Search Results (165)

This study reports the effect of pH (2, 7, 10) and heat treatment (80 °C for 30 min) on the oil–water (o/w) interfacial behavior of hemp seed protein isolate (HPI) aqueous dispersions. The physicochemical, interfacial adsorption, rheology, and emulsifying properties of protein dispersions were evaluated. HPI dispersions at pH 10 exhibited the highest water solubility (60%), the greatest net charge (−27 mV), and the lowest hydrophobicity (~5 a.u.), promoting o/w interfacial pressure (π) and interfacial viscoelasticity. Strong interfacial viscoelastic protein layers (E^* = 25 mN/m) were also observed under acidic conditions (pH 2), where proteins exhibited high solubility (40%), a high positive net charge (21 mV), and increased hydrophobicity (46 a.u.). HPI dispersions in their neutral state (pH 7) were not able to form stable o/w emulsions due to their poor physicochemical properties such as low solubility (18%), low surface charge (−18 mV), and hydrophobicity (~5 a.u.). Heat treatment significantly increased the charge and hydrophobicity of both neutral and alkaline proteins (~30 mV and ~10 a.u., respectively), increasing their particle size distribution and ultimately reducing their interfacial protein layer elasticity (E^* = 20 and 13 nM/m, respectively). While particles at acidic conditions showed high thermal resistance, heat treatment improved the emulsifying stability in alkaline conditions while further reducing it in the neutral state. Overall, HPI dispersions demonstrated the ability to form stable emulsions at both alkaline and acid pHs, with those formed at pH 2 exhibiting a lower droplet size and superior stability. Full article

Hemp (Cannabis sativa) seed oil is recognized as a valuable oil due to its beneficial fatty acid profile, which includes a favorable balance of omega-6 and omega-3 fatty acids, making it highly desirable for edible and bioproduct applications. Crude hempseed oil contains high concentrations of chlorophyll, carotenoids, and other amphiphilic compounds that can negatively affect its appearance, stability, and downstream processing. Therefore, bleaching is a crucial step in removing these pigments after the degumming and neutralization processes. To optimize the bleaching process, a Box–Behnken response surface methodology was employed, focusing on three factors: time (15, 30, 45 min), temperature (100, 120, 140 °C), and bleaching earth concentration (2.5, 5, and 7.5% w/w). The key response variables were β-carotene, chlorophyll content, and antioxidant activity. For chlorophyll removal, bleaching earth concentration accounted for 83.82% and 81.84% of the variation in the solvent-extracted and mechanically extracted oils, respectively. For β-carotene, the bleaching earth concentration accounted for over 93% of the variation in both types of oil. The optimal bleaching earth concentrations were determined to be 4.87% and 5.36% for the solvent-extracted and mechanically extracted oils, respectively, to achieve the target chlorophyll level of ≤150 ppb. Mechanically extracted oil had lower antioxidant activity after bleaching compared to solvent-extracted oil. The addition of bleaching earth, up to 5%, removed polar antioxidants, further lowering the oil’s antioxidant capacity. These findings suggest that optimizing bleaching conditions can significantly affect both pigment removal and the antioxidant profile of the final product. Full article

This research investigates the incorporation of hemp seed cake (HSC), a nutrient-rich by-product of hemp oil extraction, into traditional pretzel formulations as a sustainable approach to functional dry pretzels development. Wheat flour was substituted with 5–40% HSC, and the resulting products were examined for proximate composition, bioactive profile, and sensory perception. Substitution with hemp seed cake significantly enhanced nutritional quality, raising protein from 7.49 to 12.62% and fiber from 0.90 to 11.78%, while lowering carbohydrates; notably, formulations containing ≥30% HSC meet EU Regulation 1924/2006 criteria to be labeled as a “source of protein.” Functional enrichment was further demonstrated by a four-fold increase in polyphenols (115.28–467.45 mg GAE/kg) and a corresponding rise in total flavonoids (63.40–262.28 mg GAE/kg), as well as by enhanced antioxidant capacity evaluated through DPPH (194.42–658.89 mg Trolox/kg) and ABTS assays (486.05–1647.23 mg Trolox/kg). Sensory analysis (CATA, PCoA) indicated that low substitution levels (≤10%) preserved traditional acceptability, whereas higher levels (≥30%) introduced nutty aroma and denser texture, perceived by consumers as novel. These findings highlight hemp seed cake as a multifunctional ingredient that improves nutritional density, enhances bioactive potential, and supports circular economy principles in the bakery sector. Full article

