Commercial Hemp (Cannabis sativa Subsp. sativa) Proteins and Flours: Nutritional and Techno-Functional Properties

Abstract

Hemp (Cannabis sativa subsp. sativa) has been increasing in popularity in recent years owing to its nutritional composition, with an interesting combination of protein, fat, and fiber, as well as minerals. Its transformation into flours and concentrates has allowed its incorporation in different foods thanks to its techno-functional properties. In this study, four commercial brands of hemp flour and hemp protein concentrate were analyzed for their proximal, amino acid and mineral composition, and fatty acid profile. The bioactive characteristics, such as phenolic composition and antioxidant activity, and techno-functional properties, such as solubility and water-holding and oil-holding capacities, were analyzed. The results showed that the composition of the flours was characterized by a high fiber content and a high antioxidant activity due mainly to the high level of total phenolic compounds. In the case of concentrates, these showed a lower carbohydrate but higher protein content and better functional properties such as water-holding, foaming, and gel-forming capacities. Both flours and concentrates showed low fat contents with polyunsaturated fatty acids being the major fatty acids, a good amino acid profile, and high K and P concentrations. Organic products showed differences in nutritional composition but not in functional properties when compared with non-organic products.

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

“…Overall, there were no differences in the fatty acid profiles between treatments, indicating that the addition of hemp flour did not favourably impact the fatty acid composition of the minced meat products. The most abundant fatty acids in the hemp flour were linoleic (C18:2 n-6), oleic (C18:1), and linolenic acid (C18:3 n-3) (Table 3), and this result is in general agreement with the findings of Absi et al [54]. Hemp flour is a defatted product; this factor, along with the relatively low added amount, could explain why the favourable fatty acid profile of hemp flour (Table 3) was not reflected in the fatty acid composition of the minced meat products.…”