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Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread
Abstract
The aim of the study was to use hemp flour for the production of bread and to determine their impact on selected chemical, texture, organoleptic characteristics, the color of the crumb, changes in the crumb texture, polyphenol profile, the total polyphenol and furan derivatives content. Bread with hemp flour was characterized by significantly higher protein content (13.38–19.29 g/100 g d.m.), in comparison to wheat bread (11.02 g/100 g d.m.). The share of 30 and 50% of hemp flour contributed to the reduction of organoleptic assessment of the bread. The hemp flour content significantly inhibited the changes in the hardness of bread crumb by reducing bread stalling index from 1.12 (wheat bread) to 0.05 (50% of the additive). The share of hemp flour influenced the color of the crumb by increasing its browning index from 29.69 (standard bread) to 46.26 (50% of the additive). The share of hemp flour influenced the polyphenols content by increasing from 256.43 (standard bread) to 673.59 mg GAE/kg (50% of the additive). Formation of such furan derivatives as furfuryl alcohol, furfuryl aldehyde as well as hydroxymethylfurfural was dependent on the participation of hemp flour. For industrial production, the share of hemp flour should not exceed 30%.
... The fermentation carried out was probably too short to significantly modify the chemical composition of the obtained breads. The obtained results are consistent with those already described in the literature [12,21]. Explanatory notes: WF-wheat flour; HF-hemp flour; HB1-hemp bread; HB2-hemp bread with wheat sourdough; HB3-hemp bread with wheat and hemp sourdough; HB4-hemp bread with hemp sourdough; values at the same column marked with different letters are statistically significantly different at p ≤ 0.05 ± SD. ...
... In the organoleptic assessment, lower scores were observed for individual evaluated parameters, such as aroma, taste, texture, crumb and crust color, and overall acceptability. The average number of points decreased with the increase in the share of hemp flour [12]. Also, Švec et al. [48] observed lower organoleptic assessment and acceptance of bread by consumers, where the assessors additionally indicated an unfavorable hay-like and bitter aftertaste of bread with hemp flour. ...
... Color analysis was performed according to the CIElab (L*, a*, b*) system using a Konica Minolta CM-5 spectrophotometer (Konica Minolta Sensing, Osaka, Japan) [12]. ...
In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the protein nutritional quality, fatty acids profile, texture, consumer acceptance, analysis of volatile compounds using an electronic nose and chemical compounds using an electronic tongue were determined. Differences in protein and total dietary fiber content were observed in the obtained breads. The use of sourdoughs had a minor effect on the physical properties of the bread tested (the volume and mass of the loaves, color, or crumb texture). There was no clear effect of the tested sourdoughs on the parameters of the crumb texture and its moisture, assessed physically, both on the day of baking and during storage. In this bread, the limiting amino acid was lysine (amino acid score from 56.22% to 57.63%), but the breads did not differ significantly in the value of this indicator. The n-6/n-3 ratio in breads containing hemp flour (from 3.73 to 4.48) may have a beneficial effect on human health. The best-rated bread was the HB4 with a score of 6.09. The acceptance of remaining breads were in the range from 3.91 for HB1 to 4.91 for HB2.
... Różyło and Laskowski (2008) reported that the addition of amaranth flour or flakes at 5% led to a decrease in the softness of bread crumb. Mikulec et al. (2019) showed that hemp flour content significantly inhibited changes in bread crumb hardness by reducing the bread stalling index from 1.12 (wheat bread) to 0.05 (50% of the additive). Rainero et al. (2022) showed that breadstick fortification with red grape pomace has a positive effect on nutritional, technological without affecting sensory acceptability. ...
... The sensory evaluation of products from Groups I and II allowed the evaluated rolls to be classified as bread of the second quality class, while products from Groups III and IV were classified as third-quality class (Table 6). Stamatie et al. (2022) demonstrated that the addition of hemp press cake increased the fiber and protein content in bread; but it cannot be too high, as it contributes to lower scores in sensory evaluation (Mikulec et al. 2019;Pecyna et al. 2023), bread elasticity and hardness, as well as crust color (Wiedemair et al. 2022). However, Ropciuc et al. (2022) reported that hemp oil used in small quantities (5-10%) had a positive impact on baked goods, while in larger doses, it weakened the dough and negatively affected its elasticity. ...
