2024-03-28T15:24:31Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/63932022-12-02T11:38:57Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2513com_10259.4_2512com_10259.4_106com_10259_5827col_10259_4293col_10259.4_2514col_10259_5828
Antimicrobial properties and volatile profile of bread and biscuits melanoidins
Diaz Morales, Noelia
Ortega Heras, Miriam
Diez Mate, Ana Mª
González San José, Mª Luisa
Muñiz Rodríguez, Pilar
Melanoidins
Bread
Biscuit
Antimicrobial activity
Volatiles
This work gives novel information about the antimicrobial effect and volatiles of melanoidins isolated from Maria biscuit, common and soft bread. Melanoidins were isolated from scraped and sieved crusts (1 mm), after gluten digestion, 10 kDa ultrafiltration, and diafiltration. Finally, they were freeze-dried. Headspace solid-phase dynamic extraction coupled with a gas chromatograph with a mass spectrometer was used to determine the volatile profiles. The antimicrobial effect was evaluated against isolated strains of the most relevant food spoilage and pathogen microorganisms, together with some molds and yeasts. Melanoidins from common bread exhibited the most extensive antimicrobial activities and showed the most composite volatile profile. No undesirable compounds, such as furfural and 5-hydroxy-methyl-furfural, were found in any of the melanoidins studied. The obtained data pointed out that bakery melanoidins can exert effective food technological properties as natural antimicrobials that can improve shelf-life and security of foodstuffs, together with a possible contribution to food aroma.
2022-02-03
2022-02-03
2022-03
info:eu-repo/semantics/article
0308-8146
http://hdl.handle.net/10259/6393
10.1016/j.foodchem.2021.131648
eng
Food Chemistry. 2022, V. 373, Part B, 131648
https://doi.org/10.1016/j.foodchem.2021.131648
info:eu-repo/grantAgreement/Junta de Castilla y León//BU243P18//Aplicaciones sostenibles y saludables para la industria de bollería y panificación desde sus subproductos
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Atribución 4.0 Internacional
Elsevier