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dc.contributor.authorDiaz Morales, Noelia 
dc.contributor.authorCavia Saiz, Mónica 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorGómez Bastida, Inmaculada 
dc.contributor.authorSalazar Mardones, Gonzalo 
dc.contributor.authorJaime Moreno, Isabel 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.date.accessioned2023-11-17T13:22:13Z
dc.date.available2023-11-17T13:22:13Z
dc.date.issued2023-01
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10259/8053
dc.description.abstractMelanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food models, 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 respective control; the fat-free models with melanoidins showed higher values of hardness than the control, while no significant effect was observed in the fat models; the water activity did not change compared to the control; 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.en
dc.description.sponsorshipThe authors acknowledge financial support from the autonomous government of Castilla y León and FEDER (JCyL/ FEDER) BU243P18.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherRoyal Society of Chemistryen
dc.relation.ispartofFood & Function. 2023, V. 14, n. 3, p. 1785-1794es
dc.rightsAttribution-NonCommercial 3.0 Unported*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/3.0/*
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.titleBread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food modelsen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1039/D2FO03909Ees
dc.identifier.doi10.1039/D2FO03909E
dc.identifier.essn2042-650X
dc.journal.titleFood & Functionen
dc.volume.number14es
dc.issue.number3es
dc.page.initial1785es
dc.page.final1794es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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