Industrial hemp (Cannabis sativa L.; Cannabaceae), traditionally cultivated for fiber, also represents a valuable source of nutrient-rich seed oil. In this study, cold-pressed hemp seed oils from three Romanian varieties (Teodora, Silvana, and Armanca) were evaluated for their fatty acid composition, minor bioactive constituents, antioxidant activity, growth-promoting property toward probiotic strains in vitro, and molecular docking interactions with probiotic targets. Gas chromatography revealed a fatty acid profile dominated by linoleic (49.4–51.9%), oleic (16.3–22.8%), and α-linolenic acids (9.8–14.4%), resulting in favorable PUFA/SFA ratios (5.17–6.39) and ω-6/ω-3 ratios (3.93–5.53). The oils also contained phenolics (118–160 mg GAE/kg), chlorophylls (6.18–8.31 mg/kg), and carotenoids (2.58–3.37 mg/kg), which contributed to their antioxidant activity (DPPH inhibition 35.92 µM TE/100 g–43.37 µM TE/100 g). Broth microdilution assays against Lacticaseibacillus rhamnosus GG, L. paracasei ATCC BAA-52, and L. acidophilus ATCC 4356 demonstrated strain- and dose-dependent potential to promote probiotic growth under in vitro conditions. While L. rhamnosus and L. paracasei were inhibited at low concentrations and only mildly stimulated at higher levels, L. acidophilus showed robust growth promotion, reaching +54.7% effect and CP = 1.55 with Teodora oil at 16 mg/mL. Molecular docking highlighted strong binding affinities of γ-linolenic and linoleic acids with key metabolic enzymes involved in probiotic metabolism (hydratase, enolase, glyceraldehyde-3-phosphate dehydrogenase, ribonucleoside hydrolase), forming stable hydrophilic and hydrophobic interactions which are explored in defining the stability of the ligand-protein complexes. These results indicate that both major fatty acids and minor bioactive constituents contribute to the nutritional and antioxidant value of Romanian hemp seed oils and reveal a potential to promote probiotic growth under in vitro conditions, as supported by complementary in silico evidence. Full article

The fatty acid composition of some seed oils from plants of emerging interest was studied. The benefits towards human health were evaluated by taking into account current recommendations regarding dietary intake of essential, polyunsaturated, and monounsaturated fatty acids and by discussing the pathologies for which such fatty acids exert protective action. Species studied were Hemp (Cannabis sativa), Flax (Linum usitatissimum), Milk Thistle (Silybum marianum), Perilla (Perilla frutescens), Borage (Borago officinalis), and Black Cumin (Nigella sativa). Seeds were subjected to cold milling in order to maintain their original nutritional characteristics. Chemical analyses were performed via the dual-detector gas chromatography technique by means of Flame Ionization Detection (FID) and mass spectrometry (MS) and by applying a modified version of the AOAC Official Method 991.39, thanks to which it was possible to obtain the fatty acid composition expressed as mg per gram of oil: such information is not always available in the literature for the species studied here. Comparison with the fatty acid international guidelines about the recommended intakes in g/day was made. This allowed us to evaluate whether such oils are suitable to be used as fatty acid food supplements to rebalance the Western diet, which is shown to be inadequate by numerous studies. Results show that seed oils from Cannabis sativa, Linum usitatissimum, and Perilla frutescens are suitable to be used as food supplements while seed oils from Silybum marianum, Borago officinalis, and Nigella sativa are not. It is important to note that any possible benefits from other parts of the plant (leaves, stems, flowers, and roots) are not studied or questioned by the present research, which focuses solely on fatty acids in the oil extracted from the seeds. Full article

This study successfully established a novel discriminative model that distinguishes between Thai and foreign hemp seed extracts based on gas chromatography/mass spectrometry (GC/MS) metabolic profiling combined with machine learning algorithms such as hierarchy clustering analysis (HCA), principal component analysis (PCA), and partial least square-discriminant analysis (PLS-DA). The findings highlighted significant metabolic features, such as vitamin E, clionasterol, and linoleic acid, related with anti-aging properties via elastase inhibition. Our biological validation experiment revealed that the individual compound at 2 mg/mL exhibited a moderate elastase inhibitory activity, 40.97 ± 1.80% inhibition (n = 3). However, a binary combination among these metabolites at 1 mg/mL of each compound demonstrated a synergistic effect against elastase activities up to 89.76 ± 1.20% inhibition (n = 3), showing 119% improvement. Molecular docking experiments aligned with biological results, showing strong binding affinities and enhanced inhibitory effects in all combinations. This integrated approach provided insights into the bioactive compounds responsible for anti-aging effects and established a dependable framework for quality control and standardization of hemp seed-based skincare products. Additionally, the developed models enable effective discrimination between Thai and foreign strains, which is valuable for sourcing and product consistency. Overall, this research advances our understanding of hemp seed phytochemicals and their functional potential, paving the way for optimized natural anti-aging formulations and targeted functional foods. Full article

