2024-03-28T09:11:35Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/55922021-11-02T12:01:53Zcom_10259_4244com_10259_5086com_10259_2604com_10259_4292col_10259_4245col_10259_4293
Diaz Morales, Noelia
Cavia Saiz, Mónica
Salazar Mardones, Gonzalo
Rivero Pérez, Maria Dolores
Muñiz Rodríguez, Pilar
2021-01-13T09:40:10Z
2021-01-13T09:40:10Z
2021-05
0308-8146
http://hdl.handle.net/10259/5592
10.1016/j.foodchem.2020.128405
Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity and determine their suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins were assessed. Among the studied products, soft bread had the highest extraction throughput. Melanoidins from biscuit showed the highest antioxidant capacity, closely followed by those of soft bread. Melanoidins did not exert cytotoxic effects on Caco-2 and HUVEC cells (viability was >80%). Nevertheless, incubation of HUVEC cells with melanoidins from common bread and biscuit slightly decreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in cell viability. This study point to soft bread as a safe and efficient source of melanoidins, that could be potentially used in the future as functional ingredient.
Autonomous Government of Castilla y León and FEDER (JCyL/FEDER) BU243P18
application/pdf
eng
Elsevier
Food Chemistry. 2021 V. 343, 128405
https://doi.org/10.1016/j.foodchem.2020.128405
info:eu-repo/grantAgreement/JCyL/BU243P18
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Melanoidins
Bakery products
Soft bread
Biscuits
Common bread
Antioxidant capacity
Bioaccesibility
Cytotoxicity
Alimentos
Bioquímica
Biología molecular
Food
Biochemistry
Molecular biology
Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
Food Chemistry
343
128405