Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim this study was isolate characterize melanoidins from baked products (common bread, soft bread biscuits), evaluate their cytotoxicity determine suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, were assessed. Among the studied products, had highest extraction throughput. biscuit showed closely followed by those bread. did not cytotoxic effects on Caco-2 HUVEC cells (viability >80%). Nevertheless, incubation with common slightly decreased viability, whereas gastrointestinal digestion such softened decrease cell viability. This point a safe efficient source melanoidins, that could be potentially used future ingredient.