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Biotechnological valorisation of rice okara for high-protein fruit purées: from protein hydrolysis to functional food prototypes

2025-12-01Documento de conferência Acesso aberto
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dc.contributor.authorBrassesco, María Emilia
dc.contributor.authorCassoni, Ana C.
dc.contributor.authorCalixto, João D.
dc.contributor.authorDuarte, Tiago
dc.contributor.authorCorreia, Daniela
dc.contributor.authorFigueiredo, Bruna
dc.contributor.authorAlegria, Maria João
dc.contributor.authorPintado, Manuela
dc.date.accessioned2026-01-15T09:45:53Z
dc.date.available2026-01-15T09:45:53Z
dc.date.issued2025-12-01
dc.description.abstractThis study describes a multi-actor biotechnological approach for the valorisation of rice okara into stable, high-protein fruit purées. Fresh okara supplied by White&Green was stabilised by SimplYeast through dehydration (OAD) and hydrolysis (thermal, OAT; enzymatic, OAE), generating protein-rich flours containing 68.7 ± 0.2 to 69.8 ± 0.5% protein, 1.7 ± 0.0 to 2.8 ± 0.0% ash, and 1.3 ± 0.0 to 2.2 ± 0.1% lipids. Characterization showed that both hydrolysis treatments improved flour properties, increasing solubility from 24.8 ± 3.2 (OAT) to 49.7 ± 1.8% (OAE2) and degree of hydrolysis from 0.50 ± 0.10 (OAE1) to 12.66 ± 0.56% (OAE2). Enzymatic hydrolysis markedly enhanced bioactive potential, raising total phenolics from 114.9 ± 6.7 to 453.8 ± 65.9 mg GAE g-1 and antioxidant capacity from 400.5 ± 37.9 to 27.090 ± 2.046 ?mol TE g-1 (ORAC), confirming strong functional improvement for food use. Based on these results, fruit purées combining apple pomace (Compal) and banana with 5% okara flour were developed. Two stages were followed: (i) exploratory testing with all flours, including physicochemical and sensory analyses, and (ii) optimisation using OAD and OAT, adjusting the recipe and standardising the protocol—pre-hydration of okara flour with water and xanthan gum (5 min at 100 °C) followed by stepwise mixing of fruit components and acidifiers. Pilot-scale trials at Yogan confirmed process reproducibility, and SONAE supports market integration. Optimized purées reached 3.5 g protein 100 g-1, with 21% of total energy from protein, fulfilling EU “high-protein” standards. Improved texture, colour and sensory performance, particularly for OAT-based purées, were observed. Protein solubility, emulsifying capacity and antioxidant activity confirmed the positive effect of hydrolysis on structure–function behaviour. This work exemplifies a circular bioeconomy model, showing how controlled protein hydrolysis transforms underutilised co-products into sustainable, value-added ingredients.eng
dc.identifier.citationBrassesco, M. E., Cassoni, A. C., Calixto, J. D., & Duarte, T. et al. (2025). Biotechnological valorisation of rice okara for high-protein fruit purées: from protein hydrolysis to functional food prototypes. Book of abstracts (International Congress of Food Technologists, Biotechnologists and Nutritionists), 37-37.
dc.identifier.issn2975-710X
dc.identifier.other0e562874-b7f5-406c-93b2-2679c0427938
dc.identifier.urihttp://hdl.handle.net/10400.14/56524
dc.language.isoeng
dc.peerreviewedyes
dc.rights.uriN/A
dc.subjectCircular bioeconomy
dc.subjectFunctional food development
dc.subjectProtein hydrolysis
dc.titleBiotechnological valorisation of rice okara for high-protein fruit purées: from protein hydrolysis to functional food prototypeseng
dc.typeconference object
dspace.entity.typePublication
oaire.citation.endPage37
oaire.citation.startPage37
oaire.citation.titleBook of abstracts (International Congress of Food Technologists, Biotechnologists and Nutritionists)
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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