2026-04-20T22:29:34Zhttps://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 605 600 0000-0003-1657-2700 Cavia Saiz, Mónica 116 600 0000-0001-5132-381X Rivero Pérez, Maria Dolores 473 600 0000-0003-0907-4009 Gómez Bastida, Inmaculada 600 600 0000-0002-2704-5095 Salazar Mardones, Gonzalo 511 600 0000-0003-2172-4270 Jaime Moreno, Isabel 301 600 0000-0001-5975-6900 González San José, Mª Luisa 258 600 0000-0003-2973-7287 2023-11-17T13:22:13Z 2023-11-17T13:22:13Z 2023-01 2042-6496 http://hdl.handle.net/10259/8053 10.1039/D2FO03909E 2042-650X 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. The authors acknowledge financial support from the autonomous government of Castilla y León and FEDER (JCyL/ FEDER) BU243P18. application/pdf eng Royal Society of Chemistry Food & Function. 2023, V. 14, n. 3, p. 1785-1794 https://doi.org/10.1039/D2FO03909E Attribution-NonCommercial 3.0 Unported http://creativecommons.org/licenses/by-nc/3.0/ info:eu-repo/semantics/openAccess Alimentos Bioquímica Food Biochemistry Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food & Function 14 3 1785 1794 THUMBNAIL Díaz-ff_2023.pdf.jpg Díaz-ff_2023.pdf.jpg IM Thumbnail image/jpeg 3908 https://riubu.ubu.es/bitstream/10259/8053/4/D%c3%adaz-ff_2023.pdf.jpg cddb92e77e77c7825353333f016beaf1 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/8053/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 914 https://riubu.ubu.es/bitstream/10259/8053/2/license_rdf 7daef4f2008f08b744ac511fb77e40b1 MD5 2 ORIGINAL Díaz-ff_2023.pdf Díaz-ff_2023.pdf application/pdf 1283720 https://riubu.ubu.es/bitstream/10259/8053/1/D%c3%adaz-ff_2023.pdf 9f09f9ffe30e4d2ff3d1bccd8c94a31c MD5 1 10259/8053 oai:riubu.ubu.es:10259/8053 2023-11-18 02:05:27.548 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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