The black soldier fly (BSF), Hermetia illucens, has gained increasing attention as a sustainable protein source for animal feed. This study investigated the effects of dietary supplementation with hemp seed oil (HSO) at 0.5–6% concentrations on the growth performance and nutritional composition of black soldier fly larvae (BSFL). Larval development, survival rate, body weight, and adult longevity were evaluated under controlled conditions. In addition, chemical characterization of HSO was performed, and the proximate composition, mineral content, and amino acid profile of dried larvae were analyzed. The results indicated that HSO supplementation had no statistically significant effect on developmental time, survival rate, biomass accumulation, or adult lifespan compared to the control. Gas Chromatography–Mass Spectrometry (GC-MS) profiling of HSO revealed a wide range of bioactive compounds, including unsaturated fatty acids (UFAs), phytosterols, cannabinoids, and tocopherols. The BSFL showed high levels of fat and energy, with essential amino acids and minerals present in favorable concentrations for feed applications. The HSO improves the protein levels at the 0.5–1.0% concentration, with negative correlations at higher concentrations. The findings suggest that HSO can be integrated into BSFL diets without adverse effects on growth performance, while potentially enhancing the functional value of the larvae. This supports the feasibility of incorporating hemp by-products into insect-rearing systems to promote circular and value-added feed production. Full article

Considering the effects of increasing heat waves already underway, especially in several areas of the Mediterranean region, the study of the effect of temperature on the qualitative yield of hemp oil becomes necessary. Given this, an experiment was conducted in order to evaluate the effect of temperature during the grain-filling period on fatty acid accumulation and composition in hemp seed, comparing two locations with different temperature regimes, two years, two sowing times and two monoecious hemp varieties, characterized by different earliness. The accumulation of different fatty acids in hemp seeds at maturity seems to depend on the genetic background of the two genotypes studied. However, high temperatures also affect the activity of desaturase Δ12 and Δ15, which are responsible for the production of polyunsaturated fatty acids, in particular if greater than an 18 °C minimum night temperature and 30 °C maximum daily temperature, respectively. This result makes it possible to orient, even if partially, the qualitative characteristics of hemp oil for different uses, by identifying the suitable cultivation environment. Considering the Mediterranean area, hilly and foothill environments would favor the percentage of polyunsaturated fatty acid in the oil, with an improvement of the n-6/n-3 ratio, while the plain and warmer area, characterized by heat stress during the grain-filling period, would give an oil with an increased percentage of monounsaturated acids to the detriment of polyunsaturated fatty acid. Full article

Crude hemp (Cannabis sativa L.) seed oil (HSO) has a high degree of unsaturation, which has increased its interest in many industrial applications, especially epoxy-resin production. Crude HSO is refined to remove impurities and pigments; however, refining after epoxidation (post-epoxidation refining) also removes impurities and side products, similar to the vegetable oil refining process. Therefore, this study evaluates if it is worth refining crude HSO before epoxidation (pre-epoxidation), and to what extent pre-refining (before epoxidation) is needed to maintain yield and quality. Crude, degummed, and bleached HSOs were epoxidized at 60 °C for 5.5 h using amberlite 120H+ solid catalyst. The cumulative recovery yield, oxirane, conversion, color, and other quality parameters were analyzed before and after epoxidation of HSOs. Results showed that the recovery yield pre- and post-epoxidation of the epoxidized hempseed oils (EHSOs) ranged from 74 to 85%, with the bleached EHSO having the lowest yield. The oxirane content and epoxy conversion ranged from 8.4 to 8.6% and 99.5%, respectively. There was a significant decrease (approximately 99%) in the chlorophyll color content after epoxidation for samples that were not bleached initially with bleaching earth. Hydrogen peroxide was very effective in bleaching the HSO. Other quality parameters did not show any significant benefit from pre-epoxidation bleaching of the HSO. Therefore, it is recommended to directly epoxidize crude HSO or degummed HSO. Full article

