Impacts of germination and lactic acid bacteria fermentation on anti-nutrients, bioactive compounds, and selected functional properties of industrial hempseed (Cannabis sativa L.)

Aloo, Simon Okomo; Park, Seon Ju; Oh, Deog‐Hwan

doi:10.1016/j.foodchem.2023.136722

Cited by 12 publications

(2 citation statements)

References 37 publications

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“…The freeze-dried sample was dissolved in 70 % ethanol and subjected to UHPLC-Q-TOF-MS/MS2 analysis. The UHPLC-Q-TOF-MS/MS2 conditions remained consistent with our previous report ( Aloo, Park, & Oh, 2023 ). The spectral data acquisition was performed using MassLynx V4.1 (Waters Corp.).…”

Section: Methodssupporting

confidence: 85%

“…The release of bound compounds through the degradation of lignocellulose bonds has mainly been reported as part of the activity of this microbial group, which improves the diversity and the bioavailability of bioactive compounds in fermented products ( Verardo, Gómez-Caravaca, & Tabanelli, 2020 ). To date, only a few studies have been reported on the health benefits of fermented hempseeds ( AAloo et al, 2023 , Pontonio et al, 2020 ). Indeed, when this data was being compiled, no report had appeared in the mainstream journals describing the benefits of fermented hempseed on brain health.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans

Aloo,

Barathikannan,

2024

Food Chemistry: X

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Section: Methodssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans

Aloo,

Barathikannan,

2024

Food Chemistry: X

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Characterization of different hempseed fractions after dehulling and defatting: chemical composition and functional properties

Aloo,

Park,

Jeong

et al. 2024

Food Measure

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Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates

Navarro-Vozmediano,

Bou,

García-Pérez

et al. 2024

Food Bioprocess Technol

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Nowadays , lupin seeds have emerged as a novel and valuable source of proteins representing a sustainable alternative to current raw materials of plant-based proteins, such as soybean. In this regard, lupin demonstrates superior adaptation to the Mediterranean climate with improved tolerance to water stress. However, its suitability for human consumption is limited due to the presence of anti-nutritional and anti-technological factors, including alkaloids, polyphenols, tannins, and lipids, which can have adverse nutritional consequences and/or impact on the purity and yield of protein extraction. In this study, the Lupinus luteus seeds were germinated for 1, 2, 3, and 6 days and the effect of germination on the anti-nutritional and anti-technological factors of flours and derived protein isolates was analyzed. Additionally, changes on techno-functional properties of lupin protein isolates were also studied. Results showed that prolonged germination decreased fat content whereas antioxidant activity, polyphenols, saponin, and alkaloid content of flours increased. However, alkaloids were completely removed during protein extraction. Furthermore, protein isolates derived from germinated seeds exhibited higher water and oil absorption capacities, as well as improved foaming and emulsifying capabilities in comparison to isolates from non-germinated seeds. Nevertheless, prolonged germination periods were associated with diminished foam and emulsion stability. Therefore, germination of lupin seeds for no longer than 3 days should be recommended in order to minimize the levels of anti-nutritional and anti-technological factors, while enhancing techno-functional properties of the isolate.

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Impacts of germination and lactic acid bacteria fermentation on anti-nutrients, bioactive compounds, and selected functional properties of industrial hempseed (Cannabis sativa L.)

Cited by 12 publications

References 37 publications

Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans

Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans

Characterization of different hempseed fractions after dehulling and defatting: chemical composition and functional properties

Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates

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