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dc.contributor.authorDiaz Morales, Noelia 
dc.contributor.authorCavia Saiz, Mónica 
dc.contributor.authorSalazar Mardones, Gonzalo 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2021-01-13T09:40:10Z
dc.date.available2021-01-13T09:40:10Z
dc.date.issued2021-05
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/5592
dc.description.abstractMelanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity and determine their suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins were assessed. Among the studied products, soft bread had the highest extraction throughput. Melanoidins from biscuit showed the highest antioxidant capacity, closely followed by those of soft bread. Melanoidins did not exert cytotoxic effects on Caco-2 and HUVEC cells (viability was >80%). Nevertheless, incubation of HUVEC cells with melanoidins from common bread and biscuit slightly decreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in cell viability. This study point to soft bread as a safe and efficient source of melanoidins, that could be potentially used in the future as functional ingredient.en
dc.description.sponsorshipAutonomous Government of Castilla y León and FEDER (JCyL/FEDER) BU243P18es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofFood Chemistry. 2021 V. 343, 128405es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectMelanoidinsen
dc.subjectBakery productsen
dc.subjectSoft breaden
dc.subjectBiscuitsen
dc.subjectCommon breaden
dc.subjectAntioxidant capacityen
dc.subjectBioaccesibilityen
dc.subjectCytotoxicityen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.subject.otherBiología moleculares
dc.subject.otherMolecular biologyen
dc.titleCytotoxicity study of bakery product melanoidins on intestinal and endothelial cell linesen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2020.128405
dc.identifier.doi10.1016/j.foodchem.2020.128405
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU243P18
dc.journal.titleFood Chemistryes
dc.volume.number343es
dc.page.initial128405es
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersion


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