... However, Ropciuc et al. (2022) reported that hemp oil used in small quantities (5-10%) had a positive impact on baked goods, while in larger doses, it weakened the dough and negatively affected its elasticity. Mikulec et al. (2019) demonstrated that the inclusion of hemp flour at 30% and 50% resulted in a lower sensory evaluation of the bread. Primarily, it affected the color of the crumb, increasing its browning index. ...
Consumers are increasingly seeking bakery products with better nutritional value and health benefits. The aim of the research was to assess the quality of bread made from ancient wheat flours (spelt, einkorn, emmer) with the addition of amaranth ( Amaranthus cruentus L.), hemp ( Cannabis sativa L.) and flax ( Linum usitatissimum L.) seeds. The study evaluated bread made using only equal proportions of ancient wheat flours (Group I), and three variants of bread with the addition of amaranth, flax, and hemp seeds with the following proportions: Group II (10%, 5%, 5%, respectively), Group III (10%, 10%, 0%, respectively), Group IV (10%, 0%, 10%, respectively). The assessment of bread quality included: nutritional value (total protein, fat, fatty, amino acids, acid profile, ash, fiber, minerals), caloric value, physical characteristics (baking loss, color, shear force) and evaluation of organoleptic characteristics. It was demonstrated that bread enriched with amaranth, flax, and hemp seeds exhibited increased nutritional value (higher protein content with a favorable amino acid profile, higher fat content, including polyunsaturated fatty acids, and fiber), acceptable sensory attributes, but darker crust color and poorer crumb texture compared to bread without these additives. Among the examined groups, the highest protein and fat content with a favorable composition of fatty acids were observed in bread from Group IV. Group III bread had the highest hardness and fiber content and fiber content. On the other hand, bread from Group II received the best evaluation in terms of taste, aroma, as well as crust thickness.
... Hemp flour is an important raw material to enrich the physicochemical and antioxidant properties of bread. Furthermore, considering organoleptic characteristics, the amount of hemp flour in the formulation for industrial bread production should not exceed 30% (Mikulec et al., 2019). In the study conducted by Rusu et al. (2021), the addition of hemp flour to the bread formulation resulted in an increase in protein, fat, dietary fiber, essential amino acids, and mineral content (K, Mg, Ca, P, Mn, and Fe) in the final product. ...
... and ash between 2.90%-7.84% within hemp seeds and flour (Apostol, Popa, & Mustatea, 2015;Bartkiene et al., 2016;Liliana, Livia, & Laura, 2018;Lukin & Bitiutskikh, 2017b;Mikulec et al., 2019;Rusu et al., 2021). Although the findings of ash and fat in the present study were similar to those in the literature, the dietary fiber and protein analysis results indicated relatively lower values than the ones in the literature. ...
... The weight of total phenolic substances in hemp flour was 980.71 ± 21.93 mg GAE*kg-1, which is around 2.25 times more than wheat flour, while the antioxidant content weighed 1584.11 ± 21.22 mg trolox*kg-1, overweighing the wheat flour approximately by 8.65% times (Mikulec et al., 2019). As hemp is also rich in phenolic substances hempsupplemented products make up a material source, convenient for functional food and supplement production (Siano et al., 2018). ...
... Recent studies support that hemp seed flour is a superior nutritional option compared to wheat flour, with the potential to enhance the nutritional value of food products [3]. In bread production experiments, the use of hemp flour significantly influenced the final product's quality [93], resulting in decreased volume and increased protein and lipid content, especially at a concentration of 20% [86]. Sensory evaluation indicated decreased sensory perception quality, impacting texture and aroma, especially with 30% and 50% hemp flour additions [93]. ...
... In bread production experiments, the use of hemp flour significantly influenced the final product's quality [93], resulting in decreased volume and increased protein and lipid content, especially at a concentration of 20% [86]. Sensory evaluation indicated decreased sensory perception quality, impacting texture and aroma, especially with 30% and 50% hemp flour additions [93]. Substituting wheat flour with hemp flour in regular bread brought significant positive changes in crumb texture and polyphenol composition, based on the added percentage of hemp flour. ...
