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"First published: 17 August 2021", Vegetable oils are yearly produced in large amounts generating solid by-products, the oilseed cake (OC). OCs are lignocellulosic materials that have been used for animal feed with some limitations due to high fibre content from the plant cell walls. Biotechnological processes can help to overcome these limitations and contribute to up-grading such by-products, enhancing their nutritional value as feed ingredients. RESULTS All fungal species were able to decrease neutral detergent fibre and acid detergent fibre in all by-products. Additionally, relevant enzymes were produced by the three fungi studied resulting in an improved antioxidant capacity of all fermented OCs. Aspergillus niger led to the highest activity of cellulase (109Ug1), xylanase (692Ug1) and protease (157Ug1) per dry OC matter and to the recovery of an extract rich in antioxidants, with the highest scavenging potential of free radicals and superoxide anion, iron chelation ability and reducing power. Rhyzopus oryzae produced the highest activity of -glucosidase (503Ug1) and led to the highest liberation of total phenolic content (TPC). Principal components analysis showed that extracts with high antioxidant potential were obtained in solid-state fermentation (SSF) with high enzymatic activity. A positive correlation was established between the action of -glucosidase and TPC. CONCLUSION Within the same bioprocess it was possible to improve the nutritional value of OCs and to obtain relevant bioactive compounds such as lignocellulosic enzymes and phenolic compounds with antioxidant potential, resulting in a significant improvement of already valuable by-products with commercial interest for animal feed., The authors thank the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/BIO/04469/2020 and UIDB/04033/2020 units. Daniel Sousa was supported by the FCT (PD/BD/135328/2017), under the Doctoral Programme ‘Agricultural Production Chains – from fork to farm’ (PD/00122/2012). José Manuel Salgado was supported by grant CEB/N2020 – INV/01/2016 from Project ‘BIOTECNORTE – Underpinning Biotechnology to foster the north of Portugal bioeconomy’(NORTE-01-0145-FEDER-000004)., info:eu-repo/semantics/publishedVersion

Cilj istraživanja je da se utvrde promene hemijskog sastava proizvoda na izlazu iz ekstrudera i prese (sojine pogače i ulja), tj. njihovog kvaliteta sa aspekta njihove dalje primene u proizvodnji stočne hrane, primene u prehrambenoj industriji ili daljoj primeni sojinog ulja u proizvodnji biodizela, a sve u funkcionalnoj zavisnosti od promenljivih karakteristika ulazne sirovine i parametara rada ekstrudera. Ekstrudiranje sojinog zrna vršilo se na ekstruderu tip E751, proizvođača „SREM PRODUKT“ DOO iz Laćarka, a presovanje na presi tip PM-5S proizvođača „BRONTO“ iz Ukrajine. Istraživanja koja su sprovedena u ovoj doktorskoj disertaciji rađena su kao doprinos proširenju znanja vezanih za proces proizvodnje sojine pogače i sojinog ulja, a pored toga kako bi dobili praktične smernice za optimalnu kontrolu i modelovanje procesa estruzije i ceđenja soje kao i projektovanja ekstrudera. U cilju dobijanja i analiziranja podataka koji bi mogli da utvrde promene hemijskog sastava proizvoda na izlazu iz ekstrudera i prese (sojine pogače i ulja), tj. njihovog kvaliteta sa aspekta njihove dalje primene u proizvodnji stočne hrane, primene u prehrambenoj industriji ili daljoj primeni sojinog ulja u proizvodnji biodizela, a sve u funkcionalnoj zavisnosti od promenljivih karakteristika ulazne sirovine i parametara rada ekstrudera, sprovedena su eksperimentalna i laboratorijska ispitivanja. Eksperimentalna istraživanja su namenjena praktičnoj primeni kojom bi se proces proizvodnje sojine pogače i sojinog ulja mogao usavršiti i optimatizovati. Rezultati koji su dobijeni ovim istraživanjima mogu biti korisni svima koji se bave proizvodnjom sojine pogače i sojinog ulja. Eksperimentalna istraživanja obavljana su na ekstruderu tip E-751 i presi tip PM-5S, ali su rezultati primenjivi i na drugim ekstruderima i presama drugih proizvođača koji koriste soju kao sirovinu i proizvode sojinu pogaču i sojino ulje. Na osnovu izvršenih istraživanja, obrađenih i prodis___________________Doktorska disertacija, autor:Kukić Predrag____________________________________________________________________________________IV od 34kutovanih rezultata došlo se do funkcionalnih zavisnosti između pojedinih