Search Results (236)

The use of non-traditional oilseeds for food purposes has increased significantly in recent years. Due to the high content of unsaturated fatty acids, the production of cold-pressed oils from pumpkin and hemp seeds is growing at a steady pace. This results in the accumulation of a by-product (oilseed press cake), from which high-quality proteins can be derived. Protein hydrolysates based on these raw materials offer further potential for valorization. This review summarizes classical and modern methods for obtaining protein isolates from pumpkin and industrial hemp oilseed cakes, as well as possible approaches for their modification to enhance their nutritional and functional properties. Furthermore, it provides an overview of the methods for producing protein hydrolysates rich in bioactive peptides. The presence of peptides with antioxidant, antihypertensive, or hypoglycemic properties makes hydrolysates a valuable source of nutraceutical components with potential applications in the development of functional foods or dietary supplements. However, most studies to date have been conducted using in vitro systems. Further research involving animal models or clinical observations is required to determine dosage regimens and applications of these hydrolysates. Regarding protein isolates, the challenges for their broader use in the food industry are related to increasing solubility, removing anti-nutritional factors, and improving techno-functional properties. Full article

The development of plant protein-based delivery systems is often limited by poor stability and low retention efficiency under gastrointestinal conditions. This study investigated how pH (4 and 7) during external gelation influences the physicochemical properties, entrapment efficiency (EE), and in vitro gastrointestinal behaviour of alginate beads loaded with hemp protein concentrate (HPC), pea protein concentrate (PPC), or soy protein isolate (SPI). Zeta potential and Fourier transform infrared (FTIR) analyses suggested that at pH 4, the charge profiles of plant proteins favoured electrostatic association with anionic alginate, which was associated with higher EE values, with HPC achieving the maximum of 89.5% at pH 4. Conversely, at pH 7, electrostatic repulsion between biopolymers was associated with reduced EE. During in vitro digestion, beads formulated at pH 4 exhibited greater protein release than those prepared at pH 7, consistent with the expansion of the polymeric network under intestinal conditions. Size exclusion chromatography showed that released proteins underwent extensive proteolysis, generating low-molecular-weight fractions smaller than 300 Da. These results indicate that gelation pH is a relevant processing parameter for modulating protein retention and the extent of protein release of simulated digestion in alginate-based systems, with potential applications in protein-enriched food formulations. Full article

The enzymatic conversion of lignocellulosic biomass (LB) into fermentable sugars is important for the development of sustainable biorefineries. This study investigated the immobilisation of Trichoderma reesei (T. reesei) cellulase on amine-functionalised magnetic nanoparticles (MNPs) and evaluated the resulting biocatalyst for the hydrolysis of pretreated hemp hurd (HH) biomass. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) provided evidence consistent with cellulase association with the nanoparticles, with the estimated dry-state particle diameter increasing from 22.4 ± 0.4 to 27.8 ± 0.3 nm after immobilisation. The selected immobilised catalyst loading produced approximately 89% of the total filter-paper assay response obtained with the selected free-enzyme loading, although this comparison was not normalised to protein content. During 7 h hydrolysis experiments, glucose production increased progressively for both enzyme forms. Across the tested enzyme dilutions, immobilised cellulase generated approximately 88–91% of the glucose produced by free cellulase. The immobilised enzyme also retained approximately 64% of its initial hydrolysis performance after five reuse cycles. These findings demonstrate the potential of magnetic cellulase nanobiocatalysts for recoverable and reusable hydrolysis of lignocellulosic biomass. However, further studies are required to determine protein-normalised activity, immobilisation efficiency, longer-term stability, process economics and industrial scalability. Full article

Driven by global climate change and Taiwan’s Net-Zero initiatives, high-input livestock farming faces urgent pressures to transform. Pennisetum purpureum, a primary forage and bioenergy crop, traditionally relies on heavy chemical nitrogen inputs, thereby exacerbating its carbon footprint. This study evaluated a sustainable cultivation model integrating legume intercropping with reduced fertilization. A field trial in central Taiwan utilizing a Completely Randomized Design (CRD) compared four treatments: conventional full nitrogen (800 kg N/ha), sunn hemp (Crotalaria juncea) intercropping with half nitrogen, sunn hemp intercropping only, and organic compost. We monitored biomass, forage chemistry, and soil organic carbon (SOC) dynamics. The sunn hemp plus half-nitrogen treatment achieved dry matter yields (30–35 Mg/ha) and crude protein levels (7.1–7.4%) statistically equivalent to the full-nitrogen control, significantly surpassing other groups. While short-term SOC stocks (72–81 Mg C/ha) showed no significant differences, trends indicated carbon accumulation in deep soil (30–50 cm). Consequently, substituting 50% of chemical nitrogen through biological fixation proves a viable strategy to maintain yield while reducing inputs. This model sustains productivity and mitigates greenhouse gas emissions, offering an economically feasible, potential carbon-negative solution for tropical forage systems. Full article

