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Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread

cris.virtual.author-orcid0000-0002-7450-5621
cris.virtual.author-orcid0000-0001-6208-3364
cris.virtual.author-orcid0000-0002-1365-8130
cris.virtual.author-orcid0000-0002-6319-5285
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cris.virtual.author-orcid0000-0001-6597-0858
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidd382c9a9-761f-47ff-b17c-86dcd70c09c6
cris.virtualsource.author-orcid89950f06-27d8-47dd-92ba-f75bdd787f6c
cris.virtualsource.author-orcid8cd4c9a5-da42-46f1-bc14-052a2b2dec7d
cris.virtualsource.author-orcidebda8964-5c93-436f-82f5-00b315e5e07a
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis study aims to simultaneously monitor three key indicators of the Maillard reaction (furosine, N-ε-(carboxymethyl) lysine (CML) and N-ε-(carboxyethyl) lysine (CEL)) in the crust and crumb of gluten-free bread enriched with various commercial fiber preparations (apple, cocoa, blackcurrant, chokeberry, oat, and potato) and the low-field NMR analysis of water behavior, its activity and transport model. The results indicate that fiber preparations with varying compositions alter water binding and its molecular dynamics, thereby modulating the Maillard reaction environment. The differences between the spin-spin (T2) and spin-lattice (T1) relaxation times values in crust and crumb were due to the migration of some water out of the system. In comparison to reference bread, chokeberry and blackcurrant fiber preparations not only affected water mobility but also contributed to a significantly higher content of CML in crust samples (83.9 % and 54.4 %, respectively) and crumb samples (31.9 % and 71.2 %, respectively).
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorRóżańska, Maria Barbara
dc.contributor.authorZembrzuska, Joanna
dc.contributor.authorRychlewski, Paweł
dc.contributor.authorKidoń, Marcin
dc.contributor.authorMasewicz, Łukasz
dc.contributor.authorMildner-Szkudlarz, Sylwia
dc.contributor.authorBaranowska, Hanna Maria
dc.date.access2025-11-12
dc.date.accessioned2025-11-12T08:42:38Z
dc.date.available2025-11-12T08:42:38Z
dc.date.copyright2025-06-21
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if9,8
dc.description.number1 November 2025
dc.description.points200
dc.description.versionfinal_published
dc.description.volume491
dc.identifier.doi10.1016/j.foodchem.2025.145194
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5831
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0308814625024458?
dc.languageen
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 145194
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.engluten-free bread
dc.subject.enMaillard reaction compounds
dc.subject.enfiber
dc.subject.enLow-field NMR
dc.subject.enwater activity
dc.subject.enwater dynamics
dc.titleExploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume491