Valorisation Approach for the Soybean By-Product Okara Using High Hydrostatic Pressure

2019 ◽  
Vol 15 (6) ◽  
pp. 548-550 ◽  
Author(s):  
Inmaculada Mateos-Aparicio ◽  
Elena Pérez-López ◽  
Pilar Rupérez
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Dietary Fibre ◽  
New Technologies ◽  
Scale Up ◽  
Industrial Transformation ◽  
Novel Approach ◽  
Soluble Dietary Fibre ◽  
Carcinogenic Effects ◽  
The Rich

Okara is a perishable, cheap and abundant by-product derived from soybean after extracting the soluble fraction for tofu or soybean drink, mainly known as soymilk, production. Nowadays, Okara is mostly discarded: landfill and incineration, but a useful alternative for valorisation would be to use it as a valuable source of dietary fibre. However, it presents low soluble dietary fibre (SDF) content responsible for prebiotic and anti-carcinogenic effects, so an easy industrial transformation to maximize its SDF content would be most interesting for this purpose. Different approaches can be used to increase SDF content, such as chemical or enzymatic treatments with food-grade enzymes at atmospheric pressure, but these conventional methods present some disadvantages as that the chemical procedures are pollutant and the extractions normally are incomplete, and the enzymatic methods could be expensive to scale-up. On the other hand, currently, consumers are demanding for safer, more natural and minimally-processed foods. This request has led researchers and manufacturers to develop new technologies, and within these, high hydrostatic pressure (HHP) is one of the top-10 most popular emerging technologies applied in the field of food science. The effect of HHP, and more recently, the combined effect of HHP and enzymatic treatment on okara by-product have been studied, showing that this novel approach, should also be considered in order to stabilise other agro-food byproducts -due to their perishable character- as well as to improve the functionality of the rich-ininsoluble dietary fibre from vegetable residues.

scholarly journals High hydrostatic pressure: Can we trust published data?

2015 ◽  
Vol 8 (1) ◽  
pp. 86-94 ◽  
Author(s):  
Cs. Németh ◽  
L. A. Castillo ◽  
F. Horváth ◽  
I. Zeke ◽  
L. Friedrich ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Pilot Plant ◽  
Food Industry ◽  
New Technologies ◽  
Published Data

Abstract There are numerous new technologies whose implementation in food industry is hampered by the fact that people hesitate to invest in expensive systems which they cannot be sure will work or at least are questionable in terms of a given product. Until recently, preservation by HHP, high hydrostatic pressure, was such a technology, and still is today in some branches of the food industry. Investigations were conducted to answer the question of whether the literature, the laboratory, and the industrial (or at least pilot plant) measurements and results agree with one another. We compared the literature data with two HHP systems which were significantly different in terms of treatment capacity, but their efficiency in killing microbes was studied under the same treatment parameters. Our results show that in nearly all cases only minimal differences exist between the data in the literature and the measurements taken on the two appliances.

scholarly journals High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1058
Author(s):  
Rocío De la Peña-Armada ◽  
María José Villanueva-Suárez ◽  
Pilar Rupérez ◽  
Inmaculada Mateos-Aparicio
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Dietary Fibre ◽  
Hplc Method ◽  
Water Soluble ◽  
Food Ingredient ◽  
Promising Alternative ◽  
Cellulase Treatment ◽  
Time Required ◽  
Green Procedure

A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as 2% (w/v) of substrate concentration and 20 Endo-Glucanase Units of cellulase. Monitoring of polysaccharides and oligosaccharides released from apple by-product was carried out by means of a newly validated HPLC method with refractive index detector. A synergistic effect was observed when the combined HHP plus cellulase treatment was used. Thus, the application of 200 MPa at 50 °C for 15 min enabled a significant increase in the release of water-soluble polysaccharides (1.8-fold) and oligosaccharides (3.8-fold), as well as a considerable decrease in the time required (up to 120-fold), compared to control at 0.1 MPa. Therefore, this technology could be a promising alternative approach to transform an industrial by-product into a novel rich-in-oligosaccharide food ingredient and a step forward into shaping the world of prebiotics.

Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

2020 ◽  
Vol 64 ◽  
pp. 102424 ◽  
Author(s):  
Antonela Ninčević Grassino ◽  
Jelena Ostojić ◽  
Vicenzia Miletić ◽  
Senka Djaković ◽  
Tomislav Bosiljkov ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Novel Approach ◽  
Ultrasound Assisted

scholarly journals Physicochemical and microbiological changes of bovine blood due to high hydrostatic pressure treatment

2021 ◽  
Author(s):  
B. Csehi ◽  
B. Salamon ◽  
T. Csurka ◽  
E. Szerdahelyi ◽  
L. Friedrich ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Protein Denaturation ◽  
Scale Up ◽  
Colour Change ◽  
Substantial Part ◽  
Pressure Treatment ◽  
Blood Proteins ◽  
Bovine Blood ◽  
Blood Samples

AbstractBovine blood samples were treated with high hydrostatic pressure (HHP) to examine the changes that may occur in the blood related to its colour, microbiological characteristics, protein denaturation, and dynamic viscosity. Pressure treatments were carried out from 100 to 600 MPa in 100 MPa scale up, with 5 min holding time. The blood samples were treated with anticoagulant (EDTA) to eliminate the possible measurement distorting effects. We found that 2 log reduction in the microbial load could be achieved with a pressure treatment above 400 MPa. According to the protein denaturation measurements (DSC), blood proteins were resistant to pressure treatment, even at 300–400 MPa a substantial part of proteins remained in native state. The colour of the samples got darker with the rising pressure, however, visible colour change was observed only above 400 MPa. It can be established, that the HHP treatment was suitable to increase the microbiological stability of blood, without significantly changing its techno-functional properties.

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