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Gholivand S, Tan TB, Yusoff MM, Choy HW, Teow SJ, Wang Y, Liu Y, Tan CP. Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques. Food Chem 2024; 452:139591. [PMID: 38761631 DOI: 10.1016/j.foodchem.2024.139591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/24/2024] [Accepted: 05/06/2024] [Indexed: 05/20/2024]
Abstract
This work aimed to enhance hemp seed oil encapsulation within a hemp seed protein-alginate complex by optimizing parameters in the solution-enhanced dispersion process, employing supercritical carbon dioxide (SEDS) without reliance on organic solvents or elevated temperatures. By response surface methodology (RSM), the microencapsulation efficacy (MEE), particle size (PS) and peroxide value (PV) was determined with respect to three parameters; temperature (°C), pressure (bar) and feed flow rate (mL/min). The optimum conditions were predicted at temperature (40 °C), pressure (150 bar) and feed flow rate (2 mL/min) to offer an MEE of 89.47%, PS of 7.81 μm and PV of 2.91 (meq/kg oil). In addition, the SEDS method was compared with spray- and freeze-drying for encapsulating hemp seed oil. The findings demonstrated SEDS' superiority, exhibiting exceptional attributes such as the highest MEE, smallest PS and the production of spherical, smooth microcapsules. This highlights its effectiveness in comparison to spray- and freeze-drying methods.
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Affiliation(s)
- Somayeh Gholivand
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Masni Mat Yusoff
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Hew Weng Choy
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Shuh Jun Teow
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
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Mendoza-Pérez RJ, Náthia-Neves G, Blanco B, Vela AJ, Caballero PA, Ronda F. Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods 2024; 13:531. [PMID: 38397508 PMCID: PMC10888170 DOI: 10.3390/foods13040531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 02/01/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each product for specific applications. Thus, this study aims to characterise three hempseed varieties (Ferimon, Henola and Uso-31), comparing their physicochemical and nutritional compositions. Moreover, the study investigates the impact of hempseed varieties on the techno-functional, physical and thermal properties of the partially defatted hempseed flours (PDHFs) obtained from single screw pressing (SSP) oil extraction. The fatty acid and tocopherol profiles of the dehulled seeds and oil were also analysed. Significant variations in yield and physical properties were observed among hempseed varieties, influenced by genetics, adaptation to agro-climatic conditions and cultivation systems. Despite its lower yield (kg/ha), Uso-31 exhibited superior 1000-seed weight, dehulling yield and larger mean seed size (1.79 ± 0.02 mm). Hempseed oil was rich in unsaturated fatty acids, particularly linoleic (51.2-53.4 g/100 g oil) and α-linolenic (14.88-18.97 g/100 oil) acids, showing variations in γ- and α-tocopherols depending on the variety. The variety also influenced the least gelation concentration (LGC) and techno-functional properties such as water absorption capacity (WAC), emulsifying activity (EA) and emulsion stability (ES). SDS-PAGE and DSC measurements indicated the presence of 11S and 7S globulin proteins with denaturation temperatures above 87.8 °C. These findings confirm that the studied hempseed flours are valuable techno-functional and nutritional ingredients suitable for sustainable food formulations.
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Affiliation(s)
- Rito J. Mendoza-Pérez
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Beatriz Blanco
- Chemical Engineering Section, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2053, USA
| | - Pedro A. Caballero
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
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Lanzoni D, Skrivanova E, Pinotti L, Rebucci R, Baldi A, Giromini C. Review: Nutritional aspects of hemp-based products and their effects on health and performance of monogastric animals. Animal 2024; 18:101058. [PMID: 38211413 DOI: 10.1016/j.animal.2023.101058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 12/06/2023] [Accepted: 12/11/2023] [Indexed: 01/13/2024] Open
Abstract
Sustainable agriculture aims to produce food and feed that ensure food security and play a key role in environmental protection. For this, producers, supported by scientific research, are investigating new protein alternatives for animals that guarantee high performance and preserve their health. Among these, hemp (Cannabis sativa L.) is gaining great success, both for its active role in environmental conservation and for the high nutritional profile of the seeds (20-30% carbohydrates, 25-30% proteins easy to digest and rich in essential amino acids, and 25-35% lipids with a balanced fatty acid composition), also ensured by the co-products, particularly seed cakes (30-34% proteins and 10-12% lipids). However, the last scientific report by the European Food Safety Authority for the use of hemp-based products in the feed sector now dates back to 2011. For this reason, the objective of this review, in addition to outlining the nutritional profile of hempseeds (HSs) and co-products, aims to investigate their use in the monogastric sector, particularly in the diets of pigs, broilers, and laying hens, by summarising the main works in the literature up to 2023, investigating the effects on animal health and performances. The reported results showed that the addition of 50 g/kg of HSs and HS oil improved the nutritional profile of milk and colostrum in lactating sows, particularly the lipid profile, positively affecting the health of piglets. For broilers, the inclusion of HSs (20 g/kg) resulted in better values on growth performance. This was not matched by the addition of HS oil (up to 60 g/kg). In particular, although a better polyunsaturated fatty acid profile was observed, the results on growth performance were contradictory. The same trend was observed for HSs cakes with 50, 150, and 200 g/kg inclusion. For laying hens, the inclusion of HSs (up to 250 g/kg), HS oil (up to 300 g/kg), and HSs cake (up to 150 g/kg) increased the nutritional and functional profile of the eggs, safeguarding performance and animal welfare. However, despite the promising results, the function of hemp-based products in the diet of monogastric animals needs to be further investigated to identify the optimal level of inclusion and timing of administration, necessary to ensure high performance and health of the animals.
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Affiliation(s)
- D Lanzoni
- Department of Veterinary and Animal Science (DIVAS), Università degli Studi di Milano, Via dell'Università 6, 29600 Lodi, Italy
| | - E Skrivanova
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; Department of Nutritional Physiology and Animal Product Quality, Institute of Animal Sciences, Pratelstvi 815, 104 00 Prague, Czech Republic
| | - L Pinotti
- Department of Veterinary and Animal Science (DIVAS), Università degli Studi di Milano, Via dell'Università 6, 29600 Lodi, Italy; CRC, Innovation for Well-Being and Environment, Università degli Studi di Milano, 20122 Milano, Italy
| | - R Rebucci
- Department of Veterinary and Animal Science (DIVAS), Università degli Studi di Milano, Via dell'Università 6, 29600 Lodi, Italy
| | - A Baldi
- Department of Veterinary and Animal Science (DIVAS), Università degli Studi di Milano, Via dell'Università 6, 29600 Lodi, Italy
| | - C Giromini
- Department of Veterinary and Animal Science (DIVAS), Università degli Studi di Milano, Via dell'Università 6, 29600 Lodi, Italy; CRC, Innovation for Well-Being and Environment, Università degli Studi di Milano, 20122 Milano, Italy.
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Allay A, Benkirane C, Rbah Y, Moumen AB, Taaifi Y, Belhaj K, Melhaoui R, Elamrani A, Serghini-Caid H, Mansouri F. Combined Effect of Protease, Hemicellulase and Pectinase on the Quality of Hemp Seed Oil (Cannabis sativa L.) Obtained by Aqueous Enzymatic Extraction as an Eco-friendly Method. J Oleo Sci 2024; 73:963-976. [PMID: 38945925 DOI: 10.5650/jos.ess24031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/02/2024] Open
Abstract
The objective of this research was to evaluate the efficiency of aqueous enzymatic extraction (AEE) to obtain oil from hemp seeds (Cannabis sativa L.) grown in northern Morocco. Optimisation of AEE extraction parameters, including pH, enzyme concentration (hemicellulase, protease and pectinase), temperature and incubation time, to maximize oil yield was achieved using response surface methodology with a central composite design. For comparison, the solvent extraction (Soxhlet) (SE) method was also used. Optimized hydrolysis conditions involved incubation for 4 hours at 60°C with a pH of 6.5, using a multi-enzyme preparation comprising protease, hemicellulase and pectinase at concentrations of 55, 202.5 and 234 U/mg, respectively. Referring to the conventional Soxhlet extraction (SE), Aqueous Enzymatic Extraction (AEE) achieved a 30.65% oil recovery rate under the optimized parameters mentioned above. The use of enzymes produced an oil that was more stable against oxidation than the solvent-extracted oil, with a peroxide value (PV) of 19.54 and 47.87 meq O 2 /kg, respectively. Furthermore, HPLC-DAD analysis of tocopherol content indicated a higher total tocopherol content (547.2 mg/kg) in Aqueous Enzymatic Extraction (AEE) compared to Soxhlet Extraction (SE) (513.51 mg/kg), with γ-tocopherol being the predominant form. No significant differences in fatty acid composition were observed between the two extraction methods with linoleic acid and alpha-linolenic acid being the predominant constituents.
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Affiliation(s)
- Aymane Allay
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Chaymae Benkirane
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Youssef Rbah
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Abdessamad Ben Moumen
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Yassine Taaifi
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Kamal Belhaj
- Laboratory of Sustainable Agriculture Management, Higher School of Technology Sidi Bennour, University Chouaib Doukkali
| | - Reda Melhaoui
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Ahmed Elamrani
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Hana Serghini-Caid
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Farid Mansouri
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
- Laboratory LSAIP Higher School of Education and Training, Mohammed I University
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Bárta J, Roudnický P, Jarošová M, Zdráhal Z, Stupková A, Bártová V, Krejčová Z, Kyselka J, Filip V, Říha V, Lorenc F, Bedrníček J, Smetana P. Proteomic Profiles of Whole Seeds, Hulls, and Dehulled Seeds of Two Industrial Hemp ( Cannabis sativa L.) Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 13:111. [PMID: 38202419 PMCID: PMC10780685 DOI: 10.3390/plants13010111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/20/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
As a source of nutritionally important components, hemp seeds are often dehulled for consumption and food applications by removing the hard hulls, which increases their nutritional value. The hulls thus become waste, although they may contain valuable protein items, about which there is a lack of information. The present work is therefore aimed at evaluating the proteome of hemp (Cannabis sativa L.) at the whole-seed, dehulled seed, and hull levels. The evaluation was performed on two cultivars, Santhica 27 and Uso-31, using LC-MS/MS analysis. In total, 2833 protein groups (PGs) were identified, and their relative abundances were determined. A set of 88 PGs whose abundance exceeded 1000 ppm (MP88 set) was considered for further evaluation. The PGs of the MP88 set were divided into ten protein classes. Seed storage proteins were found to be the most abundant protein class: the averages of the cultivars were 65.5%, 71.3%, and 57.5% for whole seeds, dehulled seeds, and hulls, respectively. In particular, 11S globulins representing edestin (three PGs) were found, followed by 7S vicilin-like proteins (four PGs) and 2S albumins (two PGs). The storage 11S globulins in Santhica 27 and Uso-31 were found to have a higher relative abundance in the dehulled seed proteome (summing to 58.6 and 63.2%) than in the hull proteome (50.5 and 54%), respectively. The second most abundant class of proteins was oleosins, which are part of oil-body membranes. PGs belonging to metabolic proteins (e.g., energy metabolism, nucleic acid metabolism, and protein synthesis) and proteins related to the defence and stress responses were more abundant in the hulls than in the dehulled seeds. The hulls can, therefore, be an essential source of proteins, especially for medical and biotechnological applications. Proteomic analysis has proven to be a valuable tool for studying differences in the relative abundance of proteins between dehulled hemp seeds and their hulls among different cultivars.
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Affiliation(s)
- Jan Bárta
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (A.S.)
| | - Pavel Roudnický
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic; (P.R.); (Z.Z.)
| | - Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (A.S.)
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic; (P.R.); (Z.Z.)
| | - Adéla Stupková
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (A.S.)
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (A.S.)
| | - Zlatuše Krejčová
- HEMP PRODUCTION CZ, Ltd., 262 72 Chraštice, Czech Republic; (Z.K.); (V.Ř.)
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic (V.F.)
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic (V.F.)
| | - Václav Říha
- HEMP PRODUCTION CZ, Ltd., 262 72 Chraštice, Czech Republic; (Z.K.); (V.Ř.)
| | - František Lorenc
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic (P.S.)
| | - Jan Bedrníček
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic (P.S.)
| | - Pavel Smetana
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic (P.S.)
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Rizzo G, Storz MA, Calapai G. The Role of Hemp ( Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition. Foods 2023; 12:3505. [PMID: 37761214 PMCID: PMC10528039 DOI: 10.3390/foods12183505] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Revised: 09/15/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on health. However, this has also limited the cultivation of textile/industrial varieties with a low content of THC used for textile and nutritional purposes. While previously the bans had significantly penalized the cultivation of C. sativa, today many countries discriminate between recreational use (marijuana) and industrial and food use (hemp). The stalks of industrial hemp (low in psychotropic substances) have been used extensively for textile purposes while the seeds are nutritionally versatile. From hemp seeds, it is possible to obtain flours applicable in the bakery sector, oils rich in essential fatty acids, proteins with a high biological value and derivatives for fortification, supplementation and nutraceutical purposes. Hemp seed properties seem relevant for vegetarian diets, due to their high nutritional value and underestimated employment in the food sector. Hemp seed and their derivatives are a valuable source of protein, essential fatty acids and minerals that could provide additional benefit to vegetarian nutrition. This document aims to explore the information available in the literature about hemp seeds from a nutritional point of view, highlighting possible beneficial effects for humans with particular attention to vegetarian nutrition as a supplemental option for a well-planned diet.
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Affiliation(s)
- Gianluca Rizzo
- Independent Researcher, Via Venezuela 66, 98121 Messina, Italy
| | - Maximilian Andreas Storz
- Department of Internal Medicine II, Centre for Complementary Medicine, Medical Center—University of Freiburg, Faculty of Medicine, University of Freiburg, 79106 Freiburg, Germany;
| | - Gioacchino Calapai
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy;
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Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products. Foods 2023; 12:foods12030601. [PMID: 36766131 PMCID: PMC9914813 DOI: 10.3390/foods12030601] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 02/04/2023] Open
Abstract
The growth of the world population has prompted research to investigate new food/feed alternatives. Hemp-based products can be considered excellent candidates. Hemp (Cannabis sativa L.) is an environmentally sustainable plant widespread worldwide. Following the reintroduction of its cultivation, hemp is attracting interest, especially in the food/feed industry. To date, scientific research has mainly focused on its nutritional aspect. Therefore, the aim of the work was also to investigate the functional profile (total phenolic content (TPC) and antioxidant activity (Ferric- reducing antioxidant power (FRAP) and 2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) of hemp-based products (hempseeds (HSs), flowers, and HS protein extract), following methanol extraction and in vitro digestion, to study the behaviour of the molecules involved. The results show an interesting nutritional value, even when compared to matrices used in the food/feed industry, such as soy and flaxseeds. The functional profile revealed a very interesting TPC following methanol extraction for HSs, flowers, and HS protein extract, respectively, (550.3 ± 28.27; 2982.8 ± 167.78; and 568.9 ± 34.18 mg Tannic Acid Equivalent (TAE)/100 g). This trend was also confirmed for FRAP (50.9 ± 4.30; 123.6 ± 8.08; and 29.73 ± 1.32 mg Ascorbic Acid Equivalent (AAE)/100 g), recording values similar/higher than soy protein extract and flaxseeds (17.4 ± 1.55; and 10.4 ± 0.44 mg AAE/100 g). The results were also maintained following physiological digestion. These results, although promising, need further investigation, confirming what has been observed with different antioxidant activity assays and identifying individual molecules involved in functional pathways. This information will be necessary to gain a better understanding of the functional characteristics of these matrices for use in food/feed formulations.
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Montero L, Ballesteros-Vivas D, Gonzalez-Barrios AF, Sánchez-Camargo ADP. Hemp seeds: Nutritional value, associated bioactivities and the potential food applications in the Colombian context. Front Nutr 2023; 9:1039180. [PMID: 36712539 PMCID: PMC9875026 DOI: 10.3389/fnut.2022.1039180] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Accepted: 12/26/2022] [Indexed: 01/13/2023] Open
Abstract
For many years, Colombia was one of the countries with the largest illegal cultivation of cannabis around the world. Currently, it is going through a period of transition with a new government law that recently allows the cultivation, transformation, and commercialization of such plant species. In this sense, the identification of strategies for the valorization of products or by-products from Cannabis sativa represent a great opportunity to improve the value chain of this crop. One of these products is hemp seeds, which are exceptionally nutritious and rich in healthy lipids (with high content of three polyunsaturated fatty acids: linoleic acid, alpha-linolenic acid, and gamma-linolenic acid), good quality protein, and several minerals. In addition, hemp seeds contain THC (tetrahydrocannabinol) or CBD (cannabidiol) in traces, molecules that are responsible for the psychoactive and therapeutic properties of cannabis. These low terpenophenolic contents make it more attractive for food applications. This fact, together with the constant search for proteins of vegetable origin and natural food ingredients, have aroused an important interest in the study of this biomass. Some bioactivities of phytochemical compounds (polyphenols and terpenoids, mainly) present in hemp seeds have provided antioxidant, antimicrobial, and anti-inflammatory properties. This review summarizes and discusses the context of hemp use in Latin-American and the new opportunities for hemp seeds culture in Colombia considering the valuable nutritional value, main functional bioactivities, and recent advances in food market applications of hemp seeds.
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Affiliation(s)
- Lidia Montero
- Applied Analytical Chemistry Laboratory, University of Duisburg-Essen, Duisburg, Germany,Teaching and Research Center for Separation, University of Duisburg-Essen, Duisburg, Germany
| | - Diego Ballesteros-Vivas
- Departamento de Nutrición y Bioquímica, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, Colombia
| | - Andrés Fernando Gonzalez-Barrios
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Faculty of Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Andrea del Pilar Sánchez-Camargo
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Faculty of Engineering, Universidad de Los Andes, Bogotá, Colombia,*Correspondence: Andrea del Pilar Sánchez-Camargo ✉
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Minevich IE, Nechiporenko AP, Goncharova AA, Uschapovsky VI. Study of macronutrients in hemp seeds during short-term germination. PROCEEDINGS OF UNIVERSITIES. APPLIED CHEMISTRY AND BIOTECHNOLOGY 2023. [DOI: 10.21285/2227-2925-2022-12-4-576-588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
At present, hemp seeds are becoming increasingly popular as a source of nutrients. This work addressed the dynamics of macronutrients in the process of short-term germination of hempseeds by chemical and spectroscopic methods. Lyudmila 2021 cultivated hemp seeds along with hemp sprouts were used as objects of research. The germination of hemp seeds was carried out under laboratory conditions using special trays at 18–20 °C with the water added at a ratio of 2:1 for 5 days with periodic moistening. The obtained experimental data on the protein complex suggested that, in the studied interval of the germination of hemp seeds, the key hydrolytic decomposition of proteins occurs along with changes in structural components, including through the synthesis of new proteins accompanying the sprouting. The variations in such parameters as fat content, acid number and peak intensity of functional groups in the lipid fingerprint region (1745, 1157 and 1140 cm-1) indicated the accumulation of fatty acids as a result of the hydrolysis of triglycerides. The analysis of the IR spectra of hemp sprouts and the intensity of the bands of the corresponding functional groups in the carbohydrate region (1200–680 cm-1) suggested the intensive hydrolytic decomposition of polysaccharides. The variation in the content of extractive matter in the aqueous solutions of hemp sprouts indicated the accumulation and utilisation of water-soluble substances at the early stages of germination. The data on the predominance of water- and salt-soluble protein fractions indicated an increase in the biological value of hemp seeds during short-term germination.
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Affiliation(s)
| | - A. P. Nechiporenko
- National Research University of Information Technology, Mechanics and Optic
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Corrado G, Pannico A, Zarrelli A, Kyriacou MC, De Pascale S, Rouphael Y. Macro and trace element mineral composition of six hemp varieties grown as microgreens. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Atanda SA, Steffes J, Lan Y, Al Bari MA, Kim JH, Morales M, Johnson JP, Saludares R, Worral H, Piche L, Ross A, Grusak M, Coyne C, McGee R, Rao J, Bandillo N. Multi-trait genomic prediction improves selection accuracy for enhancing seed mineral concentrations in pea. THE PLANT GENOME 2022; 15:e20260. [PMID: 36193571 DOI: 10.1002/tpg2.20260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 08/10/2022] [Indexed: 06/16/2023]
Abstract
Multi-trait genomic selection (MT-GS) has the potential to improve predictive ability by maximizing the use of information across related genotypes and genetically correlated traits. In this study, we extended the use of sparse phenotyping method into the MT-GS framework by split testing of entries to maximize borrowing of information across genotypes and predict missing phenotypes for targeted traits without additional phenotyping expenditure. Using 300 advanced breeding lines from North Dakota State University (NDSU) pulse breeding program and ∼200 USDA accessions that were evaluated for 10 nutritional traits, our results show that the proposed sparse phenotyping aided MT-GS can further improve predictive ability by >12% across traits compared with univariate (UNI) genomic selection. The proposed strategy departed from the previous reports that weak genetic correlation is a limitation to the advantage of MT-GS over UNI genomic selection, which was evident in the partially balanced phenotyping-enabled MT-GS. Our results point to heritability and genetic correlation between traits as possible metrics to optimize and further improve the estimation of model parameters, and ultimately, prediction performance. Overall, our study offers a new approach to optimize the prediction performance using the MT-GS and further highlight strategy to maximize the efficiency of GS in a plant breeding program. The sparse-testing-aided MT-GS proposed in this study can be further extended to multi-environment, multi-trait GS to improve prediction performance and further reduce the cost of phenotyping and time-consuming data collection process.