The study aimed to determine the content of biocompounds and the nutrient composition of dried kale (with/without blanching) and bars containing it (fresh/dried). Kale leaves and bars were dried using convection (CD), convection–infrared–ultrasonic (HD), and freeze-drying (FD) methods to obtain potential snacks. The bar recipe consisted of 20% fresh kale (plus 30% water) or 10% dried kale (plus 40% water), 20% dried dates, 10% coconut flour, 10% flaxseed, and 10% hemp protein. Dried blanched kale contained from 524 to 618 mg of GAE/100 g d.m., which was 6.8–12.4% more than in unblanched kale, but about four times less in the bars. Similarly, blanched kale had a higher content of chlorophyll A + B and carotenoids. Both of these groups of compounds in blanched kale dried using the HD method were comparable to or slightly higher than in the raw material (approx. 932 and 174 mg/100 g d.m. of chlorophyll A + B and carotenoids, respectively), while in the bars their content was low, 34–64 and 7.6–13.2 mg/100 g d.m., respectively. The caloric content of the bars ranged from 325 to 348 kcal/100 g (1356 to 1452 kJ/100 g of product). Dried kale has proven to be a valuable snack due to its antioxidant content. In turn, the bars were rich in nutrients such as protein (approx. 14.4%), fat (approx. 9.3%), minerals (approx. 4.0%), carbohydrates (approx. 35.2%), and especially fiber (approx. 27.3%), which allows them to be classified as “high-fiber” products. Full article

This study evaluated the agronomic and bromatological characteristics of green maize grown under different cover crops and developmental stages of the no-till system (NTS) in the Brazilian Cerrado. A randomized block design with a 6 × 3 factorial arrangement and four replications was used. Six cover crops were evaluated: Brachiaria (B), Pearl millet (PM), Sunn hemp (SH), and mixtures B + SH, B + PM, and PM + SH. Three NTS stages were assessed: initial (1 year, NTS1), transition (8 years, NTS8), and consolidation (20 years, NTS20). Evaluated variables included cover crop dry matter (DM), green maize ear yield with husk (EYH), shucked ear yield (SEY), straw yield (SY), grain yield per ear (GYE), and grain bromatological characteristics: pH, moisture (HU), ash (AS), lipids (LIP), protein (PTN), carbohydrates (CHE), total titratable acidity (TTA), total soluble solids (TSS), and ascorbic acid (AA). SH and the PM + SH mixture produced the highest DM across the NTS stages. Cover crop residues did not affect green maize yield attributes, whereas progression through NTS stages increased SEY, EYH, and GYE. Bromatological quality was mostly unaffected by cover crops, except for moisture and TSS, while NTS stages influenced pH, moisture, LIP, PTN, TTA, TSS, and AA. The integrated use of cover crops, either as sole crops or intercropping systems, associated with long-term no-till adoption, contributes to increased biomass production and improved grain quality attributes of green maize under Cerrado conditions. Full article

The development of functional yogurt products enriched with plant-derived ingredients and biologically active compounds represents a promising strategy to improve the nutritional, probiotic, and antioxidant properties of fermented dairy foods. The aim of this study was to evaluate how plant-derived ingredients (whole-meal flour from sprouted wheat grain and a protein-rich functional ingredient derived from hemp press cake), used individually or in combination with curcumin- or ergosterol-enriched Saccharomyces cerevisiae biomass, influence the physicochemical, structural-mechanical, probiotic, antioxidant, and sensory characteristics of yogurt products. Two forms of yeast biomass were used as enrichment agents: one containing encapsulated curcumin and the other with a high ergosterol content. Milk mixtures were supplemented with yeast biomass containing 34.0 mg/g encapsulated curcumin or 10.55 mg/g ergosterol. Additionally, whole-meal flour from sprouted wheat grain or the hemp-derived protein ingredient was incorporated into the yogurt products at concentrations of 2–3%. These ingredients were tested both individually and in combination to identify optimal formulations that would confer novel properties to the final products. Based on the conducted studies, it was found that the addition of enriched yeast biomass and the protein ingredient resulted in a denser and more uniform structure in the yogurt products compared to those of the control. The titratable acidity of the experimental formulations ranged from 80.2 to 91.8 °T, while pH values ranged from 3.79 to 4.04. Compared with the control sample, these changes indicate enhanced lactic acid fermentation activity. The number of probiotic microorganisms in the experimental samples reached 1.6 × 10⁷–6.4 × 10⁷ MPN/g, exceeding those of the control by an order of magnitude. The type of plant ingredient used significantly determined the technological properties of the finished product. Compared with the control sample, yogurt products supplemented with the hemp press cake-derived protein ingredient exhibited higher protein content (33–34% on a dry matter basis), increased viscosity (2.5–2.6 Pa·s), and reduced syneresis (values of 16.1 mL). The whole-meal flour from sprouted wheat grain exhibited a more pronounced stimulating effect on the growth of probiotic microflora. Enrichment of yogurt products with yeast biomass also increased antioxidant activity: the AOA (DPPH) value increased to 69–84% compared to ~62% in the control. Biotesting using Paramecium caudatum, a sensitive protozoan model widely used for rapid assessment of biological compatibility, toxicity, and the relative biological value of food systems, demonstrated a statistically significant increase (p < 0.05) in protozoan growth to 104–106% compared with the control sample, suggesting the absence of toxic effects and the potential bioavailability of yogurt matrix components. This data confirm the potential of using enriched yeast biomass in combination with plant ingredients for creating probiotic yogurt products with improved structural and functional properties. Full article