parametara ekstruzije i od promenljivih karakteristika ulazne sirovine sa jedne strane i karakteristika ekstrudata i sojinog ulja sa druge strane i na osnovu toga došlo se do određenih zaključaka. Na osnovu eksperimentralnih ispitivanja ocenjen je uticaj promene odabranih fizičkohemijskih svojstava soje pri ekstrudiranju zrna soje. U disertaciji se krenulo od analize polazne sirovine tj. soje i njenog sadržaja proteina, ulja, slobodnih masnih kiselina i vlage, a zatim variranjem režima rada ekstrudera tj. doziranja ulaznog materijala praćeno preko opterćenja pogonskog elektromotora ekstrudera izraženog preko jačine struje [A], površine otvora mlaznice i vlažnosti soje, praćen je sadržaj slobodnih masnih kiselina, fosfora i vlage u sojinom ulju posle presovanja ekstrudata, kao i sadržaj proteina, vlage, ulja, aktivnost ureaze i PDI u sojinoj pogači. Na osnovu sprovedenih istraživanja došlo se do funkcionalnih zavisnosti između zadatih režima rada ekstrudera, ulazne sirovine i odabranih fizičko-hemijskih svojstava soje pri ekstrudiranju zrna soje. Tako da se sa porastom površine otvora mlaznice i doziranja mase povećava se produkcija sojine pogače. Produkcija sojine pogače se povećava i kada se vlažnost ulazne sirovine povećava. Sa povećanjem vlažnosti ulazne sirovine i interakcije doziranja mase i površine otvora mlaznice sadržaj vlage u sojinoj pogači se povećava. Na osnovu izvedenih istraživanja može se tđ. zaključiti da sa povećanjem površine otvora mlaznice ekstrudera raste sadržaj ulja u sojinoj pogači za svaku od tri vlažnosti soje kao ulazne sirovine, dok sa povećanjem doziranja ulazne sirovine smanjuje se sadržaj ulja u sojinoj pogači za svaku od tri mlaznice. Povećanjem površine otvora mlaznice ekstrudera, dolazi do smanjenja sadržaja proteina u sojinoj pogači, dok je obrnuto kod povećanja doziranja ulazne sirovine, tj. sa povećanjem doziranja sirovine u ekstruder povećava se sadržaj proteina u sojinoj pogači. Pozitivan efekat aktivnosti ureaze (∆pH) u___________________Doktorska disertacija, autor:Kukić Predrag____________________________________________________________________________________V od 34sojinoj pogači je za veće vrednosti kako površine otvora mlaznice, tako i interakcije promenljivih W (vlažnosti soje) i D (doziranje mase soje određeno preko opterećenja elektromotora). U sojinoj pogači PDI se povećava sa povećanjem vlažnosti ulazne sirovine, površine otvora mlaznice ekstrudera i doziranja zrna soje kao ulazne sirovine. Razmatrajući dobijene podatke za sojino ulje dobijeno ceđenjem produkta ekstruzije dobijenog ekstruzijom soje sa predviđenim vlažnostima ulazne sirovine došlo se do zaključka da se produkcija ulja smanjuje sa povećanjem površine otvora mlaznice ekstrudera, a da pri povećanju doziranja ulazne sirovine povećava se produkcija sojinog ulja. Sadržaj vlage u sojinom ulju smanjuje se sa povećanjem površine mlaznice ekstrudera, kao i sa povećanjem doziranja ulazne sirovine. Na osnovu ocenjenog modela najveće vrednosti sadržaja SMK se postižu pri najmanjim razmatranim vrednostima vlažnosti ulazne sirovine, pri čemu sadržaj SMK se povećava sa povećanjem doziranja mase. Sadržaj fosfora u ulju se smanjuje sa povećanjem doziranja ulazne sirovine u ekstruder. Veća temperatura eksturzije [oC] postiže se pri manjim vrednostima vlage i površine otvora mlaznice. Sa povećanjem doziranja mase i pri fiksnim vrednostima vlage i površine otvora mlaznice očekivana vrednost temperature eksturzije opada. Sa povećanjem doziranja sirovine u ekstruder maksimalna očekivana vrednost potrošene energija po kilogramu produkcije (sojina pogača + sojino ulje) se smanjuje. Sa povećanjem doziranja sirovine u ekstruder maksimalna očekivana vrednost potrošene energije po kilogramu produkcije sojine pogače se smanjuje. Sa povećanjem doziranja sirovine u ekstruder minimalna očekivana vrednost potrošene energije po kilogramu produkcije sojinog ulja se povećava, ABThe aim of this research is to determine the changes in chemical composition of the products at the outlet of the extruder and press (soya meal and oil), i.e. their quality in terms of their further use in animal feed production, food industry or the further use of soybean oil in bio-diesel production, with the functional correlation between the variable characteristics of feedstock and operating parameters of the extruder. Extrusion of soybeans was carried out on the extruder, type E-751, manufactured by "SREM PRODUKT" DOO from Lacarak, and pressing