2026-04-27T14:05:55Zhttps://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

Diaz Morales, Noelia Cavia Saiz, Mónica Rivero Pérez, Maria Dolores Gómez Bastida, Inmaculada Salazar Mardones, Gonzalo Jaime Moreno, Isabel González San José, Mª Luisa 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. 2023-11-17 2023-11-17 2023-01 info:eu-repo/semantics/article 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 http://creativecommons.org/licenses/by-nc/3.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial 3.0 Unported Royal Society of Chemistry