2026-04-19T23:53:22Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/111382025-12-16T01:05:25Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828
Salazar Mardones, Gonzalo
511
600
0000-0003-2172-4270
Cavia Saiz, Mónica
116
600
0000-0001-5132-381X
Temiño, Virginia
d6f89668-73a3-4501-b828-162d7e033c3f
600
Muñiz Rodríguez, Pilar
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600
0000-0002-9306-0082
García Tojal, Javier
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0000-0003-3816-0483
Gerardi, Gisela
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600
0000-0003-2510-0422
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)
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
6725
THUMBNAIL
Salazar-fabt_2025.pdf.jpg
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Salazar-fabt_2025.pdf
Salazar-fabt_2025.pdf
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oai:riubu.ubu.es:10259/11138
2025-12-16 02:05:25.868
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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