Effects of Hemp (<i>Cannabis sativa</i> L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves (<i>Camellia sinensis</i>) on Functional Characteristics of Gluten‐Free Crackers

Radočaj, Olga; Dimić, E; Tsao, Rong

doi:10.1111/1750-3841.12370

Cited by 88 publications

(67 citation statements)

References 45 publications

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“…Conversely, flavonols presented an extensive decrease (62-82%) after treatment Morales et al (2015) carotenoids, among others) (Capriles et al, 2016). Other studies have reflected the potential for the use of hemp seeds (Rado caj et al, 2014), flaxseeds (Girma et al, 2013) and chia seeds (Costantini et al, 2014) in different gluten-free matrices for the enhancement of the antioxidant capacity of the final products without affecting notably the technological parameters assessed. Flours used as ingredients could also be obtained from apple (Morales et al, 2015), apple pomace (Mir et al, 2015) or jambolan .…”

Section: Additives Gluten-free Matrices (%)mentioning

confidence: 99%

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Torres

Arufe

Chenlo

et al. 2016

Int J of Food Sci Tech

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Summary This comprehensive review, covering scientific papers published from 2013 until now, deals with the bioactivity of available gluten‐free matrices. For this purpose, cereals (rice, maize, sorghum, teff and millets), pseudocereals (buckwheat, quinoa and amaranth) and noncereals (pulses as lentils, fruits as bananas, vegetables as potatoes and nuts as chestnuts, among others) sources are studied. The current trends in enhancing the antioxidant activity of gluten‐free baked products by incorporating natural bioactive compounds are presented. This review covers a wide range of natural bioactive sources such as starchy materials or its by‐products; spices, herbs or green plant materials and vegetable and seeds or fruits. Special emphasis was put on describing the changes in antioxidant activity that can occur, between raw matrices and enriched final products, during baking process. Possible future trends in the improvement of antioxidant properties of gluten‐free baked products, based on bioactive sources which have already been applied in the gluten bread industry, were also discussed.

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Section: Additives Gluten-free Matrices (%)mentioning

confidence: 99%

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Torres

Arufe

Chenlo

et al. 2016

Int J of Food Sci Tech

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“…However, some authors (Callaway and others ; Svennerstedt and Svensson ) have reported hemp seeds as useful materials for animal feed production due to its high levels of edible oil. In Canada, various commercial hemp‐seed‐derived products are available such as snacks, defatted meal, protein shakes, hemp milk (vanilla or chocolate flavored), energy bars, and oils (House and others ; Radocaj and others )). The composition of hemp seed protein (HSP) as an excellent natural source of highly digestible amino acids when compared to other protein sources such as borage meal, canola meal, and heated canola meal has been documented (Wang and others ).…”

Section: Introductionmentioning

confidence: 99%

Structural and Functional Properties of Hemp Seed Protein Products

Malomo

Aluko

2014

Journal of Food Science

201

154

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The effects of pH and protein concentration on some structural and functional properties of hemp seed protein isolate (HPI, 84.15% protein content) and defatted hemp seed protein meal (HPM, 44.32% protein content) were determined. The HPI had minimum protein solubility (PS) at pH 4.0, which increased as pH was decreased or increased. In contrast, the HPM had minimum PS at pH 3.0, which increased at higher pH values. Gel electrophoresis showed that some of the high molecular weight proteins (>45 kDa) present in HPM were not well extracted by the alkali and were absent or present in low ratio in the HPI polypeptide profile. The amino acid composition showed that the isolation process increased the Arg/Lys ratio of HPI (5.52%) when compared to HPM (3.35%). Intrinsic fluorescence and circular dichroism data indicate that the HPI proteins had a well-defined structure at pH 3.0, which was lost as pH value increased. The differences in structural conformation of HPI at different pH values were reflected as better foaming capacity at pH 3.0 when compared to pH 5.0, 7.0, and 9.0. At 10 and 25 mg/mL protein concentrations, emulsions formed by the HPM had smaller oil droplet sizes (higher quality), when compared to the HPI-formed emulsions. In contrast at 50 mg/mL protein concentration, the HPI-formed emulsions had smaller oil droplet sizes (except at pH 3.0). We conclude that the functional properties of hemp seed protein products are dependent on structural conformations as well as protein concentration and pH.

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“…10 Byproducts of hemp processing have the potential to be used as ingredients in the formulation of specialty products for human consumption. 11,12 However, the content of different nutritional and antinutritional compounds in hemp meal has not yet been reported. Therefore, the main objective of this study was to characterize the types and content of nutritional and antinutritional compounds in hemp meal and to determine to what extent the separation of hemp meal by sieving affected their distribution between the resulting fractions.…”

Section: ■ Introductionmentioning

confidence: 99%

Characterization of Byproducts Originating from Hemp Oil Processing

Pojić

Mišan

Sakač

et al. 2014

J. Agric. Food Chem.

140

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Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical composition, two cotyledon-containing fractions (>180 and <180 μm) were significantly richer in protein (p < 0.05) (41.2% ± 0.04% and 44.4% ± 0.02%, respectively), lipid (15.1% ± 0.02% and 18.6% ± 0.04%, respectively), and sugar content (4.96% ± 0.11% and 3.46% ± 0.08%, respectively) in comparison to the hull-containing fractions (>350 and >250 μm), which were significantly richer in crude fiber content (29.5% ± 0.04% and 21.3% ± 0.03%, respectively). The free radical scavenging capacity (IC50) of fraction extracts increased (p < 0.05) with increasing mean particle size (from 17.18 ± 0.59 to 5.29 ± 0.30 mg/mL). Cannabisin B and N-trans-caffeoyltyramine were the most abundant phenolic compounds in the hull fractions (from 267 ± 15.9 to 287 ± 23.1 mg/kg), while cotyledon fractions had higher content of catechin (from 313 ± 12.4 to 744 ± 22.2 mg/kg) and p-hydroxybenzoic acid (from 124 ± 6.47 to 129 ± 8.56 mg/kg (P < 0.05). Well-balanced ω-6 to ω-3 fatty acid ratio (3:1) was determined in all fractions. Antinutrients (trypsin inhibitors, phytic acid, glucosinolates, and condensed tannins) were mostly located in the cotyledon fractions. These findings indicate that the separation of hemp seed meal into different fractions could be used to concentrate valuable target compounds and consequently facilitate their recovery.

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Effects of Hemp (Cannabis sativa L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten‐Free Crackers

Cited by 88 publications

References 45 publications

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Structural and Functional Properties of Hemp Seed Protein Products

Characterization of Byproducts Originating from Hemp Oil Processing

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