of oil on the press, type PM-5S, manufactured by "BRONTO" from Ukraine. Studies that were conducted in this PhD Thesis were done as a contribution to the expansion of knowledge related to the production process of soya cake and soya oil, and to provide practical guidelines for the optimal control and modeling of the extrusion process and squeezing soybeans, as well as for the designing of the extruder. Some experimental and laboratory tests were conducted in order to obtain and to analyze data that could determine changes in chemical composition of the products at the outlet of the extruder and press (soya cake and oil), i.e. their quality in terms of their further use in animal feed production, food industry or the further use of soybean oil in bio-diesel production, all with the functional correlation between variable characteristics of feedstock and operating parameters of the extruder. Experimental researches are intended for practical application, by which the production process of soya cake and soybean oil could be enhanced and optimized. The results obtained in these researches can be useful to everyone involved in the production of soya cake and soya oil. Experimental studies were carried out on the extruder, type E-751 and the press, type PM5S, but the results are also applicable to other extruders and presses from other manufacturers, that use soybean as a raw material and produce soybean cake and soybean oil. The conducted researches, processed and discussed results have led to the functional correlations between different extrusion parameters and variable characteristics of the incoming raw___________________Doktorska disertacija, autor:Kukić Predrag____________________________________________________________________________________IX od 34materials on the one hand, and the characteristics of the extrudate and soybean oil on the other hand, and further on to the certain conclusions. Based on the experimental researches, the impact of changes in selected physical and chemical properties of soybeans was evaluated in the extrusion of soybeans. The PhD Thesis started with the analysis of raw material i.e. soybean and its composition: protein, oil, free fatty acids (FFA) and moisture, and then, the content of free fatty acids, phosphorus and moisture in soybean oil after pressing the extrudate were monitored, as well as protein, moisture, oil, urease activity and PDI (Protein Dispersibility Index) in soya cake by varying the operating mode of the extruder, i.e. feeding of raw material, monitored via load of the main drive motor of the extruder expressed through amperage [A], the die openings surface and moisture of soybeans. The conducted researches have led to the functional correlations between the preset operating modes of the extruder, incoming raw material and selected physical and chemical properties of soybeans in the extrusion process. Thus, with increasing the die openings surface and feeding mass, the production of soya cake is being increased as well. Production of soya cake is also increased with the increase of moisture in the incoming raw material. Moisture content in soya cake is being increased with the increase of moisture content in a feedstock and interactions of feeding mass and the die openings surface. Based on the conducted researches, it can be concluded that the oil content in soybean cake is being increased with the increase of the extruder die openings surface for each of the three moisture content in soybean as a feedstock, while the oil content in soybean cake is being decreased with increased dosage of feedstock for each of the three extruder dies. By increasing the surface area of the extruder die openings, there is a decrease of the protein content in soya expeller cake, while vice versa, with an increase in the dosing of input raw material, i.e. with increasing dosage of raw material to the extruder, the protein content in soya expeller cake is increased. The positive effect of urease activity (ΔpH) in soya cake is for larger values of the surface of extruder die___________________Doktorska disertacija, autor:Kukić Predrag____________________________________________________________________________________X od 34openings as well as for the interaction of variables W (moisture in soybean) and D (soybean mass dosage determined via the load of the main electric motor). PDI in soybean cake increases with the increase in moisture content of raw material, the surface of the extruder die openings and the dosing of soybeans as a feedstock. Considering the data obtained for soybean oil, manufactured by squeezing the extruded soy product with the predicted moisture content in the feedstock, it has been concluded that the oil production decreases with increasing the surface of the extruder die openings, while by increasing the dosage of incoming raw material, the production of soybean oil is increased. Moisture content in soybean oil is reduced with the increase of the surface of the extruder die openings, as well as with an increase in dosage of feedstock. Based on the evaluated model, the largest values of FFA content were achieved with the smallest considered values for the moisture content in the incoming feedstock, wherein the content of FFA increases with increasing the feeding mass. The phosphorus content in the oil decreases with increasing the feeding of raw material into extruder. Higher extrusion temperatures [oC] are achieved at the lower values of moisture and surface of extruder die openings. With increasing the feeding mass and fixed values of moisture content and die openings surface, the expected value of the extrusion temperature decreases. With increasing the dosage of raw materials into the extruder, the largest expected value for the energy, spent per kilogram of production (soybean cake + soybean oil), decreases. By increasing the dosage of raw materials in the extruder, the largest expected value for the energy, spent per kilogram of soya cake production, is reduced. With increasing the dosage of raw materials in the extruder, the lowest expected value of energy, spent per kilogram of soybean oil production, increases

Soybean cake was utilized as an adsorbent for the decolorization of Reactive Red 195 from aqueous solution based on adsorption, ultrasound and ultrasound-assisted adsorption. This study quantified and modeled effects of the following six factors on decolorization efficiency: the three process types, five initial dyestuff concentrations, five initial pH values, four adsorbent concentrations, four temperatures and 16 reaction times. Optimum pH for adsorption was determined as 2. The maximum decolorization efficiency (93.3 %) was obtained consistently with ultrasound-assisted adsorption, the lowest initial dye concentration (200 mg/L), the highest adsorbent concentration (2 g/L) and the highest temperature (50 °C). The best-fit multiple non-linear regression models accounted for 85.1 to 93.3 % of variation in decolorization efficiency, had a cross-validation-derived predictive power that ranges from 84.2 to 92.8 % and quantified the rates of change in decolorization efficiency as a function of the experimental predictors. Pseudo-second-order kinetic model described decolorization kinetics of Reactive Red 195 better than pseudo-first-order kinetic model. The Langmuir adsorption model fitted the adsorption equilibrium data better than the Freundlich model. The adsorption of Reactive Red 195 on soybean cake was found to be of endothermic and spontaneous nature.

Fumaric acid is a platform chemical with many applications in bio-based chemical and polymer production. Fungal cell morphology is an important factor that affects fumaric acid production via fermentation. In the present study, pellet and dispersed mycelia morphology of Rhizopus arrhizus NRRL 2582 was analysed using image analysis software and the impact on fumaric acid production was evaluated. Batch experiments were carried out in shake flasks using glucose as carbon source. The highest fumaric acid yield of 0.84 g/g total sugars was achieved in the case of dispersed mycelia with a final fumaric acid concentration of 19.7 g/L. The fumaric acid production was also evaluated using a nutrient rich feedstock obtained from soybean cake, as substitute of the commercial nitrogen sources. Solid state fermentation was performed in order to produce proteolytic enzymes, which were utilised for soybean cake hydrolysis. Batch fermentations were conducted using 50 g/L glucose and soybean cake hydrolysate achieving up to 33 g/L fumaric acid concentration. To the best of our knowledge the influence of R. arrhizus morphology on fumaric acid production has not been reported previously. The results indicated that dispersed clumps were more effective in fumaric acid production than pellets and renewable resources could be alternatively valorised for the biotechnological production of platform chemicals.

