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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Microwave and conventional thermal processing of soymilk: Inactivation kinetics of lipoxygenase and trypsin inhibitors activity

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Author(s):
Kubo, Mirian T. K. [1] ; dos Reis, Bruno H. G. [1] ; Sato, I, Laura N. ; Gut, Jorge A. W. [2, 3]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Food Res Ctr FoRC, Sao Paulo, SP - Brazil
[3] Sato, Laura N., I, Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Sao Paulo, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 145, JUN 2021.
Web of Science Citations: 3
Abstract

Soymilk is an interesting plant-based milk alternative; however, its consumption has been limited due to the presence of antinutritional factors and unpleasant flavor attributed to trypsin inhibitors (TI) and lipoxygenase (LOX) activity, respectively. In this study the application of microwave technology for soymilk processing was evaluated and compared to conventional thermal treatment. Firstly, dielectric and electrical properties of soymilk were assessed at different temperatures to evaluate the penetration depth of the radiation. Then, the inactivation of LOX and TI in soymilk was evaluated after microwave and conventional treatments under different time-temperature combinations. Three kinetic models were adjusted to the experimental data. Firstorder kinetics with two fractions was the most suitable model to describe LOX inactivation, while for TI inactivation, Weibull model was preferable. Both treatments were equivalent in terms of soymilk LOX and TI inactivation, thus no evidence of additional microwave effects was found. The findings of this study demonstrate that microwave technology has potential for soymilk processing. (AU)

FAPESP's process: 12/04073-0 - Experimental determination of the dielectric properties of liquid and pasty foods considering the continuous heat treatment using microwave technology
Grantee:Carmen Cecilia Tadini
Support Opportunities: Regular Research Grants
FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 14/17534-0 - Evaluation of the effects of focused microwave processing on liquid foods
Grantee:Jorge Andrey Wilhelms Gut
Support Opportunities: Regular Research Grants