Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability

Lopez, Christelle; Novalès, Bruno; Rabesona, Hanitra; Weber, Magalie; Chardot, Thierry; Anton, Marc

doi:10.1016/j.foodres.2021.110759

Cited by 15 publications

(29 citation statements)

References 41 publications

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“…The least phytosterols in cold-pressed oil from the variety ‘Earlina’ (1.95 mg/g). In various studies on phytosterol determinations in hemp oil, total phytosterols ranged between 2.19 mg/g and 6.7 mg/g [ 10 , 17 , 25 , 47 , 48 ] This means that the samples studied had values close to the lowest among the results of hemp oils available in the literature. It is recommended to consume 2–3 g of phytosterols/stanols per day, so hemp oil can be one of the dietary elements that will provide these components [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

et al. 2022

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In the last decade, the demand for edible niche oils has increased. Therefore, the aim of this study was to characterize the seeds hemp (Cannabis sativa L.) varieties: ‘Finola’ (FIN-314)’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’, and cold and hot pressed oils were prepared from each seed. The seeds were examined for moisture content, granulometric distribution, bulk density, and fat content. Seeds were pressed without and with preconditioning (60 °C), and oil yield and pressing time were recorded. The oil was filtered through cellulose membranes. Oil–water content, oil color, fatty acid profile, and sterol content were studied. From the study conducted, there are significant differences in the parameters of oil recovery and its quality compared to ‘Finola’ seed oil, which is widely reported in the literature. ‘Finola’ oil yield was the lowest, with an average of 79% compared to ‘Earlina’ (82%) and ‘S. Jubileu’ (84%). All oil samples contained a comparable amount of sterols, with campesterol (0.32 mg/g), β-sitosterol (1.3 mg/g) and Δ5-avenasterol (0.15 mg/g) predominating. From the organoleptic evaluation, it was evident that both varieties hemp oils and marc (‘Earlina’ and ‘S. Jubileu’) were not bitter like the “Finola” oil and marc. More detailed studies in this direction have to be undertaken.

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Section: Resultsmentioning

confidence: 99%

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

et al. 2022

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“…The sequential refinery process employed in this study for the preparation of OBs from chia and camelina seeds involved the combination of environmentally friendly techniques according to the green approach since no organic solvent was used (Figure 1). The first step consisted of the hydration of the seeds and removal of the mucilage firmly attached to the seeds with a method adapted from [25]; the other steps were similar to the aqueous extraction process previously developed for hemp seeds [1].…”

Section: Sample Preparation 221 Plant Seed Processing: Preparation Of...mentioning

confidence: 99%

“…An aqueous extraction including a mechanical treatment of grinding in water was applied to recover aqueous extracts from chia and camelina seeds containing the oil bodies (OBs), as previously developed for hemp seed OBs [1]. The hydrated and demucilated chia seeds or camelina seeds were ground in water for 3 min at a speed of 6000 rpm (Turbomix plus, Moulinex, France) to disrupt the cell walls and release the cellular material.…”

Section: Microstructurementioning

confidence: 99%

“…Over recent years, there has been a growing interest in the development of innovative green (organic toxic solvent free) refinery processes able to prepare natural OBs from oilseeds of nutritional interests (sunflower, rapeseed, linseed and hemp) for food applications. Integrated processes including the soaking of the seeds, grinding and centrifugation have been successfully used to recover OBs along with proteins by aqueous extraction from oilseeds [1,3,4,23,24]. Currently, chia and camelina seed processing consists mainly of mechanical pressing of whole oilseeds possibly followed by solvent (n-hexane) extraction of the remaining oil in the press cake.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, food products can have a neutral pH (e.g., plant beverages) or an acidic pH (e.g., fermented food products, yogurt, acidic cream and ice cream) that affects the surface properties of the lipid droplets and their physical stability (e.g., leading to aggregation or coalescence). In the perspective of a wide range of food applications, it is of interest to examine the surface properties and the microstructure of natural OBs recovered by aqueous extraction from oilseeds and to investigate their physical stability as a function of pH, as previously performed, for example, with hemp seed OBs [1,23].…”

Section: Introductionmentioning

confidence: 99%

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Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Lopez

Sotin

Rabesona

et al. 2023

Foods

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Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and camelina (Camelina sativa L.) seed OBs. A green refinery process including ultrasound to remove mucilage, aqueous extraction by grinding and centrifugation to recover OBs from the seeds was used. The microstructure, composition and physical stability of the OBs were examined. Confocal laser scanning microscopy images showed that chia and camelina seed OBs are spherical assemblies coated by a layer of phospholipids and proteins, which have been identified by gel electrophoresis. The mean diameters determined by laser light scattering measurements were 2.3 and 1.6 µm for chia and camelina seed OBs, respectively. The chia and camelina seed OBs were rich in lipids and other bioactive components with, respectively, 64% and 30% α-linolenic acid representing 70% and 53% of the total fatty acids in the sn-2 position of the triacylglycerols, 0.23% and 0.26% phospholipids, 3069 and 2674 mg/kg oil of β-sitosterol, and lipophilic antioxidants: 400 and 670 mg/kg oil of γ-tocopherol. Phenolic compounds were recovered from the aqueous extracts, such as rutin from camelina and caffeic acid from chia. Zeta-potential measurements showed changes from about −40 mV (pH 9) to values that were positive below the isoelectric points of pH 5.1 and 3.6 for chia and camelina seed OBs, respectively. Below pH 6.5, physical instability of the natural oil-in-water emulsions with aggregation and phase separation was found. This study will contribute to the development of innovative and sustainable food products based on natural oil-in-water emulsions containing chia and camelina seed OBs for their nutritional and health benefits.

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Observation of Dietary Lipids Using Microscopy Techniques

Lopez

2024

Multidimensional Characterization of Dietary Lipids

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Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability

Cited by 15 publications

References 41 publications

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Observation of Dietary Lipids Using Microscopy Techniques

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