Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate

Food Research International

Volumn 50, Issue 2, 2013, Pages 625-632

  Benedetti, Silvia ^a   Prudêncio, Elane Schwinden ^a   Mandarino, José Marcos Gontijo ^b   Rezzadori, Katia ^a   Petrus, José Carlos Cunha ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Concentrate; Isoflavones; Nanofiltration; Soybean; Thermal treatment

Indexed keywords

AGLYCONES; CENTRAL COMPOSITE DESIGNS; CONCENTRATE; DEFATTED SOY FLOURS; ISOFLAVONES; SOYBEAN; VARYING TEMPERATURE;

CARBOHYDRATES; HEAT TREATMENT; NANOFILTRATION; OILSEEDS;

FLAVONOIDS;

GLYCINE MAX;

EID: 84874396783     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.032     Document Type: Article

References (58)

1. Adlercreutz H., Mazur W. Phyto-estrogens and Western diseases. Annals of Medicine 1997, 29:95-120.
2. Alothman M., Bhat R., Karim A.A. Effects of radiation processing on phytochemicals and antioxidants in plant produce. Trends in Food Science & Technology 2009, 20(5):201-212.
3. Araújo J.M.A., Carlos J.C.S., Sedyama C.S. Isoflavonas em grãos de soja: importância da atividade de β-glicosidase na formação do sabor amargo e adstringente. Ciência e Tecnologia de Alimentos 1997, 17(2):137-141.
4. Barnes S., Coward L., Kirk M., Sfakianos J. HPLC analysis of isoflavonoids and other phenolic agents from foods and from human fluids. Proceeding of the Society for Experimental Biology and Medicine 1998, 217:263-273.
5. Barnes S., Kirk M., Coward L. Isoflavones and their conjugates in soy foods: extraction conditions and analysis by HPLC-mass spectrometry. Journal of Agricultural and Food Chemistry 1994, 42:2466-2474.
6. Barnes S., Prasain J., D'Alessandro T., Wang C.C., Zhang H., Kim H. Soy isoflavones. Nutritional oncology 2006, 559-571. Elsevier, San Diego. 2nd ed. D. Heber, G. Blackburn, V. Go, J. Milner (Eds.).
7. Berhow M.A. Modern analytical techniques for flavonoid determination. Advances in experimental medicine and biology 2002, Vol. 505:61-76. Klusher Academic, New York. B.S. Buslig, J.A. Manthey (Eds.).
8. Carrão-Panizzi M.C., Almeida L.A., Kiihl R.A.S., Silva J.B., Kikuchi A., Mandarino J.M.G., et al. Desenvolvimento de germoplasma de soja com características adequadas para o consumo in natura e para a indústria de alimentos. Documento 104 Embrapa Soja 2001, 191:19-20.
9. Carrão-Panizzi M.C., Favoni S.P.G., Kikuchi A. Extraction time for soybean isoflavone determination. Brazilian Archives of Biology and Technology 2002, 45(4):515-518.
10. Cassini A.S., Tessaro I.C., Marczak L.D.F., Pertile C. Ultrafiltration of wastewater from isolated soy protein production: a comparison of three UF membranes. Journal of Cleaner Production 2010, 18(3):260-265.
11. Cederroth C.R., Nef S. Soy, isoflavones and metabolism: A review. Molecular and Cellular Endocrinology 2009, 304(1):30-42.
12. Chang S.K.C. Isoflavones from soybeans and soy foods. Functional foods: Biochemical and processing aspects 2002, 39-69. CRC Press, Boca Raton. 2nd ed. J. Shi, G. Mazza, M. Lemaguer (Eds.).
13. Chien J.T., Hsieh H.C., Kao T.H., Chen B.H. Kinetic model for studying the conversion and degradation of isoflavones during heating. Food Chemistry 2005, 91:425-434.
14. Coward L., Smith M., Kirk M., Barnes S. Chemical modification of isoflavones in soyfoods during cooking and processing. The American Journal of Clinical Nutrition 1998, 68:1486-1491.
15. Cuartas-Uribe B., Alcaina-Miranda M.I., Soriano-Costa E., Bespia A. Comparison of the behavior of two nanofiltration membranes for sweet whey demineralization. Journal of Dairy Science 2007, 90:1094-1101.
