review · Foods
Canola is a globally significant oilseed crop valued across the food, animal feed, and industrial sectors for its high oil content and beneficial fatty acid profile. Canola grains and derived items, including oil, meal, flour, and baked goods, present valuable nutritional and functional qualities for food development. However, conditions encountered across the entire production cycle, post-harvest processing stages, and subsequent storage can negatively influence both grain yield and quality. These stages alter the chemical composition, physical attributes, functional characteristics, and sensory profiles of the resulting products. Optimising cultivation, handling, and manufacturing processes is critical to guarantee the safety, stability, and suitability of canola-based ingredients in food formulations. Identifying current operational challenges and targeted research priorities will aid in preserving grain quality and advancing broader dietary applications.
Canola serves as a major global ingredient for human nutrition and animal feed. Understanding how cultivation, post-harvest handling, and storage conditions degrade its functional and nutritional value is essential for reducing waste. This knowledge enables the food industry to produce safer, higher-quality, and more stable canola-derived foods that meet consumer dietary needs.
This review targets food manufacturers, grain processors, and agricultural producers seeking to incorporate canola oil, meal, and flour into consumer food products such as bakery goods. As a synthesis of existing literature highlighting research gaps rather than introducing a tested technology, it sits at an early conceptual stage. Practical implementation relies on downstream developers establishing optimised processing and storage protocols to safeguard functional qualities.
AI-generated from the published abstract. Always read the original work before citing.
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.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.3390/foods12112219
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