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

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

Research output: Chapter in Book/Report/Conference proceedingConference proceeding (ISBN)peer-review

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Rapeseed press-cake (RPC) is as a byproduct 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
Title of host publicationNot Known
Publication statusE-pub ahead of print - 11 Aug 2016
EventInternational Conference on Food Chemistry & Hydrocolloids - Toronto, Canada
Duration: 11 Aug 201612 Aug 2016


ConferenceInternational Conference on Food Chemistry & Hydrocolloids


  • Maillard Reaction
  • polyphenols
  • rapeseed press-cake


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