Martin G. Scanlon’s research while affiliated with University of Manitoba and other places

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Publications (192)


Effects of operating pressure on the selectivity (Ln ф) of supercritical-CO2 solvent for extraction of Vitamin E from canola seeds at pressure of 15–25 MPa, temperature 50–80ºC, with an extraction time of 30 min
Optimal extraction condition. a Response surface plot of the interaction between pressure and temperature. b Effect of temperature on T-tocopherol concentration
Effects of operating temperature on the selectivity (Ln ф) of supercritical-CO2 solvent for extraction of Vitamin E from canola seeds at pressure of 15–25 MPa, temperature 50–80 °C, with extraction time of 30 min
Effects of operating density on the selectivity (Ln ф) of supercritical-CO2 solvent for extraction of Vitamin E from canola seeds at pressure of 15–25 MPa, temperature 50–80 °C, with extraction time of 30 min. a Selectivity (ln ф) of SC-CO2 solvent for extraction of Vitamin E. b Effect of T-tocopherol concentration, c on Vitamin E selectivity
Predicted data and experimental data—plot of Vitamin E selectivity (ф) vs. pressure (18–22 MPa) for the solubility in supercritical-CO2 solvent, a comparison between experimental mean values and calculated mean values (50–70 °C) calculated results from modelling equation
Exploring Selectivity of Supercritical-CO2 for Vitamin E Extraction from Canola Seeds
  • Article
  • Full-text available

October 2024

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46 Reads

Food and Bioprocess Technology

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Qingrui Sun

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The objective of the current study was to investigate the selectivity of supercritical-CO2 for extraction and concentration of Vitamin E components from canola seeds. The selectively extracted Vitamin E in supercritical-CO2 solvent was related to pressure, temperature, and density through the developed thermodynamic modeling approach. The results suggested that increased pressure and density would enhance the selectivity of supercritical-CO2 solvent, consequently obtaining highly concentrated Vitamin E. The thermodynamic modeling equations have correlated the selectivity of supercritical-CO2 solvent for extracting Vitamin E in terms of processing conditions including pressure, temperature, and density of the supercritical-CO2 solvent fluid. The activity coefficient in thermodynamic modeling was involved with those key parameters that are important in determining selectivity, concentration, and extraction results. The supercritical-CO2 solvent can be made highly selective by precisely controlling the operating pressure and temperature. This allowed the supercritical-CO2 solvent to achieve the desired density in the supercritical phase, thereby enhancing the selectivity for targeted components. The thermodynamic mathematical modeling offered valuable insights for enhancing extraction processes in industrial settings. A high regression coefficient via linear structural modeling analysis indicated that the response equation fitted with the experimental data (R² = 0.8737). The experimental results for the separation parameters provide optimal selectivity of supercritical-CO2 solvent for extracting and concentrating Vitamin E compounds for establishing commercial production.

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Protein secondary structure profile [38].
Amino acid composition of canola seed protein after oil extraction under ultrasound pretreatment [64].
Physicochemical parameters of CSP obtained from canola seeds after oil extraction with different pretreatments [64].
Effect of ultrasound exposure time at different pH values on the foaming capacity (FC) and foaming stability (FS) of canola protein isolates [73].
Cont.
Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics

April 2024

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95 Reads

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5 Citations

Foods

The rapid growth of the global population has led to an unprecedented demand for dietary protein. Canola seeds, being a widely utilized oil resource, generate substantial meal by-products following oil extraction. Fortunately, canola meals are rich in protein. In this present review, foremost attention is directed towards summarizing the characteristics of canola seed and canola seed protein. Afterwards, points of discussion related to pretreatment include an introduction to pulsed electric field treatment (PEF), microwave treatment (MC), and ultrasound treatment (UL). Then, the extraction method is illustrated, including alkaline extraction, isoelectric precipitation, acid precipitation, micellization (salt extraction), and dry fractionation and tribo-electrostatic separation. Finally, the structural complexity, physicochemical properties, and functional capabilities of rapeseed seeds, as well as the profound impact of various applications of rapeseed proteins, are elaborated. Through a narrative review of recent research findings, this paper aims to enhance a comprehensive understanding of the potential of canola seed protein as a valuable nutritional supplement, highlighting the pivotal role played by various extraction methods. Additionally, it sheds light on the broad spectrum of applications where canola protein demonstrates its versatility and indispensability as a resource.



Comparison of a rapid enzymatic assay with column chromatography and nuclear magnetic resonance methods for free asparagine detection and quantification in wheat

October 2023

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42 Reads

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1 Citation

Journal of Cereal Science

A rapid, reliable, and user-friendly method that does not require complex sample preparation and sophisticated instrumentation will fulfill an emerging demand for free asparagine (ASN) analysis to ascertain acrylamide-related food safety issues in baked cereal products. This study validated a new method for wheat free aspara-gine analysis by comparing a rapid enzymatic test with two established analytical methods: UPLC and 1 H-NMR using asparagine standards and whole-wheat flours with a range of free asparagine concentrations. For method validation, various quality parameters were assessed, including accuracy, precision, and sensitivity. Experimental and time costs associated with the analyses were estimated. The rapid test method had consistent accuracy , excellent precision of 1.0 or less (CV%), good sensitivity (0.0389 AU L mg − 1) of free asparagine signal detection, and the least cost for experimental materials and instrument usage. A strong correlation (r = 0.997) between the results generated by the rapid enzymatic test and the UPLC method for free ASN quantification in whole-wheat flour was obtained. Overall, the rapid test method is recommended for ASN analysis in simple laboratory environments or in industrial applications.


The entrainment and evolution of gas bubbles in bread dough ‐ A review

July 2023

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37 Reads

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9 Citations

Cereal Chemistry

Background and Objective For control of bread quality to achieve high loaf volume and uniform crumb structure, gas bubble dynamics in dough needs to be better understood throughout different breadmaking processes. The objective of this review was to establish a solid theoretical basis on how flour type, water and salt content, and mixing conditions affected the incorporation, evolution, and stabilization of gas bubbles in a dough. Findings Bubble dynamics including entrainment, disentrainment, break‐up, disproportionation, growth, and coalescence were outlined and their effects on the gas phase of the dough were assessed. The application, advantages, and disadvantages of microscopy, magnetic resonance imaging (MRI) and X‐ray microtomography techniques for qualitatively or quantitatively characterizing the void fraction and bubble size distribution (BSD) in the dough at various stages of the breadmaking process have been discussed. Conclusions Since the BSD evolution in bread dough is associated with the quality of the resultant products, to devise strategies for improving the product quality, dough formulation, and mixing conditions need to be considered. Significance and Novelty Due to the obvious challenges of monitoring the fast evolution of BSD in yeasted dough, future research needs to focus on the effects of yeast activity on dough's BSD.





Citations (70)


... The goal of the present study was to experimentally validate a developed mathematical model that explored the selectivity of Vitamin E extraction in a supercritical-CO 2 solvent. This model was based on the factors of temperature (40 to 80 °C) and pressure (15 to 25 MPa) according to our previous studies (Li et al., 2021;Shi et al., 2024;Sun et al., 2021). The extraction of Vitamin E from canola seeds using supercritical-CO 2 was carried out with the speed supercritical fluid extraction unit (NP model 7100, Applied Separations, Allentown, PA, USA). ...

Reference:

Exploring Selectivity of Supercritical-CO2 for Vitamin E Extraction from Canola Seeds
Effects of Solubility of Supercritical-CO2 Solvent and Mass Transfer Property on Extraction of Vitamin E from Canola Seeds
  • Citing Article
  • June 2024

LWT

... In recent years, global rapeseed production has experienced substantial growth. For example, the production of canola seed has increased from 29.7 million tons in 1994 to 72.3 million tons in 2020 [2]. With a production of approximately 28 million metric tons in 2018/2019, rapeseed oil is important in the global oilseed market [3]. ...

Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics

Foods

... However, chromatography techniques often require extensive laboratory resources and expertise, posing challenges for routine analysis (Xie et al., 2021). In response to the need for more accessible methods, recent advances including a rapid enzymatic assay for free ASN quantification, such as the Megazyme™ kit, have been used (Xie et al., 2023). This method is potentially more user-friendly and suitable for simpler laboratory environments. ...