... Shim (2008) patented a process for making bread and pastries from hemp seed oil and hemp seeds, highlighting the potential of this raw material in creating innovative products [95]. Hemp flour has also been used to reduce bread's gluten content or create gluten-free baked goods [93]. Adding hemp seeds, flour, and proteins to bread production significantly improved the nutritional value of products, with significant increases in fiber and protein content [96]. ...
Hemp (Cannabis sativa L.) has experienced a significant resurgence in popularity, and global interest in diversifying its use in various industries, including the food industry, is growing. Therefore, due to their exceptional nutritional value, hemp seeds have recently gained increasing interest as a valuable ingredient for obtaining high-quality foods and dietary supplements. Hemp seeds stand out for their remarkable content of quality proteins, including edestin and albumin, two distinct types of proteins that contribute to exceptional nutritional value. Hemp seeds are also rich in healthy lipids with a high content of polyunsaturated fatty acids, such as linoleic acid (omega-6), alpha-linolenic acid (omega-3), and some vitamins (vitamins E, D, and A). Polyphenols and terpenoids, in particular, present in hemp seeds, provide antimicrobial, antioxidant, and anti-inflammatory properties. This review examines the scientific literature regarding hemp seeds’ physicochemical and nutritional characteristics. The focus is on those characteristics that allow for their use in the food industry, aiming to transform ordinary food products into functional foods, offering additional benefits for the body’s health. Innovating opportunities to develop healthy, nutritionally superior food products are explored by integrating hemp seeds into food processes, promoting a balanced and sustainable diet.
... Bread is a staple food consumed daily in many countries of the world and is a valuable source of nutrients (Axel et al., 2017;Mikulec et al., 2019). Toast bread is a leavened bread with a soft texture that is usually consumed for breakfast after being sliced (Mohammadi Golchin et al., 2021). ...
... The color scores in sensory evaluation are in line with the results of ∆E obtained in color analysis. Since the ∆E ranges were between 1 and 3 and in some cases slightly higher than 3, in the color evaluation of samples by panelists, the color difference was not distinguishable (Mikulec et al., 2019). ...
... The color indices including L* (0 = black, 100 = white), a* (+: red; −: green), and b* (+: yellow; −: blue)were measured in triplicate. The total color difference with control (ΔE), chroma (color intensity), and browning index (BI) were calculated using Equations (1-3), respectively(Çakmakçı et al., 2015;Mikulec et al., 2019). ...
This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively ( p < .05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L * and a * of bread samples, but an increasing trend was observed in the b *, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread.
... Color Flex Hunter colorimeter in triplicate. The total color difference with control (ΔE) and chroma (color intensity) were calculated based on Equations 1 and 2, respectively (Çakmakçı et al., 2015;Mikulec et al., 2019). ...
... The results of the texture analysis are shown in ing parameters on the hardness of its texture. The bread with a smaller volume has a more compact texture and is harder (Mikulec et al., 2019). In this study, the hardness of each bread sample increased significantly during 6 days of storage due to staling (p < .05). ...
... If ∆E is less than 1, the color difference between the sample and the control cannot be seen by the eye. In values between 1 and 3, the existing color difference will not be easily seen, but if it is higher than 3, the color difference will be remarkable (Mikulec et al., 2019). The chroma value which indicates the color intensity was significantly lower in samples containing OL and BC flours (p < .05). ...
The present study was conducted to evaluate the addition of a mixture of oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on the quality characteristics of toast bread. The concentration of OL and BC mixture (1:1 w/w ratio) was 0 (T1), 1.5% (T2), 2% (T3), and 2.5% (T4) of total flour content. The bread samples containing the mixture of OL and BC flours had more protein content (8.49%–9.65%) than the control (6.81%; p <.05). The highest phenolic compounds and DPPH free radical scavenging capacity were observed in T4 and T3 samples, respectively. The OL and BC flours decreased the brightness, yellowness, and chroma and increased the redness compared to the control. The mixed flour concentration influenced the bread's hardness and chewiness. Adding OL and BC flours increased the calcium content in the bread (467.65–600.41 ppm) compared to the control (363.9 ppm; p <.05). The OL and BC flour mixture created a more compact texture in the bread samples. In the sensory evaluation, there was not a significant difference between the overall acceptability of the bread containing the mixture of OL and BC flours and the control (p >.05). Finally, it is recommended to utilize a mixture of 2% of OL and BC flours in toast bread to improve its nutritional properties. © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
... From a nutritional point of view, HSM-enriched pasta significantly increased (p < 0.05) its total protein, fat content, phenolic content and antioxidant activity. The nutritional improvements of cereal products in which hemp seed meal have been incorporated have also been reported by others [40,41,55]. According to them, the hemp seed meal enrichment significantly helped to increase the total protein and fat content even more with the increasing level of hemp seed meal partial substitution in wheat flour. ...
