Innovative active bio-based food packaging material with Cannabis sativa L. seeds extract as an agent to reduce food waste

Colloids and Surfaces B Biointerfaces, Journal Year: 2024, Volume and Issue: 245, P. 114313 - 114313

Published: Oct. 10, 2024

Language: Английский

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Development of Edible Carbohydrate–Protein Sports Gels to Optimize the Muscle Glycogen Re-Synthesis

Gels, Journal Year: 2025, Volume and Issue: 11(5), P. 341 - 341

Published: May 2, 2025

This study was aimed at providing athletes a solution to replenish the muscle glycogen re-synthesis an optimal rate with hemp seeds as natural protein source and Bengal gram dal its use for preparation of gel. The gel contains richest energy, it is effective way provide energy nutrients athletes. prepared in three variations different seed concentrations. We then analyzed pH macronutrient composition. sensory characteristics were seven parameters, including appearance, taste, color, texture, aroma, consistency, acceptability, using hedonic scale on 25 panelists. A analysis showed that sample received overall acceptability score 7.16 ± 0.99 from panel. shelf life observed recommended temperature 4 degrees Celsius, which 12 days. best formulation B 38 g seeds, better lower average value (6.68 1.44, 6.56 1.29, 7.6 1.16, 7 1.26, 5.822 0.0183, respectively). Sample contained 30.8 protein, 16.09 carbohydrates, 8.4 fat, 263.16 kcal per 100 g. resulting ratio carbohydrates high-protein post-workout meal. Hence, can be considered supplement.

Language: Английский

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Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 601 - 601

Published: Feb. 11, 2025

This study investigated the potential of hempseed protein isolate (HPI) as a fortifier and wheat flour substitute in vegan muffins. HPI was incorporated at 0% (CON), 10% (HP10), 20% (HP20), 30% (HP30) substitution levels, muffins were evaluated for physicochemical, functional, sensory properties. Protein content significantly increased from 9.61% (CON) to 19.40% (HP30), while baking loss decreased 21.33% 19.77%, reflecting HPI's superior water-holding capacity. Texture analysis showed hardness 179.72 g/cm2 137.73 resulting softer with higher chewiness. correlated more aerated crumb structure smoother surface indicating improved structural integrity. Rheological revealed batter viscosity shear-thinning behavior fortification. FTIR exhibited redshifts Amide I II bands, suggesting enhanced protein-protein interactions hydrogen bonding fortified Antioxidant activity significantly, ABTS radical scavenging values rising 32.66% 46.28% attributed bioactive peptides phenolic compounds (144.67 mg GAE/g) HPI. However, vitro digestibility (IVPD) 66.08% 42.63% due protein-starch-lipid inhibiting hydrolysis. Sensory evaluation no significant differences aroma, taste, mouthfeel, or overall acceptability, scores between 4.83 5.33 among all samples. These results demonstrate that incorporation up enhances nutritional profile, antioxidant activity, textural properties maintaining quality, supporting sustainable plant-based bakery products.

Language: Английский

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Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds

Molecules, Journal Year: 2025, Volume and Issue: 30(6), P. 1390 - 1390

Published: March 20, 2025

Hemp seeds (HSs) are a rich source of essential fatty acids, proteins, and antioxidant compounds, making them an attractive ingredient for the food industry. This work studies viability enriching corn extrudates with hemp seeds, specifically to improve their acid profile phenolic content, thereby enhancing nutritional value snack. Extrudate formulations different concentrations HSs (up 12.5%) were evaluated, physicochemical, textural, properties resulting products analyzed. The results showed that increasing HS concentration improved lipid products, raising content unsaturated acids 75.6% in snack fortified 12.5% lowering proportion saturated acids. may reduce risk cardiovascular diseases compared extrudates. total snacks capacity also increased linearly increase formulation. A reduction specific mechanical energy during extrusion was observed, attributed higher fat which facilitates lubrication process. At physicochemical level, HS-enriched improvements texture. These softer, reducing hardness while maintaining crunchiness. They even more stable due lower water content. fortification provides consumers healthier option, appealing crunchy texture visual appearance regardless some changes color attributes.