The global challenge of food waste presents an opportunity to explore the untapped potential of agricultural by-products. Coffee pulp, a major by-product of the coffee industry, is a promising source of functional polysaccharides such as coffee pectin, which can be valorized for sustainable applications in food systems. This study investigates the microencapsulation of hemp seed oil—rich in essential fatty acids and bioactive lipids—using coffee pectin and maltodextrin as wall materials via spray drying. Emulsions with varying oil-to-wall ratios were formulated and characterized for viscosity, particle size, and zeta potential. The resultant microcapsules were analyzed for physicochemical properties, encapsulation efficiency, oxidative stability (peroxide value), and in vitro release in simulated gastrointestinal fluids. Encapsulation efficiencies ranged from 63.27% to 70.77%, with lower oil content formulations exhibiting higher efficiency. The peroxide values indicated enhanced oxidative stability, with the lowest value (10.69 meq O₂/kg oil) observed in the most efficient encapsulation formulation. Microcapsule morphology analysis confirmed the formation of spherical particles with varying degrees of surface roughness. Release studies demonstrated controlled oil delivery, with higher retention in gastric conditions and progressive release in intestinal fluids. These findings demonstrate the potential of upcycled coffee pulp-derived pectin as a functional, sustainable encapsulant, aligning with circular economy principles and supporting the development of stable bioactive delivery systems for nutraceutical and food applications. Full article

Hemp (Cannabis sativa L.) seed is progressively emerging as an innovative and sustainable source of plant oil. Defatted hempseed meal is rich in protein and carbohydrates, which bacteria can convert into cellulose using glucose and fructose. The optimal conditions for bacterial cellulose (BC) production from hempseed meal were evaluated by investigating total solid concentrations ranging from 8 to 16 °Brix using Komagataeibacter nataicola under controlled conditions. The changes in pH, bioactive compounds, organic acids, and carbon source concentrations were monitored during the fermentation process. The highest yield of BC, 12.41 g/L, was obtained at 10 °Brix after 14 days of fermentation. It was found that the production of BC was negatively impacted by a decrease in pH and an increase in organic acids. BC exhibited a ribbon-like 3D network structure and a crystallinity index of about 70%, with excellent water-holding capacity, low oil-holding capacity, high emulsifying activity, and high emulsion stability (11.21%, 2.71%, 34.33%, and 39.11%, respectively). This BC possesses exceptional mechanical properties, a high degree of crystallinity, and superior water-holding capacity, making it valuable in various industries such as food, pharmaceuticals, and biotechnology. Full article

Hemp possesses significant healthcare value due to its rich composition of unsaturated fatty acids and a distinctive golden ratio of linoleic acid to α-linolenic acid. As a promising special-oil crop, it holds substantial potential for development and utilization. However, the regulatory mechanisms underlying its lipid metabolic pathways remain poorly understood. In this study, the independently bred hemp seed variety Longdama No. 9 was used to construct a regulatory network of the fatty-acid and lipid metabolisms through integrative transcriptomic and lipidomic analysis. Transcriptomic profiling revealed differentially expressed genes (DEGs) involved in lipid biosynthesis across various tissues. In leaves, DEGs associated with glycerolipid synthesis were generally upregulated compared to in roots and seeds. In seeds, DEGs involved in fatty-acid synthesis and triacylglycerol (TAG) assembly were predominantly upregulated. Meanwhile, root tissues showed a higher abundance of upregulated DEGs related to phospholipid biosynthesis. Lipidomic analysis further highlighted tissue-specific lipid distributions. The galactolipid monogalactosyldiacylglycerol (MGDG) was most abundant in the leaves. While phosphatidylglycerol (PG) had the highest molar percentage in the seeds, most other major phospholipids were predominantly found in the roots. The prevalence of the C36:6 molecular species in the MGDG and digalactosyldiacylglycerol (DGDG) indicates that hemp is a typical 18:3 plant. The combined transcriptomic and lipidomic analysis revealed that tissue-specific transcriptional regulation contributes to the unique lipid profile of hemp. These findings provide valuable insights into the regulation of lipid metabolism in hemp and identify key genes involved in oil biosynthesis, which can lay a theoretical foundation for the development and utilization of hemp as a special-oil crop. Full article

