Search Results (3)

The rising global production of tofu and soymilk has led to an increase in okara byproduct generation, creating a need for sustainable valorisation strategies to reduce environmental burdens. This study aims to understand the environmental impacts of seven okara valorisation scenarios compared to conventional disposal methods, such as landfilling and incineration, by conducting screening Life Cycle Assessments (LCAs). The results show that uncontrolled landfilling causes the highest environmental burden (37.2 EF-µPt/kg_okara), driven by methane and ammonia emissions that contribute to climate change, acidification, eutrophication, and particulate matter formation. Controlled landfilling (10.2 EF-µPt/kg_okara) and incineration (2.5 EF-µPt/kg_okara) lower these impacts but offer no circularity benefits. Biological treatments, such as anaerobic digestion (19.6 EF-µPt/kg_okara), composting (25.4 EF-µPt/kg_okara), and black soldier fly treatment (21.6 EF-µPt/kg_okara), provide climate benefits through energy recovery and feed production but introduce ammonia and organic dust emissions. In contrast, supercritical fluid extraction (−32.3 EF-µPt/kg_okara) and conventional protein hydrolysate production (−23.4 EF-µPt/kg_okara) deliver the greatest environmental savings by displacing soy protein and food-grade oil production. Animal feed use (−5.5 EF-µPt/kg_okara) emerges as a low-impact circular option, reducing climate change, land use, and eutrophication. The results show that regional weighting of emissions (e.g., ammonia, leachate) and uncertainties in substitution effects significantly influence outcomes. This study highlights the value of screening LCAs in identifying key environmental trade-offs in valorisation strategies and supports context-specific decision-making for circular processes. Full article

The enhanced β-glucosidase activity of encapsulated Lactiplantibacillus plantarum BCRC 10357 within calcium alginate capsules was investigated by ultrasonic stimulation to induce the stress response of the bacteria for the biotransformation of isoflavones in black soymilk. The effects of various ultrasound durations, sodium alginate concentrations (% ALG), and cell suspensions on the β-glucosidase activity of encapsulated bacteria were explored. The β-glucosidase activity of encapsulated L. plantarum BCRC 10357 with ultrasonic stimulation (40 kHz/300 W) was greater than that without ultrasound. With 20 min of ultrasonic treatment, the β-glucosidase activity of encapsulated L. plantarum BCRC 10357 from 2% ALG/0.85% NaCl cell suspension was 11.47 U/mL at 12 h, then increased to 27.43 U/mL at 36 h and to 26.25 U/mL at 48 h in black soymilk at 37 °C, showing the high adaptation of encapsulated L. plantarum BCRC 10357 encountering ultrasonic stress to release high β-glucosidase until 48 h, at which point the ratio of isoflavone aglycones (daidzein and genistein) in total isoflavones (daidzin, genistin, daidzein, and genistein) was 98.65%, reflecting the effective biotransformation of isoflavone glycosides into aglycones by β-glucosidase. In this study, the survivability and β-glucosidase activity of encapsulated L. plantarum BCRC 10357 were enhanced under ultrasonic stimulation, and were favorably used in the fermentation of black soymilk. Full article

Elaeocarpus serratus L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by Lactobacillus plantarum BCRC 10357 was investigated. Without adding EL in MRS medium, the β-glucosidase activity of L. plantarum quickly reduced to 2.33 ± 0.15 U/mL in 36 h of fermentation; by using 3% EL, the stability period of β-glucosidase activity was prolonged as 12.94 ± 0.69 U/mL in 12 h to 13.71 ± 0.94 in 36 h, showing positive response of the bacteria encountering EL. Using L. plantarum to ferment BS with 3% EL, the β-glucosidase activity increased to 23.78 ± 1.34 U/mL in 24 h, and in the fermented product extract (FPE), the content of myricitrin (2297.06 μg/g-FPE) and isoflavone aglycones (daidzein and genistein, 474.47 μg/g-FPE) at 48 h of fermentation were 1.61-fold and 1.95-fold of that before fermentation (at 0 h), respectively. Total flavonoid content, myricitrin, and ferric reducing antioxidant power in FPE using BS and EL were higher than that using EL alone. This study developed the potential fermented product of black soymilk using EL as a nutritional supplement with probiotics. Full article