RT info:eu-repo/semantics/article
T1 Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
A1 Diaz Morales, Noelia
A1 Cavia Saiz, Mónica
A1 Rivero Pérez, Maria Dolores
A1 Gómez Bastida, Inmaculada
A1 Salazar Mardones, Gonzalo
A1 Jaime Moreno, Isabel
A1 González San José, Mª Luisa
K1 Alimentos
K1 Food
K1 Bioquímica
K1 Biochemistry
AB Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakeryproducts. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery foodmodels, fat and fat-free, enriched with 2% and 4% soft bread and common bread melanoidins, were analysed. The colour of the bakery food models with melanoidins was darker than that of the respectivecontrol; the fat-free models with melanoidins showed higher values of hardness than the control, whileno significant effect was observed in the fat models; the water activity did not change compared to thecontrol; the odour profile was significantly modified with different effects depending on the type of melanoidin quantity added and the food model (fat or fat-free); and the antioxidant capacity increased proportionally to the quantity of melanoidin added. In general, melanoidins from soft bread exhibited a higher effect than the melanoidins from common bread. The melanoidins isolated from both fat and fat-free bakery food models did not show cytotoxicity nor did they modify the levels of reactive oxygen species in Caco-2 cells. Therefore, the results seem to indicate the favourable potential of bread melanoidins as new sustainable ingredients for bakery products.
PB Royal Society of Chemistry
SN 2042-6496
YR 2023
FD 2023-01
LK http://hdl.handle.net/10259/8053
UL http://hdl.handle.net/10259/8053
LA eng
NO The authors acknowledge financial support from the autonomous government of Castilla y León and FEDER (JCyL/ FEDER) BU243P18.
DS Repositorio Institucional de la Universidad de Burgos
RD 09-may-2024