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dc.contributor.authorMorales de la Peña, Mariana
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorWelti-Chanes, Jorge
dc.date.accessioned2020-07-27T11:34:06Z
dc.date.available2020-07-31T22:21:25Z
dc.date.issued2018-07-31
dc.identifier.issn0041-624X
dc.identifier.urihttp://hdl.handle.net/10459.1/69377
dc.description.abstractUltrasound (US) was applied as a pre-treatment in hydrated soybeans (HSB) and soybean slurry (SBS) during soymilk elaboration process to evaluate the feasibility of increasing the isoflavone content (IC) in the resultant soymilk. A predictive model and optimum US processing conditions were obtained by response surface methodology (RSM) using a three-level-three-factor Box-Behnken statistical design (BBD) in which US amplitude (50, 75, and 100%), temperature (30, 45, and 60 °C), and time (20, 40, and 60 min) were selected as independent variables. Most of the US treatments applied in the HSB or SBS caused a significant increase (3-62%) in the total IC of the obtained soymilks over the control soymilk (6.97 mg/100 mL). However, the IC of the resultant soymilks from sonicated HSB (11.38 mg/100 mL) was significantly higher than that in soymilk prepared from US-treated SBS (8.66 mg/100 mL). Experimental data were fitted into a 2nd-order-polynomial model and processing parameters were optimized (100% amplitude, 30 °C, 20 min) to get the highest predicted and experimental IC, 11.38 and 12.8 mg/100 mL, respectively. These results indicated that US is a potential technology that could be implemented during soymilk manufacturing processing as pre-treatment of HSB to obtain soymilk with high isoflavone content and consequently better functionality.
dc.description.sponsorshipM. Morales de la Peña thanks Tecnologico de Monterrey, Mexico for the Postdoctoral Research Founds through the Project FUNFOODEMERTEC.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.ultsonch.2018.07.044
dc.relation.ispartofUltrasonics, 2018, vol. 49, p. 154-160
dc.rightscc-by-nc-nd (c) Elsevier, 2018
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectUltrasound
dc.subjectSoymilk
dc.subjectIsoflavones
dc.subjectResponse surface methodology
dc.subjectBox-Behnken design
dc.titleHigh-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-07-27T11:34:06Z
dc.identifier.idgrec027272
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.ultsonch.2018.07.044


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cc-by-nc-nd (c) Elsevier, 2018
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2018