Hemp seed-based food products as functional foods: A comprehensive characterization of secondary metabolites using liquid and gas chromatography methods

Trovato, Emanuela; Arena, Katia; Tella, Roberta La; Rigano, Francesca; Vinci, Roberto Laganà; Dugo, Paola; Mondello, Luigi; Guarnaccia, Paolo

doi:10.1016/j.jfca.2023.105151

Cited by 8 publications

(9 citation statements)

References 39 publications

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“…Phenolic compounds exhibit excellent free radical scavenging activity, effectively preventing lipid oxidation and extending the shelf life of meat products [60]. Hemp flour is produced from hemp seeds that have a high phenolic content and exhibit good antioxidant activity [34,61]. Additionally, hemp seeds mainly contain γ-tocopherol and lower amounts of α-tocopherol, both known for their antioxidant activity [27,62].…”

Section: Lipid Oxidationmentioning

confidence: 99%

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

Papatzimos,

Mitlianga,

Basdagianni

et al. 2024

Applied Sciences

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Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

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Section: Lipid Oxidationmentioning

confidence: 99%

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

Papatzimos,

Mitlianga,

Basdagianni

et al. 2024

Applied Sciences

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“…Thanks to its versatility, hemp can be consumed raw as hemp hearts (seeds) or in a processed form as powder, meal, oil, and flour. However, the most significant impact lies in serving hemp as a co-ingredient in various food products, elevating their nutritional value and asserting a compelling functional potential [106][107] [108]. For the functional foods segment, hemp stands out as an exceptionally fitting food ingredient.…”

Section: Food Applicationsmentioning

confidence: 99%

Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-nutritional Factors, Bioactive Compounds, and Functional Attributes

Axentii,

Codină

2024

Preprint

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Plant-based proteins, like those derived from hemp and rapeseed can significantly contribute to a balanced diet and human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers the consumption of plant-based proteins has been associated with numerous health benefits, including reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits.

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“…17 Since then, several studies have reported the utilization of hemp volatiles to distinguish their production regions and the potential of hemp seed to be developed as functional foods. 18,19 The myriad health benefits of bioactive compounds in industrial hemp flowers have attracted the attention of the food, pharmaceutical, and cosmetic industries. 20 As a result, researchers and hemp farmers are optimizing various factors, such as the cultivar type, growth environment, and production practices, to increase the hemp floral yields and obtain higher quantities of nonpsychoactive cannabinoids while adhering to regulatory limits on total d9-THC concentration.…”

Section: Introductionmentioning

confidence: 99%

“…These terpenoids are majorly responsible for the characteristic aroma of hemp essential oils . Since then, several studies have reported the utilization of hemp volatiles to distinguish their production regions and the potential of hemp seed to be developed as functional foods. , …”

Section: Introductionmentioning

confidence: 99%

Effect of High-Tunnel and Open-Field Production on the Yield, Cannabinoids, and Volatile Profiles in Industrial Hemp (Cannabis sativa L.) Inflorescence

Charles,

Gu,

Archer

et al. 2024

J. Agric. Food Chem.

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This study discovered the impact of high-tunnel (i.e., unheated greenhouse) and open-field production on two industrial hemp cultivars (SB1 and CJ2) over their yield parameters, cannabinoid development, and volatile profiles. Development of neutral cannabinoids (CBD, THC, and CBC), acidic cannabinoids (CBDA, THCA, and CBCA), and total cannabinoids during floral maturation were investigated. The volatile profiles of hemp flowers were holistically compared via HS-SPME-GC/MS. Findings indicated a high tunnel as an efficient practice for achieving greater total weight, stem number, and caliper, especially in the SB1 cultivar. Harvesting high-tunnel-grown SB1 cultivars during early flower maturation could obtain a high CBD yield while complying with THC regulations. Considering the volatile profiles, hemp flowers mainly consisted of mono- and sesquiterpenoids, as well as oxygenated mono- and sesquiterpenoids. Volatile analysis revealed the substantial impact of cultivars on the volatile profile compared to the production systems.

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Hemp seed-based food products as functional foods: A comprehensive characterization of secondary metabolites using liquid and gas chromatography methods

Cited by 8 publications

References 39 publications

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

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

Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-nutritional Factors, Bioactive Compounds, and Functional Attributes

Effect of High-Tunnel and Open-Field Production on the Yield, Cannabinoids, and Volatile Profiles in Industrial Hemp (Cannabis sativa L.) Inflorescence

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