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Functional characterisation and sensory evaluation of a novel symbiotic okara beverage

2021Journal article Restricted access
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dc.contributor.authorVoss, Glenise B.
dc.contributor.authorMonteiro, Maria João P.
dc.contributor.authorJauregi, Paula
dc.contributor.authorValente, Luísa M.P.
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2021-01-11T15:59:49Z
dc.date.available2021-01-11T15:59:49Z
dc.date.issued2021
dc.description.abstractThis study aimed to produce four different beverages from okara (soybean by-product) previously hydrolyzed by Cynara cardunculus enzymes and fermented by probiotic bacteria or unfermented beverage. The probiotic viable cells, the isoflavones profile and organic acids were evaluated in the okara beverage. In addition, total phenolic content, antioxidant and ACE inhibitory activities were evaluated at storage time and during in vitro gastrointestinal digestion of all beverages. The probiotic was viable throughout storage in all fermented beverages. The significant bioconversion of the isoflavone glycosides into their corresponding bioactive aglycones was observed in fermented beverage. Furthermore, the beverages showed a good ACE inhibitory activity. After gastrointestinal tract, all beverages showed an increase in the antioxidant and ACE inhibitory activities. In conclusion, this study shows that the application of okara for a multifunctional beverage could be a promising strategy in the disease prevention and contribution to a zero waste approach in food industry.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVossa, G.B., Monteiro, M.J.P., Jauregi, P., Valente, L.M.P., Pintado, M.E. (2021). Functional characterisation and sensory evaluation of a novel symbiotic okara beverage. Food Chemistry, 340:127793pt_PT
dc.identifier.doi10.1016/j.foodchem.2020.127793pt_PT
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.14/31616
dc.identifier.wosWOS:000593690000004
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.subjectOkarapt_PT
dc.subjectFermentationpt_PT
dc.subjectProbioticpt_PT
dc.subjectPrebioticpt_PT
dc.subjectACE inhibitory activitypt_PT
dc.subjectBioactivitypt_PT
dc.subjectGastrointestinal digestionpt_PT
dc.titleFunctional characterisation and sensory evaluation of a novel symbiotic okara beveragept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume340pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameVoss
person.familyNameMonteiro
person.familyNamePintado
person.givenNameGlenise Bierhalz
person.givenNameMaria Joao
person.givenNameMaria Manuela
person.identifierK-3258-2016
person.identifier456608
person.identifier.ciencia-idE414-6F3B-447A
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-9626-979X
person.identifier.orcid0000-0002-2787-2795
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-5781-2014
person.identifier.ridK-3258-2016
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id54405433500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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