... According to them, the hemp seed meal enrichment significantly helped to increase the total protein and fat content even more with the increasing level of hemp seed meal partial substitution in wheat flour. In addition, an increase in antioxidant activity and total phenolic content have been reported by others [37,55] due to the high amount of polyphenols from hemp seed meal that included ferulic acid, epicatechin and protocatechuic acid. ...
... In addition, HSM presents natural pigments that obviously change the pasta color properties [43]. Increases of the darkness of cereal food product color by hemp meal addition to the food products have also been reported by others [40,42,55]. ...
Existing food trends and modern consumers’ nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product, is widely consumed worldwide due to its nutritional value, long shelf life, easy preparation, versatility of uses and also relatively low cost, which has made this product popular over time. Five formulations of rigatoni-shaped pasta obtained by partial replacement of wheat grain flour with 5%, 10%, 15% and 20% hemp seed meal (HSM) were studied regarding the technological, physicochemical, textural, antioxidant and sensory properties of the pasta samples. The substitution of wheat flour with hemp seed meal (HSM) led to a slight increase in the cooking loss (CL) and optimal cooking time (OCT) compared to the control sample, while the water absorption (WA) and swelling index (SI) decreased during evaluation. The experimental results also showed a decrease in luminosity and fracturability, with an increased firmness of pasta dough. Moreover, the developed pasta showed a significant improvement in antioxidant capacity in terms of total phenolic content (TPC) and antioxidant activity (DPPH). The pasta samples with 15% and 20% HSM substitutes experienced a browning process due to the Maillard reactions during drying, as well as a color loss during cooking; however, the color changes did not affect the acceptability of the product. The partial replacement of wheat flour with hemp seed protein highlighted the possibility of developing a new innovative type of pasta that claims a functional benefit and presents an improved nutritional value, mainly due to the partial protein intake, as well as certain benefits for a human diet.
... Dairy and meat products are no longer the main sources of protein in diets, with an increase in the number of plant-based protein products [2]. In this context, non-traditional flours obtained from various raw products are attracting the interest of researchers and the food industry [3]. These kinds of products are suitable for use in vegan or vegetarian diets and for consumers who are aware of the need to reduce the consumption of animal products due to their relation to climate change. ...
... The main individual phenolic compounds present in rice flour are phenolic acids such as vanillic, chlorogenic and ferulic acids and flavonoids such as epicatequin [87,89]. Finally, hemp flour showed TPC values similar to or slightly lower than those previously reported, ranging from 74.4 to 98.7 [3], but lower than the values reported by Irakli et al. [90]. The most important phenols found in hemp flour are phenolic acids such as protocatechuic, p-hydroxybenzoic, cinnamic acid and p-coumaric [76,90]. ...
... However, previous studies have pointed out that soybean and hemp have a higher antioxidant capacity than peas, as observed in these commercial flours [73,75]. Indeed, hemp showed higher DPPH values than wheat, which means that this species has a higher antioxidant capacity than cereals, as has been observed in this study in rice [3]. Other studies also found that chickpea has a higher antioxidant activity, measured by FRAP and ORAC methods, than rice [87], which is in agreement with the results obtained in this study for the ABTS method. ...
Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. The aim of the current study was to evaluate the nutritional quality of ten commercially available flours made from rice, pea, chickpea, soybean and hemp. The proximate composition (moisture, fat, fiber, protein, starch and carbohydrates), the mineral composition (Na, Mg, P, K, Ca, Cr, Ni, Se, Cu, Zn, Mn, Fe, Cd, Pb), the phenolic composition (total phenols, total flavonoids, flavanones and dihydrofavonols, and total antioxidant capacity) and the fatty acid profile were analyzed. Results showed an important influence of the vegetable species but also of the brand on the flour composition. Soybean flours, followed by hemp, showed the highest phenolic content and antioxidant capacity. Hemp flour showed a low n6/n3 ratio, while pea flour contained a small amount of fat with a large amount of oleic acid and a satisfactory n6/n3 ratio.
