Affiliations 

  • 1 Department of Nutrition, High Institute of Public Health, Alexandria University, Alexandria, Egypt
  • 2 Department of Dairy Sciences, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
  • 3 Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
  • 4 Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, Johor, Malaysia
  • 5 Faculty of Industrial and Energy Technology, Borg Al Arab Technological University BATU, Alexandria, Borg El Arab, Egypt
PeerJ, 2024;12:e17007.
PMID: 38584941 DOI: 10.7717/peerj.17007

Abstract

Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour, milk and SPI (508.74, 13.28, 491.78 µg/g). Due to the moisture content of soybean milk (88.50%) against (7.10%) in soybean flour, the latest showed higher nutrients concentrations. The prepared calcium (20 mM/10 g SPI) and vitamin E (100 mg/g SPI) nanoparticles (ECSPI-NPs) exhibited that they were effectively synthesized under transmission electron microscope (TEM), stability in the zeta sizer analysis and safety up to IC50 value (202 ug/mL) on vero cell line. ECSPI-NPs fortification (NECM) enhanced significantly phenolic content (149.49 mg/mL), taste (6.10), texture (6.70) and consumer overall acceptance (6.54). Obtained results encourage the application of the prepared ECSPI-NPs for further functional foods applications.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.