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Affiliation(s)
| | - Jenna Steffes
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Yang Lan
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Md Abdullah Al Bari
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Jeong-Hwa Kim
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Mario Morales
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Josephine P Johnson
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Rica Saludares
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Hannah Worral
- North Central Research Extension Center, NDSU, 5400 Hwy. 83, South Minot, ND, 58701, USA
| | - Lisa Piche
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Andrew Ross
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Mike Grusak
- Edward T. Schafer Agricultural Research Center, USDA-ARS, 1616 Albrecht Blvd. N, Fargo, ND, 58102-2765, USA
| | - Clarice Coyne
- USDA-ARS Plant Germplasm Introduction and Testing, Washington State Univ., Pullman, WA, 99164, USA
| | - Rebecca McGee
- USDA-ARS, Grain Legume Genetics and Physiology Research, Pullman, WA, 99164, USA
- Dep. of Horticulture, Washington State Univ., Pullman, WA, 99164, USA
| | - Jiajia Rao
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
| | - Nonoy Bandillo
- Dep. of Plant Sciences, North Dakota State Univ., Fargo, ND, 58108-6050, USA
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12
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Fang B, Gu Z, Ohm JB, Chen B, Rao J. Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Zheng H, Chen B, Rao J. Nutraceutical potential of industrial hemp ( Cannabis sativa L.) extracts: physicochemical stability and bioaccessibility of cannabidiol (CBD) nanoemulsions. Food Funct 2022; 13:4502-4512. [PMID: 35348145 DOI: 10.1039/d1fo04433h] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Cannabidiol (CBD) is one of the most promising functional food ingredients, which displays a number of health benefits. However, its low solubility and bioavailability impede its applications in functional foods. Herein, we developed a food-grade CBD nanoemulsion system using medium chain triacylglycerides (MCT), canola oil (CO), or hemp seed oil (HSO) as the carrier oil to compare the physicochemical stability and bioaccessibility of CBD. Encouragingly, all formulations were well maintained for 90 days under the tested temperatures (4, 25 and 37 °C) and pH values (3.5 and 7.0). Quantitative analysis of CBD during storage using high performance liquid chromatography revealed that the light exposure and acidity of the solution are two important factors affecting the chemical stability of CBD. Moreover, improved bioaccessibility of CBD in all three nanoemulsion formulations compared to that of bulk oil forms was confirmed, and the long chain triacylglyceride (LCT)-based nanoemulsion was superior to the MCT-based counterpart.
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Affiliation(s)
- Huijuan Zheng
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
| | - Bingcan Chen
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
| | - Jiajia Rao
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
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14
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Jin Z, Lan Y, Ohm JB, Gillespie J, Schwarz P, Chen B. Physicochemical composition, fermentable sugars, free amino acids, phenolics, and minerals in brewers' spent grains obtained from craft brewing operations. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103413] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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15
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Teleszko M, Zając A, Rusak T. Hemp Seeds of the Polish 'Bialobrzeskie' and 'Henola' Varieties ( Cannabis sativa L. var. sativa) as Prospective Plant Sources for Food Production. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041448. [PMID: 35209234 PMCID: PMC8880225 DOI: 10.3390/molecules27041448] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/30/2022] [Accepted: 02/17/2022] [Indexed: 01/15/2023]
Abstract
This publication characterizes the nutritional value of the Polish hemp seeds of the 'Bialobrzeskie' and 'Henola' varieties, including the profile/content of fatty acids and amino acids. Hemp seeds were found to be rich in protein, fat, and dietary fiber. Polyunsaturated fatty acids (PUFA) dominated the unsaturated fatty acids (UFA) profile. Their average share within the total fatty acids (FA) was as high as 75%. Linoleic acid belonging to this group accounted for 55% of the total FA. Lipid profile indices (Σ n - 6/Σ n - 3, Σ PUFA/Σ SFA, the thrombogenicity index, the atherogenicity index and the hypocholesterolemic/hypercholesterolemic ratio) proved the high nutritional value of hemp oil. Considering the tyrosine + phenylalanine and histidine contents, hemp protein exhibited a great degree of similarity to egg protein, which is known and valued for its high biological value.
