2026-05-28T17:27:27Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/111382026-05-13T10:35:55Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

Salazar Mardones, Gonzalo Cavia Saiz, Mónica Temiño, Virginia Muñiz Rodríguez, Pilar García Tojal, Javier Gerardi, Gisela 2025-12-15T10:34:11Z 2025-12-15T10:34:11Z 2025-04 1935-5130 https://hdl.handle.net/10259/11138 10.1007/s11947-025-03856-z 1935-5149 Melanoidins are bioactive compounds that have an impact on food properties and have effects on health. Due to the high content of melanoidins in bread crust, it can be used as a source of these compounds. Their recovery from bakery by-products can reduce environmental pollution and provide added value. The aim of this study was to evaluate the efficiency of ultrafiltration to obtain melanoidin extracts from crust of common and soft bread obtained as industrial by-products and to compare their structure and antioxidant and chelating activity. The high-molecular-weight (HMW > 10 kDa) melanoidin extract was obtained by ultrafiltration conditions optimized to ensure minimum fouling and to obtain a melanoidin extract with a minimum content of low-molecular-weight (LMW) compounds that could be toxic. FTIR spectroscopy revealed significant similarities between both melanoidin samples, but differences were observed with their LMW fractions. Melanoidins, which are melanoproteins, exhibited higher carbohydrate levels in the extract from soft bread, whereas the extract from common bread contained more proteins and polyphenolic compounds. Despite having a lower browning index and K420, the melanoidin from soft bread exhibited higher antiradical and chelating properties. In conclusion, this study provides our understanding of the structural and functional aspects of bread melanoidins. Open access funding provided by FEDER European Funds and the Junta de Castilla y León under the Research and Innovation Strategy for Smart Specialization (RIS3) of Castilla y León 2021-2027. The authors acknowledge financial support of Ministry of Science and Innovation, Spanish State Research Agency and European Regional Development Fund (TED201 - 132195B-I00) Open access funding provided by FEDER European Funds and the Junta De Castilla y León under the Research and Innovation Strategy for Smart Specialization (RIS3) of Castilla y León 2021-2027 application/pdf eng Springer Food and Bioprocess Technology. 2025, V. 18, n. 7, p. 6713-6725 https://doi.org/10.1007/s11947-025-03856-z Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Melanoidins FTIR Ultrafiltration Bakery by-products Bread crust Scavenger activity Alimentos-Análisis Alimentos-Composición Food-Analysis Food-Composition Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food and Bioprocess Technology 18 7 6713 6725https://ror.org/051jb1k20Consorcio de Bibliotecas Universitarias de Castilla y León (BUCLE)hybrid-oa12300,08 EUR36568439Springer Nature2025-07-292025-11-142025-01-012027-12-3110.1007/s11947-025-03856-z