Sabbahi Rachid, Azzaoui Khalil, Rhazi Larbi, Ayerdi-Gotor Alicia, Aussenac Thierry, Depeint Flore, Taleb Mustapha, Hammouti Belkheir
Laboratory of Development and Valorization of Resources in Desert Zones, Higher School of Technology, Ibn Zohr University, Quartier 25 Mars, Laayoune 70000, Morocco.
Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco.
Foods. 2023 May 31;12(11):2219. doi: 10.3390/foods12112219.
Canola, L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. This literature review provides a comprehensive overview of how these factors affect the quality of canola grains and their derived products. The review also suggests future research needs and challenges for enhancing canola quality and its utilization in food.
油菜籽（Canola, L.）是一种主要的油料作物，在食品、饲料和工业领域有多种用途。由于其含油量高且脂肪酸组成良好，它是世界上生产和消费最广泛的油料作物之一。油菜籽及其衍生产品，如菜籽油、粕、面粉和烘焙产品，因其具有多种营养和功能益处，在食品应用方面具有很高的潜力。然而，它们在生产周期、收获后加工和储存过程中受到各种因素的影响。这些因素可能通过影响其化学成分、物理性质、功能特性和感官属性来损害它们的质量和数量。因此，优化油菜籽及其衍生产品的生产和加工方法，以确保其安全性、稳定性以及适用于不同食品应用是很重要的。这篇文献综述全面概述了这些因素如何影响油菜籽及其衍生产品的质量。该综述还提出了未来提高油菜籽品质及其在食品中利用率的研究需求和挑战。
