Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects

• Published in: Trends in food science & technology Vol. 116; pp. 669 - 680
• Main Authors: Feng, Jing-Yu, Wang, Rui, Thakur, Kiran, Ni, Zhi-Jing, Zhu, Yun-Yang, Hu, Fei, Zhang, Jian-Guo, Wei, Zhao-Jun
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.10.2021; Elsevier BV
• Subjects: Agricultural wastes; Bio-valorization; Bioactive compounds; Dietary supplements; Digestibility; Evolution; Fermentation; Food; Food industry; Food processing waste; Food waste; Functional materials; Health promotion; Nutritional status; Nutritive value; Okara; Sensory properties; Soy-byproducts; Soybeans; Substrates; Food processing waste; Bio-valorization; Fermentation; Bioactive compounds; Soy-byproducts; Okara
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2021.08.011

Currently, there is great interest in harnessing the major edible agro-waste (okara) soybean by-product with the potential for value-added production and effective utilization. Despite its advanced nutritional status, the utilization of okara remains a challenge due to its poor digestibility and undesirable sensory properties. This review highlights the evolution of okara from waste to value-added food, its bioactive compounds profile, various treatment methods, in the view of its integral use as a bio-valorization substrate for extended food applications both as an ingredient and as a whole food, and health benefits with potential for agricultural and environmental relevance. After analyzing the current study trends, we present their main challenges and limitations and explore the promising areas for further expansion of okara-related research that not only contributes to the zero-waste approach but also strengthens their economic and accessible nutritional value in the food and health industries. By exploring these unexplored areas of food waste research, this review will fill the existing research gaps, which can promote new avenues for the natural production of bio-based functional materials and the development of highly functional and health-promoting foods from this economic food supplement for disease prevention and treatment. [Display omitted] •There is great interest in harnessing the edible soy-waste (okara) for value-added production and effective utilization.•Despite its advanced nutritional status, the application of okara as a valuable substrate remains a challenge.•This review emphasizes the evolution of okara from waste to functional food.•The development of bio-based functional materials and health-promoting okara food products is highlighted.