Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models. Issue 3 (27th January 2023)

• Record Type: Journal Article
• Authors: Díaz-Morales, Noelia; Cavia-Saiz, Mónica; Rivero-Perez, Ma Dolores; Gómez, Inmaculada; Salazar-Mardones, Gonzalo; Jaime, Isabel; González-SanJosé, María L.; Muñiz, Pilar
• Is Part Of: Food & function. Volume 14:Issue 3(2023)
• Page Start: 1785
• Page End: 1794
• Publication Date: 2023-01-27
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/d2fo03909e
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. Abstract : Melanoidins 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.