RT info:eu-repo/semantics/article
T1 Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds
A1 Salazar Mardones, Gonzalo
A1 Cavia Saiz, Mónica
A1 Temiño, Virginia
A1 Muñiz Rodríguez, Pilar
A1 García Tojal, Javier
A1 Gerardi, Gisela
K1 Melanoidins
K1 FTIR
K1 Ultrafiltration
K1 Bakery by-products
K1 Bread crust
K1 Scavenger activity
K1 Alimentos-Análisis
K1 Food-Analysis
K1 Alimentos-Composición
K1 Food-Composition
AB Melanoidins are bioactive compounds that have an impact on food properties and have effects on health. Due to the high content of melanoidins in bread crust, it can be used as a source of these compounds. Their recovery from bakery by-products can reduce environmental pollution and provide added value. The aim of this study was to evaluate the efficiency of ultrafiltration to obtain melanoidin extracts from crust of common and soft bread obtained as industrial by-products and to compare their structure and antioxidant and chelating activity. The high-molecular-weight (HMW > 10 kDa) melanoidin extract was obtained by ultrafiltration conditions optimized to ensure minimum fouling and to obtain a melanoidin extract with a minimum content of low-molecular-weight (LMW) compounds that could be toxic. FTIR spectroscopy revealed significant similarities between both melanoidin samples, but differences were observed with their LMW fractions. Melanoidins, which are melanoproteins, exhibited higher carbohydrate levels in the extract from soft bread, whereas the extract from common bread contained more proteins and polyphenolic compounds. Despite having a lower browning index and K420, the melanoidin from soft bread exhibited higher antiradical and chelating properties. In conclusion, this study provides our understanding of the structural and functional aspects of bread melanoidins.
PB Springer
SN 1935-5130
YR 2025
FD 2025-04
LK https://hdl.handle.net/10259/11138
UL https://hdl.handle.net/10259/11138
LA eng
NO Open access funding provided by FEDER European Funds and the Junta de Castilla y León under the Research and Innovation Strategy for Smart Specialization (RIS3) of Castilla y León 2021-2027. The authors acknowledge financial support of Ministry of Science and Innovation, Spanish State Research Agency and European Regional Development Fund (TED201 - 132195B-I00)
DS Repositorio Institucional de la Universidad de Burgos
RD 20-abr-2026