4.7 Review

Application of advanced molecular spectroscopy and modern evaluation techniques in canola molecular structure and nutrition property research

Journal

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 61, Issue 19, Pages 3256-3266

Publisher

TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2020.1798343

Keywords

Bio-oil processing; canola; molecular structure; nutrition evaluation techniques; nutritional property; synchrotron and glabar; vibrational molecular spectroscopy

Funding

  1. Saskatchewan Pulse Growers (SPG)
  2. SaskCanola
  3. Natural Sciences and Engineering Research Council of Canada (NSERC-Individual Discovery Grant)
  4. Natural Sciences and Engineering Research Council of Canada (NSERC-CRD Grant)
  5. Saskatchewan Agriculture Strategic Research Chair Program
  6. Agricultural Development Fund (ADF)
  7. SaskMilk
  8. Saskatchewan Forage Network (SNK)
  9. Western Grain Research Foundation (WGRF)
  10. Prairie Oat Grower Associations (POGA)
  11. U.S. Department of Energy

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This review provides an update on the applications of advanced molecular spectroscopy in canola-related bio-processing technology, molecular structure, and nutrient utilization. The study focuses on how changes in molecular structure affect the nutritional quality of canola and its co-products. Various molecular spectroscopic techniques and their associations with nutrition evaluation methods are discussed in detail.
This review aims to provide research update and progress on applications of advanced molecular spectroscopy to current research on canola related bio-processing technology, molecular structure, and nutrient utilization and availability. The studies focused on how inherent molecular structure changes affect nutritional quality of canola and its co-products from bio-processing. The molecular spectroscopic techniques (SR-IMS, DRIFT, ATR-FTIR) used for molecular structure and nutrition association were reviewed, including the synchrotron radiation with infrared microspectroscopy, the synchrotron radiation with soft x-ray microspectroscopy, the diffuse reflectance infrared Fourier transform spectroscopy, the grading near infrared reflectance spectroscopy, and the Fourier transform infrared vibrational spectroscopy. Nutritional evaluation with other techniques in association with molecular structure was also reviewed. This study provides updated research progress on application of molecular spectroscopy in combination with various nutrition evaluation techniques to current research in the canola-related bio-oil/bio-energy processing and nutrition sciences.

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