Petit suisse from black soybean: bioactive compounds and antioxidant properties during development process

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Microbiology

Background:

• Black soybeans are rich in bioactive compounds like isoflavones, phenolics, and anthocyanins.
• These compounds possess antioxidant properties, but their stability and bioavailability can be influenced by processing and storage.
• Developing functional foods from plant-based sources is a growing area of interest.

Purpose of the Study:

• To evaluate the antioxidant properties and bioactive compound stability of black soybean and its derivatives over 30 days of refrigerated storage.
• To develop a probiotic petit suisse using black soybean as a base ingredient.
• To characterize the physico-chemical parameters and antioxidant activity of the developed product.

Main Methods:

• Analysis of isoflavones, total phenolics, and total anthocyanins using spectrophotometric methods.
• Assessment of antioxidant activity using DPPH• (2,2-diphenyl-1-picrylhydrazyl) and ABTS+• (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) assays.
• Development and probiotic characterization (colony-forming units per gram - CFU/g) of black soybean petit suisse.
• Monitoring of changes during 30 days of refrigerated storage at 4°C.

Main Results:

• Soymilk exhibited the highest initial levels of isoflavones (109 mg/100g), total phenolics (600 mg/100g), and anthocyanins (388 mg/100g).
• Antioxidant activity significantly increased during storage due to the hydrolysis of isoflavone glycosides to aglycones, showing strong linear correlations with isoflavone aglycones.
• The developed probiotic petit suisse contained significant levels of isoflavones and anthocyanins, with probiotic counts averaging 10⁸ CFU/g throughout storage.

Conclusions:

• Black soybean and its derivatives are potent sources of antioxidants, with activity enhanced by the conversion of isoflavone glycosides to aglycones during storage.
• The developed probiotic black soybean petit suisse is a viable functional food alternative, delivering beneficial isoflavones, anthocyanins, and probiotics.
• The study highlights the potential of black soybean in creating value-added, health-promoting food products.