Hempseed polysaccharide (Cannabis sativa L.): Physicochemical characterization and comparison with flaxseed polysaccharide

Julakanti, Sharath; Charles, Anto Pradeep Raja; Syed, Rabia; Bullock, Fitzroy

doi:10.1016/j.foodhyd.2023.108900

Cited by 16 publications

(6 citation statements)

References 28 publications

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“…If asparagine exists in the food system, it contributes an amino group, which reacts with the carbon groups of acrylic acid and forms acrylamide. Apart from asparagine, other nitrogen-containing amino acids such as lysine, glutamine, and arginine could also produce acrylamide, if the food system is heated above 120 • C for 30 min (Julakanti et al, 2023b). At this condition, the amount of acrylamide produced varies between 0.9 and 1.7 mg per kg of amino acid.…”

Section: Mechanism Of Acrylamide Generation In Foodmentioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

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Section: Mechanism Of Acrylamide Generation In Foodmentioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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“…It is worth noting that the emulsifying properties of protein are significantly improved after conjugating PNPs. The emulsion is strongly stable because the hydrophobic tail of the protein would adsorb to the oil phase and the aqueous phase is combined with the hydrophilic head of the polysaccharide (Julakanti et al, 2023). The emulsifying properties of pea protein are greatly enhanced after conjugating guar gum (Y.…”

Section: Emulsifying Propertymentioning

confidence: 99%

Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods

Guo,

Zhang,

Mujumdar

2024

Comp Rev Food Sci Food Safe

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The development of future food is devoted not only to obtaining a sustainable food supply but also to providing high‐quality foods for humans. Plant‐derived non‐starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic and have been largely applied to the food industry owing to their mechanical properties and biological activities. PNPs are considered excellent biomaterials and food ingredients contributing to future food development. However, a comprehensive review of the potential applications of PNPs in future food has not been reported. This review summarized the physicochemical and biological activities of PNPs and then discussed the structure–activity relationships of PNPs. Latest studies of PNPs on future foods including cell‐cultured meat, food for special medical purposes (FSMPs), and three‐dimensional‐printed foods were reviewed. The challenges and prospects of PNPs applied to future food were critically proposed. PNPs with strong thermal stability are considered good thickeners, emulsifiers, and gelatinizers that greatly improve the processing adaptability of foods. The mechanical properties of PNPs and decellularized plant‐based PNPs make them desirable scaffolds for cultured meat manufacturing. In addition, the biological activities of PNPs exhibit multiple health‐promoting effects; therefore, PNPs can act as food ingredients producing FSMP to promote human health. Three‐dimensional printing technology enhances food structures and biological activities of functional foods, which is in favor of expanding the application scopes of PNPs in future food. PNPs are promising in future food manufacturing, and more efforts need to be made to realize their commercial applications.

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“…The myriad health benefits of bioactive compounds in industrial hemp flowers have attracted the attention of the food, pharmaceutical, and cosmetic industries . As a result, researchers and hemp farmers are optimizing various factors, such as the cultivar type, growth environment, and production practices, to increase the hemp floral yields and obtain higher quantities of nonpsychoactive cannabinoids while adhering to regulatory limits on total d9-THC concentration.…”

Section: Introductionmentioning

confidence: 99%

“…18,19 The myriad health benefits of bioactive compounds in industrial hemp flowers have attracted the attention of the food, pharmaceutical, and cosmetic industries. 20 As a result, researchers and hemp farmers are optimizing various factors, such as the cultivar type, growth environment, and production practices, to increase the hemp floral yields and obtain higher quantities of nonpsychoactive cannabinoids while adhering to regulatory limits on total d9-THC concentration. For instance, Yang and coworkers investigated the impact of different cultivars on hemp flower yields and cannabinoid production in day-length neutral cultivars (i.e., Maverick and Pipeline) and day-length sensitive cultivars (i.e., Cherry Wine, Cherry Blossom, and Cherry XT1).…”

Section: Introductionmentioning

confidence: 99%

Effect of High-Tunnel and Open-Field Production on the Yield, Cannabinoids, and Volatile Profiles in Industrial Hemp (Cannabis sativa L.) Inflorescence

Charles,

Gu,

Archer

et al. 2024

J. Agric. Food Chem.

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This study discovered the impact of high-tunnel (i.e., unheated greenhouse) and open-field production on two industrial hemp cultivars (SB1 and CJ2) over their yield parameters, cannabinoid development, and volatile profiles. Development of neutral cannabinoids (CBD, THC, and CBC), acidic cannabinoids (CBDA, THCA, and CBCA), and total cannabinoids during floral maturation were investigated. The volatile profiles of hemp flowers were holistically compared via HS-SPME-GC/MS. Findings indicated a high tunnel as an efficient practice for achieving greater total weight, stem number, and caliper, especially in the SB1 cultivar. Harvesting high-tunnel-grown SB1 cultivars during early flower maturation could obtain a high CBD yield while complying with THC regulations. Considering the volatile profiles, hemp flowers mainly consisted of mono- and sesquiterpenoids, as well as oxygenated mono- and sesquiterpenoids. Volatile analysis revealed the substantial impact of cultivars on the volatile profile compared to the production systems.

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Hempseed polysaccharide (Cannabis sativa L.): Physicochemical characterization and comparison with flaxseed polysaccharide

Cited by 16 publications

References 28 publications

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods

Effect of High-Tunnel and Open-Field Production on the Yield, Cannabinoids, and Volatile Profiles in Industrial Hemp (Cannabis sativa L.) Inflorescence

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