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Influence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread

cris.virtual.author-orcid0000-0002-7450-5621
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-6319-5285
cris.virtualsource.author-orcidd382c9a9-761f-47ff-b17c-86dcd70c09c6
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidebda8964-5c93-436f-82f5-00b315e5e07a
dc.abstract.enThis study examines the impact of oils from unconventional sources — chokeberry, blackcurrant, raspberry, and strawberry seeds — applied with or without prior roasting, on the formation of Maillard reaction products in a model gluten-free rice bread. The addition of oils from roasted chokeberry and blackcurrant seeds significantly reduced furosine levels in the crumb by 32 % and 25 %, respectively. In contrast, only the oil from roasted strawberry seeds increased furosine content, by 42 % in the crust and 49 % in the crumb. The use of oils from roasted seeds resulted in an average 23 % reduction of free fluorescent advanced glycation end-products (AGEs) in the crust. However, the addition of roasted blackcurrant seed oil was associated with a 48 % increase in free fluorescent AGEs in the crumb. Roasting-induced changes in berry seed oils had no significant effect on the mitigation of 5-hydroxymethylfurfural (5-HMF) formation in the crust. No significant differences were observed in N-ε-(carboxymethyl)lysine (CML) levels in crust when comparing oils from roasted and unroasted seeds. Higher concentrations of N-ε-(carboxyethyl)lysine (CEL) relative to CML in the crust suggest a dominant role of lipid-derived glycation pathways in this food system.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorRóżańska, Maria Barbara
dc.contributor.authorZembrzuska, Joanna
dc.contributor.authorMildner-Szkudlarz, Sylwia
dc.date.access2026-01-12
dc.date.accessioned2026-01-12T13:59:19Z
dc.date.available2026-01-12T13:59:19Z
dc.date.copyright2026-01-07
dc.date.issued2026
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,6
dc.description.number15 January 2026
dc.description.points100
dc.description.versionfinal_published
dc.description.volume240
dc.identifier.doi10.1016/j.lwt.2026.119012
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6750
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0023643826000228?via%3Dihub
dc.languageen
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.pagesart. 119012
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.engluten-free bread
dc.subject.enmaillard reaction compounds
dc.subject.enroasting
dc.subject.enberry seeds
dc.subject.enoil
dc.titleInfluence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume240