An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue

Author(s)

Privatti, Rafaela Torrezan ; da Costa Rodrigues, Christianne Elisabete

• Document type: Journal article
• Source: FOOD REVIEWS INTERNATIONAL; v. 39, n. 2, p. 24-pg., 2021-05-20.

Abstract

This review addresses the biovalorization of the okara, a water-soluble soy extract industry byproduct. This material is highly susceptible to decay due to its high water content and appreciable levels of nutrients (proteins, dietary fibers, and isoflavones). Details on the extraction processes which are applied for the isolation of the key compounds are emphasized, as well as the main characteristics of these products. The development of new and safer processes is required to achieve the overall reuse of the okara components, avoiding the generation of new agro-industrial wastes, and applying the isolated nutrients to products intended for humans. (AU)

• FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
• Grantee: Antonio José de Almeida Meirelles
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 17/20840-4 - Valorization of agroindustrial coproducts through obtaining vegetable oils and minority compounds by extraction with solvents
• Grantee: Christianne Elisabete da Costa Rodrigues
• Support Opportunities: Regular Research Grants