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

Improving Flavor, Safety, and Sustainability of Coffee Substitute: Challenges and Future Research Directions

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 105083 - 105083

Published: May 1, 2025

Language: Английский