Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk

In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs applied at different processing conditions in two stages of the extraction process, hydrated soybeans (HSB) and soybean slurry (SBS), with extracted from conventional process control (CSM). Overall, resultant samples PEF-HSB PEF-SBS presented lower concentrations glucosides isoflavones greater aglycone content than those CSM. contrast genistin (Gin) daidzin (Din), which decreased around 18.5–52.6% 10.9–54.6%, respectively, an increase genistein (Ge, 12.3–64.4%) daidzein (Da, 9–55.8%) was observed. The total (TIC) most prepared that Conversely, when used, TIC not significantly affected or slightly decreased. However, PEF treated HSB 10 kVcm−1/100 pulses SBS 6 kVcm−1/10 led a significant augment TIC, up 109 ± 2.39 110 1.26 μg/g, samples. These results indicated low-intensity is potential could be implemented modify profile soymilk, mainly increasing concentration.