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Aksoylu Özbek Z, Kawata K, Zhou H, Chung C, Park JH, McClements DJ. Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers. Food Chem 2024; 456:139878. [PMID: 38852455 DOI: 10.1016/j.foodchem.2024.139878] [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: 03/06/2024] [Revised: 05/10/2024] [Accepted: 05/27/2024] [Indexed: 06/11/2024]
Abstract
This study aimed to upcycle a byproduct of the edible oil industry, cold-pressed nettle seed meal (CPNSM), into a plant-based emulsifier, thereby increasing the sustainability of the food system. The protein content of the nettle seed protein (NSP) powder was 48.3% with glutamic acid (16.6%), asparagine (10.7%), and arginine (9.7%) being the major amino acids. NSPs had a denaturation temperature of 66.6 °C and an isoelectric point of pH 4.3. They could be used as emulsifiers to form highly viscous coarse corn oil-in-water emulsions (10% oil, 4% NSP). Nevertheless, 10-fold diluted emulsions exhibited rapid creaming under different pH (2-9), salt (0-500 mM NaCl) and temperature (>40 °C) conditions, but they were relatively stable to aggregation. Our findings suggest that NSPs could be used as emulsifiers in highly viscous or gelled foods, like dressings, sauces, egg, cheese, or meat analogs.
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Affiliation(s)
- Zeynep Aksoylu Özbek
- Department of Food Engineering, Manisa Celal Bayar University, Yunusemre, Manisa 45140, Turkiye; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
| | - Kentaro Kawata
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Hualu Zhou
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA
| | - Cheryl Chung
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Jay Hoon Park
- Department of Plastics Engineering, University of Massachusetts, Lowell, MA 01854, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China
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Montowska M, Kotecka-Majchrzak K, Kasałka-Czarna N, Mikołajczak B, Spychaj A, Grygier A. Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage. FOOD SCI TECHNOL INT 2023:10820132231211936. [PMID: 37936377 DOI: 10.1177/10820132231211936] [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: 11/09/2023]
Abstract
This research aimed to evaluate the quality characteristics of cooked and vacuum-packed meatballs reformulated with cold-pressed hempseed oil as a partial pork substitute (0.8%, 2.5%, 4.2%, and 7.5%) during 12 days of storage. The water activity, cooking, and storage losses increased with a higher content of hemp oil (P < 0.05). The total saturated fatty acids were reduced by 37.6%, whereas the polyunsaturated fatty acids content improved by 96.1%. Hemp oil addition decreased protein and lipid oxidation during the storage period (P < 0.05). The inhibition effect on carbonyl content reached 34.9% and on TBARS values reached 17.5%. Sensory analysis revealed no significant changes to the texture, odour, and taste attributes over 12 days of storage in vacuum packaging. The results indicate that cold-pressed hemp oil can be an alternative ingredient for the production of meat products with improved nutritional value, particularly by enriching them with n-3 α-linolenic fatty acid.
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Affiliation(s)
| | | | | | - Beata Mikołajczak
- Department of Meat Technology, Poznań University of Life Sciences, Poland
| | - Anita Spychaj
- Department of Meat Technology, Poznań University of Life Sciences, Poland
| | - Anna Grygier
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
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Pirozzi A, Donsì F. Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues. Molecules 2023; 28:5657. [PMID: 37570626 PMCID: PMC10420202 DOI: 10.3390/molecules28155657] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
The primary objective of the Sustainable Development Goals is to reduce food waste by employing various strategies, including the reuse of agri-food residues that are abundantly available and the complete use of their valuable compounds. This study explores the application of high-pressure homogenization (HPH), an innovative nonthermal and green treatment, for the recovery of bioactive compounds from agri-food residues. The results demonstrate that the optimized HPH treatment offers advantages over conventional solid/liquid extraction (SLE), including shorter extraction time, solvent-free operation, low temperatures, and higher yields of phenol extraction (an approximately 20% improvement). Moreover, the micronization of agri-food residue-in-water suspensions results in a decrease in the size distribution to below the visual detection limit, achieved by disrupting the individual plant cells, thus enhancing suspension stability against sedimentation. These findings highlight the potential of HPH for environmentally friendly and efficient extraction processes.
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Affiliation(s)
- Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy
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Nakov G, Trajkovska B, Atanasova-Pancevska N, Daniloski D, Ivanova N, Lučan Čolić M, Jukić M, Lukinac J. The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts. Foods 2023; 12:foods12050958. [PMID: 36900475 PMCID: PMC10001388 DOI: 10.3390/foods12050958] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/21/2023] [Accepted: 02/22/2023] [Indexed: 03/12/2023] Open
Abstract
Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management.
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Affiliation(s)
- Gjore Nakov
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
| | - Biljana Trajkovska
- Faculty of Biotechnical Sciences, University “St. Kliment Ohridski”, 7000 Bitola, North Macedonia
| | - Natalija Atanasova-Pancevska
- Faculty of Natural Sciences and Mathematics-Skopje, Department of Microbiology and Microbial Biotechnology, Ss. Cyril and Methodius University in Skopje, 1000 Skopje, North Macedonia
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Nastia Ivanova
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
| | - Mirela Lučan Čolić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-31224308
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
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Recupido F, Lama GC, Ammendola M, Bossa FDL, Minigher A, Campaner P, Morena AG, Tzanov T, Ornelas M, Barros A, Gomes F, Bouça V, Malgueiro R, Sanchez M, Martinez E, Sorrentino L, Boggioni L, Perucca M, Anegalla S, Marzella R, Moimare P, Verdolotti L. Rigid composite bio-based polyurethane foams: From synthesis to LCA analysis. POLYMER 2023. [DOI: 10.1016/j.polymer.2023.125674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Augustyńska-Prejsnar A, Topczewska J, Ormian M, Sokołowicz Z. Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour. Foods 2022; 11:foods11233907. [PMID: 36496715 PMCID: PMC9740602 DOI: 10.3390/foods11233907] [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: 09/30/2022] [Revised: 11/22/2022] [Accepted: 12/01/2022] [Indexed: 12/11/2022] Open
Abstract
The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P1, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P2, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P2, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding.
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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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The Effect of the Addition of Hemp Seeds, Amaranth, and Golden Flaxseed on the Nutritional Value, Physical, Sensory Characteristics, and Safety of Poultry Pâté. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12105289] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food producers’ interest in improving the nutritional and pro-health values of meat products has grown. The study aims to assess the effect of replacing poultry pâté products wheat roll (24% group I) in recipes with a mixture of hemp seeds (8% each in groups II, III, IV), amaranth (10% group II, 6% group III, 8% group IV) and golden flaxseed (6% group II, 10% group III, 8% group IV). The quality assessment covered nutritional value, physical properties, the total number of bacteria and assessment of sensory characteristics. The findings indicate that replacing wheat roll with seed mixtures increased the nutritional value (protein, ash, fat, proportion of polyunsaturated and polyene acids) of pâtés in all groups while decreasing the proportion of saturated fatty acids and the ratio of omega-6/omega-3 acids (3:1). This resulted in enhanced brightness and hardness pâtés, as well as greater microbiological safety. Although the spread and firmness of pâtés with seed addition were rated lower than the control, their taste desirability and bonding were rated highest for pâté with 8% plant additives. Pâtés with 24% hemp, amaranth and flaxseed mixture fulfil the requirements to be referred to as functional meat products.
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Samociuk B, Medyński D, Nowak D, Kawa-Rygielska J, Świechowski K, Gasiński A, Janus A. The Use of Barley Malt as a Binder in Molding Sand Technology. MATERIALS 2022; 15:ma15093375. [PMID: 35591710 PMCID: PMC9099643 DOI: 10.3390/ma15093375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/28/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022]
Abstract
The aim of this study was to attempt to use barley malt as a natural, organic binder in the technology of molding sand. TGA analysis of the binder was performed, during which temperatures of thermal decomposition of its components were determined. The results of TG/DTG analysis show that a loss of ~75% of mass of the MB binder is organic matter. Over 50% of this is starch. The results indicate the possibility of using a binder made of barley malt as a binding material for quartz sand grains. This fact was confirmed by tests carried out with use of SEM. During the observations, it was found that barley malt forms smooth bridges connecting individual grains of quartz sand. The typical properties of molding sands with barley malt were also determined, compared to sands containing commonly used binders. At the same time, the influence of the content of this binder on flowability, permeability, strength properties, and wear resistance was assessed. It has been found that increasing the binder content in molding mass results in an increase in strength and wear resistance, as opposed to flowability and permeability. Test castings were also made. It was found that the addition of a binder made of barley malt has a positive effect on the surface quality of castings. This was confirmed by roughness measurements of the test castings. At the same time, a tendency to excessive gas evolution during pouring was shown, with higher contents of this binder. Moreover, greater amounts of barley malt in the molding sand (MB 5%) as compared to the lower content (MB 2%) increased the thickness of the burnt layer of the sand by 25%. This is due to the exothermic reaction when more binder is burnt. It is extremely important from the point of view of the regeneration of molding sand.
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Affiliation(s)
- Bartłomiej Samociuk
- Department of Light Element Engineering, Foundry and Automation, Wroclaw University of Science and Technology, Wybrzeże Wyspiańskiego 27, 50-370 Wroclaw, Poland; (B.S.); (D.N.)
| | - Daniel Medyński
- Faculty of Technical and Economic Sciences, Witelon Collegium State University, Sejmowa 5A, 59-220 Legnica, Poland;
- Correspondence:
| | - Daniel Nowak
- Department of Light Element Engineering, Foundry and Automation, Wroclaw University of Science and Technology, Wybrzeże Wyspiańskiego 27, 50-370 Wroclaw, Poland; (B.S.); (D.N.)
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, pl. Grunwaldzki 24A, 50-363 Wroclaw, Poland; (J.K.-R.); (A.G.)
| | - Kacper Świechowski
- Department of Applied Bioeconomy, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37A, 51-630 Wrocław, Poland;
| | - Alan Gasiński
- Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, pl. Grunwaldzki 24A, 50-363 Wroclaw, Poland; (J.K.-R.); (A.G.)
| | - Andrzej Janus
- Faculty of Technical and Economic Sciences, Witelon Collegium State University, Sejmowa 5A, 59-220 Legnica, Poland;
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Feng X, Sun G, Fang Z. Effect of Hempseed Cake ( Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips. Foods 2022; 11:foods11020211. [PMID: 35053943 PMCID: PMC8775051 DOI: 10.3390/foods11020211] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/06/2022] [Accepted: 01/12/2022] [Indexed: 02/01/2023] Open
Abstract
Hempseed (Cannabis sativa L.) cake is a by-product after cold-pressing of oil from the hempseed, which is rich in protein and fiber. This study investigated the effect of hempseed cake incorporation on the physicochemical and antioxidant properties of reconstructed potato chips. Varying levels of hempseed cake (0, 5%, 10%, 15%, and 20%) were added, and the results showed that the addition of hempseed cake at 20% level significantly increased the protein and total dietary fiber content from 2.74 ± 0.62 g/100 g to 9.66 ± 0.28 g/100 g and from 2.76 ± 0.31 g/100 g to 13.57 ± 0.42 g/100 g, respectively. In addition, a 20% reduction in lipid content was observed in the 20% hempseed cake addition group. Furthermore, lightness value (L*) was significantly reduced from 72.23 ± 1.22 to 46.40 ± 1.76, while the hardness was enhanced with a higher level of hempseed cake supplementation in the potato chips sample. Compared with the control (no hempseed cake), the supplement of 20% cake increased the total phenolic content from 0.19 ± 0.01 to 0.26 ± 0.01 mg GAE/g. The ABTS radical scavenging rate was also significantly enhanced with the increased levels of hemp cake. However, the peroxide value and TBARS results showed that the addition of hempseed cake accelerated the lipid oxidation in the sample, possibly due to the highly unsaturated fatty acid residues in the hempseed cake. The results suggested that more research is needed for the incorporation of hempseed cake in potato chips.
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