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Rising health awareness has driven tremendous public interest among food manufacturers and academicians in identifying and developing novel functional foods. Studies on the health-promoting benefits of soy products and their quality improvement measures have become the hotspot across the globe. However, there is limited information summarizing the existing soy products and their improved quality attributes associated with different technical strategies. New processing strategies (physical, chemical, and biological) applied in the modification of various soy products are summarized and their pre- and post-modified quality attributes are systematically reviewed. The current review also highlights the role of fermentation in enhancing the nutritional, sensory, and health-promoting features of soy products. Traditionally processed soy products exhibit intrinsic quality defects such as beany flavor, high anti-nutrients content, complex structure, and low bioavailability of soy protein and isoflavones. New processing strategies including blending with extra ingredients, non-thermal treatment, dietary fiber modifications, acid treatment, germination and tailored fermentation could render these soy products with improved nutritional and sensory characteristics, especially, fermentation has been reported to provide soy products with enhanced health-promoting features such as anti-diabetic, anticancer, anti-inflammatory, and antioxidant effects as well as improving the cardiovascular and bone health. The information accumulated in this review may provide up-to-date evidence supporting diversified soy products as a class of important functional foods. [Display omitted] • Traditional soymilk and soy-based beverages face rejection due to undesired beany flavors. • Recently, the qualities of soy products are improved by novel biotechnological approaches. • Since then, soy consumption is associated with reduced risk of diabetes, cancer, and cardiovascular disease. • Particularly, fermentation increases the isoflavone aglycones, phenols, and bioactive peptides. [ABSTRACT FROM AUTHOR]

The influence of riboflavin (B2)–overproducing lactobacilli on the antioxidant status, isoflavone conversion, off-flavor reduction, amino acid profile, and viscosity of B2-bio-enriched fermented soymilk was investigated. Results showed that B2 in fermented soymilk was notably increased from 0.2 to 3.8 μg/mL for Lactobacillus fermentum UFG169 and to 1.9 μg/mL for Lactobacillus plantarum UFG10. The apparent viscosity significantly changed with rising acidity and agglutination of protein. The off-flavor volatile substances (hexanal and nonanal) were significantly reduced in fermented soymilk. Furthermore, a large amount of glucoside form isoflavones was deglycosylated into bioactive aglycones after 4 h up to 32 h. B2 content and isoflavones significantly improved the antioxidant status of soymilk. Partial least squares regression analysis correlated the strain activity and fermentation time with the improved nutritional and functional soymilk qualities. This study demonstrated the strategy for strain development for B2-bio-enriched fermentation to extend the health-promoting benefits of soymilk and soy-related foods. Key points: • B2-enriched fermentation enhanced the nutrition and functional status of soymilk. • Fermentation time significantly affected the apparent viscosity of fermented soymilk. • Off-flavor volatile substances were significantly reduced or even diminished. • Increased B2and bioactive isoflavones contributed to improved antioxidant potential. [ABSTRACT FROM AUTHOR]

[Display omitted] • Okara immobilized B 2 vitamin producing probiotic lactobacilli UFG10 could improve the functional properties of soymilk. • Okara immobilization not only allowed the bacterial protection but also elevated their metabolism. • Enhanced aglycone isoflavones release and improved B 2 production were reported in the soymilk. • Okara immobilized B 2 producing lactobacilli improved the antioxidant status of soymilk. • AFM revealed higher soy protein aggregation and lower protein molecular chains indicating better digestibility. Due to highly nutritious and well-known prebiotic nature, okara (soy by-product) can improve the physiological benefits of probiotic consumption by enhancing the physicochemical stability and bioavailability of bacteria and metabolites, partially in food matrices and then in gastrointestinal tract. Initially, vitamin B 2 producing probiotic Lactobacillus plantarum UFG10 was immobilized with 4% okara for soy milk fermentation. SEM micrographs showed firm adherence of UFG10 to okara surface depicting efficient immobilization. Soy milk fermented with okara immobilized UFG10 showed enhanced β -glucosidase activity, stimulating the biotransformation of isoflavones from glucosides (daidzin, from 27.78 to 9.84 μg/mL; genistin, from 32.58 to 8.33 μg/mL) to aglycones (daidzein, from 0.19 to 30.84 μg/mL; genistein, from 1.42 to 33.10 μg/mL) and higher B 2 production (1.53 μg/mL, 12 h) confirmed by HPLC. Okara addition and B 2 enrichment could yield relatively higher antioxidant strength than control soy milk. PLSR correlation revealed the effects of okara and B 2 on the functional properties of soy milk. After okara immobilization, soy milk showed higher soy protein digestibility after in vitro digestion for 225 min, higher aggregation, and lower protein molecular chains, qualitatively confirmed with Atomic force microscope. Okara immobilized bacterial cells exhibited relatively greater resistance up to 55.1% (p < 0.05) in simulated GIT, indicating okara as an ideal substrate for an efficient immobilization which ultimately improved the fate of soy B 2 and protein bioaccessibility and functional products such as isoflavones for micro structural design of soy milk with improved nutrition and digestibility. [ABSTRACT FROM AUTHOR]

Increased consumption of soymilk driven with amplified health interest and ongoing scientific efforts have incited fascination in the imminent development of plant-based novel formulations. Over the time, conventional fermentation has been pertinent to exert preservation effects besides improving the flavor and texture of the soymilk for an adequate acceptability. With the advent of advanced biotechnological interventions as systematic paradigms, improved starters are being employed to develop functional soymilk. This review integrates contemporary technical information about the imperative developmental benefits imparted by the soymilk consumption via the evolution of lactic acid bacteria from traditional starters to bioactive compounds producing bio-factories. The novelty of this review is based on our holistic approach in collating the updated information on bioactivities of fermented soymilk in general while placing greater emphasis on the effects of advanced fermentation on soymilk functionality. The latest design to exploit custom-made strains in soymilk fermentation holds a promise which can be profitably implemented to meet consumer needs. Image 1 • Lately, consumption of soy beverages and associated multifaceted health benefits have greatly enlarged. • Until a few years ago, soymilk fermentation was pertinent only for preservation and flavor effects. • Biotechnological interventions employed improved starters to enhance B-vitamins in fermented soymilk. • We emphasize the evolution of LABs from conventional starters to B-vitamin biofactories for soymilk enrichment. • The incorporation of custom-made strains in soymilk holds a promise to profitably meet the consumer needs. [ABSTRACT FROM AUTHOR]