dc.creatorQuintana, Gabriel Sebastian
dc.creatorSpínola, Vítor
dc.creatorMartins, Gonçalo N.
dc.creatorGerbino, Oscar Esteban
dc.creatorGomez Zavaglia, Andrea
dc.creatorCastilho, Paula Cristina
dc.date.accessioned2020-05-14T16:34:03Z
dc.date.accessioned2022-10-15T02:45:01Z
dc.date.available2020-05-14T16:34:03Z
dc.date.available2022-10-15T02:45:01Z
dc.date.created2020-05-14T16:34:03Z
dc.date.issued2019-11
dc.identifierQuintana, Gabriel Sebastian; Spínola, Vítor; Martins, Gonçalo N.; Gerbino, Oscar Esteban; Gomez Zavaglia, Andrea; et al.; Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 57; 11; 11-2019; 1061-1070
dc.identifier0022-1155
dc.identifierhttp://hdl.handle.net/11336/105131
dc.identifier0975-8402
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4336582
dc.description.abstractOkara is a highly perishable by-product remaining after filtration of the smashed soybeans seeds in the production of soymilk. Due to its nutritional value, different approaches have been developed to use it as functional ingredient. Fermentation of okara appears as an interesting strategy to preclude spoilage, providing a more stable matrix to be incorporated in the formulation of functional foods. Okara has antioxidant compounds but the effect of fermentation, and their bioaccessibility still need to be investigated. To achieve this aim, the phenolic compounds (as determined by TPC and TFC assays) and the antioxidant properties (as determined by ABTS·+, DPPH·, O ·−2 assays) of okara and okara fermented with Lactobacillus plantarum CIDCA 83114 were assessed both before and after exposure to simulated gastro-intestinal conditions. Before digestion, okara showed higher values of TPC and TFC than the fermented counterpart. Although a decrease of TPC and TFC was observed after exposing okara to gastric conditions, no significant differences between okara and fermented okara were detected. No further decrease of TPC were observed in intestinal conditions. Okara showed higher antioxidant activity than fermented okara. There was a considerable decrease in the antioxidant activity for both samples when exposed to gastric and intestinal conditions. A good correlation between TFC and antioxidant activities was detected, suggesting that flavonoids play an important role as antioxidants. As a whole, this work provides a solid support for the stability of phytochemicals along the digestive process of both okara and fermented okara.
dc.languageeng
dc.publisherAssociation of Food Scientists and Technologists of India
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s13197-019-04140-7
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-019-04140-7
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7026379/
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectOKARA
dc.subjectANTIOXIDANTS
dc.subjectLACTOBACILLUS
dc.subjectPOLYPHENOLS
dc.subjectIN VITRO DIGESTION
dc.subjectLACTOBACILLUIS PLANTARUM
dc.subjectFERMENTATION
dc.titleRelease of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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