Essential oils (EOs) represent natural bioactive agents with broad applications; however, their industrial utilization is often hampered by inherent volatility and instability, which current encapsulation methods struggle to overcome due to limitations such as reliance on synthetic surfactants. Proteins, owing to their amphiphilic nature, serve as materials for EOs microencapsulation, particularly when chemically modified. Building upon our previous work demonstrating improved emulsifying properties of hemp seed protein isolate (HPI) through covalent modification with gallic acid (GA), this study investigated its efficacy for essential oil encapsulation. This study developed a novel microencapsulation system utilizing conjugates of HPI and GA for stabilizing six essential oils (lemon, grapefruit, camellia, fragrans, oregano, and mustard). The microcapsules exhibited encapsulation efficiencies (EE) ranging from 40% to 88%, with oregano oil demonstrating superior performance due to carvacrol’s amphiphilic surfactant properties. Advanced characterization techniques revealed that high-EE microcapsules displayed compact morphologies, enhanced thermal stability, and reduced surface oil localization. Release kinetics followed either the Peppas or Weibull model, with oregano microcapsules achieving sustained release via matrix erosion mechanisms. Antioxidant assays and antimicrobial tests demonstrated multifunctional efficacy, where oregano microcapsules exhibited the highest radical scavenging and antimicrobial activity. These findings establish HPI-GA conjugates as unique dual-functional emulsifier-encapsulants, offering a sustainable and effective platform to enhance EO stability and bioactivity, particularly for applications in food preservation and pharmaceutical formulations. Full article

In the present study, the primary by-products of the hemp-seed oil process—hemp seed cake flour and hemp seed protein concentrate—underwent enzymatic hydrolysis using proteases and carbohydrases, either individually or in combination. The effectiveness of these enzymatic treatments in releasing bioactive compounds was evaluated by assessing the antioxidant and anti-inflammatory properties of the aqueous extracts of both hydrolysed and untreated hemp by-products. The aim was to explore their potential senotherapeutic properties and promote their application as dietary supplements. Secondary metabolites such as flavonoids, phenolic acids, and catechins were analysed using high-performance liquid chromatography. Total phenolic, flavonoid, and protein contents were determined using spectrophotometric methods. Scavenging activity (2,2-Diphenyl-1-picrylhydrazyl scavenging assay (DPPH assay)), antioxidant power (Ferric reducing antioxidant power assay (FRAP assay)), and lipid peroxidation-reducing activity (thiobarbituric acid-reactive substance analysis) were assessed through in vitro assays. Possible anti-inflammatory effects were evaluated by assessing haemolysis inhibition. The impact of extracts on albumin glycation induced by exposure to fructose was also determined. To assess the toxicity of extracts, a zebrafish larvae model was employed. All extracts contained significant amounts of phenolic compounds, flavonoids, and proteins, and they exhibited notable activities in reducing lipid peroxidation and stabilising erythrocyte cell membranes. However, they did not significantly influence protein glycation (the glycation inhibition was only in the range of 15–40%). Our research demonstrates the substantial health-promoting potential, including senescence delay, of aqueous extracts from by-products of the hemp-seed oil process, which are available in large quantities and can serve as valuable supplements to support the health of animals, including humans, rather than being discarded as waste from oil production. Full article

Hemp (Cannabis sativa L.) is a versatile crop that can be processed to obtain different products with multiple applications. Its seeds are a well-documented ancient source of proteins, fibers and fats, all of which possess high nutritional value. Additionally, metabolites such as flavones and phenols are present in the seeds, contributing to their antioxidant properties. Due to hemp seeds’ distinctive nutritional profile, the interest in exploring the potential use in food and nutraceuticals is growing, and they can be considered an interesting and promising alternative resource for human and animal feeding. Omics studies on hemp seeds and their by-products are also being developed, and they contribute to improving our knowledge about the genome, transcriptome, proteome, metabolome/lipidome, and ionome of these sustainable food resources. This review illustrates the main nutrients and bioactive compounds of hemp seeds and explores the most relevant omics techniques and investigations related to them. It also addresses the various products derived from processing the whole seed, such as oil, dehulled seeds, hulls, flour, cakes, meals, and proteins. Moreover, this work discusses research aimed at elucidating the molecular mechanisms underlying their protein, lipid, fiber, and metabolic profile. The advantages of using omics and multi-omics approaches to highlight the nutritional values of hemp seed by-products are also discussed. In our opinion, this work represents an excellent starting point for researchers interested in studying hemp seeds as source of nutrients and bioactive compounds from a multi-level molecular perspective. Full article