We evaluated the effect of adding by-products from the processing of oil seeds in the diet of lambs on the carcass and meat traits. Twenty-four non-castrated weaned male Santa Inês lambs with approximately 70 days of age and initial average weight of 19.11 ± 2.12 kg were distributed into a completely randomized design. Treatments consisted of diets containing by-products with 70% of concentrate and 30% of tifton hay (Cynodon spp.) and were termed SM: control with soybean meal; SC: formulated with soybean cake; SUC: formulated with sunflower cake and PC: formulated with peanut cake. Diets had no effects on the carcass traits evaluated. There was no significant effect on the mean values of perirenal, omental and mesenteric fats (0.267, 0.552 and 0.470 kg, respectively) and there was no influence on the percentages of moisture, ether extract, crude protein or ash in the loin between experimental diets. Diets containing by-products from the processing of oil seeds did not change fatty acids found in lamb meat. The use of by-products from oil seeds provided similar carcass and meat traits, thus their use can be recommended as eventual protein and energy sources for feedlot lambs. We evaluated the effect of adding by-products from the processing of oil seeds in the diet oflambs on the carcass and meat traits. Twenty-four non-castrated weaned male Santa Inês lambs withapproximately 70 days of age and initial average weight of 19.11 ± 2.12 kg were distributed into acompletely randomized design. Treatments consisted of diets containing by-products with 70% ofconcentrate and 30% of tifton hay (Cynodon spp.) and were termed SM: control with soybean meal; SC:formulated with soybean cake; SUC: formulated with sunflower cake and PC: formulated with peanutcake. Diets had no effects on the carcass traits evaluated. There was no significant effect on the mean valuesof perirenal, omental and mesenteric fats (0.267, 0.552 and 0.470 kg, respectively) and there was noinfluence on the percentages of moisture, ether extract, crude protein or ash in the loin betweenexperimental diets. Diets containing by-products from the processing of oil seeds did not change fatty acidsfound in lamb meat. The use of by-products from oil seeds provided similar carcass and meat traits, thustheir use can be recommended as eventual protein and energy sources for feedlot lambs

The objectives of this study were to use soybean cake as the raw material for the production of isoflavone powder and compare the effects of different carriers as well as drying methods on the powder quality. Results showed that with spray drying, a level of 40% maltodextrin as carrier produced the highest yield (mass) of isoflavone powder, followed by 10% gelatin and 1% sodium alginate. However, a reversed trend was observed for the isoflavone content. With 1% sodium alginate, freeze drying generated the greatest yield of isoflavone powder, followed by vacuum drying and spray drying. The isoflavone content also exhibited the same tendency. With poly-gamma-glutamic acid (gamma-PGA) as carrier, all six levels studied (0.57, 0.28, 0.14, 0.028, 0.014 and 0.003%) were capable of forming powder containing high amounts of total isoflavone, which was comparable to that using 1% sodium alginate by freeze drying. Both high- and low-molecular-weight gamma-PGA showed similar effects in terms of powder yield and isoflavone content.

Made available in DSpace on 2015-03-18T15:56:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-01-01Bitstream added on 2015-03-18T16:28:12Z : No. of bitstreams: 1 WOS000340334200044.pdf: 648870 bytes, checksum: 2d07be36da39b1f268e5e541b285fd9a (MD5) The aim of this work was evaluate introduction of byproducts of oleaginous in lambs feeding. Diets were composed for 30% of Tifton hay and 70% of concentrate based on corn grain, soybean meal, soybean cake, sunflower cake and peanut cake, limestone and mineral mixture, as dites: FS - control with soybean meal, TS - soybean cake as part of the concentrate, TG sunflower cake as part of the concentrate and TA - peanut cake as part of the concentrate. For performance evaluating 24 Santa Ines lambs with initial age and weight of 70 days and 19 +/- 2 kg, according to a completely randomized design. For digestive evaluate, weight Santa Ines sheep with initial age and weight of 70 days and 16 +/- 1.2 kg, adapted to the use of bag, for collect feces. Animals were distributed in a replicated 4 x 4 Latin Square and means were compared by Tukey's test with 5% significance level. By the performance trial, duration of confinement, weight gain, fed conversion and the dry matter intake were not affected (P>0,05), with averages