Industrial hemp (Cannabis sativa L.) is increasingly being recognized for the production of functional food ingredients and nutraceutical products with broad applications in human nutrition. Its nutrient-rich seeds are of particular interest for their nutritional profile. Moreover, its inflorescences and trichomes provide sources of nutrient-rich proteins, bioactive compounds, and functional substances for food formulations. Agronomic practices, environmental factors, and genotype considerably influence the hemp nutritional profile; thus, continued interdisciplinary research is needed to standardize quality across supply chains. X-ray micro-computed tomography (micro-CT) combined with 3D image analysis is an emerging non-destructive technique in high-resolution plant phenotyping. The aim of this work was to show the contribution of X-ray micro-CT to the quantitative characterization of the internal hemp seed structure and of the trichomes. The 3D image analysis approach used allowed us to determine many morphometric traits of the different seed parts and of the trichomes. Among them, volume ratios of the different seed parts and the density and morphological characteristics of the trichomes of two cultivars were accurately quantified. Overall, this work showed the contribution of X-ray micro-CT in 3D morphometric characterization of the hemp achene structure and trichomes. The obtained seed morphometric traits could be correlated in future applications with nutritional and/or physiological properties of different hemp varieties in order to support different aspects of the whole hemp supply chain such as the dehulling process, oil and protein recovery, seed quality evaluation, and genotype screening, to which trichome characterization could also contribute. Full article

Liancheng white ducks have a distinctive “white feathers, black beak, and green feet” phenotype, making them a useful model for studying pigmentation traits in waterfowl. The previous study found that the F1 generation of Liancheng white ducks crossed with white-feathered ducks and hemp-feathered ducks were all gray-black in color. This indicates the specificity and complexity of melanin deposition in Liancheng white ducks, which makes the selection and breeding of pigment traits through phenotyping difficult. The aim of this study was to investigate the candidate transcriptomic regulatory signals of melanogenesis in Liancheng white ducks. Skin, mouth skin, foot skin, liver, and muscle samples were collected from 130-day-old Liancheng white ducks. Morphological differences were observed via histological analysis, and extraction-based pigment levels were determined. The results showed that melanin granules were clearly observed in tissues other than the liver and were distributed mainly in the basal layer of the epidermis and around feather follicles; the pigment values in the tissues decreased in the order mouth skin > liver > foot skin > muscle and skin. However, the relatively high liver value should be interpreted cautiously because obvious melanin granule deposition was not observed histologically. Whole-transcriptome sequencing was performed on mouth skin and skin samples. In total, 3074 differentially expressed genes (DEGs) were screened; upregulated genes associated with melanogenesis included melanocyte inducing transcription factor (MITF) and tyrosinase (TYR); downregulated genes included agouti signaling protein (ASIP) and adenylate cyclase 2 (ADCY2). Eighteen differentially expressed microRNAs (DEmiRNAs) were identified. Based on target prediction and pathway enrichment analysis, novel_290 and apl-miR-11588-3p were identified as candidate miRNAs potentially associated with melanogenesis-related pathways, and their predicted target genes included phosphatidylinositol 3-kinase (PI3K) and Janus kinase 1 (JAK1). Additionally, 364 differentially expressed long noncoding RNAs (DElncRNAs) were identified; TCONS_00063335 and TCONS_00019814 were identified as candidate lncRNAs potentially associated with melanogenesis-related genes, including TYR and TYRP1. A putative ceRNA network was constructed based on the predicted miRNA–mRNA and miRNA–lncRNA relationships, and ENSAPLT00000025522–apl-miR-11588-3p–MAPK8IP3 was identified as a candidate network relationship associated with MAPK-related pigmentation pathways. However, because this relationship was inferred mainly from bioinformatic prediction and expression association analysis, further functional validation is required to confirm whether it contributes to melanogenesis regulation. These findings provide candidate transcriptomic and noncoding RNA information for the further investigation of tissue-specific pigmentation in Liancheng white ducks. Full article

