Green soybean (Glycine max L.) pods (GSP) are agro-industrial waste from the production of frozen green soybean and milk. These pods contain natural antioxidants and various bioactive compounds that are still underutilized. Polyphenols and flavonoids in GSP were extracted by ultrasound technique and used in the antioxidant fortification of green soybean milk. The ultrasound extraction that yielded the highest total polyphenol content and antioxidant activities was 50% amplitude for 10 min. Response surface methodology was applied to analyze an optimum ultrasonic-assisted extraction (UAE) condition of these variables. The highest desirability was found to be 50% amplitude with an extraction time of 10.5 min. Under these conditions, the experimental total phenolic content, total flavonoid content, and antioxidant activity were well matched with the predicted values (R² > 0.70). Fortification of the GSP extracts (1–3% v/v) in green soybean milk resulted in higher levels of bioactive compounds and antioxidant activity in a dose-dependent manner. Procyanidins were found to be the main polyphenols in dried GSP crude extracts, which were present at a concentration of 0.72 ± 0.01 mg/100 g. The addition of GSP extracts obtained by using an ultrasound technique to green soybean milk increased its bioactive compound content, especially procyanidins, as well as its antioxidant activity.

Bifidobacteria, a major bacterial group, have several beneficial impacts on health, such as enhancing the intestinal flora by limiting the colonization of pathogenic microorganisms and stimulating the immune system. As a result, bifidobacteria have been extensively included in various food products. In this study, Bifidobacterium breve TISTR 2130 was microencapsulated using an emulsion technique with sodium alginate and calcium lactate in green soybean milk as wall materials. This study found that microbeads prepared with 2.0% (w/v) sodium alginate and 2.0% (w/v) calcium lactate had the highest microencapsulation efficiency (MEE) of 99.8% ± 0.07%. In addition, the viability of microencapsulated B. breve TISTR 2130 and free cells was evaluated following a simulated gastrointestinal treatment. Microencapsulated B. breve TISTR 2130 showed higher cell viability than free cells under the simulated gastrointestinal conditions. The viability reduction of free cells dropped substantially to zero after 1 h of incubation in simulated gastrointestinal juice (SIJ), while the viable cell count of microencapsulated B. breve TISTR 2130 remained greater than 5 log CFU/mL and the survival rate was greater than 64% at the end of the sequential digestion. During refrigerated storage of green soybean yogurt (GSY) fortified with microencapsulated B. breve, the viability of B. breve TISTR 2130, syneresis, and acidity decreased, while the pH and viscosity increased. Microencapsulated B. breve TISTR 2130 has the potential to be used as a probiotic fortification in GSY since the viability remained above the recommended minimal limit of 6 log CFU/mL for 10 days during refrigerated storage. The present study demonstrated that the optimized microencapsulated B. breve TISTR 2130 sodium alginate matrix could survive the human gastrointestinal tract to provide health benefits and the possibility of incorporation into functional foods.

An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), beeswax, and paraffin wax were used. CS blended with low-molecular-weight paraffin (Paraffin(L)) and CMC coating material displayed a tensile strength of 4 MPa, 34% elongation at break, 0.0039 g day⁻¹ m⁻² water vapor permeability, and a water contact angle of 89° at 3 min. Eggs coated with CS/CMC/Paraffin(L) solutions had a Haugh unit value of 72 (AA grade) and exhibited a weight loss of 2.4% in 4 weeks. CMC improved the compatibility of CS and Paraffin(L). This improvement and the hydrophobicity of Paraffin(L) provided suitable mechanical and water-resistance properties to the coating material that helped to maintain the quality of the coated AA-grade eggs with low weight loss for 4 weeks.

Green soybeans, or edamame (Glycine max L. Merril), serve as a superior source of phytochemicals and other nutritive substances and are commonly used as ingredients and additives in food products due to their polyphenols’ functional properties and antioxidant activity. Hence, it is very important to use a process to extract compounds with functional roles from plants as efficiently as possible. In this study, we sought to identify the optimal conditions for extracting genistein, belonging to the aglycone subgroup of isoflavones, from edamame using the cold plasma (CP) and enzyme method. Additionally, the impact of various drying techniques (spray-drying and freeze-drying) and storage conditions on the crude genistein extract powder was evaluated. The findings showed that the maximum values for the total phenolic content (TPC), total flavonoid content (TFC), and genistein (22.5 ± 0.23 mg of gallic acid equivalents (GAE)/100 g; 15.3 ± 0.13 mg of catechin equivalents (CAE)/100 g; and 12.6 ± 0.10 mg/100 g, respectively) were achieved under optimal pretreatment conditions using a CP gas flow rate of 5 L/min for 30 min, followed by enzymatic treatment at a specific enzyme concentration of 2.0% (v/v) for 240 min of incubation. Moreover, a scanning electron microscopy (SEM) analysis demonstrated that the CP and enzyme treatment induced significant structural changes, as evidenced by the presence of deeper pores on the surface of the powder granules. Spray-drying demonstrated a superior efficacy compared to freeze-drying for encapsulating the crude isoflavone extract. This study’s results also demonstrated that storage at 4 °C significantly stabilized the TPC, TFC, and genistein content and the antioxidant activity while preserving the physical properties (solubility and color) of the crude extract powder for up to 45 days. In summary, cold plasma pretreatment and enzymatic treatments offer practical solutions by enhancing the efficiency of non-thermal extraction processes, thereby increasing the yield of bioactive compounds, maintaining quality, and diminishing reliance on traditional, harsh methods. The elevated genistein content in the crude extract powder indicates its prospective application as a functional ingredient in various food and nutraceutical contexts.

Green soybean (Glycine max L.) seeds (GSS) are rich in various antioxidants and phytonutrients that are linked to various health benefits. Ultrasound-assisted extraction (UAE) technology was used for extracting the effective components from GSS. A response surface method (RSM) was used to examine the influence of liquid-to-solid ratio and extraction temperature on the bioactive compounds and antioxidant characteristics. The optimal conditions were a liquid-to-solid ratio of 25:1 and a UAE temperature of 40 °C. The observed values coincided well with the predicted values under optimal conditions. Additionally, the effects of drying methods on the procyanidins and antioxidant activities of GSS extract were evaluated. The spray-dried GSS extract contained the highest levels of procyanidins (21.4 ± 0.37 mg PC/g), DPPH (199 ± 0.85 µM Trolox eq/g), and FRAP (243 ± 0.26 µM Trolox eq/g). Spray drying could be the most time- and energy-efficient technique for drying the GSS extract. The present study also assessed the effects of storage temperature and time on procyanidins and antioxidant activities in GSS extract powder. Procyanidins were found to degrade more rapidly at 45 °C than at 25 °C and 35 °C. Storage under 25 °C was appropriate for maintaining the procyanidin contents, DPPH, and FRAP activities in the GSS extract powder. This study contributed to the body of knowledge by explaining the preparation of procyanidin extract powder from GSS, which might be employed as a low-cost supply of nutraceutical compounds for the functional food industry and pharmaceutical sector.