Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara
UV-A irradiation and/or microbial fermentation were used to modify okara. Single and combined treatments increased the soluble dietary fiber (SDF) content. S. cerevisiae fermentation (YUO), L. plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation significantly reduc...
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| Published in | Food research international Vol. 200; p. 115445 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
01.01.2025
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| Abstract | UV-A irradiation and/or microbial fermentation were used to modify okara. Single and combined treatments increased the soluble dietary fiber (SDF) content. S. cerevisiae fermentation (YUO), L. plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation significantly reduced the IDF/SDF ratio of okara, decreased the lipid and protein contents and the E-nose sensor values associated with beany odors. The treatment partially destroyed the crystalline, and further enhanced the functional properties. These results demonstrated that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara.
[Display omitted]
•Yeast/LAB fermentation combined with UV-A irradiation was used to modify okara.•Treatment sequence is important for structural and functional properties of okara.•Microbial fermentation followed UV-A irradiation reduced the IDF/SDF to below 3.•Mixed fermentation followed by UV-A irradiation is the most effective technology.
Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable “beany” off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content. Saccharomyces cerevisiae fermentation (YUO), Lactiplantibacillus plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation of okara significantly reduced the IDF/SDF ratio to 2.48, 1.86 and 2.25, respectively. The modifications significantly reduced the lipid and total nitrogen contents and decreased the E-nose sensor values associated with beany odors. The combined treatment of microbial fermentation and UV-A irradiation partially destroyed the crystalline, resulting in a loose and porous surface, further enhanced the functional properties of water holding capacity, water solubility, antioxidant properties and cation exchange capacity. In particular, the DPPH and ABTS scavenging abilities of okara subject to microbial fermentation followed by UV-A irradiation were greater than that of other samples. These results indicate that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara. |
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| AbstractList | Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable “beany” off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content. Saccharomyces cerevisiae fermentation (YUO), Lactiplantibacillus plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation of okara significantly reduced the IDF/SDF ratio to 2.48, 1.86 and 2.25, respectively. The modifications significantly reduced the lipid and total nitrogen contents and decreased the E-nose sensor values associated with beany odors. The combined treatment of microbial fermentation and UV-A irradiation partially destroyed the crystalline, resulting in a loose and porous surface, further enhanced the functional properties of water holding capacity, water solubility, antioxidant properties and cation exchange capacity. In particular, the DPPH and ABTS scavenging abilities of okara subject to microbial fermentation followed by UV-A irradiation were greater than that of other samples. These results indicate that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara. Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable "beany" off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content. Saccharomyces cerevisiae fermentation (YUO), Lactiplantibacillus plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation of okara significantly reduced the IDF/SDF ratio to 2.48, 1.86 and 2.25, respectively. The modifications significantly reduced the lipid and total nitrogen contents and decreased the E-nose sensor values associated with beany odors. The combined treatment of microbial fermentation and UV-A irradiation partially destroyed the crystalline, resulting in a loose and porous surface, further enhanced the functional properties of water holding capacity, water solubility, antioxidant properties and cation exchange capacity. In particular, the DPPH and ABTS scavenging abilities of okara subject to microbial fermentation followed by UV-A irradiation were greater than that of other samples. These results indicate that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara.Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable "beany" off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content. Saccharomyces cerevisiae fermentation (YUO), Lactiplantibacillus plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation of okara significantly reduced the IDF/SDF ratio to 2.48, 1.86 and 2.25, respectively. The modifications significantly reduced the lipid and total nitrogen contents and decreased the E-nose sensor values associated with beany odors. The combined treatment of microbial fermentation and UV-A irradiation partially destroyed the crystalline, resulting in a loose and porous surface, further enhanced the functional properties of water holding capacity, water solubility, antioxidant properties and cation exchange capacity. In particular, the DPPH and ABTS scavenging abilities of okara subject to microbial fermentation followed by UV-A irradiation were greater than that of other samples. These results indicate that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara. UV-A irradiation and/or microbial fermentation were used to modify okara. Single and combined treatments increased the soluble dietary fiber (SDF) content. S. cerevisiae fermentation (YUO), L. plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation significantly reduced the IDF/SDF ratio of okara, decreased the lipid and protein contents and the E-nose sensor values associated with beany odors. The treatment partially destroyed the crystalline, and further enhanced the functional properties. These results demonstrated that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara. [Display omitted] •Yeast/LAB fermentation combined with UV-A irradiation was used to modify okara.•Treatment sequence is important for structural and functional properties of okara.•Microbial fermentation followed UV-A irradiation reduced the IDF/SDF to below 3.•Mixed fermentation followed by UV-A irradiation is the most effective technology. Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable “beany” off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content. Saccharomyces cerevisiae fermentation (YUO), Lactiplantibacillus plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation of okara significantly reduced the IDF/SDF ratio to 2.48, 1.86 and 2.25, respectively. The modifications significantly reduced the lipid and total nitrogen contents and decreased the E-nose sensor values associated with beany odors. The combined treatment of microbial fermentation and UV-A irradiation partially destroyed the crystalline, resulting in a loose and porous surface, further enhanced the functional properties of water holding capacity, water solubility, antioxidant properties and cation exchange capacity. In particular, the DPPH and ABTS scavenging abilities of okara subject to microbial fermentation followed by UV-A irradiation were greater than that of other samples. These results indicate that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara. |
| ArticleNumber | 115445 |
| Author | Li, Yun-Cheng Meng, Fan-Bing Tang, Yuan-Mou Lei, Ya-Ting Jiao, Xiao-Lei Wu, Qi-Jun |
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| Keywords | Electronic nose sensor IDF OHC UVO SC WHC Microbial fermentation SDF LFO TDF MFO ULO WS Okara UV YFO MUO LUO UYO LAB YUO Functionality UMO UV-A irradiation Soluble dietary fiber |
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| Snippet | UV-A irradiation and/or microbial fermentation were used to modify okara. Single and combined treatments increased the soluble dietary fiber (SDF) content. S.... Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and... |
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| SubjectTerms | antioxidants Antioxidants - analysis Antioxidants - chemistry Benzothiazoles Biphenyl Compounds cation exchange capacity dietary fiber Dietary Fiber - analysis economic valuation electronic nose Electronic nose sensor Fermentation Food Handling - methods Food Microbiology food research Functionality irradiation Lactobacillus plantarum - metabolism Lactobacillus plantarum - radiation effects lipids Microbial fermentation microstructure mouthfeel Odorants - analysis off odors Okara Picrates Plant Proteins Polysaccharides Saccharomyces cerevisiae Saccharomyces cerevisiae - metabolism Saccharomyces cerevisiae - radiation effects Solubility Soluble dietary fiber Soy Foods - analysis Soy Foods - microbiology Sulfonic Acids total nitrogen Ultraviolet Rays UV-A irradiation water solubility |
| Title | Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara |
| URI | https://dx.doi.org/10.1016/j.foodres.2024.115445 https://www.ncbi.nlm.nih.gov/pubmed/39779102 https://www.proquest.com/docview/3154269519 https://www.proquest.com/docview/3160920643 |
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