Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity

Autores
Patrignani, Mariela; González Forte, Lucía del Sol
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Melanoidins, formed at the final stages of Maillard reaction (MR) present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these bioactive compounds derived from Brewers’ spent grain (BSG) with different roasting degrees were analyzed. Results showed that BSG could be considered a more important source of bioavailable antioxidants than what it was reported in previous studies. During MR development, proteinic structures are partially lost while a carbohydrate skeleton is formed. The crystallinity is reduced and the structure sets into a conformation with a peak centred at 20°(2θ), stable with the increasing thermal treatment. While MR continues the development of browning compounds increases, the antioxidant activity rises and phenolic compounds are bind to the melanoidin structure (P ≤ 0.05). Moreover, FTIR analysis showed a dominance of α‐glyosidic linkage and the presence of furanose rings in the melanoidins structure.
Fil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: González Forte, Lucía del Sol. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Materia
BREWERY WASTE
BREWERS' SPENT GRAIN
MELANOIDINS
STRUCTURE ANALYSIS
ANTIOXIDANT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/111740
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activityPatrignani, MarielaGonzález Forte, Lucía del SolBREWERY WASTEBREWERS' SPENT GRAINMELANOIDINSSTRUCTURE ANALYSISANTIOXIDANThttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Melanoidins, formed at the final stages of Maillard reaction (MR) present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these bioactive compounds derived from Brewers’ spent grain (BSG) with different roasting degrees were analyzed. Results showed that BSG could be considered a more important source of bioavailable antioxidants than what it was reported in previous studies. During MR development, proteinic structures are partially lost while a carbohydrate skeleton is formed. The crystallinity is reduced and the structure sets into a conformation with a peak centred at 20°(2θ), stable with the increasing thermal treatment. While MR continues the development of browning compounds increases, the antioxidant activity rises and phenolic compounds are bind to the melanoidin structure (P ≤ 0.05). Moreover, FTIR analysis showed a dominance of α‐glyosidic linkage and the presence of furanose rings in the melanoidins structure.Fil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: González Forte, Lucía del Sol. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaWiley Blackwell Publishing, Inc2020-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/111740Patrignani, Mariela; González Forte, Lucía del Sol; Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 5-2020; 1-220950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14653info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14653info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:52Zoai:ri.conicet.gov.ar:11336/111740instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:44:52.837CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity
title Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity
spellingShingle Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity
Patrignani, Mariela
BREWERY WASTE
BREWERS' SPENT GRAIN
MELANOIDINS
STRUCTURE ANALYSIS
ANTIOXIDANT
title_short Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity
title_full Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity
title_fullStr Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity
title_full_unstemmed Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity
title_sort Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity
dc.creator.none.fl_str_mv Patrignani, Mariela
González Forte, Lucía del Sol
author Patrignani, Mariela
author_facet Patrignani, Mariela
González Forte, Lucía del Sol
author_role author
author2 González Forte, Lucía del Sol
author2_role author
dc.subject.none.fl_str_mv BREWERY WASTE
BREWERS' SPENT GRAIN
MELANOIDINS
STRUCTURE ANALYSIS
ANTIOXIDANT
topic BREWERY WASTE
BREWERS' SPENT GRAIN
MELANOIDINS
STRUCTURE ANALYSIS
ANTIOXIDANT
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Melanoidins, formed at the final stages of Maillard reaction (MR) present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these bioactive compounds derived from Brewers’ spent grain (BSG) with different roasting degrees were analyzed. Results showed that BSG could be considered a more important source of bioavailable antioxidants than what it was reported in previous studies. During MR development, proteinic structures are partially lost while a carbohydrate skeleton is formed. The crystallinity is reduced and the structure sets into a conformation with a peak centred at 20°(2θ), stable with the increasing thermal treatment. While MR continues the development of browning compounds increases, the antioxidant activity rises and phenolic compounds are bind to the melanoidin structure (P ≤ 0.05). Moreover, FTIR analysis showed a dominance of α‐glyosidic linkage and the presence of furanose rings in the melanoidins structure.
Fil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: González Forte, Lucía del Sol. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
description Melanoidins, formed at the final stages of Maillard reaction (MR) present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these bioactive compounds derived from Brewers’ spent grain (BSG) with different roasting degrees were analyzed. Results showed that BSG could be considered a more important source of bioavailable antioxidants than what it was reported in previous studies. During MR development, proteinic structures are partially lost while a carbohydrate skeleton is formed. The crystallinity is reduced and the structure sets into a conformation with a peak centred at 20°(2θ), stable with the increasing thermal treatment. While MR continues the development of browning compounds increases, the antioxidant activity rises and phenolic compounds are bind to the melanoidin structure (P ≤ 0.05). Moreover, FTIR analysis showed a dominance of α‐glyosidic linkage and the presence of furanose rings in the melanoidins structure.
publishDate 2020
dc.date.none.fl_str_mv 2020-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/111740
Patrignani, Mariela; González Forte, Lucía del Sol; Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 5-2020; 1-22
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111740
identifier_str_mv Patrignani, Mariela; González Forte, Lucía del Sol; Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 5-2020; 1-22
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14653
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14653
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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