Modern extraction techniques improve the extraction of bioactive compounds from black soybeans, which have potential use in functional foods and nutraceutical components.
These modern extraction techniques involve the application of technologies such as microwaves, ultrasounds, and enzymes. Contrary to traditional methods that depend on simple yet toxic solvents, these contemporary options yield higher amounts of bioactive substances from black soybeans, are quicker, and are less damaging to the environment. The exact bioactive compounds extracted include anthocyanins, phenolic acids, isoflavones, and flavones, among others.
Researchers discovered that black soybeans, and specifically their seed coat, are rich in various bioactive compounds. These compounds have been reported to possess numerous health benefits, showing antioxidant, anti-cancer, anti-diabetic, anti-obesity, anti-inflammatory, cardio and neuroprotective activities. The study also explores how these soybean extracts have been used in the manufacture of food products like noodles, in the development of biodegradable films with pH sensitivity, and in therapeutic applications such as promoting wound healing and alleviating inflammation. The comprehensive review, therefore, serves as a handy reference for food manufacturers and scientists, showcasing the vast potential of black soybeans in the development of functional foods and nutraceuticals.
