Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

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.

Automated summary

Melanoidins isolated from bakery by-products are promising sustainable ingredients for bakery products. The addition of melanoidins affected the color, texture, odor profile, and antioxidant capacity of the bakery food models in different ways, depending on the quantity and type of melanoidin. The melanoidins from soft bread showed stronger effects compared to those from common bread. Furthermore, the melanoidins did not exhibit cytotoxicity or alter reactive oxygen species levels in Caco-2 cells, suggesting their potential as safe and sustainable ingredients.