of 54.29 days, 259 g/day, 4.29 kg of DM/kg and 1.32 kg/day, respectively. There were no difference P>0,05) for intake DM, OM, CP, CT and CE among diets, digestibility trial with averages of 76.23; 74.47; 76.44; 41.12; 73.00 and 93.00%, respectively. There were no differences for digestibility DM, OM, CP, ADF, CT and NCF. The partial substitution of the soybean meal for byproducts of oleaginous was a good proteic alternative in the feeding of lambs. Univ Estadual Paulista, UNESP, Fac Engn Ilha Solteira, Dept Biol & Zootecnia, Ilha Solteira, SP, Brazil UNESP, Fac Ciencias Agr & Vet, Jaboticabal, SP, Brazil UNESP FCAV, Jaboticabal, SP, Brazil Univ Fed Piaui, UFPI, Dept Zootecnia, Bom Jesus, PI, Brazil Univ Estadual Paulista, UNESP, Fac Engn Ilha Solteira, Dept Biol & Zootecnia, Ilha Solteira, SP, Brazil UNESP, Fac Ciencias Agr & Vet, Jaboticabal, SP, Brazil UNESP FCAV, Jaboticabal, SP, Brazil

Este trabalho teve como objetivo verificar a viabilidade de se adicionar a farinha de soja à de trigo na elaboração de bolos, quantificando a aceitação dos produtos por meio de testes sensoriais afetivos, análise de componentes principais e mapa de preferência interno. Foram avaliadas quatro amostras de bolo com substituição da farinha de trigo por concentrações de 45 e 75% de farinha de soja elaborada com diferentes variedades de soja (convencional e sem lipoxigenase). Os bolos foram avaliados por consumidores, empregando-se uma escala hedônica estruturada de nove pontos. Todas as amostras obtiveram notas acima do ponto de corte (6,0). As amostras elaboradas com farinha de soja de sabor melhorado foram as mais aceitas. Os resultados mostraram que a utilização da farinha de soja em substituição parcial à farinha de trigo é uma alternativa viável, constituindo em fonte agregadora de qualidade nutricional na elaboração de alimentos. This work aimed to evaluate the viability of adding soybean flour to wheat flour for cake making by quantifying product acceptance using affective sensorial tests, principal analysis components and internal preference map. Four cake samples with wheat flour replaced by concentrations of 45% and 75% of soybean flour made of different soybean varieties (conventional and without lipoxygenase) were evaluated. The cakes were evaluated by consumers using a structured hedonic scale of 9 points. All samples obtained grades above the cutoff point (6.0). The samples made of improved flavor soybean flour were the best accepted. The results showed that the use of soybean flour as a partial substitute for wheat flour is a viable alternative, constituting an aggregating source of nutritional quality in food making.

The objectives of this study were to isolate various isoflavone fractions and extracts from soybean cake by preparative column chromatography and compare them with isoflavone standards with regards to inhibition of HepG2 cancer cell proliferation. Four fractions, including malonylglucoside, glucoside, acetylglucoside and aglycone, and two isoflavone extracts, ISO-1 and ISO-2, were collected for evaluation. MTT test results showed that most treatments were slightly protective against HepG2 cell growth at a low dose of isoflavone (5 and 10 μg/mL). However, at elevated concentration of isoflavone (20–50 μg/mL), both aglycone and acetylglucoside fractions as well as a mixture of isoflavone standards were the most effective in inhibition, demonstrating a possible synergistic phenomenon. Genistein showed a better retardation effect than daidzein. For cell cycle analysis, both aglycone and acetylglucoside fractions and a mixture of isoflavone standards exhibited a high G2/M ratio, correlating well with the result of MTT test. The presence of some other functional components in soybean cake like saponins and phenolic compounds may also play a vital role in inhibiting HepG2 cell growth.

Sixty castrated male pigs (initial average body weight 26 kg) were allotted to two experimental groups, one of which was fed a diet containing solvent extracted (SE) soybean meal, whereas the other received a diet in which SE soybean meal was entirely replaced by soybean press cake (CAKE). Pigs were slaughtered at about 160 kg body weight, according to the rules for Parma Ham production. The soybean source did not significantly (P>0.05) affect the growth traits (ADG and FCR), slaughtering parameters (dressing out, lean meat percentage and lean cuts yields) and meat quality (pH, colour and Water Holding Capacity). From a human nutritional standpoint, soybean press cake favourably influenced the acidic composition of the subcutaneous fat of the thighs. Heavy pigs receiving soybean press cake showed, in fact, a significantly (P