2026-05-01T14:23:16Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/80532023-11-18T01:05:27Zcom_10259_4292com_10259_5086com_10259_2604com_10259_4244com_10259_5827col_10259_4293col_10259_4245col_10259_5828

Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models Diaz Morales, Noelia Cavia Saiz, Mónica Rivero Pérez, Maria Dolores Gómez Bastida, Inmaculada Salazar Mardones, Gonzalo Jaime Moreno, Isabel González San José, Mª Luisa Alimentos Bioquímica Food Biochemistry Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food models, fat and fat-free, enriched with 2% and 4% soft bread and common bread melanoidins, were analysed. The colour of the bakery food models with melanoidins was darker than that of the respective control; the fat-free models with melanoidins showed higher values of hardness than the control, while no significant effect was observed in the fat models; the water activity did not change compared to the control; the odour profile was significantly modified with different effects depending on the type of melanoidin quantity added and the food model (fat or fat-free); and the antioxidant capacity increased proportionally to the quantity of melanoidin added. In general, melanoidins from soft bread exhibited a higher effect than the melanoidins from common bread. The melanoidins isolated from both fat and fat-free bakery food models did not show cytotoxicity nor did they modify the levels of reactive oxygen species in Caco-2 cells. Therefore, the results seem to indicate the favourable potential of bread melanoidins as new sustainable ingredients for bakery products. The authors acknowledge financial support from the autonomous government of Castilla y León and FEDER (JCyL/ FEDER) BU243P18. 2023-11-17T13:22:13Z 2023-11-17T13:22:13Z 2023-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2042-6496 http://hdl.handle.net/10259/8053 10.1039/D2FO03909E 2042-650X eng Food & Function. 2023, V. 14, n. 3, p. 1785-1794 https://doi.org/10.1039/D2FO03909E Attribution-NonCommercial 3.0 Unported http://creativecommons.org/licenses/by-nc/3.0/ info:eu-repo/semantics/openAccess application/pdf Royal Society of Chemistry