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Optimization and kinetics modeling of okara isoflavones extraction using subcritical water.
- Source :
-
Food Chemistry . Oct2019, Vol. 295, p613-621. 9p. - Publication Year :
- 2019
-
Abstract
- • Subcritical water extraction of isoflavones from okara byproducts was optimized. • Conjugated isoflavones were less stable to hydrolysis as compared to aglycones. • Prolonged extraction time enhanced maximum aglycone recovery up to 213.5 ± 8.7 min. • Kinetic models for isoflavone degradation and conversion reactions were developed. In this study, the soybean milk and tofu byproduct okara was subjected to subcritical water extraction with the intention of recovering isoflavones with minimal degradation. Response Surface Methodology (RSM) of the extraction variables indicated that optimized conditions would be T = 146.23 °C, P = 3.98 MPa, and α = 20 mg (solid)/mL (extractant). Mathematical models for the conversion and degradation of isoflavones were solved as a set of simultaneous equations leading to rate constants and time-dependent concentration profiles for each genistein- and daidzein-based compound. These kinetic analyses suggested that an optimum extraction time, under RSM-optimized conditions, would be 213.5 ± 8.7 min. The results of our study suggest that okara byproducts could be valorized efficiently, as a source of bioactive isoflavone aglycones, using subcritical water. The mathematical models and optimized extraction conditions that we established in this study could be employed, as process control-optimized variables, in the exploitation of okara, specifically in the isolation of genistein and daidzein. [ABSTRACT FROM AUTHOR]
- Subjects :
- *ISOFLAVONES
*WATER use
*SOYMILK
*SIMULTANEOUS equations
*AGLYCONES
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 295
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 136803495
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.05.129