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High-Pressure Pasteurization of Soy Okara

Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activi...

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Autores principales: Helstad, Amanda, Marefati, Ali, Ahlström, Cecilia, Rayner, Marilyn, Purhagen, Jeanette, Östbring, Karolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606389/
https://www.ncbi.nlm.nih.gov/pubmed/37893629
http://dx.doi.org/10.3390/foods12203736
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author Helstad, Amanda
Marefati, Ali
Ahlström, Cecilia
Rayner, Marilyn
Purhagen, Jeanette
Östbring, Karolina
author_facet Helstad, Amanda
Marefati, Ali
Ahlström, Cecilia
Rayner, Marilyn
Purhagen, Jeanette
Östbring, Karolina
author_sort Helstad, Amanda
collection PubMed
description Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (p < 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria for up to four weeks of storage at 4 °C. The pasting properties were increased while the water and oil holding capacities of the soy okara did not significantly change (p > 0.05) after high-pressure pasteurization at 400 MPa and 600 MPa. High-pressure pasteurization is therefore a potential application technique for soy okara to produce a microbiologically safe product with maintained functional properties. However, more research is needed to optimize the process and to further investigate the microbiological species present in untreated soy okara to exclude any potential food safety risks.
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spelling pubmed-106063892023-10-28 High-Pressure Pasteurization of Soy Okara Helstad, Amanda Marefati, Ali Ahlström, Cecilia Rayner, Marilyn Purhagen, Jeanette Östbring, Karolina Foods Article Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (p < 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria for up to four weeks of storage at 4 °C. The pasting properties were increased while the water and oil holding capacities of the soy okara did not significantly change (p > 0.05) after high-pressure pasteurization at 400 MPa and 600 MPa. High-pressure pasteurization is therefore a potential application technique for soy okara to produce a microbiologically safe product with maintained functional properties. However, more research is needed to optimize the process and to further investigate the microbiological species present in untreated soy okara to exclude any potential food safety risks. MDPI 2023-10-11 /pmc/articles/PMC10606389/ /pubmed/37893629 http://dx.doi.org/10.3390/foods12203736 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Helstad, Amanda
Marefati, Ali
Ahlström, Cecilia
Rayner, Marilyn
Purhagen, Jeanette
Östbring, Karolina
High-Pressure Pasteurization of Soy Okara
title High-Pressure Pasteurization of Soy Okara
title_full High-Pressure Pasteurization of Soy Okara
title_fullStr High-Pressure Pasteurization of Soy Okara
title_full_unstemmed High-Pressure Pasteurization of Soy Okara
title_short High-Pressure Pasteurization of Soy Okara
title_sort high-pressure pasteurization of soy okara
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606389/
https://www.ncbi.nlm.nih.gov/pubmed/37893629
http://dx.doi.org/10.3390/foods12203736
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