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


    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
    Issue number3 (Suppl.)
    Publication statusPublished - Aug 2016
    EventInternational Conference on Food Chemistry and Hydrocolloids - Toronto, Canada
    Duration: 11 Aug 201612 Aug 2016

    Fingerprint Dive into the research topics of 'Impact of fiber and protein derived from rapeseed press-cake on Maillard Reaction in a cookie model system'. Together they form a unique fingerprint.

  • Profiles

    No photo of Alberto Fiore

    Alberto Fiore

    Person: Academic

    No photo of Jon Wilkin

    Jon Wilkin

    Person: Academic

    Cite this