2026-10-15T21:24:48Zhttps://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

00925njm 22002777a 4500 dc Diaz Morales, Noelia author Cavia Saiz, Mónica author Rivero Pérez, Maria Dolores author Gómez Bastida, Inmaculada author Salazar Mardones, Gonzalo author Jaime Moreno, Isabel author González San José, Mª Luisa author 2023-01 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. 2042-6496 http://hdl.handle.net/10259/8053 10.1039/D2FO03909E 2042-650X Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models