... Furthermore, the water holding capacity (WHC) of hemp and wheat flour is dependent on heating temperature, with the wheat flour showing an increase in WHC at elevated temperatures (>80°C), while that of hemp flour remains relatively constant. 45 Similar results have also been reported when adding hemp flour to wheat flour for bread preparation, 46 while the flour substitution had no effect on baking loss. Furthermore, the WHC of hemp and wheat flour is dependent on heating temperature, with the wheat flour showing an increase in WHC at elevated temperatures (>80°C), while that of hemp flour remains relatively constant. ...
... The lowest value of 4.88 N corresponds to a product without the addition of hemp flour, and the highest value of 11.55 N with an addition rate of 50%. Similar results have been reported by Mikulec et al., 46 who added hemp flour for bread production at various concentrations and observed that the hardness increased from 15.25 N (0% addition) to 20.09 N with a 30% addition of hemp flour. The texture of the 'tsoureki' is one of the most important quality factors in terms of product acceptance by consumers. ...
... 1072 and 1048 cm 3 for bread with 30% and 50% addition, was obtained, respectively, compared with the original sample. 46 Further, Švec and Hrušková 6 reported a simultaneous reduction in the specific volume with the addition of hemp flour; the values of the specific volume ranged from 2.42 cm 3 g −1 at a 5% rate addition of hemp flour up to 1.96 cm 3 g −1 at a rate of 20%. From Table 4, it can be seen that the apparent density of the product increased as the percentage of hemp flour increased. ...
BACKGROUND
A rich‐dough baked Greek product named ‘tsoureki’ was prepared using non‐gluten hemp seed flour at ratios of 0:100, 10:90, 30:70, and 50:50. The effects of hemp flour addition on the properties of ‘tsoureki’, including physicochemical properties (moisture content, water activity, sorption phenomena), structural properties, textural properties, total phenolic content, antioxidant activity, and sensorial characteristics, as well as the macroscopic structure and morphological characteristics, were studied.
RESULTS
Hemp flour addition affected dough rheology, showing tan δ values < 1, a decrease in both G′ and G″ values, while both flow behavior and consistency indices were also significantly affected, which might have an influence on the final baked goods. The Guggenheim–Anderson–de Boer model satisfactorily described sorption data, while both hemp addition and temperature had a significant effect. A significantly higher hardness of 11.55 N, a lower specific volume of 2.65 cm³ g⁻¹, and a lower porosity of 0.676 were observed at high hemp additions. The hemp flour level influenced the color of the crumb and crust, and the total color difference (ΔE) increased significantly with the increase in hemp flour. Hemp flour additions were detectable by the naked eye, with an obvious color difference between control and hemp‐containing samples. Moreover, the phenolic content and antioxidant capacity were increased, as were some organoleptic characteristics, such as the bitter aftertaste. Concurrently, overall acceptability decreased significantly.
CONCLUSION
Overall, the incorporation of gluten‐free defatted hemp seed flour in ‘tsoureki’ formulations seems to be a promising alternative for improving quality of such rich‐dough baked products. © 2022 Society of Chemical Industry.
... The formulation and a loaf-making method proposed by Mikulec et al. (Mikulec et al., 2019) were applied in this study. Namely, bakery dough was prepared using a single-phase method (Mikulec et al., 2019) with some minor modifications. ...
... The formulation and a loaf-making method proposed by Mikulec et al. (Mikulec et al., 2019) were applied in this study. Namely, bakery dough was prepared using a single-phase method (Mikulec et al., 2019) with some minor modifications. Table 2 presents the main components of the mixture. ...
... Defatted hemp seed flour addition increases the content of proteins, dietary fiber, and phenolic compounds while also having a substantial impact on the final volume and sensory qualities of bread products. Additionally, by minimizing moisture loss, hemp flour can reduce the staling of baked goods (Jagelaviciute & Cizeikiene, 2021;Korus et al., 2017;Mikulec et al., 2019). Thus, further research is required to assess hemp seed and its uses, given the various advantages of using hemp flour in food manufacturing. ...
