Supplementary data_Improved food-process techniques to reduce isoflavones in soy-based foodstuffs
Creators: name: Bensaada, Souad
name: Chabrier, François
name: Ginisty, Pascal
name: Ferrand, Carine
name: Vallat, Marc
name: Bennetau-Pelissero, Catherine
Publisher: name: Zenodo
Year: 2022

description: Supplementary materials for the article "Improved food- process techniques to reducinge isoflavones in soy-based foodstuffs" <strong>Abstract: </strong>The main sources of dietary Iisoflavones for humans are mainly contained in soybean and its by-products. AsThese polyphenols iIsoflavones exhibit deleterious estrogenic activities at a relevant level of exposure, reducing them in foodstuffs intended for the general French population, in particular but not only, is a matter of public health dosage. Such effects can be either beneficial or adverse depending on the consumers’ physiological status and the level of exposure. ThereforeRegarding the alarming increase of isoflavones exposure in the French consumers plates, reducing isoflavones them in foodstuffs intended for the general population, seems to make sense. To this end, Here is reported a pilot-scale study was conducted, initially based on biochemical data showing the feasibility efficiency of isoflavones extractionremoval from soy, based on biochemical laboratory data and, in relation according to several appropriate phytochemical and technical parameters. Although, Tthe successful and most efficient process developed, involvinges: soybean dehulling, seed drenching, washing and drying,. removes up to 48.8 ± 4.4% of isoflavones while preserving Tthe soybeans nutritional characteristics. are conserved. The removal efficiency from dehulled beans reachesd 48.8 ± 4.4%. However,, these noteworthy results , it would have to be associated to additional washing steps on textured soy-proteins to reach data doid not yet reach fully the safety toxicological limits derived from official toxicological studiesas found in, as given inBased on toxicological data, this process should be associated to other washing on textured soy-proteins to reach safety limits. In parallel, the isoflavones recovery from the water, used in the process and retreated for recirculation by testing centrifugation and filtration, was investigated by means of matrix adsorption/desorption on specific resins. The supplementary data include: <strong>Supplementary data 1</strong>: <strong>Figure S.1.</strong> Results obtained on tests performed at laboratory scale following the Tagushi L25 experimental design. <strong>Supplementary data 2</strong>: <strong>Figure S.2</strong>. Test of isoflavones removal by water washing. <strong>Supplementary data 3</strong>: <strong>Figure S.3.</strong> Water-cleaning operation by centrifugation. <strong>Supplementary data 4</strong>: <strong>Figure S.4. </strong>Effect of the cartridge filtration on isoflavones quantity in washing-water. <strong>Supplementary data 5</strong>: <strong>Figure S.5</strong> Characterisation of the thick bed drying process. <strong>Supplementary data 6</strong>: <strong>Figure S.6.</strong> Isoflavones measurements in water samples incubated for two hours with different resin types.