RT info:eu-repo/semantics/article
T1 Antimicrobial properties and volatile profile of bread and biscuits melanoidins
A1 Diaz Morales, Noelia
A1 Ortega Heras, Miriam
A1 Diez Mate, Ana Mª
A1 González San José, Mª Luisa
A1 Muñiz Rodríguez, Pilar
K1 Melanoidins
K1 Bread
K1 Biscuit
K1 Antimicrobial activity
K1 Volatiles
K1 Alimentos
K1 Food
K1 Bioquímica
K1 Biochemistry
K1 Biología molecular
K1 Molecular biology
AB 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.
PB Elsevier
SN 0308-8146
YR 2022
FD 2022-03
LK http://hdl.handle.net/10259/6393
UL http://hdl.handle.net/10259/6393
LA eng
NO Government of Autonomous Community of Castile-Leon and FEDER funds [JCyL/FEDER, BU243P18].
DS Repositorio Institucional de la Universidad de Burgos
RD 24-nov-2024