Impact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity

Thiana Claudia Freire Esteves¹, Veronica Calado^1, , Adriana Farah², Adelia Ferreira de Faria-Machado³, Ronoel Luiz de Oliveira Godoy³, Manuela Cristina Pessanha de Araujo Santiago³, Sidney Pacheco³, Rosires Deliza³, Mercedes Concórdia Carrão-Panizzi⁴ and Ilana Felberg^3,

¹Escola de Química, Universidade Federal do Rio de Janeiro, RJ, Brazil

²Instituto de Nutrição – Universidade Federal do Rio de Janeiro, RJ, Brazil

³Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil

⁴Embrapa Trigo, Passo Fundo, RS, Brazil

Cite this paper:
Thiana Claudia Freire Esteves, Veronica Calado, Adriana Farah, Adelia Ferreira de Faria-Machado, Ronoel Luiz de Oliveira Godoy, Manuela Cristina Pessanha de Araujo Santiago, Sidney Pacheco, Rosires Deliza, Mercedes Concórdia Carrão-Panizzi and Ilana Felberg. Impact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity. Journal of Food and Nutrition Research. 2022; 10(7):503-510. doi: 10.12691/jfnr-10-7-9

Abstract

Heat treatments applied to soymilk during extraction and pasteurization may affect, among other aspects, the content of bioactive compounds. In this study, we identified favorable processing conditions during black soymilk production (extraction and pasteurization) to preserve key bioactive compounds and the antioxidant capacity (AC) of the black soybean. Temperature (80-98°C) and time (5-15min), conditions for black soymilk extraction from (unpeeled) milled beans followed a 2² factorial design. Anthocyanins and isoflavones were analyzed by HPLC-PDA-reverse phase system. AC was measured by ORAC and DPPH assays. Results were treated by ANOVA and Fisher test at p ≤ 0.05. Soymilk samples were treated by batch pasteurization (98°C for 10 and 5min, respectively) and ultra-high-temperature (UHT) (134°C for 6 sec). The best pasteurization parameters for high flavonoid contents and AC were chosen for the preparation of a chocolate-soymilk-beverage which was tested for sensory acceptability. Changes in temperature and time affected significantly the content of anthocyanins and AC. The best soymilk extraction and pasteurization conditions for anthocyanin and AC preservation were 80°C for 5min and 98°C for 5min, respectively, with 80% anthocyanins, 100% isoflavones, and 100% AC recovery compared to non-pasteurized control. The developed functional black soymilk beverage presented similar acceptance to a commercial organic yellow soy-based beverage.

Keywords:
Glycine max (L.) Merrill black soybean pasteurization anthocyanin isoflavone flavonoids

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