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

This 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. • The composition of berry oils affects the formation of Maillard reaction compounds in model bread • Crust CML levels are unaffected by using seed oil after roasting • Application of oil from roasted seeds did not reduce 5-HMF formation in crusts. • Crust samples formulated with berry seed oil exhibited higher CEL concentrations relative to CML. • CEL levels in crumb did not differ significantly between oils from roasted and unroasted seeds