Language: Английский

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Preparation, Modification, Food Application, and Health Effects of Protein and Peptide from Hemp (Cannabis sativa L.) Seed: A Review of the Recent Literature

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1149 - 1149

Published: March 26, 2025

Hemp is a multiuse crop used for fiber, food, and medicinal purposes. The seed of hemp has attracted great attention as good plant protein resource with remarkable nutritional biological properties. However, the application (HSP) limited due to its unsatisfactory functional Physical, chemical, technologies have been explored modify structure HSP improve functionality. investigation activity derived peptide deal intestinal, metabolic, muscle concerns broadened utilization in healthy products. Therefore, current review performed summarize recent research progress on novel extraction modification HSP, well purification identification active peptide. multi-functional multi-bioactive properties adverse effects are also depicted facilitate their potential applications food industry.

Language: Английский

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Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled Cannabis sativa L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1605 - 1605

Published: May 1, 2025

This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from Cannabis sativa L. cv. 'Henola'. The effects dehulling storage (1, 3, 6 months) on dehulled (DHC) hulled (HHC) hemp were systematically assessed. DHC exhibited significantly higher crude protein (up to 42.2%) residual oil content 37.5%), while HHC was richer in dietary fiber 41.3%) total carbohydrates 48.2%). Despite comparable PUFA contents (63-72%) favorable n-6/n-3 ratios (~3.1:1), showed greater energy concentration reduced levels indigestible phytates. Oxidative stability tests revealed increased acid peroxide values both after six months, indicating quality deterioration (Totox index > 15). Microbiological analyses confirmed hygienic safety across all samples, with slightly microbial counts linked hull-associated contamination. Sensory evaluations stable color, odor, texture during storage, rated more aromatic. These findings confirm that processing conditions-particularly dehulling-strongly affect functional profile by-products. emerges as a promising, shelf-stable, protein-rich ingredient for food feed applications.

Language: Английский

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Hemp Seed (Cannabis sativa L.) Varieties: Lipids Profile and Antioxidant Capacity for Monogastric Nutrition

Animals, Journal Year: 2024, Volume and Issue: 14(18), P. 2699 - 2699

Published: Sept. 18, 2024

The present research aimed to study the proximate composition, fatty acid profile, antiox-idant activity, total phenolic and N-

Language: Английский

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Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels

Polymers, Journal Year: 2024, Volume and Issue: 16(21), P. 3032 - 3032

Published: Oct. 29, 2024

Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 16 h) affected the physicochemical properties of HPI gel. The results indicated that formation began after 8 h fermentation, as demonstrated by pH decrease, an increase in particle size, and development aggregation observed fluorescence scanning electron microscopy. produced showed highest viscosity, storage modulus, strength, attributed stronger molecular interactions, including non-covalent covalent crosslinking. However, 12 water-holding capacity, extending beyond caused decrease capacity. Additionally, subunits tended form polymers suggesting was influenced both acidification specific These findings propose could serve viable alternative for developing plant-based products.

Language: Английский

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A Systematic Review: Assessment of the Metabolomic Profile and Anti-Nutritional Factors of Cannabis sativa as a Feed Additive for Ruminants

Metabolites, Journal Year: 2024, Volume and Issue: 14(12), P. 712 - 712

Published: Dec. 18, 2024

Background: Cannabis sativa is a high-value crop that can be cultivated for ruminant’s feed and medicinal purposes. The demand products has increased since the beginning of 21st century. Objectives: increase in production cost high-protein feeds such as lucerne led to an urgent need investigate alternative sources. Methods: been identified due its high protein content. Results: However, cultivation uses by-products South Africa limited strict legislation. metabolites nutritional value are influenced by growing conditions soil type. Furthermore, available literature shown contains anti-nutritional factors may affect intake or bioavailability digestibility. Conclusions: Therefore, it crucial employ processing method reduce promote growth rate sheep. Fermentation, method, found Cannabis, which will make palatable supplement ruminants Dorper Overall, this review paper aimed examine on use sheep Africa.

Language: Английский

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Comparative evaluation of hemp seed oil yield and physicochemical properties using supercritical CO2, accelerated hexane, and screw press extraction techniques

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: unknown, P. 101618 - 101618

Published: Dec. 1, 2024

Language: Английский

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