Search Results (90)

Industrial hemp (Cannabis sativa L.) derivatives are emerging as functional ingredients in companion animal nutrition; however, their long-term effects on the canine gut microbiome remain unclear. This exploratory study investigated the impact of dietary supplementation with two hempseed-based formulations (fiber-rich by-product vs. fat-rich oil coating) on the fecal microbiota of healthy adult dogs over 90 days. Twenty-four dogs were randomly assigned to control, hempseed by-product (11% inclusion), or hempseed oil (2% coating) diet groups. Fecal samples collected on days 0, 30, and 90 were analyzed using 16S rRNA gene sequencing to assess microbial composition and diversity. The hempseed oil group showed a distinguishable increase in species richness. Both hempseed-based diets were associated with compositional shifts in formulation-specific ways: the oil coating with a higher relative abundance of Lactobacillaceae (notably Ligilactobacillus), and the by-product with a higher relative abundance of Actinobacteriota (particularly Collinsella). Both treatments preserved several microbiota genera. Beta diversity analysis revealed significant temporal restructuring, with convergence toward a stabilized ecosystem by day 90. These findings demonstrate that hempseed fractions modulate the canine microbiome in a formulation-specific manner without disrupting ecological stability, supporting beneficial health effects in canine nutrition. Full article

Uniform germination and rapid seedling establishment are essential for efficient hot pepper production. This study evaluated a hempseed press cake-derived protein hydrolysate–zinc(II) complex (HPH–Zn) as a seed coating designed to enhance early crop performance via formulation-based Zn delivery. The HPH–Zn complex was synthesized via peptide–Zn chelation, physicochemically characterized, and applied at 0.25, 0.50, and 1.00 mg Zn g⁻¹ seed (HPH–Zn0.25, HPH–Zn0.50, and HPH–Zn1.00, respectively). Seed performance was assessed by laboratory germination, accelerated aging, and greenhouse tests. Compared with uncoated, polymer-only, and ZnSO₄ treatments, HPH–Zn significantly improved germination, post-aging performance, field emergence, and early seedling growth in a dose-dependent manner. Relative to uncoated seeds, HPH–Zn1.00 increased laboratory germination, post-aging germination, and field emergence by 10.9, 12.3, and 20.3%, respectively. These responses were associated with stronger soluble sugar accumulation and α-amylase activity during early imbibition. PCA ranked HPH–Zn1.00 as the highest-performing treatment, characterized by greater emergence, biomass, and Zn uptake. However, HPH–Zn0.50 still improved germination and early growth at lower Zn input, whereas HPH–Zn1.00 maximized emergence and Zn accumulation, indicating a performance–input trade-off. These results support waste-derived HPH–Zn as a formulation-based seed coating for improving early seedling establishment in hot pepper. Full article

Cultured meat (CM) is a promising alternative to conventional livestock production. However, its scalability is limited by the reliance on fetal bovine serum (FBS) in cell culture media (CCM). This study investigated protein hydrolysates derived from hemp flowers (HFs), hempseeds (HSs), hempseed protein (HP), shrimp (SH), and blue crab (BC) co-products as sustainable CCM supplements. Hydrolysates were produced by Alcalase^® enzymatic hydrolysis and tested on C2C12 murine myoblasts proliferation and viability. At the concentration of 11.7 mg/mL, no significant differences in cell viability were observed between hydrolysates and 10% FBS at 24 and 48 h. At 72 h post-treatment, 10% FBS resulted in the greatest increase in cell proliferation, whereas SH and BC treatments preserved a more physiological myoblastic morphology. Intracellular protein accumulation at 72 h in 10% FBS- and SH-treated cells was equal to 24.66 ± 1.37 and 18.79 ± 1.99 µg/mg, respectively, and 5.75 ± 2.32 µg/mg in BC while hemp-derived hydrolysates exhibited limited intracellular protein utilization. All hydrolysates significantly enhanced intracellular antioxidant activity compared with FBS (5.83 ± 1.12 µmol FeSO₄/mg). Although further studies are required to assess long-term performance and large-scale applicability, these findings demonstrate the short-term potential of plant- and marine-derived co-products as sustainable CCM supplements, particularly for enhancing the antioxidant profile of cell biomass. Full article

Cannabis sativa L. has been cultivated for millennia as a source of food and fibre. Increasing demand for functional foods has renewed interest in C. sativa seeds (hempseeds), which are rich in essential fatty acids and amino acids. However, a near-global moratorium on C. sativa cultivation and research throughout most of the 20th century has delayed crop improvement using modern breeding approaches. As a result, genetic loci contributing to key agronomic traits, including with respect to maximizing yield as a seed crop, remain largely unknown. In this study, a feminized segregating F₂ mapping population, derived from a tall parent with spacious inflorescences and large seeds and a short-stature parent with compact inflorescences and small seeds, was phenotyped for key seed and agronomic traits related to yield. A mid-density Single Nucleotide Polymorphism (SNP) genotyping panel was used to generate a genetic linkage map of 291.5 cM with 455 SNPs. Quantitative Trait Locus (QTL) mapping identified major loci for hundred-seed weight—qHSW3, 26.59 percent variance explained (PVE), seed volume—qSV1, 33.24 PVE, and plant height—qPH9, 46.99 PVE. Our results provide novel target regions, associated molecular markers, and candidate genes for future breeding efforts to improve C. sativa. 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

