Zur Kurzanzeige

dc.contributor.authorDiaz Morales, Noelia 
dc.contributor.authorOrtega Heras, Miriam 
dc.contributor.authorDiez Mate, Ana Mª 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2022-02-03T10:40:39Z
dc.date.available2022-02-03T10:40:39Z
dc.date.issued2022-03
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/6393
dc.description.abstractThis 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.en
dc.description.sponsorshipGovernment of Autonomous Community of Castile-Leon and FEDER funds [JCyL/FEDER, BU243P18].en
dc.format.mimetypeapplication/pdf
dc.language.isoengen
dc.publisherElsevieres
dc.relation.ispartofFood Chemistry. 2022, V. 373, Part B, 131648en
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectMelanoidinsen
dc.subjectBreaden
dc.subjectBiscuiten
dc.subjectAntimicrobial activityen
dc.subjectVolatilesen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.subject.otherBiología moleculares
dc.subject.otherMolecular biologyen
dc.titleAntimicrobial properties and volatile profile of bread and biscuits melanoidinsen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2021.131648es
dc.identifier.doi10.1016/j.foodchem.2021.131648
dc.relation.projectIDinfo:eu-repo/grantAgreement/Junta de Castilla y León//BU243P18//Aplicaciones sostenibles y saludables para la industria de bollería y panificación desde sus subproductoses
dc.journal.titleFood Chemistryen
dc.volume.number373es
dc.page.initial131648es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


Dateien zu dieser Ressource

Thumbnail

Das Dokument erscheint in:

Zur Kurzanzeige