Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 61, Issue 7, Pages 1099-1107Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2020.1754160
Keywords
Technological processing; molecular structure; vibrational spectroscopy; nutrient metabolism; modeling; cool-season Vicia faba
Categories
Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Saskatchewan Agriculture Strategic Research Chair Program Fund
- SAU 111 Project [D17015]
- U.S. Department of Energy
- Saskatchewan Pulse Growers (SPG)
- SaskCanola
- Agricultural Development Fund (ADF)
- SaskMilk
- Saskatchewan Forage Network
- Western Grain Research Foundation (WGRF)
- Prairie Oat Growers Association (POGA)
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This review provides an overview of recent advancements in studying processing induced molecular structure changes in cool-season faba bean using advanced vibrational molecular spectroscopy, chemometrics, and nutrient modeling techniques. It discusses strategies to improve faba bean utilization through heat-related technological treatments and their relationship to nutrient delivery and metabolism in ruminant systems. Additionally, the article highlights the significance of combining advanced nutrient modeling techniques with cutting-edge vibrational molecular spectroscopic techniques to understand the molecular nutrition and structure of cool-season faba bean.
This review aims to update recent progress in processing induced molecular structure changes in the association of physicochemical structure properties with nutritional metabolism in cool-season faba bean (Vicia L.), which was revealed using advanced vibrational molecular spectroscopy in combination with chemometrics and advanced nutrient modeling techniques. The review focused on strategies to improve the utilization of the cool-season faba bean through heat-related technological treatments and the relationship of the processing induced molecular structural changes to nutrient delivery and metabolism in ruminant systems. The updated methods with truly absorption nutrient modeling techniques and advanced vibrational molecular spectroscopy techniques sourced by globar and synchrotron radiation (e.g. NIR, near Infrared, FTIR, Fourier transform infrared, DRIFT, diffuse reflectance infrared Fourier transform, ATR-FTIR, attenuated total reflectance-FTIR, FTIRM, FTIR micro-spectroscopy, SR-FTIRM, synchrotron radiation- FTIRM) to study cool-season faba bean were reviewed. This article provides an insight and a new approach on how to combine advanced nutrient modeling techniques with cutting-edge vibrational molecular spectroscopic techniques to study the processing induced molecular structure change in relation to molecular nutrition of cool-season Vicia faba as well as the interaction between molecular structure and molecular nutrition.
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