The increasing demand for sustainable aquafeeds necessitates the development of alternative protein sources that support both economic efficiency and ecological responsibility. This study evaluates the potential of using hempseed meal (a nutrient-dense agro-industrial by-product) as a functional ingredient in carp aquaculture diets. The paper presents a proof-of-concept evaluation demonstrating the potential of hempseed meal as a circular bio-ingredient that aligns with the principles of sustainable aquaculture, rather than providing a comprehensive assessment of its long-term physiological effects on fish. A 90-day feeding trial was conducted under controlled pond conditions to assess the effects of graded hempseeds meal inclusion levels on growth performance, feed utilization, and environmental sustainability indicators for three Cyprinus carpio varieties. Four isonitrogenous and isoenergetic diets were formulated: a control diet (R1) based on conventional plant protein sources such as soybean and pea meal, and three experimental diets containing 5%, 10%, and 20% hempseed meal (R2–R4). Growth indices including absolute weight gain (WG), average daily gain (ADG), specific growth rate (SGR), and feed conversion ratio (FCR) were determined, and data was analyzed via two-way ANOVA with Tukey HSD post hoc testing. Results indicated that 10% hempseed meal inclusion produced optimal growth responses, improving specific growth rate by 12.6% and reduced feed conversion ratio by 10.8% compared to the control. The most pronounced effects were observed for Frăsinet carp variety (SGR 1.23%·day⁻¹; FCR 1.39). Environmental assessments demonstrated that substituting conventional protein sources (soybean and pea meal) with hempseed meal at 20% inclusion valorized 200 kg of hemp press cake per ton of feed, reduced conventional protein use by 33.3%, diverted up to 80% of waste from disposal. These findings validate hempseed meal as a sustainable, cost-effective, and nutritionally viable alternative to conventional protein sources in freshwater aquaculture, advancing circular bioeconomy strategies and supporting low-carbon fish production systems. Full article

This study investigates the viability of industrial hempseed oil as a sustainable extender oil in rubber compounding, addressing the urgent demand for alternatives to petroleum-based oils due to regulatory pressures on polycyclic aromatic hydrocarbons (PAH). We employed automated neural networks to analyze the physical and mechanical properties of rubber composites containing industrial hempseed oil, comparing them with six vegetable oils and three petroleum-based oils at extender oil concentrations from 0 to 30 phr. The results revealed that compounds with 20 phr of industrial hempseed oil and raw soybean oil exhibited the highest cure rate index values of 64.32 1/min. Rubber samples with industrial hempseed oil showed a significant 18% reduction in hardness compared to conventional oils, with the softest rubber measuring 40.5 Shore A hardness at 30 phr. Additionally, energy consumption during mixing was decreased by up to 12% for vegetable oil samples compared to mineral oils, enhancing processing efficiency. The neural network approach yielded more accurate predictions of the cure rate index, Shore A hardness, and power consumption during rubber mixing, with a validation performance exceeding 99.2%. Sensitivity analysis identified key factors, including oil content and surface tension, influencing rubber hardness. Overall, this study underscores the potential of industrial hempseed oil as an effective, eco-friendly substitute for conventional mineral oils, contributing to more sustainable practices in the rubber industry. 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

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

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

Hempseed hydrolysates prepared by enzymatic hydrolysis have been previously shown to have potent antioxidant activity. The objective of this study is to examine lipid oxidation in beef and turkey meatballs in the presence of selected hempseed hydrolysate products. Alcalase hydrolyzed hempseed meal (AHM10) and hempseed protein isolate (AHPI10) were incorporated into meat products to determine their effects on oxidation over time. Changes in lipid oxidation levels over a 14-day period at 4 °C were determined using peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) methods. Additionally, sensory analyses of the cooked beef and turkey meatballs were performed on day 1 and day 14 of storage to determine the effect of hempseed hydrolysates on the sensory attributes of both meat systems. Overall, AHM10 at 0.4% acted most effectively in beef meatballs and showed enhanced antioxidant activity when compared to EDTA at 100 ppm. Specifically, its use maintained PV below 5.0 meq hydroperoxides/kg oil and TBARS below 1.8 mg MDA/kg oil across the 14-day period. In sensory analysis, no significant differences were found amongst the treatments for various attributes and panelists did not detect bitterness or off flavors. Thus, AHM10 is applicable in food systems as an alternative antioxidant to replace synthetic ones. Full article

This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from Cannabis sativa L. cv. ‘Henola’. The effects of dehulling and storage (1, 3, and 6 months) on dehulled (DHC) and hulled (HHC) hemp cake were systematically assessed. DHC exhibited significantly higher crude protein (up to 42.2%) and residual oil content (up to 37.5%), while HHC was richer in dietary fiber (up to 41.3%) and total carbohydrates (up to 48.2%). Despite comparable PUFA contents (63–72%) and favorable n-6/n-3 ratios (~3.1:1), DHC showed greater energy concentration and reduced levels of indigestible carbohydrates and phytates. Oxidative stability tests revealed increased acid and peroxide values in both HHC and DHC after six months, indicating quality deterioration (Totox index > 15). Microbiological analyses confirmed hygienic safety across all samples, with slightly higher microbial counts in HHC linked to hull-associated contamination. Sensory evaluations revealed stable color, odor, and texture during storage, with DHC rated more aromatic. These findings confirm that processing conditions—particularly dehulling—strongly affect the functional and nutritional profile of hempseed by-products. DHC emerges as a promising, shelf-stable, protein-rich ingredient for functional food and feed applications. Full article

The use of biostimulants derived from protein hydrolysates (PH) is now recognized as an effective strategy to promote sustainable vegetable production. This study aimed to evaluate the effects of the foliar application of PH derived from hempseed press cakes on Red Oak lettuce cultivated under greenhouse conditions. Foliar applications of PH at concentrations ranging from 0% to 7.5% (w/v) were compared with water (control) and a commercial product (Germinate^®), applied weekly until 35 days after transplanting (DAT). Growth parameters, including plant height, plant width, leaf number, and leaf length and width, were recorded at 14 DAT and subsequently recorded weekly until harvest. Moreover, the fresh and dry weight, chlorophylls, mineral contents, antioxidants, and their activities in the harvested plants were determined. The results showed the positive effects of the hempseed press cake-derived PH on growth, yield, mineral contents, antioxidants, and antioxidant activities. In particular, the foliar application of PH at a concentration of 7.5% (w/v) is recommended to improve the yield and nutritional values in Red Oak lettuce. This study reports the first detailed research on the use of PH derived from hempseed press cakes for lettuce and may offer a sustainable alternative for vegetable production. Full article

Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-based foods and by-products and evaluates their feasibility to deliver dietary needs and daily recommendations. The protein-85-product was the hemp food and hemp fudge the hemp by-product with the highest content of protein, 93.01 ± 0.18% and 37.66 ± 0.37%, respectively. Hemp seed-hull flour had the richest insoluble non-starch polysaccharide content (39.80 ± 0.07%). Linoleic acid was the most abundant fatty acid across all the hemp seed-based samples (ranging from 53.80 ± 2.02% in the protein-85-product to 69.53 ± 0.45% in the hemp cream). The omega-6 to omega-3 fatty acid ratio varied from 3:1 to 4:1 across all hemp seed-based samples. The majority of hemp seed-based samples were rich sources of potassium, magnesium, and phosphorus. Gentisic acid, p-coumaric acid, and syringaresinol were the most abundant plant metabolites measured and found mainly in bound form. Hemp seed by-products are valuable sources of nutrients capable of meeting dietary needs and, therefore, should be re-valorized into developing healthy food formulations to deliver a truly zero-waste hemp food production. Full article

This study investigated the potential of hempseed protein isolate (HPI) as a protein fortifier and wheat flour substitute in vegan muffins. HPI was incorporated at 0% (CON), 10% (HP10), 20% (HP20), and 30% (HP30) substitution levels, and muffins were evaluated for physicochemical, functional, and sensory properties. Protein content significantly increased from 9.61% (CON) to 19.40% (HP30), while baking loss decreased from 21.33% to 19.77%, reflecting HPI’s superior water-holding capacity. Texture analysis showed hardness decreased from 179.72 g/cm² (CON) to 137.73 g/cm² (HP30), resulting in softer muffins with higher chewiness. This correlated with a more aerated crumb structure and smoother surface at higher HPI levels, indicating improved structural integrity. Rheological analysis revealed increased batter viscosity and shear-thinning behavior with HPI fortification. FTIR analysis exhibited redshifts in the Amide I and Amide II bands, suggesting enhanced protein–protein interactions and hydrogen bonding in fortified HPI muffins. Antioxidant activity increased significantly, with ABTS radical scavenging values rising from 32.66% (CON) to 46.28% (HP30), attributed to the bioactive peptides and phenolic compounds (144.67 mg GAE/g) in HPI. However, in vitro protein digestibility (IVPD) decreased from 66.08% to 42.63% due to protein–starch–lipid interactions inhibiting hydrolysis. Sensory evaluation showed no significant differences in aroma, taste, mouthfeel, or overall acceptability, with scores between 4.83 and 5.33 among all samples. These results demonstrate that HPI incorporation of up to 30% significantly enhances the nutritional profile, antioxidant activity, and textural properties of vegan muffins while maintaining overall sensory quality, supporting HPI’s potential as a sustainable protein fortifier in plant-based bakery products. Full article