Extraction, characterization and microencapsulation of isoflavones from soybean molasses

ABSTRACT: This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agents. The encapsulating agents employed for the study included 18% Maltodextrin DE20 (T1), 18% Hi-maize (T2), and a mixture of equal proportions of 9% Maltodextrin DE20 and 9% of Hi-maize (T3). Solvents such as 80% ethanol and methanol, and grain alcohol in varying different concentrations of 50 and 80% were used for the studies. The best solvent for the extraction of phenolics and total isoflavones was 50% cereal alcohol, this extract also presented higher antioxidant activity. Evaluation of the encapsulating agents revealed that 18% Hi-maize with inlet air of 130 °C was best suited for the encapsulation of isoflavones. The ORAC method showed that microcapsules with the 18% Hi-maize encapsulating agent also had higher antioxidant activity.

Bibliographic Details

Main Authors:	Batista,Vanessa Sabrina Fagundes, Nunes,Graciele Lorenzoni, Viegas,Gabriela Ilha, Lucas,Bruna Nichelle, Bochi,Vivian Caetano, Emanuelli,Tatiana, Barin,Juliano Smanioto, Menezes,Cristiano Ragagnin de, Rosa,Claudia Severo da
Format:	Digital revista
Language:	English
Published:	Universidade Federal de Santa Maria 2020
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000300751
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