Comparison of a rapid enzymatic assay with column chromatography and nuclear magnetic resonance methods for free asparagine detection and quantification in wheat
  • Citing Article
  • October 2023

Journal of Cereal Science

... This factor reflects the dough's ability to rise and expand during proofing and baking. A higher expansion factor indicates improved gas retention and yeast activity, resulting in a lighter, airier texture in the final bread (Sun et al., 2023a). Table 4 presents the specific volume values for breads made from frozen dough. ...

The entrainment and evolution of gas bubbles in bread dough ‐ A review
  • Citing Article
  • July 2023

Cereal Chemistry

... These results were significantly higher compared with the recent report for TPC found in supercritical extracts from chamomile herbs obtained at 200 bar and 48 °C, which was 2.3 mg GAE/g (Čižmek et al., 2021). In addition, values recorded in the present study are higher compared with TPC found in functional oils from other plant materials like pistachio (up to 12.2 mg GAE/g) (Fregapane et al., 2020), walnut (up to 19.0 mg GAE/g) (Fregapane et al., 2020), canola seed (around 0.4 mg GAE/mL) (Fadairo et al., 2022), and brewer's spent grain (4.6 − 8.4 mg GAE/g) (Ferrentino et al., 2019). ...

Air Frying as a Heat Pre-treatment Method for Improving the Extraction and Yield of Canolol from Canola Seed Oil

Food and Bioprocess Technology

... The presented results also showed higher TPC values detected in extracts from the waste seeds of dandelion, milk thistle, and chamomile compared to other literature reports for waste seeds. For instance, a TPC value up to 144 mg GAE/g was detected in extracts from defatted pitaya seeds [30]; 48.9 mg GAE/g was detected in extracts from defatted evening-primrose seeds [46] and a value of up to 3.2 mg GAE/g was detected in extracts from defatted canola seeds [47]. ...

Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds

Antioxidants

... The concentration of free ASN in crops can be affected by numerous factors, such as environment, genotype, and soil fertilization (e.g., nitrogen and sulfur), which will also influence the plant protein content and amino acid composition. Therefore, factors affecting free ASN accumulation in crops must be carefully considered as they are crucial for safety and quality (Trevisan et al., 2023a). On the other hand, focusing on reducing sugars content (e.g., glucose) is also needed to reduce acrylamide formation, since they are highly abundant in crops, such as potato varieties. ...

Asparagine and dough quality: Gluten strength factors in hard red spring wheat
  • Citing Article
  • December 2022

Cereal Chemistry

... One of the leading free amino acids discovered in the flour mill stream was asparagine, one of the significant AA precursors during bread baking. Since free asparagine is the primary precursor of acrylamide synthesis in cereal-based goods, the environmental effect on free asparagine concentration in soft milling wheat products, for example, is the most crucial risk factor for acrylamide generation (Oddy et al., 2023;Trevisan et al., 2023b). The flour milled at the end of the break and reduction system may help to increase possibly AA during the baking of white loaves, as evidenced by the third break and reduction flours' much greater free asparagine concentration compared to other flour streams. ...

Asparagine and dough quality: Gluten strength relationships in hard red spring wheat
  • Citing Article
  • December 2022

Cereal Chemistry

... This finding is consistent with the observed gluten contents. Dough development time, a key parameter that indicates the rate at which a gluten network forms in a dough, is influenced by the presence of gluten and proteins [42]. Dough stability time measures a dough's resistance to mechanical stress during mixing, with longer times indicating a greater toughness and better processing characteristics [43]. ...

Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches
  • Citing Article
  • November 2022

Food Research International

... The advantage of SFE arises from its ability to selectively extract low-polarity compounds, such as carotenoids, under supercritical conditions. Supercritical fluid extraction (SFE) prevents the oxidation of bioactive compounds during the extraction process, thereby helping to preserve the antioxidant activity of carotenoids by optimizing pressure and temperature, as well as improving the extraction of a more stable (trans) form of these compounds [20]. According to research by Mattea et al. [21], carotenoid extraction, particularly β-carotene, lutein, and lycopene, can be effectively carried out using supercritical carbon dioxide (CO2) technology. ...

Application of Supercritical Fluid Extraction (SFE) of Tocopherols and Carotenoids (Hydrophobic Antioxidants) Compared to Non-SFE Methods

AppliedChem