A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions
•Soybean meal was successfully valorized for the production of high value-added protein-carbohydrates extract.•Extraction by electro-activated solutions is effective for soybean meal valorization.•Extracts obtained from soybean meal have good functionalities.•Extraction by electro-activated solution...
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| Veröffentlicht in: | Food chemistry 2020-03, Vol.307, p.125547-125547, Article 125547 |
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| creator | Gerliani, Natela Hammami, Riadh Aïder, Mohammed |
| description | •Soybean meal was successfully valorized for the production of high value-added protein-carbohydrates extract.•Extraction by electro-activated solutions is effective for soybean meal valorization.•Extracts obtained from soybean meal have good functionalities.•Extraction by electro-activated solutions is ecofriendly.
Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30 min had WAC value (25 ± 1 g/100 g). OAC was the highest for samples extracted under alkaline conditions whatever the extraction mode used with values of 5.50 ± 0.54 to 6.85 ± 0.62 mL/g. FC of the conventional extracts was higher compared to those extracted by electro-activation with maximal value of 52% for the conventional sample obtained at pH9, whereas the maximal FC of 28% was observed for the electro-activated sample obtained by using Anolyte_450mA-50 min. Electro-activated showed higher EP. Conventional extracts showed higher antioxidant activity (92.31 ± 1.5%) than those obtained by electro-activation (47.46 ± 0.94%). |
| doi_str_mv | 10.1016/j.foodchem.2019.125547 |
| format | Article |
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Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30 min had WAC value (25 ± 1 g/100 g). OAC was the highest for samples extracted under alkaline conditions whatever the extraction mode used with values of 5.50 ± 0.54 to 6.85 ± 0.62 mL/g. FC of the conventional extracts was higher compared to those extracted by electro-activation with maximal value of 52% for the conventional sample obtained at pH9, whereas the maximal FC of 28% was observed for the electro-activated sample obtained by using Anolyte_450mA-50 min. Electro-activated showed higher EP. Conventional extracts showed higher antioxidant activity (92.31 ± 1.5%) than those obtained by electro-activation (47.46 ± 0.94%).</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2019.125547</identifier><identifier>PMID: 31639582</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antioxidant ; Antioxidants - chemistry ; Electro-activation ; Electrons ; Extraction ; Functionality ; Glycine max - chemistry ; Meals ; Plant Extracts - chemistry ; Solutions ; Soybean meal</subject><ispartof>Food chemistry, 2020-03, Vol.307, p.125547-125547, Article 125547</ispartof><rights>2019 Elsevier Ltd</rights><rights>Copyright © 2019 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c432t-44a5558312dcabb7f5572dcfbec68a9ee53b4da652b12f3bfbda6a13e95986233</citedby><cites>FETCH-LOGICAL-c432t-44a5558312dcabb7f5572dcfbec68a9ee53b4da652b12f3bfbda6a13e95986233</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2019.125547$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31639582$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gerliani, Natela</creatorcontrib><creatorcontrib>Hammami, Riadh</creatorcontrib><creatorcontrib>Aïder, Mohammed</creatorcontrib><title>A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Soybean meal was successfully valorized for the production of high value-added protein-carbohydrates extract.•Extraction by electro-activated solutions is effective for soybean meal valorization.•Extracts obtained from soybean meal have good functionalities.•Extraction by electro-activated solutions is ecofriendly.
Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30 min had WAC value (25 ± 1 g/100 g). OAC was the highest for samples extracted under alkaline conditions whatever the extraction mode used with values of 5.50 ± 0.54 to 6.85 ± 0.62 mL/g. FC of the conventional extracts was higher compared to those extracted by electro-activation with maximal value of 52% for the conventional sample obtained at pH9, whereas the maximal FC of 28% was observed for the electro-activated sample obtained by using Anolyte_450mA-50 min. Electro-activated showed higher EP. Conventional extracts showed higher antioxidant activity (92.31 ± 1.5%) than those obtained by electro-activation (47.46 ± 0.94%).</description><subject>Antioxidant</subject><subject>Antioxidants - chemistry</subject><subject>Electro-activation</subject><subject>Electrons</subject><subject>Extraction</subject><subject>Functionality</subject><subject>Glycine max - chemistry</subject><subject>Meals</subject><subject>Plant Extracts - chemistry</subject><subject>Solutions</subject><subject>Soybean meal</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFUclu3DAMFYoGzSTpLwQ69uKJFsvLrUHQtAEC9NKeBS00ooFtTSV5kPmhfmc4S3rtQaBIvvcI8hFyy9maM97cbdZDjN69wLQWjPdrLpSq2w9kxbtWVi1rxUeyYpJ1Vcfr5pJc5bxhjCG2-0QuJW9krzqxIn_vqYvT1iRTwg5oLovf0zjQ8gJ0WGZXQpzNSLcpbiGVAJma2ePD-mvwGKlBzC6UIyvHvQUz0wmQA68lYTPTaIsJM3hq9zhs3sF8Vj0jMDmqwgiupFgdFU1BQo7jcmjnG3IxmDHD53O8Jr8fv_16-FE9__z-9HD_XLlailLVtVFKdZIL74y17aBUi9_Bgms60wMoaWtvGiUsF4O0g8XEcAm96rtGSHlNvpx0ceE_C-Sip5AdjKOZIS5ZC7wo72XLOoQ2J6hLMecEg96mMJm015zpg0d6o9890geP9MkjJN6eZyx2Av-P9m4KAr6eAICb7gIknV2A2YEPCS-kfQz_m_EGiDOsGw</recordid><startdate>20200301</startdate><enddate>20200301</enddate><creator>Gerliani, Natela</creator><creator>Hammami, Riadh</creator><creator>Aïder, Mohammed</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20200301</creationdate><title>A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions</title><author>Gerliani, Natela ; Hammami, Riadh ; Aïder, Mohammed</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c432t-44a5558312dcabb7f5572dcfbec68a9ee53b4da652b12f3bfbda6a13e95986233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antioxidant</topic><topic>Antioxidants - chemistry</topic><topic>Electro-activation</topic><topic>Electrons</topic><topic>Extraction</topic><topic>Functionality</topic><topic>Glycine max - chemistry</topic><topic>Meals</topic><topic>Plant Extracts - chemistry</topic><topic>Solutions</topic><topic>Soybean meal</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gerliani, Natela</creatorcontrib><creatorcontrib>Hammami, Riadh</creatorcontrib><creatorcontrib>Aïder, Mohammed</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gerliani, Natela</au><au>Hammami, Riadh</au><au>Aïder, Mohammed</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2020-03-01</date><risdate>2020</risdate><volume>307</volume><spage>125547</spage><epage>125547</epage><pages>125547-125547</pages><artnum>125547</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Soybean meal was successfully valorized for the production of high value-added protein-carbohydrates extract.•Extraction by electro-activated solutions is effective for soybean meal valorization.•Extracts obtained from soybean meal have good functionalities.•Extraction by electro-activated solutions is ecofriendly.
Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30 min had WAC value (25 ± 1 g/100 g). OAC was the highest for samples extracted under alkaline conditions whatever the extraction mode used with values of 5.50 ± 0.54 to 6.85 ± 0.62 mL/g. FC of the conventional extracts was higher compared to those extracted by electro-activation with maximal value of 52% for the conventional sample obtained at pH9, whereas the maximal FC of 28% was observed for the electro-activated sample obtained by using Anolyte_450mA-50 min. Electro-activated showed higher EP. Conventional extracts showed higher antioxidant activity (92.31 ± 1.5%) than those obtained by electro-activation (47.46 ± 0.94%).</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>31639582</pmid><doi>10.1016/j.foodchem.2019.125547</doi><tpages>1</tpages></addata></record> |
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| subjects | Antioxidant Antioxidants - chemistry Electro-activation Electrons Extraction Functionality Glycine max - chemistry Meals Plant Extracts - chemistry Solutions Soybean meal |
| title | A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions |
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