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Charles APR, Fang B, Ohm JB, Chen B, Rao J. Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibility. Int J Biol Macromol 2024; 279:135395. [PMID: 39245105 DOI: 10.1016/j.ijbiomac.2024.135395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 08/12/2024] [Accepted: 09/05/2024] [Indexed: 09/10/2024]
Abstract
This study aims to fabricate high internal phase emulsion gels (HIPEGs) using modified hemp protein isolates for microencapsulating cannabidiol (CBD) to enhance their chemical stability and bioaccessibility. Importantly, the combined effect of CBD concentrations (0.1 vs 0.5 wt%) and post gel storage conditions (before-refrigeration (BR) vs after-refrigeration (AR)) on the properties of HIPEGs were investigated. The results showed that the CBD concentration above 0.4 % is necessary to fabricate a stable HIPEG. The rheological properties of HIPEGs were influenced by CBD concentration and refrigeration. The AR gels with 0.5 % CBD showed the highest gel strength (up to 91.7 Pa) and solid-like structures. These properties allowed to HIPEGs maintain good physical stability during storage at 4, 25, and 37 °C for 14 days due to the interconnected polyhedral protein matrices and thick interfacial protein layers. These unique protein architectures offered superior protection against CBD degradation (<2 % of initial added amount) for 100 days during exposure to light and temperature (25 or 37 °C). The INFOGEST digestion results showed the BR gels effectively protected CBD during digestion and consequently improved their stability and bioaccessibility up to 95 % and 74 %, respectively. Overall, the fabricated HIPEGs could be valuable for nutraceutical delivery.
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Affiliation(s)
- Anto Pradeep Raja Charles
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, United States; Department of Food Science and Technology, Food Innovation Center, University of Nebraska, Lincoln, NE 68508, United States
| | - Baochen Fang
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, United States
| | - Jae-Bom Ohm
- Edward T. Schafer Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Lab, USDA-ARS, Fargo, ND 58108, United States
| | - Bingcan Chen
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, United States
| | - Jiajia Rao
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, United States.
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2
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Han C, Xu Z, Wu K, Wang J, Guo J, Yang X. Study on gastric digestion behavior of phytase-treated soybean protein: A semi-dynamic digestion method. Food Chem 2024; 463:141118. [PMID: 39243608 DOI: 10.1016/j.foodchem.2024.141118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 08/25/2024] [Accepted: 09/01/2024] [Indexed: 09/09/2024]
Abstract
The digestive characteristics of plant proteins are crucial for their nutritional value and utilization efficiency. In this study, an in vitro semi-dynamic digestion model was employed to investigate the gastric digestion process of soybean protein after treatment with phytase. The results found that phytase treatment reduced the phytate content in soybean proteins (22.83 ± 0.09 to 8.72 ± 0.07 mg/g), shifted its isoelectric point towards the alkaline range by 1 pH unit, and significantly improved its solubility at pH 4.0. Particularly for protein sample treated with phytase after acid precipitation, the formation of aggregates during digestion was weakened, resulting in a significantly higher digestion rate compared to untreated SPI, with digestion being at least 15 min faster than SPI. This study provides a strategy for preparing soybean protein with faster digestion and weaker clot-forming ability during digestion, which offers insights for the application of soybean protein in clinical nutrition products and specialized medical foods.
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Affiliation(s)
- Chuanwu Han
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Zihui Xu
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Kaiyun Wu
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Jinmei Wang
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Jian Guo
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
| | - Xiaoquan Yang
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
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3
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Hwang NK, Gu BJ, Zhang Y, Ryu GH. Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog. Foods 2024; 13:2167. [PMID: 39063251 PMCID: PMC11276394 DOI: 10.3390/foods13142167] [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: 06/08/2024] [Revised: 07/03/2024] [Accepted: 07/06/2024] [Indexed: 07/28/2024] Open
Abstract
As consumer demand for meat analogs continues to grow, various plant proteins are being explored for their production. This study uses isolated mung bean protein (IMBP) to replace isolated soy protein (ISP), investigating the effects of IMBP content (0%, 10%, 20%, 30%, 40%, and 50%) on the physicochemical and textural properties of high-moisture meat analogs (HMMAs) and exploring the potential of IMBP in the development and production of meat analogs. The results show that IMBP can bind water and cause protein denaturation, thus requiring more time and higher temperatures to be formed compared to HMMAs without IMBP. Additionally, increasing the IMBP content improves the gelling ability, thereby increasing the input of specific mechanical energy. As the IMBP content increases, the fibrous structure of the HMMA also increases. When the IMBP content reaches 40-50%, the most meat-like fibrous structure is observed. The water-holding capacity, water absorption capacity, springiness, and cohesiveness are negatively correlated with the IMBP content, while the oil absorption capacity is positively correlated with it. The integrity index and nitrogen solubility index show opposite trends with the increase in the IMBP content. When the IMBP content is 50%, the springiness and chewiness are the lowest, and the cutting strength is also the lowest, but the sample has a rich fibrous content, indicating that the HMMA with 50% IMBP content is soft and juicy. In conclusion, IMBP has the potential to be a substitute for ISP in the production of HMMAs.
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Affiliation(s)
| | | | | | - Gi-Hyung Ryu
- Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan 32439, Republic of Korea (B.-J.G.)
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Chawla R, Fang Z. Hemp macromolecules: Crafting sustainable solutions for food and packaging innovation. Int J Biol Macromol 2024; 273:132823. [PMID: 38852732 DOI: 10.1016/j.ijbiomac.2024.132823] [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: 01/30/2024] [Revised: 05/08/2024] [Accepted: 05/30/2024] [Indexed: 06/11/2024]
Abstract
Industrial hemp has gained increasing interests for its applications in multifaceted areas, including foods, pharmaceuticals and reinforcing materials. The high protein content of hempseeds, presence of essential fatty acids and balanced ratio of omega 6:3 fatty acids, makes hemp an ideal source of choice amongst nutritionists and food product developers. The use of hemp has also been advocated in lowering the risks of certain medical conditions. The antimicrobial and antioxidant feature of oil expands its potential in innovative packaging solutions in the form of coatings or films for shelf-life extension. Fiber from hemp hulls, herd or stalks encourages it as a reinforcement material with eco-friendly attributes. This review explores the applications of hemp in novel product development, with the highlights of its nutritional benefits and antimicrobial efficacy in food and packaging sectors.
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Affiliation(s)
- Rekha Chawla
- Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India.
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville, Victoria, Australia
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Wang N, Liu B, Wang D, Xing K, Wang W, Wang T, Yu D. Oil-in-water and oleogel-in-water emulsion encapsulate with hemp seed oil containing Δ 9-tetrahydrocannabinol and cannabinol: Stability, degradation and in vitro simulation characteristics. Food Chem 2024; 444:138633. [PMID: 38330607 DOI: 10.1016/j.foodchem.2024.138633] [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: 09/24/2023] [Revised: 01/07/2024] [Accepted: 01/28/2024] [Indexed: 02/10/2024]
Abstract
The present study focused on investigating the stability and in vitro simulation characteristics of oil-in-water (O/W) and oleogel-in-water (Og/W) emulsions. Compared with O/W emulsion, the Og/W emulsion exhibited superior stability, with a more evenly spread droplet distribution, and the Og/W emulsion containing 3 % hemp seed protein (HSP) showed better stability against environmental factors, including heat treatment, ionic strength, and changes in pH. Additionally, the stability of Δ9-tetrahydrocannabinol (Δ9-THC) and cannabinol (CBN) and the in vitro digestion of hemp seed oil (HSO) were evaluated. The half-life of CBN in the Og/W emulsion was found to be 131.82 days, with a degradation rate of 0.00527. The in vitro simulation results indicated that the Og/W emulsion effectively delayed the intestinal digestion of HSO, and the bioaccessibility of Δ9-THC and CBN reached 56.0 % and 58.0 %, respectively. The study findings demonstrated that the Og/W emulsion constructed with oleogel and HSP, exhibited excellent stability.
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Affiliation(s)
- Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Boyu Liu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Donghua Wang
- The University of Sheffield, Sheffield S10 2TNc, United Kingdom
| | - Kaiwen Xing
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wen Wang
- Heilongjiang Nongtou Bio-industry Investment Co., Harbin 150030, China
| | - Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
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Lazou AE, Chatzimichail K, Revelou PK, Tarantilis P, Protonotariou S, Mandala I, Strati IF. Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product. J Food Sci 2024; 89:3230-3247. [PMID: 38767858 DOI: 10.1111/1750-3841.17128] [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: 11/30/2023] [Revised: 04/21/2024] [Accepted: 04/29/2024] [Indexed: 05/22/2024]
Abstract
The effects of the storage process on the quality characteristics of a hemp-enriched "tsoureki" (a rich-dough baked Greek product, rich-dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%-50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography-mass spectroscopy, identifying 14 compounds. Both the first-order kinetic model and modified Avrami equation, including the hemp-to-wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%-32.33% (0 days) to 26.97%-27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp-enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp-enriched RDBP-tsoureki held its high-quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds. PRACTICAL APPLICATION: Industrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp-enriched, rich dough-baked Greek "tsoureki" could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.
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Affiliation(s)
- Andriana E Lazou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Kyriaki Chatzimichail
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Panagiota-Kyriaki Revelou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Petros Tarantilis
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Styliani Protonotariou
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Ioanna Mandala
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Irini F Strati
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
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Patil ND, Bains A, Kaur S, Yadav R, Goksen G, Ali N, AlAsmari AF, Chawla P. Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie. Food Res Int 2024; 186:114344. [PMID: 38729696 DOI: 10.1016/j.foodres.2024.114344] [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: 10/19/2023] [Revised: 04/07/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
The research aimed to evaluate the effect of ultrasonication and succinylation on the functional, iron binding, physiochemical, and cellular mineral uptake efficacy of chickpea protein concentrate. Succinylation resulted in significant improvements in the water-holding capacity (WHC) (25.47 %), oil-holding capacity (OHC) (31.38 %), and solubility (5.80 %) of the chickpea protein-iron complex. Mineral bioavailability significantly increased by 4.41 %, and there was a significant increase in cellular mineral uptake (64.64 %), retention (36.68 %), and transport (27.96 %). The ferritin content of the succinylated chickpea protein-iron complex showed a substantial increase of 66.31%. Furthermore, the dual modification approach combining ultrasonication and succinylation reduced the particle size of the protein-iron complex with a substantial reduction of 83.25 %. It also resulted in a significant enhancement of 51.5 % in the SH (sulfhydryl) content and 48.92 % in the surface hydrophobicity. Mineral bioavailability and cellular mineral uptake, retention, and transport were further enhanced through dual modification. In terms of application, the addition of single and dual-modified chickpea protein-iron complex to a fruit-based smoothie demonstrated positive acceptance in sensory attributes. Overall, the combined approach of succinylation and ultrasonication to the chickpea protein-iron complex shows a promising strategy for enhancing the physiochemical and techno-functional characteristics, cellular mineral uptake, and the development of vegan food products.
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Affiliation(s)
- Nikhil Dnyaneshwar Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Rahul Yadav
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
| | - Nemat Ali
- Département of Pharmacology and Toxicology, Collège of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Abdullah F AlAsmari
- Département of Pharmacology and Toxicology, Collège of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
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Okomo Aloo S, Park S, Martins Oyinloye T, Oh DH. Rheological properties, biochemical changes, and potential health benefits of dehulled and defatted industrial hempseeds after fermentation. Food Chem 2024; 439:138086. [PMID: 38043281 DOI: 10.1016/j.foodchem.2023.138086] [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: 08/23/2023] [Revised: 11/11/2023] [Accepted: 11/25/2023] [Indexed: 12/05/2023]
Abstract
Dehulled hempseed (DHS), fermented dehulled hempseed (FDHS), hempseed cake (HSC), and fermented HSC (FHSC) were examined for their phytochemical composition, health benefits, and rheological characteristics. At 500 µg/mL concentration, DHS, FDHS, HSC, and FHSC extracts exhibited the ability to inhibit DPPH radicals, with 32.46 %, 47.35 %, 33.85 %, and 47.41 %, respectively. Similarly, they demonstrated potential to scavenge ABTS radicals by 13.7 %, 27.87 %, 14.40 % and 25.70 %, respectively. For lipase inhibition activity, FDHS (72.92 %) and FDHS (85.89 %) outperformed DHS (52.94 %) and HSC (43.08 %). Furthermore, FHSC enhanced the survival and reduced fat accumulation in glucose-supplemented Caenorhabditis elegans. We used HPLC and UHPLC-ESI-QTOF-MS for metabolite analysis, quantifying eight polyphenols using HPLC and identifying thirty-four metabolites with UHPLC-ESI-QTOF-MS. Generally, metabolomics indicated an improved metabolite profile after fermentation. Fermentation also showed impact on rheological characteristics, modifying viscosity, loss modulus, and storage modulus. These findings collectively demonstrate the ability of fermentation in enhancing overall value of hempseed.
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Affiliation(s)
- Simon Okomo Aloo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - SeonJu Park
- Chuncheon Center, Korea Basic Science Institute, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - Timilehin Martins Oyinloye
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea.
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Tănase Apetroaei V, Pricop EM, Istrati DI, Vizireanu C. Hemp Seeds ( Cannabis sativa L.) as a Valuable Source of Natural Ingredients for Functional Foods-A Review. Molecules 2024; 29:2097. [PMID: 38731588 PMCID: PMC11085560 DOI: 10.3390/molecules29092097] [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: 03/29/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
Hemp (Cannabis sativa L.) has experienced a significant resurgence in popularity, and global interest in diversifying its use in various industries, including the food industry, is growing. Therefore, due to their exceptional nutritional value, hemp seeds have recently gained increasing interest as a valuable ingredient for obtaining high-quality foods and dietary supplements. Hemp seeds stand out for their remarkable content of quality proteins, including edestin and albumin, two distinct types of proteins that contribute to exceptional nutritional value. Hemp seeds are also rich in healthy lipids with a high content of polyunsaturated fatty acids, such as linoleic acid (omega-6), alpha-linolenic acid (omega-3), and some vitamins (vitamins E, D, and A). Polyphenols and terpenoids, in particular, present in hemp seeds, provide antimicrobial, antioxidant, and anti-inflammatory properties. This review examines the scientific literature regarding hemp seeds' physicochemical and nutritional characteristics. The focus is on those characteristics that allow for their use in the food industry, aiming to transform ordinary food products into functional foods, offering additional benefits for the body's health. Innovating opportunities to develop healthy, nutritionally superior food products are explored by integrating hemp seeds into food processes, promoting a balanced and sustainable diet.
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Affiliation(s)
| | | | - Daniela Ionela Istrati
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (V.T.A.); (E.M.P.); (C.V.)
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Kaviani M, Shaw KA, Candow DG, Farthing JP, Chilibeck PD. Effects of hemp supplementation during resistance training in trained young adults. Eur J Appl Physiol 2024; 124:1097-1107. [PMID: 37847288 DOI: 10.1007/s00421-023-05337-7] [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: 07/17/2023] [Accepted: 09/29/2023] [Indexed: 10/18/2023]
Abstract
PURPOSE Hemp contains protein with high concentrations of the branched-chain amino acids leucine, isoleucine, and valine and oils that have anti-inflammatory properties. Our purpose was to investigate the effects of hemp supplementation during resistance training in trained young adults. METHODS Males (n = 22, 29 ± 8y) and females (n = 12, 30 ± 9y) were randomized (double-blind) to receive 60 g/d of hemp (containing 40 g protein and 9 g oil) or 60 g/d of soy (matched for protein and calories) during eight weeks of resistance training (~ 4x/week). Before and after the intervention, participants were assessed for whole-body lean tissue and fat mass (dual-energy X-ray absorptiometry), regional muscle hypertrophy (ultrasound), strength (1-repetition maximum leg press, bench press, biceps curl), voluntary activation (interpolated twitch technique), resting twitch properties (single pulse; 0.5 ms) (before and after a fatigue test), markers of inflammation (Interleukin 6 and C-reactive protein), and bone resorption (urinary N-telopeptides). RESULTS Hemp supplementation increased elbow flexor muscle thickness in females (2.6 ± 0.4-3.1 ± 0.5 cm, p = 0.012) while soy supplementation increased elbow flexor muscle thickness in males (3.7 ± 0.4-4.0 ± 0.5 cm, p < 0.01). Twitch torque and rate of torque development were preserved after a fatigue test in males consuming hemp compared to males on soy (p < 0.001). CONCLUSION Overall, hemp provides some sex-specific beneficial effects on measures of muscle accretion and torque under fatiguing conditions in resistance trained young adults. CLINICALTRIALS gov Identifier: NCT02529917, registered August 11, 2015.
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Affiliation(s)
- Mojtaba Kaviani
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, B4P 2R6, Canada
| | - Keely A Shaw
- College of Kinesiology, University of Saskatchewan, Saskatoon, SK, S7N 5B2, Canada
| | - Darren G Candow
- Faculty of Kinesiology and Health Studies, University of Regina, Regina, SK, S4S 0A2, Canada
| | - Jonathan P Farthing
- College of Kinesiology, University of Saskatchewan, Saskatoon, SK, S7N 5B2, Canada
| | - Philip D Chilibeck
- College of Kinesiology, University of Saskatchewan, Saskatoon, SK, S7N 5B2, Canada.
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11
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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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12
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Zhang ZH, Zhang GY, Huang JR, Ge AY, Zhou DY, Tang Y, Xu XB, Song L. Microfluidized hemp protein isolate: an effective stabilizer for high-internal-phase emulsions with improved oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1668-1678. [PMID: 37847204 DOI: 10.1002/jsfa.13050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 10/10/2023] [Accepted: 10/17/2023] [Indexed: 10/18/2023]
Abstract
BACKGROUND Hemp protein isolates (HPIs), which provide a well-balanced profile of essential amino acids comparable to other high-quality proteins, have recently garnered significant attention. However, the underutilized functional attributes of HPIs have constrained their potential commercial applications within the food and agriculture field. This study advocates the utilization of dynamic-high-pressure-microfluidization (DHPM) for the production of stable high-internal-phase emulsions (HIPEs), offering an efficient approach to fully exploit the potential of HPI resources. RESULTS The findings underscore the effectiveness of DHPM in producing HPI as a stabilizing agent for HIPEs with augmented antioxidant activity. Microfluidized HPI exhibited consistent adsorption and anchoring at the oil-water interface, resulting in the formation of a dense and compact layer. Concurrently, the compression of droplets within HIPEs gave rise to a polyhedral framework, conferring viscoelastic properties and a quasi-solid behavior to the emulsion. Remarkably, HIPEs stabilized by microfluidized HPI demonstrated superior oxidative and storage stability, attributable to the establishment of an antioxidative barrier by microfluidized HPI particles. CONCLUSION This study presents an appealing approach for transforming liquid oils into solid-like fats using HPI particles, all without the need for surfactants. HIPEs stabilized by microfluidized HPI particles hold promise as emerging food ingredients for the development of emulsion-based formulations with enhanced oxidative stability, thereby finding application in the food and agricultural industries. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zhi-Hui Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Guang-Yao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Jia-Rong Huang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Ai-Yuan Ge
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xian-Bing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
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13
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Karabulut G, Kahraman O, Pandalaneni K, Kapoor R, Feng H. A comprehensive review on hempseed protein: Production, functional and nutritional properties, novel modification methods, applications, and limitations. Int J Biol Macromol 2023; 253:127240. [PMID: 37806421 DOI: 10.1016/j.ijbiomac.2023.127240] [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: 08/21/2023] [Revised: 09/29/2023] [Accepted: 10/02/2023] [Indexed: 10/10/2023]
Abstract
With the global population on the rise, challenges in meeting protein demands are amplified by recent crises, prompting a swift shift to alternative protein sources due to disruptions in the supply chain. Plant-based proteins are gaining momentum due to economic, cultural, and environmental considerations, aligning with the preference for sustainable diets and resulting in more affordable plant-based products. The distinction between drug and industrial hemp fuels demand for its nutritional value, digestibility, low allergenicity, and bioactive properties. Industrial hempseed, featuring minimal Δ9-Tetrahydrocannabinol (THC) content (<0.2 %), emerges as a promising crop, offering high-quality protein and oil. The de-oiled hempseed cake stands as an eco-friendly and promising protein source enriched with phenolic compounds and fiber. Ongoing research seeks to enhance techno-functional properties of hempseed protein, surmounting initial limitations for integration into various foods. A range of techniques, both conventional and innovative, optimize protein characteristics, while modifying plant-based protein structures augments their application potential. Modification approaches like ultrasound, high-pressure homogenization, conjugation, complexation, fibrillization, and enzymatic methods enhance hempseed protein functionality. The review critically evaluates the techno-functional attributes of hempseed protein and explores strategies for customization through structural modifications. Lastly, the review assesses its composition, potential as a plant-based source, addresses challenges, and discusses strategies for enhanced functionality.
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Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Sakarya University, Sakarya 54187, Turkey
| | - Ozan Kahraman
- Applied Food Sciences, 2500 Crosspark Road, Coralville, IA 52241, USA
| | - Karthik Pandalaneni
- Plant Protein Innovation Center, University of Minnesota, Saint Paul, MN 55108, USA
| | - Ragya Kapoor
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Hao Feng
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA.
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14
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Haddou S, Elrherabi A, Loukili EH, Abdnim R, Hbika A, Bouhrim M, Al Kamaly O, Saleh A, Shahat AA, Bnouham M, Hammouti B, Chahine A. Chemical Analysis of the Antihyperglycemic, and Pancreatic α-Amylase, Lipase, and Intestinal α-Glucosidase Inhibitory Activities of Cannabis sativa L. Seed Extracts. Molecules 2023; 29:93. [PMID: 38202676 PMCID: PMC10779963 DOI: 10.3390/molecules29010093] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 11/29/2023] [Accepted: 12/11/2023] [Indexed: 01/12/2024] Open
Abstract
Cannabis is considered (Cannabis sativa L.) a sacred herb in many countries and is vastly employed in traditional medicine to remedy numerous diseases, such as diabetes. This research investigates the chemical composition of the aqueous extracts from Cannabis sativa L. seeds. Furthermore, the impact of these extracts on pancreatic α-amylase and lipase, and intestinal α-glucosidase enzymes is evaluated, as well as their antihyperglycemic effect. Analysis of the chemical composition of the aqueous extract was conducted using high-performance liquid chromatography with a photodiode array detector (HPLC-DAD). In contrast, the ethanol, hexanic, dichloromethane, and aqueous extract compositions have been established. Additionally, the inhibitory effects of ethanolic, dichloromethane, and aqueous extracts on pancreatic α-amylase and lipase, and intestinal α-glucosidase activities were evaluated in vitro and in vivo. The results of HPLC analysis indicate that the most abundant phenolic compound in the aqueous cannabis seed extract is 3-hydroxycinnamic acid, followed by 4-hydroxybenzoic acid and rutin acid. Moreover, administration of ethanolic and aqueous extracts at a dose of 150 mg/Kg significantly suppressed postprandial hyperglycemia compared to the control group; the ethanolic, dichloromethane, and aqueous extracts significantly inhibit pancreatic α-amylase and lipase, and intestinal α-glucosidase in vitro. The pancreatic α-amylase test exhibited an inhibition with IC50 values of 16.36 ± 1.24 µg/mL, 19.33 ± 1.40 µg/mL, 23.53 ± 1.70 µg/mL, and 17.06 ± 9.91 µg/mL for EAq, EDm, EET, and EHx, respectively. EET has the highest inhibitory capacity for intestinal α-glucosidase activity, with an IC50 of 32.23 ± 3.26 µg/mL. The extracts inhibit porcine pancreatic lipase activity, demonstrating their potential as lipase inhibitors. Specifically, at a concentration of 1 mg/mL, the highest inhibition rate (77%) was observed for EDm. To confirm these results, the inhibitory effect of these extracts on enzymes was tested in vivo. The oral intake of aqueous extract markedly reduced starch- and sucrose-induced hyperglycemia in healthy rats. Administration of the ethanolic extract at a specific dose of 150 mg/kg significantly reduced postprandial glycemia compared with the control group. It is, therefore, undeniable that cannabis extracts represent a promising option as a potentially effective treatment for type 2 diabetes.
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Affiliation(s)
- Salima Haddou
- Laboratory of Advanced Materials and Process Engineering, Faculty of Science, University Ibn Tofail, University Street, B.P. 242, Kenitra 14000, Morocco; (S.H.); (A.C.)
| | - Amal Elrherabi
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, University Mohammed 1st, Bd. Med VI B.P. 717, Oujda 60000, Morocco; (A.E.); (R.A.); (M.B.)
| | - El Hassania Loukili
- Laboratory of Applied Chemistry & Environment, Faculty of Sciences, University Mohammed 1st, Bd. Med VI B.P. 717, Oujda 60000, Morocco; (E.H.L.)
- Euro-Mediterranean University of Fes (UEMF), B.P. 15, Fes 30070, Morocco;
| | - Rhizlan Abdnim
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, University Mohammed 1st, Bd. Med VI B.P. 717, Oujda 60000, Morocco; (A.E.); (R.A.); (M.B.)
| | - Asmae Hbika
- Laboratory of Applied Chemistry & Environment, Faculty of Sciences, University Mohammed 1st, Bd. Med VI B.P. 717, Oujda 60000, Morocco; (E.H.L.)
| | - Mohamed Bouhrim
- Laboratories TBC, Laboratory of Pharmacology, Pharmacokinetics and Clinical Pharmacy, Faculty of Pharmacy, University of Lille, 59000 Lille, France
- Laboratory of Biological Engineering, Team of Functional and Pathological Biology, Faculty of Sciences and Technology, University Sultan Moulay Slimane, Beni Mellal 23000, Morocco
| | - Omkulthom Al Kamaly
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia; (O.A.K.); (A.S.)
| | - Asmaa Saleh
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia; (O.A.K.); (A.S.)
| | - Abdelaaty A. Shahat
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh 11362, Saudi Arabia
| | - Mohamed Bnouham
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, University Mohammed 1st, Bd. Med VI B.P. 717, Oujda 60000, Morocco; (A.E.); (R.A.); (M.B.)
| | - Belkheir Hammouti
- Euro-Mediterranean University of Fes (UEMF), B.P. 15, Fes 30070, Morocco;
| | - Abdelkrim Chahine
- Laboratory of Advanced Materials and Process Engineering, Faculty of Science, University Ibn Tofail, University Street, B.P. 242, Kenitra 14000, Morocco; (S.H.); (A.C.)
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15
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Montemurro M, Beccaccioli M, Perri G, Rizzello CG, Reverberi M, Pontonio E. A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread. Int J Food Microbiol 2023; 404:110322. [PMID: 37454506 DOI: 10.1016/j.ijfoodmicro.2023.110322] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 06/19/2023] [Accepted: 07/11/2023] [Indexed: 07/18/2023]
Abstract
The nutritional quality of gluten-free (GF) products is usually improved by using flours derived from alternative grains (e.g., pseudocereals and legumes), additives and hydrolysates, leading to long ingredient lists in the labels, that conflict with current customer expectations. In this work, chestnut, carob, and hemp flours were used as mixed ingredients for making a gluten-free type-II sourdough. Three exopolysaccharides-producer lactic acid bacteria, belonging to Leuconostoc mesenteroides, Weissella cibaria, and Leuconostoc pseudomesenteroides, were used, and the fermentation processes (6 log10 cfu/g, 25 °C, 16 h) optimize to maximize the EPS synthesis (15.70 ± 2.1 mg/kg). The chestnut-hemp (70:30) type-II sourdough was included in a rice/corn gluten-free bread recipe also containing psyllium flour as structuring agent. Although the fortification with unfermented flours already led the achievement of 6 g/100 g of fiber (high fiber, Regulation EC n. 1924/2006) and content of magnesium higher than the daily reference intakes, the use of type-II sourdoughs led to a further structural, sensory, and nutritional improvements (e.g., decreasing the main anti-nutritional factor phytic acid). This work demonstrated that the use of ad-hoc selected ingredients and optimized protocol can be used to produce a GF and "clean label" bread with optimal nutritional features and appreciable sensory and structural properties.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy; National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy
| | - Marzia Beccaccioli
- Department of Environmental Biology, "Sapienza" University of Rome, Rome, Italy
| | - Giuseppe Perri
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | - Massimo Reverberi
- Department of Environmental Biology, "Sapienza" University of Rome, Rome, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
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16
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See XY, Chiang JH, Law LM, Osen R. High moisture extrusion of plant proteins: advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37850862 DOI: 10.1080/10408398.2023.2268736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2023]
Abstract
High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products.
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Affiliation(s)
- Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Li Min Law
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
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17
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Cabral EM, Zhu X, Garcia-Vaquero M, Pérez-Vila S, Tang J, Gómez-Mascaraque LG, Poojary MM, Curtin J, Tiwari BK. Recovery of Protein from Industrial Hemp Waste ( Cannabis sativa, L.) Using High-Pressure Processing and Ultrasound Technologies. Foods 2023; 12:2883. [PMID: 37569153 PMCID: PMC10417828 DOI: 10.3390/foods12152883] [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: 06/22/2023] [Revised: 07/19/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Hemp seeds are currently used mainly for oil extraction, generating waste that could be potentially exploited further as a source of proteins and other bioactives. This study aims to valorise hemp waste (Cannabis sativa, L.) from previous oil extraction as a source of protein by analysing the effect of high-pressure processing (HPP) pre-treatments (0-600 MPa; 4-8 min) combined with conventional or ultrasound-assisted extraction (UAE) methods on protein recovery/purity, amino acid composition, and protein structure. Overall, maximum protein recovery (≈62%) was achieved with HPP (200 MPa, 8 min) with UAE. The highest protein purity (≈76%) was achieved with HPP (200 MPa, 4 min) with UAE. Overall, UAE improved the extraction of all amino acids compared to conventional extraction independently of HPP pre-treatments. Arg/Lys ratios of the protein isolates ranged between 3.78 and 5.34, higher than other vegetable protein sources. SDS-PAGE did not show visible differences amongst the protein isolates. These results seem to indicate the advantages of the use of UAE for protein recovery in the food industry and the need for further studies to optimise HPP/UAE for an accurate estimation of processing costs and their effects on the composition and structure of proteins to contribute further to the circular economy.
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Affiliation(s)
- Eduarda M. Cabral
- Department of Food Quality and Sensory Science, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
| | - Xianglu Zhu
- Department of Food Chemistry and Technology, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Sara Pérez-Vila
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, co. Cork, P61 C996, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, T12 K8AF, Ireland
| | - Jiafei Tang
- Department of Food Chemistry and Technology, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
| | - Laura G. Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, co. Cork, P61 C996, Ireland
| | - Mahesha M. Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - James Curtin
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin, Park House Grangegorman, 191 North Circular Road, Dublin 7, Ireland
| | - Brijesh K. Tiwari
- Department of Food Chemistry and Technology, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
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18
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Ashaolu TJ, Le TD, Suttikhana I, Olatunji OJ, Farag MA. RETRACTED: Hemp bioactive peptides: Nutrition, functional properties and action mechanisms to maximize their nutraceutical applications and future prospects. Food Chem 2023; 414:135691. [PMID: 36808030 DOI: 10.1016/j.foodchem.2023.135691] [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: 12/05/2022] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023]
Abstract
This article has been retracted: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/locate/withdrawalpolicy). This review article has been retracted at the request of the Editor in Chief and authors. The article has been retracted as it duplicates several figures from a paper that had already appeared in Trends in Food Science & Technology, Volume 127, September 2022, Pages 303-318, without giving appropriate credit to this paper. One of the conditions of submission of a paper for publication is that authors declare explicitly that their work is original and has not appeared in a publication elsewhere. Re-use of any data should be appropriately cited. As such this article falls short of the scientific quality requirement of the journal. The third author admits responsibility for the oversight and wishes to apologize to the readers and editors of Food Chemistry for the inconvenience. The scientific community takes a very strong view on this matter and apologies are offered to readers of the journal that this was not detected during the submission process.
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Affiliation(s)
| | - Thanh-Do Le
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam
| | - Itthanan Suttikhana
- Department of Multifunctional Agriculture, Faculty of Agriculture and Technology, University of South Bohemia, České Budějovice, Czech Republic
| | - Opeyemi Joshua Olatunji
- African Genome Center, Mohammed VI Polytechnic University, Lot 660, Hay Moulay Rachid, Ben Guerir 43150, Morocco
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B. 11562, Cairo, Egypt.
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19
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Okomo Aloo S, Park S, Oh DH. Impacts of germination and lactic acid bacteria fermentation on anti-nutrients, bioactive compounds, and selected functional properties of industrial hempseed (Cannabis sativa L.). Food Chem 2023; 428:136722. [PMID: 37429240 DOI: 10.1016/j.foodchem.2023.136722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/30/2023] [Accepted: 06/23/2023] [Indexed: 07/12/2023]
Abstract
The impact of fermentation and germination on the metabolite profile and bioactive of 'Cheongsam' hempseed was investigated. The seeds were germinated for 3 days at 26 °C and fermented for 48 h at 37 °C using Pediococcus acidilactici (SRCM201591). The raw (R), fermented seed (RF), sprouts (S), and fermented sprouts (SF) extracts were assessed for anti-nutrients, metabolite profile, and selected bioactivities. Germination and fermentation significantly altered anti-nutrient levels (tannins, saponins, phytic acid, and trypsin inhibitors). They increased total polyphenols, flavonoid contents, and individual polyphenols and cannabinoids. SF demonstrated the highest ABTS (IC50, 291.65 µg/mL) and DPPH (IC50, 345.30 µg/mL) scavenging capacities. However, S (IC50, 73.295 µg/mL) was the most potent anti-inflammatory ingredient. SF (IC50, 74.07 µg/mL) exhibited the most potent alpha-glucosidase inhibition for enzyme inhibitions, while RF (IC50, 63.31 µg/mL) showed the best lipase inhibition potential. The findings demonstrate that germination and fermentation could improve the functional properties of hempseed.
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Affiliation(s)
- Simon Okomo Aloo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - SeonJu Park
- Chuncheon Center, Korea Basic Science Institute, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea
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20
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Hemp seed protein and chlorogenic acid complex: Effect of ultrasound modification on its structure and functional properties. Int J Biol Macromol 2023; 233:123521. [PMID: 36739056 DOI: 10.1016/j.ijbiomac.2023.123521] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/28/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
In this study, the effects of ultrasound and chlorogenic acid (CA) on the structural and functional properties of hemp seed protein (HSP) was investigated. Compared with natural HSP, the UV-vis spectra intensity of ultrasound-treated HSP (UHSP) and UHSP-CA increased, the fluorescence spectra intensity decreased with a red shift in the maximum intensity peak. The results showed that ultrasound modification and complexation with CA unfolded the structure of HSP exposing its internal groups. Fluorescence quenching analysis showed that the best binding between UHSP and CA (binding constant 2.94 × 102 L/mol) was achieved at 450 W for 15 min of ultrasound treatment. In addition, the same ultrasound conditions minimized the particle size and surface roughness of UHSP and UHSP-CA. The solubility of UHSP and UHSP-CA increased by 23.3 and 38.7 %, the emulsifying activity index increased by 16.9 and 16.2 %, and the emulsion stability index increased by 20.9 and 20.8 %, respectively. These results indicated that appropriate ultrasound treatment and complexation with CA can significantly modify the structural and functional properties of HSP, improving its application value in the food field.
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21
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Hadidi M, Orellana Palacios JC, McClements DJ, Mahfouzi M, Moreno A. Alfalfa as a sustainable source of plant-based food proteins. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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22
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Insights on Dietary Polyphenols as Agents against Metabolic Disorders: Obesity as a Target Disease. Antioxidants (Basel) 2023; 12:antiox12020416. [PMID: 36829976 PMCID: PMC9952395 DOI: 10.3390/antiox12020416] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/02/2023] [Accepted: 02/02/2023] [Indexed: 02/11/2023] Open
Abstract
Obesity is a condition that leads to increased health problems associated with metabolic disorders. Synthetic drugs are available for obesity treatment, but some of these compounds have demonstrated considerable side effects that limit their use. Polyphenols are vital phytonutrients of plant origin that can be incorporated as functional food ingredients. This review presents recent developments in dietary polyphenols as anti-obesity agents. Evidence supporting the potential application of food-derived polyphenols as agents against obesity has been summarized. Literature evidence supports the effectiveness of plant polyphenols against obesity. The anti-obesity mechanisms of polyphenols have been explained by their potential to inhibit obesity-related digestive enzymes, modulate neurohormones/peptides involved in food intake, and their ability to improve the growth of beneficial gut microbes while inhibiting the proliferation of pathogenic ones. Metabolism of polyphenols by gut microbes produces different metabolites with enhanced biological properties. Thus, research demonstrates that dietary polyphenols can offer a novel path to developing functional foods for treating obesity. Upcoming investigations need to explore novel techniques, such as nanocarriers, to improve the content of polyphenols in foods and their delivery and bioavailability at the target sites in the body.
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23
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Yano H, Fu W. Hemp: A Sustainable Plant with High Industrial Value in Food Processing. Foods 2023; 12:651. [PMID: 36766179 PMCID: PMC9913960 DOI: 10.3390/foods12030651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/30/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
In the era of SDGs, useful plants which provide valuable industrial outputs and at the same time pose less impact on the environment should be explored. Hemp seems one of the most relevant gluten-free crop plants to meet such requirements. Its high nutritional value is comparable to soy. Moreover, almost the whole body of the hemp plant has a wide array of utility: industrial production of food, fiber, and construction materials. In view of environmental sustainability, hemp requires less pesticides or water in cultivation compared to cotton, a representative fiber plant. This short review investigates hemp's sustainability as a plant as well as its utility value as a highly nutritional material in the food industry. Recent application research of hemp protein in food processing includes plant milk, emulsifiers, fortification of gluten-free bread, plant-based meat production, as well as membrane formation. These studies have revealed distinctive properties of hemp protein, especially in relation to disulfide (S-S)/sulfhydryl (-SH)-mediated interactions with protein from other sources. While its cultivation area and industrial use were limited for a while over confusion with marijuana, the market for industrial hemp is growing rapidly because it has been highly reevaluated in multiple areas of industry. Conclusively, with its sustainability as a plant as well as its distinctive useful property of the seed protein, hemp has promising value in the development of new foods.
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ZAHRANI AJA, SHORI AB. Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.118122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Identification of possible bioactive compounds and a comparative study on in vitro biological properties of whole hemp seed and stem. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Aloo SO, Mwiti G, Ngugi LW, Oh DH. Uncovering the secrets of industrial hemp in food and nutrition: The trends, challenges, and new-age perspectives. Crit Rev Food Sci Nutr 2022; 64:5093-5112. [PMID: 36440859 DOI: 10.1080/10408398.2022.2149468] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Hemp is a valuable crop with a wide range of use, from applications in foods and textiles to pharmaceuticals. Over recent years, the use of hemp as food and food ingredients has drastically increased. The growth is driven by numerous health benefits hemp possesses and its wide range of applications in the food industry. This review provides the scientific literature concerning the benefits of industrial hemp in the food industry. The relevant historical context of use, recent applications in the food industry, health benefits, various development challenges, and the global market outlook for hemp-based food products have been analyzed. Evidence suggests that today hemp is widely consumed as food or an ingredient in the food. Hemp-based foods are marketed as having various health benefits, although their reception by target consumers and success varies. Besides, scientific research on hemp-derived foods has dramatically increased over recent years. Numerous in vitro and in vivo studies have investigated the health benefits of hemp-based foods. Therefore, there is a promising growth trend in producing novel foods from industrial hemp. Nevertheless, due to health concerns related to THC, there is a general need for regulatory compliance when integrating hemp into foods to ensure product safety before use.
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Affiliation(s)
- Simon Okomo Aloo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do, Republic of Korea
| | - Godfrey Mwiti
- Department of Food and Nutrition, Chungnam National University, Daejeon, Republic of Korea
| | - Louise Wanjiku Ngugi
- Department of Food Science and Nutrition, School of Agriculture and Biotechnology, Karatina University, Karatina, Kenya
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do, Republic of Korea
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Fang B, Chang L, Ohm JB, Chen B, Rao J. Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: alkaline extraction–isoelectric precipitation vs salt extraction. Food Chem 2022; 405:135001. [DOI: 10.1016/j.foodchem.2022.135001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/28/2022] [Accepted: 11/16/2022] [Indexed: 11/21/2022]
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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Song W, Yin H, Zhong Y, Wang D, Xu W, Deng Y. Regional differentiation based on volatile compounds via HS-SPME/GC-MS and chemical compositions comparison of hemp (Cannabis sativa L.) seeds. Food Res Int 2022; 162:112151. [DOI: 10.1016/j.foodres.2022.112151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/31/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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Rajendra A, Ying D, Warner RD, Ha M, Fang Z. Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02923-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThe search for allergy friendly texturized vegetable proteins (TVP) has prompted the use of novel protein sources over conventional wheat and soy proteins. Hempseed protein (HP) offers promising nutritional characteristics. This work assessed the effect of feed moisture content (FMC) and screw rotation speed (SRS) on the textural, functional and colour characteristics of texturized HP. The HP was extruded using a co-rotation twin screw extruder at 30–60% FMC and 200–400 rpm SRS. Results showed that significant differences were observed from FMC, SRS and the interaction of FMC and SRS on the product expansion index, integrity index, water and oil absorption capacity (WAC and OAC), some texture profile parameters and colour characteristics. Decreasing FMC and increasing SRS tended to increase the texturization index, expansion index, WAC, OAC, integrity index and texture profile characteristics but decrease density, L* and b* values. These results contribute to our understanding of the properties of texturized HP which are important for application in food industry.
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Nasrollahzadeh F, Roman L, Swaraj V, Ragavan K, Vidal NP, Dutcher JR, Martinez MM. Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107755] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Talens C, Lago M, Simó-Boyle L, Odriozola-Serrano I, Ibargüen M. Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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Burton RA, Andres M, Cole M, Cowley JM, Augustin MA. Industrial hemp seed: from the field to value-added food ingredients. J Cannabis Res 2022; 4:45. [PMID: 35906681 PMCID: PMC9338676 DOI: 10.1186/s42238-022-00156-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Accepted: 07/12/2022] [Indexed: 11/10/2022] Open
Abstract
Industrial hemp, with low levels of the intoxicating cannabinoid tetrahydrocannabinol (THC), is grown for fibre and seeds. The industrial hemp industry is poised for expansion. The legalisation of industrial hemp as an agricultural commodity and the inclusion of hemp seed in foods is helping to drive the expansion of the hemp food ingredients industry. This paper discusses the opportunity to build an industrial hemp industry, with a focus on the prospects of hemp seed and its components in food applications. The market opportunities for industrial hemp products are examined. Various aspects of the science that underpins the development of an industrial hemp industry through the food supply chain are presented. This includes a discussion on the agronomy, on-farm and post-harvest considerations and the various types of food ingredients that can be made from hemp seed. The characteristics of hemp seed meal, hemp seed protein and hemp seed oil are reviewed. Different processes for production of value-added ingredients from hemp seed, hemp seed oil and hemp seed protein, are examined. The applicability of hemp seed ingredients in food applications is reviewed. The design of hemp seed ingredients that are fit-for-purpose for target food applications, through the selection of varieties and processing methods for production of various hemp seed ingredients, needs to consider market-led opportunities. This will require an integrated through chain approach, combined with the development of on-farm and post-farm strategies, to ensure that the hemp seed ingredients and foods containing hemp seed are acceptable to the consumer.
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Affiliation(s)
- Rachel A. Burton
- Department of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064 Australia
- Plant Genomics Centre, Waite Campus Receivals, Corner of Hartley Grove and Paratoo Road, Urrbrae, SA 5064 Australia
| | - Mike Andres
- CSIRO Business Development & Global, CSIRO Building 122, Research Way, Clayton, VIC 3168 Australia
| | - Martin Cole
- Department of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064 Australia
- Present Address: Wine Australia, Industry House Corner Hackney and Botanic Roads, Adelaide, SA 5000 Australia
| | - James M. Cowley
- Department of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064 Australia
| | - Mary Ann Augustin
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030 Australia
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Yuan D, Cao C, Kong B, Sun F, Zhang H, Liu Q. Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters. Meat Sci 2022; 189:108823. [PMID: 35429824 DOI: 10.1016/j.meatsci.2022.108823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 02/20/2022] [Accepted: 04/05/2022] [Indexed: 01/23/2023]
Abstract
Present study aimed to investigate the concentration effect of micronized cold-pressed hemp seed cake (MCPHSC) on the quality profiles and sensorial attributes of 50% phosphates reduced frankfurters. The results showed that MCPHSC could be used as an ideal phosphates replacer for obviously decreasing the cooking loss and promoting textural and gel properties of reduced-phosphates frankfurters (P < 0.05), which was verified by scanning electron microscopy. Moreover, the incorporation of MCPHSC could significantly inhibit the occurrence of lipid oxidation of reduced-phosphates frankfurters during storage in a dose-dependent manner (P < 0.05). Additionally, replacing 50% phosphates with 2% (w/w) MCPHSC was found to possess the best optimal replacement effect to enhance the quality profiles of reduced-phosphates frankfurters (P < 0.05). However, a higher amount of MCPHSC had a negative effect on the sensorial evaluations of the reduced-phosphates frankfurters. Our results suggested that the addition of MCPHSC could be applied as a practical way for improving the quality defects of reduced-phosphates frankfurters.
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Affiliation(s)
- Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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Hempseed (Cannabis sativa) protein hydrolysates: A valuable source of bioactive peptides with pleiotropic health-promoting effects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Golimowski W, Teleszko M, Marcinkowski D, Kmiecik D, Grygier A, Kwaśnica A. Quality of Oil Pressed from Hemp Seed Varieties: 'Earlina 8FC', 'Secuieni Jubileu' and 'Finola'. Molecules 2022; 27:3171. [PMID: 35630648 PMCID: PMC9144401 DOI: 10.3390/molecules27103171] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/09/2022] [Accepted: 05/12/2022] [Indexed: 11/17/2022] Open
Abstract
In the last decade, the demand for edible niche oils has increased. Therefore, the aim of this study was to characterize the seeds hemp (Cannabis sativa L.) varieties: 'Finola' (FIN-314)', 'Earlina 8FC', and 'Secuieni Jubileu', and cold and hot pressed oils were prepared from each seed. The seeds were examined for moisture content, granulometric distribution, bulk density, and fat content. Seeds were pressed without and with preconditioning (60 °C), and oil yield and pressing time were recorded. The oil was filtered through cellulose membranes. Oil-water content, oil color, fatty acid profile, and sterol content were studied. From the study conducted, there are significant differences in the parameters of oil recovery and its quality compared to 'Finola' seed oil, which is widely reported in the literature. 'Finola' oil yield was the lowest, with an average of 79% compared to 'Earlina' (82%) and 'S. Jubileu' (84%). All oil samples contained a comparable amount of sterols, with campesterol (0.32 mg/g), β-sitosterol (1.3 mg/g) and Δ5-avenasterol (0.15 mg/g) predominating. From the organoleptic evaluation, it was evident that both varieties hemp oils and marc ('Earlina' and 'S. Jubileu') were not bitter like the "Finola" oil and marc. More detailed studies in this direction have to be undertaken.
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Affiliation(s)
- Wojciech Golimowski
- Department of Agroengineering and Quality Analysis, Faculty of Engineering and Economics, Wroclaw University of Economics and Business, Komandorska 180/120, 53-345 Wrocław, Poland;
| | - Mirosława Teleszko
- Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
| | - Damian Marcinkowski
- Department of Agroengineering and Quality Analysis, Faculty of Engineering and Economics, Wroclaw University of Economics and Business, Komandorska 180/120, 53-345 Wrocław, Poland;
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (A.G.)
| | - Anna Grygier
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (A.G.)
| | - Andrzej Kwaśnica
- Department of Food Chemistry and Biocatalysis, Wroclaw University of Life Sciences, C.K. Norwida Street 25, 50-375 Wrocław, Poland;
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Finley SJ, Javan GT, Green RL. Bridging Disciplines: Applications of Forensic Science and Industrial Hemp. Front Microbiol 2022; 13:760374. [PMID: 35479622 PMCID: PMC9038041 DOI: 10.3389/fmicb.2022.760374] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Accepted: 03/03/2022] [Indexed: 01/08/2023] Open
Abstract
Forensic laboratories are required to have analytical tools to confidently differentiate illegal substances such as marijuana from legal products (i.e., industrial hemp). The Achilles heel of industrial hemp is its association with marijuana. Industrial hemp from the Cannabis sativa L. plant is reported to be one of the strongest natural multipurpose fibers on earth. The Cannabis plant is a vigorous annual crop broadly separated into two classes: industrial hemp and marijuana. Up until the eighteenth century, hemp was one of the major fibers in the United States. The decline of its cultivation and applications is largely due to burgeoning manufacture of synthetic fibers. Traditional composite materials such as concrete, fiberglass insulation, and lumber are environmentally unfavorable. Industrial hemp exhibits environmental sustainability, low maintenance, and high local and national economic impacts. The 2018 Farm Bill made way for the legalization of hemp by categorizing it as an ordinary agricultural commodity. Unlike marijuana, hemp contains less than 0.3% of the cannabinoid, Δ9-tetrahydrocannabinol, the psychoactive compound which gives users psychotropic effects and confers illegality in some locations. On the other hand, industrial hemp contains cannabidiol found in the resinous flower of Cannabis and is purported to have multiple advantageous uses. There is a paucity of investigations of the identity, microbial diversity, and biochemical characterizations of industrial hemp. This review provides background on important topics regarding hemp and the quantification of total tetrahydrocannabinol in hemp products. It will also serve as an overview of emergent microbiological studies regarding hemp inflorescences. Further, we examine challenges in using forensic analytical methodologies tasked to distinguish legal fiber-type material from illegal drug-types.
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Aguchem RN, Okagu IU, Okagu OD, Ndefo JC, Udenigwe CC. A review on the techno‐functional, biological, and health‐promoting properties of hempseed‐derived proteins and peptides. J Food Biochem 2022; 46:e14127. [DOI: 10.1111/jfbc.14127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/27/2022] [Accepted: 02/25/2022] [Indexed: 12/13/2022]
Affiliation(s)
- Rita Ngozi Aguchem
- Department of Biochemistry, Faculty of Biological Sciences University of Nigeria Nsukka Nigeria
| | | | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science University of Ottawa Ottawa Ontario Canada
| | - Joseph Chinedum Ndefo
- Department of Science Laboratory Technology, Faculty of Physical Sciences University of Nigeria Nsukka Nigeria
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science University of Ottawa Ottawa Ontario Canada
- School of Nutrition Sciences, Faculty of Health Sciences University of Ottawa Ottawa Ontario Canada
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Kahraman O, Petersen GE, Fields C. Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments. Foods 2022; 11:587. [PMID: 35206063 PMCID: PMC8870886 DOI: 10.3390/foods11040587] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/14/2022] [Accepted: 02/16/2022] [Indexed: 01/29/2023] Open
Abstract
According to the Food and Agriculture Organization (FAO), protein demand is expected to increase globally by around 40% by 2030 as a response to the world's population growth. Due to their clean label, vegan or vegetarian based applications, nutritional value, and cost-efficient properties, plant-based proteins have been widely studied. However, most of the alternatives currently found in the market have some challenges because of their poor solubility, emulsifying, gelling, and foaming attributes. Hemp seed protein has gained increasing attention due to its unique amino acids and fatty acids profiles. In this study, commercial HPC mixtures were adjusted to pH 2, 4, 6, 8, 10, and 12 followed by ultrasonication (US) for 5 min (5 s on: 5 s off) and incubated for an hour before neutralizing to pH 7. Following the treatments, the samples were analyzed for their hydrodynamic diameter, conductivity, zeta potential, polydispersity index, surface hydrophobicity, solubility, electrophoresis (SDS-PAGE), free sulfhydryl group, and optical characteristics. The samples treated with ultrasound at pH 8 and 10 significantly (p < 0.05) enhanced the solubility of the hemp seed protein by 12.12% and 19.05%, respectively. Similarly, the samples treated with ultrasonication and pH shifting at pH 6, 8, and 10 also significantly increased the amount of free sulfhydryl content (p < 0.05) to 41.6, 58.72, and 46.54 mmol/g from 32.8 mmol/g, respectively. This study shows that the application of ultrasonication and pH shifting is a promising alternative method to modify the functional properties of HPC and widen their applications in the food, cosmetics, and pharmaceutical industries.
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Affiliation(s)
- Ozan Kahraman
- Applied Food Sciences Inc., 8708 S. Congress Avenue STE B290, Austin, TX 78745, USA; (G.E.P.); (C.F.)
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Shiels D, Prestwich BD, Koo O, Kanchiswamy CN, O'Halloran R, Badmi R. Hemp Genome Editing-Challenges and Opportunities. Front Genome Ed 2022; 4:823486. [PMID: 35187530 PMCID: PMC8847435 DOI: 10.3389/fgeed.2022.823486] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Accepted: 01/05/2022] [Indexed: 11/13/2022] Open
Abstract
Hemp (Cannabis sativa L.) is a multipurpose crop with many important uses including medicine, fibre, food and biocomposites. This plant is currently gaining prominence and acceptance for its valuable applications. Hemp is grown as a cash crop for its novel cannabinoids which are estimated to be a multibillion-dollar downstream market. Hemp cultivation can play a major role in carbon sequestration with good CO2 to biomass conversion in low input systems and can also improve soil health and promote phytoremediation. The recent advent of genome editing tools to produce non-transgenic genome-edited crops with no trace of foreign genetic material has the potential to overcome regulatory hurdles faced by genetically modified crops. The use of Artificial Intelligence - mediated trait discovery platforms are revolutionizing the agricultural industry to produce desirable crops with unprecedented accuracy and speed. However, genome editing tools to improve the beneficial properties of hemp have not yet been deployed. Recent availability of high-quality Cannabis genome sequences from several strains (cannabidiol and tetrahydrocannabinol balanced and CBD/THC rich strains) have paved the way for improving the production of valuable bioactive molecules for the welfare of humankind and the environment. In this context, the article focuses on exploiting advanced genome editing tools to produce non-transgenic hemp to improve the most industrially desirable traits. The challenges, opportunities and interdisciplinary approaches that can be adopted from existing technologies in other plant species are highlighted.
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Affiliation(s)
- Donal Shiels
- School of Biological Earth and Environmental Sciences, Environmental Research Institute, University College Cork, Cork, Ireland
| | - Barbara Doyle Prestwich
- School of Biological Earth and Environmental Sciences, Environmental Research Institute, University College Cork, Cork, Ireland
| | | | | | - Roisin O'Halloran
- School of Biological Earth and Environmental Sciences, Environmental Research Institute, University College Cork, Cork, Ireland
| | - Raghuram Badmi
- School of Biological Earth and Environmental Sciences, Environmental Research Institute, University College Cork, Cork, Ireland
- Plantedit Pvt Ltd, Cork, Ireland
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Tremlová B, Mikulášková HK, Hajduchová K, Jancikova S, Kaczorová D, Ćavar Zeljković S, Dordevic D. Influence of Technological Maturity on the Secondary Metabolites of Hemp Concentrate ( Cannabis sativa L.). Foods 2021; 10:1418. [PMID: 34207353 PMCID: PMC8234299 DOI: 10.3390/foods10061418] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/14/2021] [Accepted: 06/15/2021] [Indexed: 02/04/2023] Open
Abstract
During the last decade, the popularity of hemp products has been rising rapidly. Products containing cannabidiol (CBD) are of predominant interest. Traditional hemp products are frequently enriched by CBD due to their potential therapeutic effects. Cannabidiol occurs naturally in hemp juice together with other biologically active substances, such as terpenes, flavonoids, and stilbenoids. These constituents act synergistically. This study aimed to observe the influence of the hemp plant developmental stage on its chemical composition and antioxidant activity. The hemp plants were analyzed during three vegetative stages, i.e., before, during, and after flowering. The collected samples were evaluated using the following analyses: total polyphenolic content and profile, terpenoid and cannabinoid contents, and ferric reducing antioxidant power. The results revealed statistically significant differences between the samples in almost all set parameters. The optimal period for hemp harvest depends on desirable compounds, i.e., phenolic content is the highest before flowering, while the levels of cannabinoids and terpenoids are the highest during the flowering period.
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Affiliation(s)
- Bohuslava Tremlová
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 61242 Brno, Czech Republic; (B.T.); (H.K.M.); (K.H.); (S.J.)
| | - Hana Koudelková Mikulášková
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 61242 Brno, Czech Republic; (B.T.); (H.K.M.); (K.H.); (S.J.)
| | - Klaudia Hajduchová
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 61242 Brno, Czech Republic; (B.T.); (H.K.M.); (K.H.); (S.J.)
| | - Simona Jancikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 61242 Brno, Czech Republic; (B.T.); (H.K.M.); (K.H.); (S.J.)
| | - Dominika Kaczorová
- Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Šlechtitelů 29, 78371 Olomouc, Czech Republic; (D.K.); (S.Ć.Z.)
- Centre of Region Haná for Biotechnological and Agricultural Research, Czech Advanced Technology and Research Institute, Palacky University, Šlechtitelů 27, 78371 Olomouc, Czech Republic
| | - Sanja Ćavar Zeljković
- Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Šlechtitelů 29, 78371 Olomouc, Czech Republic; (D.K.); (S.Ć.Z.)
- Centre of Region Haná for Biotechnological and Agricultural Research, Czech Advanced Technology and Research Institute, Palacky University, Šlechtitelů 27, 78371 Olomouc, Czech Republic
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 61242 Brno, Czech Republic; (B.T.); (H.K.M.); (K.H.); (S.J.)
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