Molecules,
Journal Year:
2024,
Volume and Issue:
30(1), P. 124 - 124
Published: Dec. 31, 2024
The
growing
demand
for
plant-based
protein
and
natural
food
ingredients
has
further
fueled
interest
in
exploring
hemp
seeds
(Cannabis
sativa
L.)
as
a
sustainable
source
of
nutrition.
In
addition
to
the
content
proteins
healthy
fats
(linoleic
acid
alpha-linolenic
acid),
are
rich
phytochemical
compounds,
especially
terpenoids,
polyphenols,
phytosterols,
which
contribute
their
bioactive
properties.
Scientific
studies
have
shown
that
these
compounds
possess
significant
antioxidant,
antimicrobial,
anti-inflammatory
effects,
making
promising
ingredient
promoting
health.
Since
THC
(tetrahydrocannabinol)
CBD
(cannabidiol)
found
only
traces,
can
be
used
applications
because
psychoactive
effects
associated
with
cannabis
avoided.
Therefore,
present
article
reviews
scientific
literature
on
traditional
modern
extraction
methods
obtaining
active
substances
meet
safety
standards,
enabling
transformation
conventional
foods
into
functional
provide
additional
health
benefits
promote
balanced
diet.
Also,
identification
biologically
extracted
from
bioactivity
were
evaluated.
Mechanical
pressing
extraction,
steam
distillation,
solvent-based
(Soxhlet,
maceration),
advanced
techniques
such
microwave-assisted
supercritical
fluid
Identification
high-performance
liquid
chromatography
(HPLC)
mass
spectrometry
(MS)
allowed
detailed
chemical
profiling
cannabinoids,
terpenes,
phenolic
substances.
Optimizing
parameters,
including
solvent
type,
temperature,
time,
is
crucial
maximizing
yield
purity,
offering
potential
developing
value-added
benefits.
Molecules,
Journal Year:
2024,
Volume and Issue:
29(9), P. 2097 - 2097
Published: May 1, 2024
Hemp
(Cannabis
sativa
L.)
has
experienced
a
significant
resurgence
in
popularity,
and
global
interest
diversifying
its
use
various
industries,
including
the
food
industry,
is
growing.
Therefore,
due
to
their
exceptional
nutritional
value,
hemp
seeds
have
recently
gained
increasing
as
valuable
ingredient
for
obtaining
high-quality
foods
dietary
supplements.
stand
out
remarkable
content
of
quality
proteins,
edestin
albumin,
two
distinct
types
proteins
that
contribute
value.
are
also
rich
healthy
lipids
with
high
polyunsaturated
fatty
acids,
such
linoleic
acid
(omega-6),
alpha-linolenic
(omega-3),
some
vitamins
(vitamins
E,
D,
A).
Polyphenols
terpenoids,
particular,
present
seeds,
provide
antimicrobial,
antioxidant,
anti-inflammatory
properties.
This
review
examines
scientific
literature
regarding
seeds’
physicochemical
characteristics.
The
focus
on
those
characteristics
allow
aiming
transform
ordinary
products
into
functional
foods,
offering
additional
benefits
body’s
health.
Innovating
opportunities
develop
healthy,
nutritionally
superior
explored
by
integrating
processes,
promoting
balanced
sustainable
diet.
Processes,
Journal Year:
2025,
Volume and Issue:
13(2), P. 530 - 530
Published: Feb. 13, 2025
Hemp
seed
oil
is
nutritious.
Besides
cannabinoids,
it
has
a
higher
Omega-3
fatty
acid
content,
making
an
ideal
and
healthy
edible
oil.
Roasting
key
factor
affecting
the
flavor
of
hemp
In
this
study,
solvent-assisted
evaporation
(SAFE)
combined
with
gas
chromatography–mass
spectrometry
(GC-O-MS)
was
used
to
analyze
volatile
compounds
after
seeds
were
roasted
at
different
temperatures
(120
°C,
140
160
180
°C).
α-pinene,
(1S)-(1)-β-pinene,
myrcene,
(E)-β-ocimene,
which
are
typical
odorants
for
herbs
fresh
flavors,
had
active
odor
value
(OAV)
≥
1.
The
sweet,
nutty,
toasty
flavors
became
more
pronounced
as
temperature
increased.
2-pentylfuran
provided
caramel
flavor,
2,5-dimethylpyrazine,
2-ethyl-6-methylpyrazine,
2-ethyl-5-methylpyrazine
flavor.
combination
sensory
evaluation
data
analysis
effective
in
differentiating
odors
extracted
temperatures.
Reconstitution
deletion
experiments
showed
that
these
could
mimic
overall
aroma
profile.
This
article
provides
theoretical
basis
effect
over-roasting
on
Foods,
Journal Year:
2024,
Volume and Issue:
13(16), P. 2584 - 2584
Published: Aug. 18, 2024
Recently,
products
of
plant
origin
have
been
utilized
to
extend
the
shelf
life
meat
products.
This
study
examined
impact
hemp
seed
oil
as
a
replacement
for
animal
fat
and
sodium
nitrite
on
nutritional,
physicochemical,
technological,
sensory
traits
fermented
salamis.
Five
treatments
were
prepared:
S0
(100
mg/kg
NaNO
Food Research International,
Journal Year:
2024,
Volume and Issue:
192, P. 114746 - 114746
Published: July 14, 2024
Consumers
are
interested
in
new
sustainable
ingredients
but
unwilling
to
accept
undesirable
sensory
properties
their
food
products.
Luffa
(Luffa
cylindrica)
is
mainly
harvested
and
processed
for
its
fibrous
network,
which
used
as
an
exfoliator,
while
seeds
usually
discarded.
However,
the
have
been
found
various
nutritional
benefits.
As
such,
this
study
investigated
of
luffa
seed
powder
added
yogurt
compared
it
other
(flax,
sunflower,
chia,
hemp).
(n
=
107)
evaluated
liking
different
using
hedonic
scales
check-all-that-apply
(CATA).
The
when
mixed
with
were
associated
off-colour,
off-flavour,
metallic,
strong
flavour,
bitter,
salty,
earthy
decreased
consumer
liking.
flax
sunflower
be
sweet,
nutty,
cooked,
mild
a
smooth
texture.
overall
scores
samples
significantly
higher
than
hemp
samples.
Future
studies
should
investigate
drying
roasting
treatments
improve
seeds.
