Impact of fiber and protein derived from rapeseed press-cake on Maillard Reaction in a cookie model system

Jonathan Wilkin, Hannah Zenker, Catherine Tsang, Antonio Dario Troise, Nikolai Zhelev, Alberto Fiore

    Research output: Contribution to journalMeeting Abstract

    Abstract

    Rapeseed press-cake (RPC) is as a by-product of oil production, rich in proteins and fibre. Its high nutritional value opens the possibility to use RPC in human diet. The aim of this study was to investigate the impact of cold pressed RPC and extracted isolates enriched for fibre, polyphenols and protein, respectively, on the formation of acrylamide and 5-hydroxymethylfufural
    (HMF) in a cookie model system. Both Maillard reaction products (MRPs) were influenced by the ingredient: the addition of RPC as well as the protein isolate led to a significant dose-dependent increase of HMF formation in the cookie model, while acrylamide concentration was reduced up to… in presence of the fibre isolate. Three reaction mechanisms were hypothesized to be able to govern the different behaviours of acrylamide and HMF: the post-oxidative reaction of the phenolic ring with amino acids, the dicarbonyls trapping and the Michael addition of free amino acids to acrylamide. The strategy here described paved the way for the use of RPC as a tool to mitigate MRPs formation.
    Original languageEnglish
    Pages (from-to)71-71
    Number of pages1
    JournalJournal of Experimental Food Chemistry
    Volume2
    Issue number3 (Suppl.)
    DOIs
    Publication statusPublished - Aug 2016
    EventInternational Conference on Food Chemistry and Hydrocolloids - Toronto, Canada
    Duration: 11 Aug 201612 Aug 2016

    Fingerprint

    oilseed cakes
    cookies
    Maillard reaction
    rapeseed
    acrylamides
    dietary fiber
    Maillard reaction products
    proteins
    reaction mechanisms
    protein isolates
    free amino acids
    trapping
    polyphenols
    ingredients
    nutritive value
    oils
    amino acids
    dosage
    diet

    Cite this

    Wilkin, Jonathan ; Zenker, Hannah ; Tsang, Catherine ; Troise, Antonio Dario ; Zhelev, Nikolai ; Fiore, Alberto. / Impact of fiber and protein derived from rapeseed press-cake on Maillard Reaction in a cookie model system. In: Journal of Experimental Food Chemistry. 2016 ; Vol. 2, No. 3 (Suppl.). pp. 71-71.
    @article{2423d5ea01c64e4abb222523435fb046,
    title = "Impact of fiber and protein derived from rapeseed press-cake on Maillard Reaction in a cookie model system",
    abstract = "Rapeseed press-cake (RPC) is as a by-product of oil production, rich in proteins and fibre. Its high nutritional value opens the possibility to use RPC in human diet. The aim of this study was to investigate the impact of cold pressed RPC and extracted isolates enriched for fibre, polyphenols and protein, respectively, on the formation of acrylamide and 5-hydroxymethylfufural(HMF) in a cookie model system. Both Maillard reaction products (MRPs) were influenced by the ingredient: the addition of RPC as well as the protein isolate led to a significant dose-dependent increase of HMF formation in the cookie model, while acrylamide concentration was reduced up to… in presence of the fibre isolate. Three reaction mechanisms were hypothesized to be able to govern the different behaviours of acrylamide and HMF: the post-oxidative reaction of the phenolic ring with amino acids, the dicarbonyls trapping and the Michael addition of free amino acids to acrylamide. The strategy here described paved the way for the use of RPC as a tool to mitigate MRPs formation.",
    author = "Jonathan Wilkin and Hannah Zenker and Catherine Tsang and Troise, {Antonio Dario} and Nikolai Zhelev and Alberto Fiore",
    year = "2016",
    month = "8",
    doi = "10.4172/2472-0542.C1.003",
    language = "English",
    volume = "2",
    pages = "71--71",
    journal = "Journal of Experimental Food Chemistry",
    issn = "2472-0542",
    number = "3 (Suppl.)",

    }

    Impact of fiber and protein derived from rapeseed press-cake on Maillard Reaction in a cookie model system. / Wilkin, Jonathan; Zenker, Hannah; Tsang, Catherine; Troise, Antonio Dario; Zhelev, Nikolai; Fiore, Alberto.

    In: Journal of Experimental Food Chemistry, Vol. 2, No. 3 (Suppl.), 08.2016, p. 71-71.

    Research output: Contribution to journalMeeting Abstract

    TY - JOUR

    T1 - Impact of fiber and protein derived from rapeseed press-cake on Maillard Reaction in a cookie model system

    AU - Wilkin, Jonathan

    AU - Zenker, Hannah

    AU - Tsang, Catherine

    AU - Troise, Antonio Dario

    AU - Zhelev, Nikolai

    AU - Fiore, Alberto

    PY - 2016/8

    Y1 - 2016/8

    N2 - Rapeseed press-cake (RPC) is as a by-product of oil production, rich in proteins and fibre. Its high nutritional value opens the possibility to use RPC in human diet. The aim of this study was to investigate the impact of cold pressed RPC and extracted isolates enriched for fibre, polyphenols and protein, respectively, on the formation of acrylamide and 5-hydroxymethylfufural(HMF) in a cookie model system. Both Maillard reaction products (MRPs) were influenced by the ingredient: the addition of RPC as well as the protein isolate led to a significant dose-dependent increase of HMF formation in the cookie model, while acrylamide concentration was reduced up to… in presence of the fibre isolate. Three reaction mechanisms were hypothesized to be able to govern the different behaviours of acrylamide and HMF: the post-oxidative reaction of the phenolic ring with amino acids, the dicarbonyls trapping and the Michael addition of free amino acids to acrylamide. The strategy here described paved the way for the use of RPC as a tool to mitigate MRPs formation.

    AB - Rapeseed press-cake (RPC) is as a by-product of oil production, rich in proteins and fibre. Its high nutritional value opens the possibility to use RPC in human diet. The aim of this study was to investigate the impact of cold pressed RPC and extracted isolates enriched for fibre, polyphenols and protein, respectively, on the formation of acrylamide and 5-hydroxymethylfufural(HMF) in a cookie model system. Both Maillard reaction products (MRPs) were influenced by the ingredient: the addition of RPC as well as the protein isolate led to a significant dose-dependent increase of HMF formation in the cookie model, while acrylamide concentration was reduced up to… in presence of the fibre isolate. Three reaction mechanisms were hypothesized to be able to govern the different behaviours of acrylamide and HMF: the post-oxidative reaction of the phenolic ring with amino acids, the dicarbonyls trapping and the Michael addition of free amino acids to acrylamide. The strategy here described paved the way for the use of RPC as a tool to mitigate MRPs formation.

    U2 - 10.4172/2472-0542.C1.003

    DO - 10.4172/2472-0542.C1.003

    M3 - Meeting Abstract

    VL - 2

    SP - 71

    EP - 71

    JO - Journal of Experimental Food Chemistry

    JF - Journal of Experimental Food Chemistry

    SN - 2472-0542

    IS - 3 (Suppl.)

    ER -