2026-04-23T00:07:24Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/55922021-11-02T12:01:53Zcom_10259_4244com_10259_5086com_10259_2604com_10259_4292col_10259_4245col_10259_4293

Diaz Morales, Noelia 6826dcfc-5b27-47fa-a506-87ec0bf797d6 500 Cavia Saiz, Mónica 116 500 Salazar Mardones, Gonzalo 511 500 Rivero Pérez, Maria Dolores 473 500 Muñiz Rodríguez, Pilar 380 500 2021-01-13T09:40:10Z 2021-01-13T09:40:10Z 2021-05 0308-8146 http://hdl.handle.net/10259/5592 10.1016/j.foodchem.2020.128405 Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity and determine their suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins were assessed. Among the studied products, soft bread had the highest extraction throughput. Melanoidins from biscuit showed the highest antioxidant capacity, closely followed by those of soft bread. Melanoidins did not exert cytotoxic effects on Caco-2 and HUVEC cells (viability was >80%). Nevertheless, incubation of HUVEC cells with melanoidins from common bread and biscuit slightly decreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in cell viability. This study point to soft bread as a safe and efficient source of melanoidins, that could be potentially used in the future as functional ingredient. Autonomous Government of Castilla y León and FEDER (JCyL/FEDER) BU243P18 application/pdf eng Elsevier Food Chemistry. 2021 V. 343, 128405 https://doi.org/10.1016/j.foodchem.2020.128405 info:eu-repo/grantAgreement/JCyL/BU243P18 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Melanoidins Bakery products Soft bread Biscuits Common bread Antioxidant capacity Bioaccesibility Cytotoxicity Alimentos Bioquímica Biología molecular Food Biochemistry Molecular biology Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Food Chemistry 343 128405 ORIGINAL Diaz-fc_2021.pdf Diaz-fc_2021.pdf application/pdf 1296215 https://riubu.ubu.es/bitstream/10259/5592/1/Diaz-fc_2021.pdf 854925087fbd3f345fad64be70d51f70 MD5 1 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/5592/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/5592/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 THUMBNAIL Diaz-fc_2021.pdf.jpg Diaz-fc_2021.pdf.jpg IM Thumbnail image/jpeg 4294 https://riubu.ubu.es/bitstream/10259/5592/4/Diaz-fc_2021.pdf.jpg 1522c9579b022724a1512b0c31ea4363 MD5 4 TEXT Diaz-fc_2021.pdf.txt Diaz-fc_2021.pdf.txt Extracted text text/plain 53417 https://riubu.ubu.es/bitstream/10259/5592/5/Diaz-fc_2021.pdf.txt 4a8dea582cded560137b8180caca9059 MD5 5 10259/5592 oai:riubu.ubu.es:10259/5592 2021-11-02 13:01:53.006 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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