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Affiliation(s)
- Mirosława Teleszko
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wroclaw, Poland
- Correspondence:
| | - Adam Zając
- Department of Bioorganic Chemistry, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wroclaw, Poland;
| | - Tomasz Rusak
- BIOTRECO Sp. z o.o., Łąkowa 2C Street, 55-040 Bielany Wrocławskie, Poland;
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16
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Feng X, Sun G, Fang Z. Effect of Hempseed Cake ( Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips. Foods 2022; 11:foods11020211. [PMID: 35053943 PMCID: PMC8775051 DOI: 10.3390/foods11020211] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/06/2022] [Accepted: 01/12/2022] [Indexed: 02/01/2023] Open
Abstract
Hempseed (Cannabis sativa L.) cake is a by-product after cold-pressing of oil from the hempseed, which is rich in protein and fiber. This study investigated the effect of hempseed cake incorporation on the physicochemical and antioxidant properties of reconstructed potato chips. Varying levels of hempseed cake (0, 5%, 10%, 15%, and 20%) were added, and the results showed that the addition of hempseed cake at 20% level significantly increased the protein and total dietary fiber content from 2.74 ± 0.62 g/100 g to 9.66 ± 0.28 g/100 g and from 2.76 ± 0.31 g/100 g to 13.57 ± 0.42 g/100 g, respectively. In addition, a 20% reduction in lipid content was observed in the 20% hempseed cake addition group. Furthermore, lightness value (L*) was significantly reduced from 72.23 ± 1.22 to 46.40 ± 1.76, while the hardness was enhanced with a higher level of hempseed cake supplementation in the potato chips sample. Compared with the control (no hempseed cake), the supplement of 20% cake increased the total phenolic content from 0.19 ± 0.01 to 0.26 ± 0.01 mg GAE/g. The ABTS radical scavenging rate was also significantly enhanced with the increased levels of hemp cake. However, the peroxide value and TBARS results showed that the addition of hempseed cake accelerated the lipid oxidation in the sample, possibly due to the highly unsaturated fatty acid residues in the hempseed cake. The results suggested that more research is needed for the incorporation of hempseed cake in potato chips.
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17
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Dynamic changes of 3-MCPD esters and glycidyl esters contents as well as oil quality during repeated deep-frying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112568] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Bárta J, Bártová V, Jarošová M, Švajner J, Smetana P, Kadlec J, Filip V, Kyselka J, Berčíková M, Zdráhal Z, Bjelková M, Kozak M. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. Foods 2021; 10:foods10112766. [PMID: 34829047 PMCID: PMC8624202 DOI: 10.3390/foods10112766] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.
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Affiliation(s)
- Jan Bárta
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
- Correspondence: ; Tel.: +420-387772922
| | - Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Josef Švajner
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Pavel Smetana
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Jaromír Kadlec
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Markéta Berčíková
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic;
| | - Marie Bjelková
- Department of Legumes and Technical Crops, Agritec Plant Research, Ltd., 787 01 Šumperk, Czech Republic;
| | - Marcin Kozak
- Institute of Agroecology and Plant Production, Wrocław University of Environmental and Life Sciences, 50-363 Wrocław, Poland;
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19
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Rusu IE, Marc (Vlaic) RA, Mureşan CC, Mureşan AE, Mureşan V, Pop CR, Chiş MS, Man SM, Filip MR, Onica BM, Alexa E, Vişan VG, Muste S. Hemp ( Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product. PLANTS 2021; 10:plants10081558. [PMID: 34451603 PMCID: PMC8398023 DOI: 10.3390/plants10081558] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/16/2022]
Abstract
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.
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Affiliation(s)
- Iulian Eugen Rusu
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Romina Alina Marc (Vlaic)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.)
| | - Crina Carmen Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.)