16. Díaz-Reinoso B., Moure A., Domínguez H., Parajó J.C. Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace. Journal of Food Engineering 2009, 91(4):587-593.
17. Eisen B., Ungar Y., Shimoni E. Stability of isoflavones in soy milk stored at elevated and ambient temperatures. Journal of Agricultural and Food Chemistry 2003, 51:2212-2215.
18. Esteves E.A., Monteiro J.B.R. Efeitos benéficos das isoflavonas de soja em doenças crÔnicas. Brazilian Journal of Nutrition 2001, 14(1):43-52.
19. Fukutake M., Takahashi M., Ishida K., Kawakurai H., Sugimura T., Wakabayashi K. Quantification of genistein and genistin in soybeans and soybean products. Food and Chemical Toxicology 1996, 34:457-461.
20. Genovese M.I., Barbosa A.C.L., Pinto M.S., Lajolo F.M. Commercial soy protein ingredients as isoflavones sources for functional foods. Plant Foods for Human Nutrition 2007, 62(2):53-58.
21. Góes-Favoni, S. (2002). Desenvolvimento de Farinha de Soja [Glycine max (L.) Merrill] com Maior Teor de Genisteína. Msc. Thesis. Universidade Estadual de Londrina.
22. Góes-Favoni S., Beléia A.D.P., Carrão-Panizzi M.C., Mandarino J.M.G. Isoflavonas em produtos comerciais de soja. Ciência e Tecnologia de Alimentos 2004, 24(4):582-586.
23. Góes-Favoni S., Carrão-Panizzi M.C., Beléia A.D.P. Changes of isoflavone in soybean cotyledons soaked in different volumes of water. Food Chemistry 2010, 119:1605-1612.
24. Grün I.U., Adhikari K., Li C., Li Y., Lin B., Zhang J., et al. Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu. Journal of Agricultural and Food Chemistry 2001, 4(6):2839-2843.
25. Habert A.C., Borges C.P., Nóbrega R. Processos de separação com membranas 2006, E-papers Serviços Editoriais Ltda, Rio de Janeiro.
26. Hodúr C., Kertész S.Z., Beszédes S., László Z.S., Szabó G. Concentration of marc extracts by membrane techniques. Desalination 2009, 241:265-271.
27. Huang H., Liang H., Kwok K.C. Effect of thermal processing on genistein, daidzein and glycitein content in soymilk. Journal of the Science of Food and Agriculture 2006, 86:1110-1114.
28. Jackson C.J.C., Dini J.P., Lavandier C., Rupasinghe H.P.V., Faulkner H., Poysa V., et al. Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu. Process Biochemistry 2002, 37(10):1117-1123.
29. Jung S., Murphy P.A., Sala I. Isoflavones profile of soymilk as affected by high-pressure treatments of soymilk and soybeans. Food Chemistry 2008, 111:592-598.
30. Kao T.H., Lu Y.F., Hsieh H.C., Chen B.H. Stability of isoflavone glucosides during processing of soymilk and tofu. Food Research International 2004, 37(9):891-900.
31. Lee S.W., Lee J.H. Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans. Food Chemistry 2009, 112:316-320.
32. Levis S., Strickman-Stein N., Doerge D.R., Krischer J. Design and baseline characteristics of the soy phytoestrogens as replacement estrogen (SPARE) study - A clinical trial of the effects of soy isoflavones in menopausal women. Contemporary Clinical Trials 2010, 31(4):293-302.
33. Liikanen R., Yli-Kuivila J., Laukkanen R. Efficiency of various chemical cleanings for nanofiltration membrane fouled by conventionally-treated surface water. Journal of Membrane Science 2002, 195(2):265-276.
34. Luo J., Ding L., Chen X., Wan Y. Desalination of soy sauce by nanofiltration. Separation and Purification Technology 2009, 66(3):429-437.
35. Mathias K., Ismail B., Corvalan C.M., Hayes K.D. Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones. Journal of Agricultural and Food Chemistry 2006, 54(20):7495-7502.
36. Matsuura M., Obata A. β-glucosidases from soybeans hydrolyse daidzin and genistin. Journal of Food Science 1993, 58(1):144-147.
37. Mello B.C.B.S., Petrus J.C.C., Hubinger M.D. Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration. Journal of Food Engineering 2010, 96(4):533-539.
