Recent innovations in processing technologies for improvement of nutritional quality of soymilk

被引：12
|
作者：
Han, Hwana [1 ]
Choi, Jae Kwon [1 ]
Park, Joheun [1 ]
Im, Hae Cheon [1 ]
Han, Jae Heum [1 ]
Huh, Moon Haeng [1 ]
Lee, Yoon-Bok [1 ]
机构：
[1] Dr Chungs Food Co Ltd, Cent Res Inst, Cheongju 28446, South Korea
来源：
CYTA-JOURNAL OF FOOD | 2021年 / 19卷 / 01期
关键词：
Soymilk; plant-based milk; bioactive compounds; nutritional quality; anti-nutritional factors; fortification; bio-enrichment; SOYBEAN TRYPSIN-INHIBITOR; LACTIC-ACID BACTERIA; ULTRASOUND-ASSISTED EXTRACTION; BETA-GLUCOSIDASE ACTIVITY; HIGH HYDROSTATIC-PRESSURE; GAMMA-AMINOBUTYRIC-ACID; PROTEIN EXTRACTION; FERMENTED SOYMILK; CALCIUM-ABSORPTION; THERMAL TREATMENTS;
D O I：
10.1080/19476337.2021.1893824
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean contribute to the beneficial effects of soymilk and are reported to exert various bioactivities. With the rising interest in health-conscious lifestyles, the development of soymilk with high nutritional quality is a critical task of the soymilk industry. Therefore, research on novel and advanced technologies is underway to develop soymilk with maximal nutritional quality. This review aims to present the recent findings on the beneficial effects of the bioactive compounds in soymilk and to introduce the latest technological advances that enhance the nutritional quality of soymilk, focusing on increasing the amount of nutrients and bioactive compounds, anti-nutrient removal, fortification with bioactive ingredients, and bio-enrichment.
引用
收藏
页码：287 / 303
页数：17
相关论文
共 50 条
  • [41] Improvement of soybean product flavor and quality as affected by extraction of soybean oil bodies based on a soymilk model system
    Tian, Qiying
    Hua, Yufei
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2021, 24 (01) : 895 - 905
  • [42] Effects of combined traditional processing methods on the nutritional quality of beans
    Nakitto, Aisha M.
    Muyonga, John H.
    Nakimbugwe, Dorothy
    FOOD SCIENCE & NUTRITION, 2015, 3 (03): : 233 - 241
  • [43] Recent Advances in the Valorization of Algae Polysaccharides for Food and Nutraceutical Applications: a Review on the Role of Green Processing Technologies
    Gomes-Dias, Joana S.
    Teixeira, Jose A.
    Rocha, Cristina M. R.
    FOOD AND BIOPROCESS TECHNOLOGY, 2022, 15 (09) : 1948 - 1976
  • [44] Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing
    Tenuta, Maria Concetta
    Artoni, Elisa
    Fava, Patrizia
    Bignami, Cristina
    Licciardello, Fabio
    FOODS, 2023, 12 (02)
  • [45] Improvement of the nutritional quality of legume seed storage proteins by molecular breeding
    Yamauchi, D
    Minamikawa, T
    JOURNAL OF PLANT RESEARCH, 1998, 111 (1101) : 1 - 6
  • [46] Improvement of the nutritional quality of legume seed storage proteins by molecular breeding
    Daisuke Yamauchi
    Takao Minamikawa
    Journal of Plant Research, 1998, 111 : 1 - 6
  • [47] Modern and conventional processing technologies and their impact on the quality of different millets
    Mundassery, Athira
    Ramaswamy, Jancirani
    Natarajan, Tharanidevi
    Haridas, Soorya
    Nedungadi, Prema
    FOOD SCIENCE AND BIOTECHNOLOGY, 2024, 33 (11) : 2441 - 2460
  • [48] Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses
    Kwok, KC
    Basker, D
    Niranjan, K
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2000, 80 (05) : 595 - 600
  • [49] Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology
    Oyedeji, Ajibola B.
    Mellem, John J.
    Ijabadeniyi, Oluwatosin A.
    CYTA-JOURNAL OF FOOD, 2018, 16 (01) : 230 - 237
  • [50] Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies
    Saleh, Ahmed S. M.
    Wang, Peng
    Wang, Na
    Yang, Liu
    Xiao, Zhigang
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2019, 18 (04) : 1070 - 1096
12345