| | - Andruţa Elena Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Vlad Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Maria Simona Chiş
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Simona Maria Man
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Miuţa Rafila Filip
- Department of Polymer Composites, Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania;
| | - Bogdan-Mihai Onica
- Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Ersilia Alexa
- Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timisoara, Romania;
| | - Vasile-Gheorghe Vişan
- Department of Chemistry and Biochemistry, Faculty of Animal Science (zootehnie) and Biotechnologie Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Sevastiţa Muste
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
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20
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Rusu IE, Marc (Vlaic) RA, Mureşan CC, Mureşan AE, Filip MR, Onica BM, Csaba KB, Alexa E, Szanto L, Muste S. Advanced Characterization of Hemp Flour ( Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour. PLANTS 2021; 10:plants10061237. [PMID: 34207108 PMCID: PMC8234986 DOI: 10.3390/plants10061237] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/10/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022]
Abstract
The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varieties, out of the 70 accepted in Europe, for human consumption. The varieties selected from hemp meet the THC level requirement (0.3 or 0.2% of the dry weight of the reproductive part of the female flowering plant) in seeds. Hemp flour was obtained by grinding. The flour samples were evaluated for physicochemical parameters (moisture, crude protein, lipids, ash, crude fiber), the content of micro and macro elements, fatty acids, amino acids, and carbohydrates. The total proteins in hemp flour are found in larger quantities by over 35% compared to wheat flour, and the lipids reach the threshold of 28%. The amount of mineral substances exceeds 3% in hemp flour, and the fibers exceed 26%, compared to 0.61% for wheat flour. The predominant mineral substances were K, Ca, Mg, p, Fe, and Mn. The predominant fatty acids were the unsaturated ones, predominantly being linoleic acid, followed by oleic and gamma-linoleic acid. In the case of amino acids, the highest amount is found in glutamic acid for hemp flours. As for carbohydrates, sucrose is found in the largest amount, followed by glucose and fructose. In conclusion, hemp flours have superior non-traditional characteristics to wheat flour, being a potential raw material for fortifying food or using them as such, having beneficial effects of consumption on the proper functioning of the human body.
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Affiliation(s)
- Iulian-Eugen Rusu
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Romina Alina Marc (Vlaic)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.); Tel.: +40-740379436 (R.A.M.)
| | - Crina Carmen Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.); Tel.: +40-740379436 (R.A.M.)
| | - Andruţa Elena Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Miuţa Rafila Filip
- Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania;
| | - Bogdan-Mihai Onica
- Department of Environmental and Plant Protection, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Kádár Balázs Csaba
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Ersilia Alexa
- Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timisoara, Romania;
| | - Lidia Szanto
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Sevastiţa Muste
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
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21
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Shen P, Gao Z, Fang B, Rao J, Chen B. Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106423] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110537] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Zhao M, Xu M, Monono E, Rao J, Chen B. Unlocking the potential of minimally processed corn germ oil and high oleic soybean oil to prepare oleogels for bakery application. Food Funct 2020; 11:10329-10340. [PMID: 33185638 DOI: 10.1039/d0fo02451a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
In this study, the influence of sunflower wax (SFX) concentration (1, 3, 5, 7, and 9 wt%) on the properties of oleogels prepared using expeller-pressed corn germ oil (EPC) or high oleic soybean oil (EPS) was comprehensively investigated. Overall, oleogels can be prepared from both EP oils at an SFX level ≥3 wt%. The strength of oleogels depends on SFX concentration. EPS oleogels had better rheological properties and a higher amount of platelet-like crystals than EPC oleogels. The characteristics of cookies prepared with both oleogels were evaluated and compared to cookies prepared with commercial shortening. The lipid distribution in the cookies as visualized by CLSM suggested that EPS oleogels with a 5 or 7 wt% SFX had a greater possibility of replacing commercial shortening as they exhibited even lipid distribution which enabled good air-incorporation and air retention abilities. This research provides a foundation for developing healthy bakery products by using minimally processed oil based oleogels.
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Affiliation(s)
- Muxin Zhao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106008] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Shen P, Gao Z, Xu M, Rao J, Chen B. Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106065] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Shen P, Gao Z, Xu M, Ohm JB, Rao J, Chen B. The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105889] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Farinon B, Molinari R, Costantini L, Merendino N. The seed of industrial hemp ( Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition. Nutrients 2020; 12:nu12071935. [PMID: 32610691 PMCID: PMC7400098 DOI: 10.3390/nu12071935] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023] Open
Abstract
Hempseeds, the edible fruits of the Cannabis sativa L. plant, were initially considered a by-product of the hemp technical fibre industry. Nowadays, following the restorationing of the cultivation of C. sativa L. plants containing an amount of delta-9-tetrahydrocannabinol (THC) <0.3% or 0.2% (industrial hemp) there is a growing interest for the hempseeds production due to their high nutritional value and functional features. The goal of this review is to examine the scientific literature concerning the nutritional and functional properties of hempseeds. Furthermore, we revised the scientific literature regarding the potential use of hempseeds and their derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic-degenerative diseases on animal models and humans too. In the first part of the work, we provide information regarding the genetic, biochemical, and legislative aspects of this plant that are, in our opinion essential to understand the difference between “industrial” and “drug-type” hemp. In the final part of the review, the employment of hempseeds by the food industry as livestock feed supplement and as ingredient to enrich or fortify daily foods has also revised. Overall, this review intends to encourage further and comprehensive investigations about the adoption of hempseeds in the functional foods field.
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