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

doi:10.4172/2472-0542.C1.003

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 language	English
Pages (from-to)	71-71
Number of pages	1
Journal	Journal of Experimental Food Chemistry
Volume	2
Issue number	3 (Suppl.)
DOIs	https://doi.org/10.4172/2472-0542.C1.003
Publication status	Published - Aug 2016
Event	International Conference on Food Chemistry and Hydrocolloids - Toronto, Canada Duration: 11 Aug 2016 → 12 Aug 2016

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https://www.hilarispublisher.com/conference-abstracts-files/2472-0542.C1.003-007.pdf

Alberto Fiore
- a.fioreabertay.acuk
- Department of Built Environment and Life Sciences - Professor in Food Chemistry and Technology
Person: Academic
Jon Wilkin
- j.wilkinabertay.acuk
- Department of Built Environment and Life Sciences - Reader in Food Innovation & Knowledge Exchange
Person: Academic

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@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 = aug,

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.)",

note = "International Conference on Food Chemistry and Hydrocolloids, Food Chemistry 2016 ; Conference date: 11-08-2016 Through 12-08-2016",

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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

SN - 2472-0542

VL - 2

SP - 71

EP - 71

JO - Journal of Experimental Food Chemistry

JF - Journal of Experimental Food Chemistry

IS - 3 (Suppl.)

T2 - International Conference on Food Chemistry and Hydrocolloids

Y2 - 11 August 2016 through 12 August 2016

ER -

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

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Alberto Fiore

Jon Wilkin

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