Processing of soy functional food using high pressure homogenization for improved nutritional and therapeutic benefits

作者：Kapoor Rohit; Pathak Shruti; Najmi Abul Kalam; Aeri Vidhu; Panda Bibhu Prasad^*

来源：Innovative Food Science & Emerging Technologies, 2014, 26: 490-497.

DOI：10.1016/j.ifset.2014.05.015

• Nanosuspension
• Oral delivery of nattokinase
• Tail thrombosis
• Ultra high pressure homogenization

Nanosuspension as a delivery system for soy nutraceuticals (nattokinase and soy-isoflavones) has been prepared using top-down technique. Ultra high pressure homogenization was used to fabricate fermented soybean powder (FSP) and surfactants into an aqueous nanosuspension. Statistical optimization using Response Surface Methodology showed that 0.24 mg ml-1 of sodium lauryl sulphate, homogenization pressure of 200 MPa and 15 cycles of homogenization produced the nanosuspension with desired particle size of 145.6 +/- 1.5 nm and PDI 0.3 +/- 1.1. Validation experiments confirmed the reliability of the predicted model for production of nanosuspension. In-vitro release of isoflavones from nanosuspension was at a much faster rate than macrosuspension of FSP. Significant prolongation (p < 0.001) of both prothrombin time and activated partial thromboplastin time; and decrease in frequency of tail thrombosis and reduced infraction were observed in rats of model groups after oral administration of nanosuspension which suggested the strong anti-thrombotic potential of nanosuspension.
Industrial relevance: Nanosuspension provides a good delivery vehicle for administration of non-water soluble food components. Application of high pressure homogenization results in the development of novel soy functional foods. This process could be used on lab as well as commercial scale for the formulation of nutraceuticals.

• 出版日期2014-12