Connection of inherent structure with nutrient profiles and bioavailability of different co-products and by-products after processing using advanced grading and vibrational molecular spectroscopy. Issue 17 (25th September 2019)

• Record Type: Journal Article
• Authors: Ismael, Aya; Guevara-Oquendo, Victor H.; Refat, Basim; Zhang, Huihua; Yu, Peiqiang
• Is Part Of: Critical reviews in food science and nutrition. Volume 59:Issue 17(2019)
• Page Start: 2796
• Page End: 2806
• Publication Date: 2019-09-25
• Subjects: Co-products and by-products -- grading and vibrational spectroscopy -- molecular chemistry -- molecular nutrition -- molecular structure -- processing impact -- technological treatments; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2018.1471446
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: This study aims to reveal connection and implication of molecular structure with nutrient profiles, utilization and bioavailability of both conventional and new co-products from bio-energy and bio-oil processing using grading and vibrational molecular spectroscopy with chemometics including univariate and multivariate techniques. The study focused on strategies to improve the utilization of the conventional and new co-products through chemical and heat processing treatments as well as the relationship of the molecular structural changes to nutrient bioavailability. The updated methods advanced molecular spectroscopy techniques with grading NIR, Globar FTIR, ATR-FTIR and Synchrotron SRFTIRM to study feed molecular structures were reviewed. This study provides an insight and a new approach on how to use grading and vibrational molecular spectroscopy to study molecular chemistry and molecular structure and molecular nutrition interaction.