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Open AccessArticle

Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour

by Kyo-Yeon Lee, Chae-Yeon Han, Wasif Ur Rahman, Nair Chithra Harinarayanan, Chae-Eun Park and Sung-Gil Choi

Foods 2024, 13(8), 1170; https://doi.org/10.3390/foods13081170 - 11 Apr 2024

Cited by 8 | Viewed by 5403

Abstract

Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance the quality of plant-based mayonnaise as plant-based alternatives gain popularity. This study involved the production of DSF and the comparison of its quality attributes to those of mayonnaise made with varying amounts of control soy flour (CSF), DSF, and EY. It was found that mayonnaise made with an increased quantity of DSF showed better emulsion stability, viscosity, and a smaller, more uniform particle size when compared with CSF mayonnaise. Additionally, DSF mayonnaise was generally rated higher in sensory evaluation. The addition of approximately 2% DSF positively influenced the emulsion and sensory properties of the vegan mayonnaise, indicating that DSF is a promising plant-based alternative emulsifier for the replacement of animal ingredients. Full article

(This article belongs to the Section Food Engineering and Technology)

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23 pages, 1641 KB

Open AccessArticle

Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder

by Aunchalee Aussanasuwannakul, Sumitra Boonbumrung and Thidarat Pantoa

Foods 2023, 12(14), 2698; https://doi.org/10.3390/foods12142698 - 13 Jul 2023

Cited by 34 | Viewed by 9164

Abstract

In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a cosolvent. The kinetics of extraction, chemical composition, and physicochemical, functional, and health-promoting properties of OKO and defatted powder (DFP) were determined. The process yielded 18.5% oil after 450 min. The soluble dietary fiber and protein of the DFP increased significantly; its water and oil absorption capacities increased despite the decrease in swelling capacity corresponding to particle size reduction. The OKO was rich in linoleic and oleic acids, with a ratio of ω6-to-ω3 fatty acids = 9.53, and EtOH increased its phenolic content (0.45 mg GAE/g), aglycone content (239.6 μg/g), and antioxidant capacity (0.195 mg TE/g). The DFP paste showed gel-like consistency and shear-thinning flow behavior, whereas the OKO showed characteristic transition of the product and affected lubrication at contact zones. Both fractions showed potential as food ingredients based on their nutritional and functional properties, as well as the capability of modifying the microstructure of a model food system. Full article

(This article belongs to the Special Issue Research on the Technologies of Food Extraction, Pressing and Extrusion)

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10 pages, 2110 KB

Open AccessCommunication

Dry Nutrition Delivery System Based on Defatted Soybean Particles and Its Application with β-Carotene

by Chunyu Wu, Xuewen Ouyang, Xiaoya Zhou, Xiaofei Li, Hongbo Li, Wenying Li, Cuixiang Wan, Bo Yu, Sobhy El-Sohaimy and Zhihua Wu

Molecules 2023, 28(8), 3429; https://doi.org/10.3390/molecules28083429 - 13 Apr 2023

Cited by 3 | Viewed by 2458

Abstract

Many nutrition delivery systems (NDSs) have been developed for the encapsulation, protection, and delivery of bioactive compounds, such as β-carotene. Most of those systems were prepared in solution, which is inconvenient for transportation and storage in the food industry. In the present work, we constructed an environmentally friendly dry NDS based on defatted soybean particles (DSPs) by milling a β-carotene-DSP mixture. The loading efficiency of the NDS reached 89.0%, and the cumulative release rate decreased from 15.1% (free β-carotene) to 6.0% within 8 h. The stability of β-carotene in the dry NDS was found to have increased in a thermogravimetric analysis. Stored for 14 days at 55 °C or under UV irradiation, the retaining rates of β-carotene in the NDS increased to 50.7% and 63.6%, respectively, while they were 24.2% and 54.6% for the free samples. The bioavailability of β-carotene was improved by the NDS too. The apparent permeability coefficient of the NDS reached 1.37 × 10⁻⁶ cm/s, which is 12 times that of free β-carotene (0.11 × 10⁻⁶ cm/s). Besides being environmentally friendly, the dry NDS can facilitate carriage, transportation, or storage in the food industry, and similar to other NDSs, it improves the stability and bioavailability of nutrients. Full article

(This article belongs to the Special Issue Delivery Systems of Bioactive Compounds)

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