A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions. (1st March 2020)

• Record Type: Journal Article
• Authors: Gerliani, Natela; Hammami, Riadh; Aïder, Mohammed
• Is Part Of: Food chemistry. Volume 307(2020)
• Publication Date: 2020-03-01
• Subjects: Soybean meal -- Extraction -- Electro-activation -- Functionality -- Antioxidant; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125547
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Soybean meal was successfully valorized for the production of high value-added protein-carbohydrates extract. Extraction by electro-activated solutions is effective for soybean meal valorization. Extracts obtained from soybean meal have good functionalities. Extraction by electro-activated solutions is ecofriendly. Abstract: Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30 min had WAC value (25 ± 1 g/100 g). OAC was the highest for samples extracted under alkaline conditions whatever the extraction mode used with values of 5.50 ± 0.54 to 6.85 ± 0.62 mL/g. FC of the conventional extracts was higher compared to those extracted by electro-activation with maximal value of 52% for the conventional sample obtained at pH9, whereas the maximal FC of 28% was observed for the electro-activated sample obtained by using Anolyte_450mA-50 min. Electro-activated showed higher EP. Conventional extracts showed higher antioxidant activity (92.31 ± 1.5%) than those obtained by electro-activation (47.46 ± 0.94%).