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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/6393

    Título
    Antimicrobial properties and volatile profile of bread and biscuits melanoidins
    Autor
    Diaz Morales, Noelia
    Ortega Heras, MiriamUBU authority Orcid
    Diez Mate, Ana MªUBU authority
    González San José, Mª LuisaUBU authority
    Muñiz Rodríguez, PilarUBU authority
    Publicado en
    Food Chemistry. 2022, V. 373, Part B, 131648
    Editorial
    Elsevier
    Fecha de publicación
    2022-03
    ISSN
    0308-8146
    DOI
    10.1016/j.foodchem.2021.131648
    Abstract
    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.
    Palabras clave
    Melanoidins
    Bread
    Biscuit
    Antimicrobial activity
    Volatiles
    Materia
    Alimentos
    Food
    Bioquímica
    Biochemistry
    Biología molecular
    Molecular biology
    URI
    http://hdl.handle.net/10259/6393
    Versión del editor
    https://doi.org/10.1016/j.foodchem.2021.131648
    Collections
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    • Artículos Bioquímica y Biología Molecular
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    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
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