Duckweed (Lemnaceae) is a promising alternative feed crop, particularly in regions with nutrient surpluses and protein deficits, as it grows efficiently on nutrient-rich agricultural wastewater and provides protein-rich biomass. However, its high moisture content and rapid post-harvest spoilage pose major storage challenges. This study evaluated (co-)ensiling as a cost-effective preservation strategy for duckweed. Three separate experiments were conducted to assess the ensilability of duckweed alone and in combination with various agricultural co-substrates and additives, including corn silage, beet pulp, grass silage, hemp shives, hay, molasses, sun-dried duckweed and CaCO₃. Duckweed alone could not be successfully ensiled due to excessive moisture, resulting in poor acidification and high levels of undesirable fermentation products. During the long-term co-ensiling test, a duckweed–corn silage mixture containing 29% fresh duckweed and 71% corn silage showed the most stable fermentation profile, with low pH, limited fermentation losses, and no detectable butyric acid. A duckweed–grass silage mixture containing 51% fresh duckweed and 49% grass silage allowed higher duckweed inclusion and retained the highest level of apparent pepsin-digestible protein after storage, but showed elevated acetic acid and ethanol concentrations. A duckweed–beet pulp mixture containing 74% fresh duckweed and 26% beet pulp enabled the highest duckweed inclusion rate, but showed signs of clostridial fermentation, likely due to excess moisture. Microbiological analysis of this beet pulp mixture showed reduced Enterobacteriaceae after ensiling, but also increased clostridial counts. Oxalic acid concentrations were low in all duckweed-based silages, with the largest reduction observed in the duckweed–grass mixture. Overall, the results show that duckweed co-ensiling is feasible but highly dependent on co-substrate selection and moisture control. Further formulation optimisation is required, particularly for high-duckweed mixtures, to reduce the risk of clostridial fermentation and improve practical applicability as a storable feed ingredient. Full article

Hemp and linseed are nutritionally valuable commodities that exhibit considerable varietal differences in composition. Nutrient composition was evaluated in 12 hemp and 11 linseed varieties, including commercially cultivated varieties from the EU Common Catalogue and newly bred lines, to assess varietal variability. Field experiments were conducted under uniform agronomic conditions in the Czech Republic during a single growing season using field-block samples. Analyses included proximate composition (dry matter, crude protein, fat, fiber, ash), fatty acid and amino acid profiles, carotenoids, vitamins, and cannabinoid content. Statistical evaluation was performed using a General Linear Model with Duncan’s multiple range test (p < 0.05). Significant differences were observed across most parameters, indicating substantial inter-varietal variability under the experimental conditions. Fat content ranged from approximately 200 to 377 g/kg in both oilseeds, with lipids dominated by polyunsaturated fatty acids, particularly linoleic (n-6) and α-linolenic (n-3) acids. Hemp and linseed show potential as alternative plant protein sources in animal nutrition, but further digestibility and feeding studies are needed to confirm their suitability as partial soybean meal substitutes. Varietal selection may contribute to improved nutritional quality while influencing levels of undesirable constituents such as Δ⁹-THC in hemp. Full article

Obesity and its metabolic complications represent a major global health challenge, and food-derived bioactive peptides are emerging as promising dietary interventions. In this study, two hemp seed protein-derived tetrapeptides with pancreatic lipase (PL) and cholesterol esterase (CE) inhibitory activity, APAM and RLPA, were co-administered with a high-fat diet (HFD) to male C57BL/6J mice at 25 and 100 mg/kg body weight for 10 weeks. Both peptides dose-dependently alleviated HFD-induced body weight gain, visceral fat accumulation, hepatic steatosis, dyslipidemia, hyperglycemia, and systemic inflammation. Mechanistically, both peptides inhibited intestinal PL and CE activities and enhanced fecal lipid excretion, supporting direct suppression of intestinal fat digestion. 16S rRNA gene sequencing revealed partial restoration of HFD-disrupted gut microbiota, with APAM preferentially enriching Bifidobacterium and Roseburia, while RLPA promoted Akkermansia and Lactobacillus, accompanied by differential improvements in fecal short-chain fatty acid (SCFA) profiles. Hepatic transcriptomics identified the PPAR signaling pathway as a shared regulatory hub, and multi-omics integration revealed significant correlations linking gut microbiota, SCFA production, hepatic gene expression, and metabolic phenotypes. These findings suggest a dual-pathway anti-obesity mechanism integrating intestinal lipid digestion inhibition with gut–liver axis modulation, and highlight hemp seed protein-derived peptides as potential functional food ingredients for obesity prevention. Full article

