Abstract
This 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.
Highlights
Melanoidins are heterogeneous, brown-coloured compounds con taining nitrogen, with high molecular weight (HMW), produced in the last stages of the Maillard reaction that takes place during the heating treatment of foods (Wang, Qian & Yao, 2011)
The highest value of N, found in melanoidins isolated from common bread (CBM), could be explained since common bread is made with high protein flour, while soft bread and biscuit are made from flour with low levels of protein
Differences found between the oxygen levels quantified by the two methods were 3.8 (50.7% obtained by subtraction method – 46.9% obtained by sample combustion) for melanoidins isolated from soft bread (SBM); 8.3 (51.0 – 42.7) for melanoidins isolated from Marie biscuit (BM), and 8.4 (51.3 – 42.9) for CBM
Summary
Melanoidins are heterogeneous, brown-coloured compounds con taining nitrogen, with high molecular weight (HMW), produced in the last stages of the Maillard reaction that takes place during the heating treatment of foods (Wang, Qian & Yao, 2011). Melanoidins structure is influenced by the raw material, and the processing conditions 2015; Borrelli & Fogliano, 2005) their unit structure is unspecific. Bread melanoidins are colored HMW compounds (>10 kDa) called melanoproteins because are mainly formed by gluten proteins, cross-linked with different colored Maillard reaction products. Bakery melanoidins can be efficiently extracted after enzymatic digestion (Borrelli & Fogliano, 2005; Walker et al, 2020), together with
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
