Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk
Abstract
:1. Introduction
2. Materials and Methods
2.1. Soymilk Preparation Procedure
2.2. Low-Intensity PEF Processing
2.3. Experimental Design
2.4. Isoflavone Extraction, Analysis, and Quantification
2.5. Statistical Analysis
3. Results
3.1. Total Isoflavone Content and Profile of SM from Conventional Extraction Process
3.2. Individual Isoflavone Content of SM from PEF-HSB and PEF-SBS
3.3. Total Isoflavone Content of SM from PEF-HSB and PEF-SBS
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Std Order | Run Order | Blocks | E (kVcm−1) | n |
---|---|---|---|---|
1 (A) | 1 | 1 | 2 | 10 |
2 (B) | 2 | 1 | 10 | 10 |
3 (C) | 3 | 1 | 2 | 100 |
4 (D) | 4 | 1 | 10 | 100 |
5 (E) | 5 | 1 | 2 | 55 |
6 (F) | 6 | 1 | 10 | 55 |
7 (G) | 7 | 1 | 6 | 10 |
8 (H) | 8 | 1 | 6 | 100 |
9 (I) | 9 | 1 | 6 | 55 |
10 (J) | 10 | 1 | 6 | 55 |
11 (K) | 11 | 1 | 6 | 55 |
12 (L) | 12 | 1 | 6 | 55 |
13 (M) | 13 | 1 | 6 | 55 |
Isoflavone | Concentration (μg/g) | |
---|---|---|
Aglycone | Da | 14.0 ± 0.31 |
Ge | 26.1 ± 1.44 | |
Glucoside | Din | 19.6 ± 0.39 |
Gin | 44.3 ± 2.75 | |
Total | TAC | 40.1 ± 0.87 |
TGC | 63.9 ± 1.89 | |
TIC | 104 ± 1.22 |
Treatment | PEF-HSB | PEF-SBS |
---|---|---|
Ctrl | 104 ± 1.22 a | |
A | 95.1 ± 0.53 b | 103 ± 0.39 a |
B | 99.0 ± 0.33 b | 100 ± 0.80 b |
C | 96.2 ± 1.15 b | 103 ± 1.16 a |
D | 109 ± 2.39 c | 104 ± 0.93 a |
E | 76.0 ± 0.63 d | 86.0 ± 0.27 c |
F | 90.3 ± 0.84 e | 80.5 ± 0.87 d |
G | 80.9 ± 1.18 f | 110 ± 1.26 e |
H | 91.6 ± 0.38 g | 104 ± 1.60 a |
I | 84.6 ± 1.12 h | 101 ± 1.58 b |
J | 89.9 ± 2.09 g | 95.1 ± 1.04 f |
K | 79.7 ± 0.51 f | 90.8 ± 0.72 g |
L | 95.2 ± 1.03 b | 106 ± 0.50 a |
M | 84.7 ± 0.86 h | 106 ± 0.55 a |
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Morales-de la Peña, M.; Welti-Chanes, J.; Martín-Belloso, O. Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk. Beverages 2022, 8, 19. https://doi.org/10.3390/beverages8020019
Morales-de la Peña M, Welti-Chanes J, Martín-Belloso O. Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk. Beverages. 2022; 8(2):19. https://doi.org/10.3390/beverages8020019
Chicago/Turabian StyleMorales-de la Peña, Mariana, Jorge Welti-Chanes, and Olga Martín-Belloso. 2022. "Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk" Beverages 8, no. 2: 19. https://doi.org/10.3390/beverages8020019