okara. Increased ethanol concentrations lowered the protein content, which corresponded to an increase in purity. A high water content in the solvent resulted in co-extraction of a larger amount of other components.

KW - moisture particulate materials

KW - solid-state fermentation

KW - red-clover flowers

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KW - soy foods

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KW - soybeans

KW - residue

KW - performance

KW - recovery

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