Hemp seed protein hydrolysate (HSPH), despite its high digestibility and solubility, exhibits severely impaired gelation properties due to extensive hydrolysis, thereby limiting its food applications. This study analyzed the effect of homogeneously incorporating commercial hemp seed protein concentrate (HSPC) into HSPH on physicochemical and structural properties of the resultant composite gels. As the HSPC concentration increased from 100 to 150 mg/mL, the composite gels exhibited a significant enhancement in hardness (p < 0.05), increasing from 1.63 to 5.74 N, along with an improvement in water-holding capacity (WHC) from 45.52 to 55.46 g/g. Concurrently, the storage modulus (G′) and gelation temperature increased, with the latter rising from 65 to 78 °C. SDS-PAGE analysis suggested that the enhanced composite gel properties were attributed to its high-molecular-weight protein fractions (10–15 kDa and 40–50 kDa) of HSPC, which functioned as the primary structural components of the gel network. In addition, the formation of denser yet irregular microstructures was observed by scanning electron microscopy (SEM) analysis when HSPC incorporation increased from 0 to 200 mg/mL. Fourier-transform infrared (FTIR) further suggested that these improvements were due to increases in β-turn and random coil contents by approximately 9.60 and 7.73%, respectively. These findings provided insights into the utilization of HSPH and HSPC in plant-based foods and contributed to food security and sustainable agriculture. Full article

Hemp (Cannabis sativa L.) is a multipurpose crop with significant industrial and therapeutic potential. This article reviews the various uses of hemp in production, building, food, cosmetics and medicine, focusing on its economic, environmental and health benefits. Industrially, hemp has been used for making fabrics, paper, bioplastics, construction materials and biofuels, because of its strong fibres, fast growth and low impact on the environment. Hemp seed oil and protein in the food and beauty industries are gaining more recognition for their nutritional and functional characteristics. Medically, compounds extracted from hemp, especially cannabidiol (CBD) and other non-psychoactive phytochemicals, have been shown to possess significant anti-inflammatory, pain-relieving, neuroprotective, antioxidant and antibacterial properties. This article talks about how better cultivation methods, processing technologies, and extraction techniques can help improve product quality, marketability, regulatory frameworks, safety standards and the quality control measures that are in place to monitor hemp production and utilization, as well as the focus on new policies in developing nations. Even though hemp has a wide range of potentials, the industry still faces difficulties in the form of laws, lack of infrastructure, unequal product standardization, and lack of scientific proof in certain areas of application. This article further identifies research gaps and points out potential areas for innovation, policymaking, and market development to be explored in the future. If backed up by proper regulations and research, hemp has great potential to contribute to the development of environmentally friendly industries, the improvement of public health and the socio-economic upliftment of communities. Full article

Cream fillings are widely used semi-solid components in confectionery products, where the fat phase strongly influences the structure, stability, and sensory characteristics. Increasing consumer demand for plant-based and nutritionally improved foods has stimulated efforts to reduce the palm oil content and incorporate plant-derived proteins; however, systematic studies comparing the functional impact of different commercial protein preparations in such systems remain limited. Therefore, this study investigated the influence of pea, brown rice, pumpkin, hemp, and sunflower protein preparations on the physicochemical, functional, and sensory properties of cream fillings formulated with reduced palm fat. Commercial protein preparations (2.5% and 5%) were incorporated as partial fat replacers, and the chemical composition, amino acid profile, color parameters, water activity, viscosity, and particle size distribution were evaluated. Additionally, multivariate statistical approaches were applied to better understand relationships. The results showed that pea protein concentrate improved the nutritional profile and provided the most favorable balance of texture and sensory attributes. Other proteins also modified the physical properties of the fillings, although to different extents, while increasing the protein concentration generally intensified color changes and increased viscosity. Overall, the findings provide new insights into the behavior of commercial plant protein preparations in fat-rich confectionery systems and support the development of plant-enriched cream fillings with a reduced palm oil content. Full article