2024-03-29T12:43:28Zhttps://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
Diaz Morales, Noelia
605
500
Ortega Heras, Miriam
402
600
0000-0001-9626-4809
Diez Mate, Ana Mª
153
600
0000-0003-0176-446X
González San José, Mª Luisa
258
600
0000-0003-2973-7287
Muñiz Rodríguez, Pilar
380
600
0000-0002-9306-0082
2022-02-03T10:40:39Z
2022-02-03T10:40:39Z
2022-03
0308-8146
http://hdl.handle.net/10259/6393
10.1016/j.foodchem.2021.131648
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.
Government of Autonomous Community of Castile-Leon and FEDER funds [JCyL/FEDER, BU243P18].
application/pdf
eng
Elsevier
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
Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Melanoidins
Bread
Biscuit
Antimicrobial activity
Volatiles
Alimentos
Bioquímica
Biología molecular
Food
Biochemistry
Molecular biology
Antimicrobial properties and volatile profile of bread and biscuits melanoidins
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Food Chemistry
373
131648
THUMBNAIL
Diaz-fc_2022.pdf.jpg
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LICENSE
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https://riubu.ubu.es/bitstream/10259/6393/3/license.txt
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Diaz-fc_2022.pdf
Diaz-fc_2022.pdf
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10259/6393
oai:riubu.ubu.es:10259/6393
2022-12-02 12:38:57.336
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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