2026-05-15T21:46:10Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/102372025-02-19T01:05:19Zcom_10259_5827com_10259_5086com_10259_2604col_10259_7955
Temiño, Virginia
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600
Gerardi, Gisela
229
600
0000-0003-2510-0422
Cavia Saiz, Mónica
116
600
0000-0001-5132-381X
Muñiz Rodríguez, Pilar
380
600
0000-0002-9306-0082
Salazar Mardones, Gonzalo
511
600
0000-0003-2172-4270
2025-02-18T09:45:45Z
2025-02-18T09:45:45Z
2023-10
2673-9976
http://hdl.handle.net/10259/10237
10.3390/Foods2023-15102
Comunicación presentada en: The 4th International Electronic Conference on Foods 2023, durante los días 15-30 de octubre de forma online.
The bakery industry generates substantial food waste, leading to global environment pollution and economic losses. However, these by-products contain valuable bioactive compounds, such as melanoidins, which are brown pigmented compounds with significant antioxidant, antimicrobial and anti-inflammatory properties, making them ideal functional ingredient. This study aimed to evaluate the optimal enzymatic extraction of melanoidins from bread crust using different proteolytic enzymes: pronase E, serine-endo-protease (SP), metalloenzyme protease (MP) and endoprotease papain enzyme (EP). While the yield of melanoidins from MP and EP was lower than that of pronase E, SP yield was significantly higher. No cytotoxicity of bioaccessible, gastrointestinal and colonic fractions was observed in the cell lines Caco-2, HUVEC and SHSY5Y. The antioxidant properties and ability to stabilize the hydroxyl radical were characterized in bioaccessible fractions of the four melanoidins extracts. Moreover, melanoidins positively influenced the intestinal microbiota by increasing beneficial bacteria like Bifidobacterium and Lactobacillus, while reducing non-beneficial bacteria such as Bacteroides spp. and Clostridium leptum, with particularly significant results for SP and EP enzyme extracts. In conclusion, SP and EP enzymes appear to be viable alternatives to pronase E for obtaining melanoidin extracts as functional ingredients. These enzymes offer potential cost advantages and contribute to the sustainable utilization of bakery by-product melanoidins in various food applications. Implementing these alternatives could help to reduce food waste, environmental pollution and economic losses in the bakery industry while promoting the use of valuable bioactive compounds.
This research was funded by the Autonomous Government of Castilla y Leon and Feder (JCyL/FEDER), grant number BU243P18.
application/pdf
eng
MDPI
Biology and Life Sciences Forum. 2023, V. 26, n. 1, p. 25
https://doi.org/10.3390/Foods2023-15102
Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Melanoidins
Bioactive compounds
Antioxidant
Biotecnología
Biotecnología alimentaria
Bioquímica
Biotechnology
Food-Biotechnology
Biochemistry
Optimization of Enzymatic Extraction of Melanoidins from Bread by-Products: Bioactivity and Microbiota Modulation
info:eu-repo/semantics/conferenceObject
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Biology and Life Sciences Forum
26
1
25
THUMBNAIL
Temiño-balsf_2023.pdf.jpg
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oai:riubu.ubu.es:10259/10237
2025-02-19 02:05:19.797
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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