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Background/Objectives: The industrial extraction and purification processes of Cannabis sativa L. compounds are critical steps in creating formulations with reliable and reproducible therapeutic and sensorial attributes. Methods: For this study, standardized preparations of chemotype I were chemically analyzed, and the sensory attributes were studied to characterize the extraction and purification processes, ensuring the maximum retention of cannabinoids and minimization of other secondary metabolites. The industrial process used deep-cooled ethanol for selective extraction. Results: Taking into consideration that decarboxylation occurs in the process, the cannabinoid profile composition was preserved from the herbal substance to the herbal preparations, with wiped-film distillation under deep vacuum conditions below 0.2 mbar, as a final purification step. The profiles of the terpenes and cannabinoids in crude and purified Full-spectrum Extract Cannabis Oil (FECO) were analyzed at different stages to evaluate compositional changes that occurred throughout processing. Subjective intensity and acceptance ratings were received for taste, color, overall appearance, smell, and mouthfeel of FECO preparations. Conclusions: According to sensory analysis, purified FECO was more accepted than crude FECO, which had a stronger and more polarizing taste, and received higher ratings for color and overall acceptance. In contrast, a full cannabis extract in the market resulted in lower acceptance due to taste imbalance. The purification process effectively removed non-cannabinoids, improving sensory quality while maintaining therapeutic potency. Terpene markers of the flower were remarkably preserved in SOMAÍ’s preparations’ fingerprint, highlighting a major qualitative profile reproducibility and the opportunity for their previous separation and/or controlled reintroduction. The study underscores the importance of monitoring the extraction and purification processes to optimize the cannabinoid content and sensory characteristics in cannabis preparations. Full article

The beneficial health effects of a diet rich in n-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA) have been extensively researched in recent years. Marine oils are an important dietary source of n-3 LC-PUFA, being especially rich in two of the most important fatty acids of this class, EPA (eicosapentaenoic acid; 20:5n-3) and DHA (docosahexaenoic acid; 22:6n-3). Oils rich in n-3 LC-PUFA are prone to oxidation that leads to loss of product quality. Alaskan pollock (Gadus chalcogrammus Pallas, 1814) and New Zealand’s hoki (Macruronus novaezelandiae Hector, 1871) are the highest volume fisheries of their respective countries. Both produce large quantities of fishery byproducts, in particular crude or unrefined n-3 LC-PUFA containing oils. Presently these oils are used as ingredients for animal feed, and only limited quantities are used as human nutritional products. The aim of this research was to investigate the applicability of short path distillation for the purification of pollock and hoki oil to produce purified human-grade fish oil to meet quality specifications. Pollock and hoki oils were subjected to short path distillation and a significant decrease in free fatty acids and lipid oxidation (peroxide and para-anisidine values) products was observed. Purified oils met the Global Organization for EPA and DHA Omega-3 (GOED) standard for edible fish oils. Full article