Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion.

The residue from soy processing (okara) was evaluated for phenolic compounds, flavonoids, radical scavenging activity and reducing power ability. The ability of okara to decelerate the oxidation of omega-3 fatty acids caused by light exposure in a milk matrix, as well as its bioavailability after in vitro digestion, were investigated. Okara contained phenolic compounds (106.