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

27 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.
Original languageEnglish
Pages (from-to)166-172
JournalJournal of Food Engineering
Volume124
DOIs
Publication statusPublished - 2014

Keywords

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

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