Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors

Haidar, Carla Nahir; Coscueta, Ezequiel R.; Cordisco, Estefanía; Nerli, Bibiana Beatriz; Malpiedi, Luciana Pellegrini

doi:10.1016/j.lwt.2018.04.025

Cited by 13 publications

(8 citation statements)

References 29 publications

(44 reference statements)

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“…However, the high protein content, balanced amino acid composition, wide availability, low price and the specific protein functionalities of soy (such as good gelling properties and water holding capacity) [ 4 ], made way for the production of protein-rich food ingredients that are used in meat analogue applications. The popularity of soy however decreased in recent times in western countries [ 32 ] because of criticism on crop production (i.e., deforestation of the rainforest) [ 33 ] and potential negative health effects associated with the presence of specific antinutritional factors [ 34 ]. Protein from wheat, which contains a high amount of gluten, is another frequently used ingredient.…”

Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

“…The popularity of soy however decreased in recent times in western countries [32] because of criticism on crop production (i.e., deforestation of the rainforest) [33] and potential negative health effects associated with the presence of specific antinutritional factors [34]. Protein from wheat, which contains a high amount of gluten, is another frequently used ingredient.…”

Section: Plant Proteinsmentioning

confidence: 99%

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Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

264

167

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

Section: Plant Proteinsmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

264

167

View full text Add to dashboard Cite

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“…The micelles present in colloidal dispersions (aqueous micellar systems-AMSs) of these surfactants can interact with hydrophilic or hydrophobic molecules through different types of interactions, creating conditions for separate purposes [24]. Previously, we have developed and optimised extractive processes with AMSs to recover low polar compounds, obtaining high yields [19,25,26]. Currently, there is no study on AMSs for the extraction of PEITC, or any isothiocyanate, which opens the doors for an interesting analysis.…”

Section: Introductionmentioning

confidence: 99%

Phenylethyl Isothiocyanate Extracted from Watercress By-Products with Aqueous Micellar Systems: Development and Optimisation

2020

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Phenylethyl isothiocyanate (PEITC) was reported as a useful antioxidant, anti-inflammatory, and chemopreventive agent. Due to technological and stability issues, it is necessary to be able to extract PEITC from its natural matrix (watercress) through sustainable and scalable methodologies. In this article, we explored, for the first time, the extractive capacity of aqueous micellar systems (AMSs) of two non-ionic surfactants. For this, we compared the AMSs with conventional organic solvents. Furthermore, we developed and optimised a new integral PEITC production and extraction process by a multifactorial experimental design. Finally, we analysed the antioxidant capacity by the oxygen radical absorbance capacity (ORAC) and ABTS methods. As results, the AMSs were able to extract PEITC at the same level as the tested conventional solvents. In addition, we optimised by response surface methodology the integrated process (2.0% m/m, 25.0 °C, pH 9.0), which was equally effective (ca. 2900 µg PEITC/g watercress), regardless of the surfactant used. The optimal extracts showed greater antioxidant capacity than pure PEITC, due to other antioxidant compounds extracted in the process. In conclusion, by the present work, we developed an innovative cost-effective and low environmental impact process for obtaining PEITC extracts from watercress by-products.

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“…Recently, a wide range of non-toxic, non-inflammable and biodegradable new solvents was for sustainable and green extraction methods (Bajkacz & Adamek, 2017;Coscueta, Pellegrini Malpiedi, & Nerli, 2018;Coscueta, Reis, & Pintado, 2020;Haidar, Coscueta, Cordisco, Nerli, & Malpiedi, 2018). Certain surfactants fulfill the mentioned properties, thus representing an economical alternative to hazardous, expensive organic solvents.…”

Section: Introductionmentioning

confidence: 99%

Non-Ionic Aqueous Micellar Extraction of Trypsin Inhibitors and Isoflavones from Soybean Meal: Process Optimization

Coscueta¹,

Brassesco²,

Malpiedi³

et al. 2022

Preprint

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Simultaneous extraction of trypsin inhibitors and soy isoflavones from soybean meal was investigated using the non-destructive phytochemical extraction process, namely aqueous micellar system. The ethoxylated aliphatic alcohols Genapol X-080, Tergitol 15-S-7, and Tergitol 15-S-9, all non-toxic and biodegradable surfactants, were assessed as potential extractants. A Box-Behnken multifactorial design with the application of the Derringer desirability was used to determine the conditions that maximized the trypsin inhibitors and isoflavone extraction while minimizing the protein extraction. The optimum condition of 5% m/m of surfactant in 50 mM aqueous sodium citrate solution pH 4.5, at 45 °C for 45 min, was established for the three surfactants. The novel methodology would allow the extraction of the main soybean antinutritional factors, trypsin inhibitors, and the valuable isoflavones, preserving the nutritional quality of the treated material. This represents a sustainable alternative methodology for industrial purposes due to its low cost, biodegradability, non-toxicity, and easy scaling up.

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Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors

Cited by 13 publications

References 29 publications

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Phenylethyl Isothiocyanate Extracted from Watercress By-Products with Aqueous Micellar Systems: Development and Optimisation

Non-Ionic Aqueous Micellar Extraction of Trypsin Inhibitors and Isoflavones from Soybean Meal: Process Optimization

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