Development of a Polymer-Mediated Soybean Nanocomposite by Hot Melt Extrusion to Improve Its Functionality and Antioxidant Properties

Abstract

The poor bioaccessibility of the phenolic compounds of soybeans is a key challenge to developing functional food products. Therefore, a novel hydrophilic food-grade hydroxypropyl methylcellulose (HPMC) polymer was added to soybean to prepare a soybean food composite (SFC), in order to improve the soybean’s functionality. The SFC was prepared with soybean (95%) plus HPMC (5%) (w/w) mixes (HSE), as well as 100% soybean extrudate (SE), at 80 °C and 130 °C by a hot melt extrusion (HME) process. A non-extrudate 100% soybean material was considered as a control. It is observed that water solubility was significantly increased (35.18%), and particle size reached to nano-size (171.5 nm) in HSE at 130 °C compared to the control (7.14% and 1166 nm, respectively). The total phenolic, flavonoid, and single isoflavones content, including daidzin, daidzein, glycitein, genistein, and genistin was significantly increased in HSE at 130 °C compared to the control. The antioxidant properties were also significantly increased in HSE at 130 °C compared to the control, measured by 2,2-diphenyl-1 picryl hydrazyl (DPPH), a ferric reducing antioxidant power assay (FRAP), and the phosphomolybdenum method (PPMD). Finally, it is concluded that the HPMC polymer could be used as a novel excipient to develop nanocomposite via HME, in order to improve the functionality of soybean food products.

New food compositions to increase the content of phenolic compounds in extrudates

“…Isoflavones protect the body from cancer, cardiovascular diseases, and osteoporosis. Azad et al (2019) prepared a soybean food composite (SFC) by an STS-25HS twin-screw HME (Hankook E.M. Ltd., Pyoung Taek, Korea) from hydrophilic food-grade hydroxypropyl methylcellulose and soybeans. The HME extruder was equipped with a round-shaped die (1 mm) at a feeding rate of 40 g min -1 at 150 rpm, with a high shear of the twin screw.…”

A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion

“…The phenolic compounds extraction protocol was followed according to the method described by (Kalam Azad et al, 2019). One gram of sample was suspended in 100 mL of 80% ethanol and sonicated at 25 °C for 60 min.…”

“…It is extensively used in the pharmaceutical industries in developing molecular dispersions of active pharmaceutical ingredients (APIs) into various polymer or/and lipid matrices (Maniruzzaman et al ., 2012; Repka et al ., 2018). Because of the higher solubility of the extrudate products, the HME is becoming more popular in preparing functional wholesome foods (Azad et al ., 2021) (Azad et al ., 2019). The HME pumps raw materials at elevated and controlled temperature with pressure through a heated barrel into a uniform shape and density (Breitenbach, 2002).…”

Antioxidant and anti‐inflammatory effects of Lilium lancifolium bulbs extract

“…Total flavonoid content was determined using a method described previously (Azad et al, 2019), with some modifications. Briefly, 0.5 ml of sample solution was mixed with 1.5 ml of 95% of ethanol, 0.1 ml of 10% of aluminum nitrate, 0.1 ml of 1 M potassium acetate, and 2.8 ml of distilled water.…”