38. Murphy P.A., Barua K., Hauck C.C. Solvent extraction selection in the determination of isoflavonas in soy foods. Journal of Chromatography. B 2002, 777:129-138.
39. Noordman T.R., Kooiker K., Bel W., Dekker M., Wesselingh J.A. Concentration of aqueous extracts of defatted soy flour by ultrafiltration: Effect of suspended particles on the filtration flux. Journal of Food Engineering 2003, 58(2):135-141.
40. Nufer K.R., Ismail B., Hayes K.D. The effects of processing and extraction conditions on content, profile, and stability of isoflavones in a soymilk system. Journal of Agricultural and Food Chemistry 2009, 57(4):1213-1218.
41. Nurmi T., Mazur W., Heinomen S., Hokkonen J., Adlercreutz H. Isoflavone content of the soy based supplements. Journal of Pharmaceutical and Biomedical Analysis 2002, 28:1-11.
42. Pascual-Teresa S., Hallund T.J., Talbot D., Schroot J., Willians C.M., Bugel S., et al. Absorption of isoflavones in humans: Effects of food matrix and processing. The Journal of Nutritional Biochemistry 2006, 17:257-264.
43. Ranilla L.G., Genovese M.I., Lajolo F.M. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis 2009, 22(5):397-404.
44. Ríaz M.N. Soybeans as functional foods. Cereal Foods World 1999, 44(2):88-92.
45. Ribeiro M.L.L., Mandarino J.M.G., Carrão-Panizzi M.C., Oliveira M.C.N., Campo C.B.H., Nepomuceno A.L., et al. Isoflavone content and b-glucosidase activity in soybean cultivars of different maturity groups. Journal of Food Composition and Analysis 2007, 20(1):19-24.
46. Rostagno M.A., Palma M., Barroso C.G. Short-term stability of soy isoflavones extracts: Sample conservation aspects. Food Chemistry 2005, 93:557-564.
47. Saboya L.V., Maubois J.L. Current developments of microfiltration technology in the dairy industry. Lait 2000, 80:541-553.
48. Shimoni E. Stability and shelf life of bioactive compounds during food processing and storage: soy isoflavones. Journal of Food Science 2009, 69(6):160-166.
49. Suárez E., Lobo A., Alvarez S., Riera F.A., Álvarez R. Demineralization of whey and milk ultrafiltration permeate by means of nanofiltration. Desalination 2009, 241:272-280.
50. Sutil G.A., Mandarino J.M., Laurindo J.B., Benassi V., Góes-Favoni, Petrus J.C.C. Effect of hidorthermal treatment and pH on the formation of aglycones em soybean. European Food Research and Technology 2008, 227(6):1729-1731.
51. Toda T., Sakamoto A., Takayanagi T., Yokotsuka K. Changes in isoflavone compositions of soybean foods during cooking process. Food Science and Technology Research 2000, 6(4):314-319.
52. Umphress S.T., Murphy S.P., Franke A.A., Custer L.J., Blitz C.L. Isoflavone content of foods with soy additives. Journal of Food Composition and Analysis 2005, 18(6):533-550.
53. Van Der Bruggen B., Mänttäri M., Nyström M. Drawbacks of applying nanofiltration and how to avoid them: A review. Separation and Purification Technology 2008, 63(2):251-263.
54. Wang H., Murphy P. Isoflavone content in commercial soybean foods. Journal of Agricultural and Food Chemistry 1994, 42(8):1666-1673.
55. Wang H.-J., Murphy P.A. Mass balance study of isoflavones during soybean processing. Journal of Agricultural and Food Chemistry 1996, 44:2377-2383.
56. Warczok J., Ferrando M., López F., Güell C. Concentration of apple and pear juices by nanofiltration at low pressures. Journal of Food Engineering 2004, 63(1):63-70.
57. Xu L., Lamb K., Layton L., Kumar A. A membrane-based process for recovering isoflavones from a waste stream of soy processing. Food Research International 2004, 37(9):867-874.
58. 2. LWT - Food Science and Technology 2007, 40:800-806.