2026-05-19T21:02:35Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/63932022-12-02T11:38:57Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2513com_10259.4_2512com_10259.4_106com_10259_5827col_10259_4293col_10259.4_2514col_10259_5828

Diaz Morales, Noelia 605 500 Ortega Heras, Miriam 402 600 0000-0001-9626-4809 Diez Mate, Ana Mª 153 600 0000-0003-0176-446X González San José, Mª Luisa 258 600 0000-0003-2973-7287 Muñiz Rodríguez, Pilar 380 600 0000-0002-9306-0082 2022-02-03T10:40:39Z 2022-02-03T10:40:39Z 2022-03 0308-8146 http://hdl.handle.net/10259/6393 10.1016/j.foodchem.2021.131648 This work gives novel information about the antimicrobial effect and volatiles of melanoidins isolated from Maria biscuit, common and soft bread. Melanoidins were isolated from scraped and sieved crusts (1 mm), after gluten digestion, 10 kDa ultrafiltration, and diafiltration. Finally, they were freeze-dried. Headspace solid-phase dynamic extraction coupled with a gas chromatograph with a mass spectrometer was used to determine the volatile profiles. The antimicrobial effect was evaluated against isolated strains of the most relevant food spoilage and pathogen microorganisms, together with some molds and yeasts. Melanoidins from common bread exhibited the most extensive antimicrobial activities and showed the most composite volatile profile. No undesirable compounds, such as furfural and 5-hydroxy-methyl-furfural, were found in any of the melanoidins studied. The obtained data pointed out that bakery melanoidins can exert effective food technological properties as natural antimicrobials that can improve shelf-life and security of foodstuffs, together with a possible contribution to food aroma. Government of Autonomous Community of Castile-Leon and FEDER funds [JCyL/FEDER, BU243P18]. application/pdf eng Elsevier Food Chemistry. 2022, V. 373, Part B, 131648 https://doi.org/10.1016/j.foodchem.2021.131648 info:eu-repo/grantAgreement/Junta de Castilla y León//BU243P18//Aplicaciones sostenibles y saludables para la industria de bollería y panificación desde sus subproductos Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Melanoidins Bread Biscuit Antimicrobial activity Volatiles Alimentos Bioquímica Biología molecular Food Biochemistry Molecular biology Antimicrobial properties and volatile profile of bread and biscuits melanoidins info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Chemistry 373 131648 THUMBNAIL Diaz-fc_2022.pdf.jpg Diaz-fc_2022.pdf.jpg IM Thumbnail image/jpeg 4872 https://riubu.ubu.es/bitstream/10259/6393/4/Diaz-fc_2022.pdf.jpg 6a119626bf6a16f17bf067771b31e03e MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/6393/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/6393/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Diaz-fc_2022.pdf Diaz-fc_2022.pdf application/pdf 465569 https://riubu.ubu.es/bitstream/10259/6393/1/Diaz-fc_2022.pdf e23c87033b5c03f272ed2e77e3153eb1 MD5 1 10259/6393 oai:riubu.ubu.es:10259/6393 2022-12-02 12:38:57.336 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3Iu