Biotechnological Transformation of Hempseed in the Food Industry

Farinon, Barbara; Molinari, Romina; Costantini, Lara; Merendino, Nicolò

doi:10.1007/978-981-16-8778-5_7

Cited by 3 publications

(2 citation statements)

References 98 publications

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“…Moreover, the cultivation of hemp was forbidden in many countries due to the delta-9-tetrahydrocannabinol (Δ9-THC) content, i.e., the main psychoactive constituent of Cannabis and one of at least 113 total cannabinoids identified in the plant. Nowadays, in several EU countries, hemp with less than 0.3% or 0.2% Δ9-THC does not fall within the drug regulation laws, thus increasing the interest in this crop (Faux et al, 2013;Farinon et al, 2022). Finally, when considering the low content of total Δ9-THC, hemp-based food products do not represent any risk to human and animal health (Kladar et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

Environmental impact assessment of hemp cultivation and its seed-based food products

Meffo Kemda,

Marchi,

Neri

et al. 2024

Front. Environ. Sci.

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Introduction: Hemp is a crop cultivated in Europe since ancient times, with a variety of purposes and products. Despite being known for its positive environmental effects on ecosystems, the impacts of hemp-based food products have not been sufficiently investigated yet. This paper contributed to deepen the knowledge of the hemp industry by focusing on the potential environmental impact of the cultivation phase (under three different agronomic practices in Italy: organic outdoor and conventional outdoor, and indoor) and the production of selected hemp-based goods (seed oil and flour for food purposes and flowers for therapeutic uses).Methods: The impact was quantified utilizing the life cycle assessment within different impact categories, such as carbon footprint (CF), eutrophication (EP), acidification (AP), and water footprint (WF). For a carbon offset assessment, the carbon storage capability (i.e., the carbon fixed in crop residues left in the field) of hemp was also investigated through the guidelines provided by the Intergovernmental Panel on Climate Change (IPCC).Results and Discussion: The cultivation phase contributed to a CF that ranged from 1.2 (organic outdoor) to 374 (indoor) kg per kg of grains (conventional outdoor). These results were in line with the literature. Sensitivity scenarios based on hotspot analysis were also presented for CF mitigation for each kind of cultivation. On the other hand, the ability of hemp to sequester carbon in the soil due to crop residues left in the field (i.e., carbon storage) was evaluated (−2.7 kg CO2 (ha year)−1), showing that the CF was fully compensated (−0.27 kg CO2 (ha year)−1 for conventional outdoor and −1.07 kg CO2 (ha year)−1 for organic outdoor). Regarding hemp-based products, only dried flowers showed a negative balance (−0.99 kg CO2 per kg dry flower), while hemp oil and flour reported 31.79 kg CO2 per kg flour) when carbon storage was accounted. The results support the idea that the production chain can be sustainable and carbon-neutral only when all the different parts of the plant (flowers, seeds, fibers, leaves, and all residues) were used to manufacture durable goods according to the framework of the circular economy.

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Section: Methodsmentioning

confidence: 99%

Environmental impact assessment of hemp cultivation and its seed-based food products

Meffo Kemda,

Marchi,

Neri

et al. 2024

Front. Environ. Sci.

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“…Regarding hemp, the effect of hemp-based additives in meat products, e.g., meatballs with hemp flour [18]; pork meat loaves with hemp seeds, dehulled hemp seeds, hemp flour, and hemp protein [17]; pork meat burger patties with hemp seed cake [19]; and chicken meat sausage with hemp seed meal [20], has not been extensively studied. Hemp products such as seeds, oil, flour, and de-hulled hemp seeds exhibit antimicrobial and antioxidant properties and contain n-3 fatty acids, protein, and minerals [21].…”

Section: Introductionmentioning

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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CBD oil by-product (Hemp flakes): Evaluation for nutritional composition, heavy metals and functionality as a food ingredient

Baidoo,

Cebert,

Mankolo

et al. 2024

Heliyon

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Biotechnological Transformation of Hempseed in the Food Industry

Cited by 3 publications

References 98 publications

Environmental impact assessment of hemp cultivation and its seed-based food products

Environmental impact assessment of hemp cultivation and its seed-based food products

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

CBD oil by-product (Hemp flakes): Evaluation for nutritional composition, heavy metals and functionality as a food ingredient

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