... The TPC varied widely among tsoureki samples with different hemp-to-wheat flour ratios at all storage time intervals (Figure 4a), ranging from 104.17 mg (control, day 0) to 920.93 mg GAE/100 g dw (50% of hemp flour addition at day 14). It was observed that the increase in substitution of wheat with hemp flour resulted in an increase in TPC of hemp-enriched tsoureki samples, obviously related to the high content of TPC in hemp flour and in accordance with the literature (Ertaş & Aslan, 2020;Lazou et al., 2023;Mikulec et al., 2019). As previously reported, hempseeds are characterized by a high phenol content, localized more in the hull than in the kernel (Mattila et al., 2018). ...
The effects of the storage process on the quality characteristics of a hemp‐enriched “tsoureki” (a rich‐dough baked Greek product, rich‐dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%–50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography–mass spectroscopy, identifying 14 compounds. Both the first‐order kinetic model and modified Avrami equation, including the hemp‐to‐wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%–32.33% (0 days) to 26.97%–27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp‐enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp‐enriched RDBP‐tsoureki held its high‐quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds.
Practical Application
Industrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp‐enriched, rich dough‐baked Greek “tsoureki” could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.
... The addition of other flours did not statistically affect the protein content of the samples [37]. In a study by Mikulec et al. (2019), it was noted that cookies produced with wheat flour containing 20% hemp flour increased from 8.55% to 11.81% [38]. Similarly, the utilization of hemp seed flour in bread samples ranged from 0% to 50%, resulting in an increase in protein content from 11.02% to 19.29%. ...
... The addition of other flours did not statistically affect the protein content of the samples [37]. In a study by Mikulec et al. (2019), it was noted that cookies produced with wheat flour containing 20% hemp flour increased from 8.55% to 11.81% [38]. Similarly, the utilization of hemp seed flour in bread samples ranged from 0% to 50%, resulting in an increase in protein content from 11.02% to 19.29%. ...
The present study aims to develop gluten-free product formulations by using different seed flours to determine their effectiveness in gluten-free products. For this purpose, a baton cake model was selected; the cake production process was conducted by adding hemp, okra, mustard, or coriander seed flours with rice flour at a ratio of 25% seed flour to 75% rice flour to prepare the cake batters. The physicochemical, textural, and sensory properties, as well as the baking behaviors of the resulting products, were determined. The TOPSIS method was used in the sensory analyses. With the addition of seed flours, a color change occurred in the inner and crust values of the baton cake samples. It was observed that the hardness value of the baton cake samples increased with the addition of seed flour. In the TOPSIS evaluation, which is a multi-criteria decision-making method, the most preferred product in the free baton cake samples was the cake with hemp seed flour added, while the least preferred product was the control group baton cake. According to the findings, it was concluded that the use of seed flours can be used as an alternative ingredient in the production of gluten-free baton cakes that celiac patients can consume in their diets.
... Previous studies have evaluated the use of hemp seeds in pasta (Teterycz et al., 2021), bread (Mikulec et al., 2019) and it is important to investigate its incorporation in snack bars, being an easily consumed product that is ready-to-eat. Developing functional snack products with acceptable sensory properties represents a food industry priority, in order to improve well-being, nutritional and health status of consumers, while preventing non-communicable diseases (Coello et al., 2022). ...
... Wang et al. (2022) determined which volatile and nonvolatile compounds were responsible for off-flavors for a wide variety of plant-based protein sources, amongst which hemp was evaluated, and authors found 16 hemp seed compounds that could negatively impact on consumers taste, most related with a bitter after-taste. In the study for baked products by Mikulec et al. (2019), a significant decrease in consumer acceptability was already found with hemp percentages of 50% compared to those of 15% and 30%, whilst reporting an increasing bitter taste. Based on the information presented above, it is noteworthy that there seems to exist a threshold for the maximum amount of hemp that can be incorporated into a functional food formulation, for sensory reasons, mainly the bitter aftertaste that the seed may attribute to the final product. ...
Current trends in the snack bar market emphasize the incorporation of alternative protein sources while simultaneously addressing the criteria of being both “high in fiber” and “high in protein”. Hemp seed, the seed of non-psychoactive Cannabis Sativa L, stands out as a significant source of protein, dietary fiber, minerals, and unsaturated fats. This study aims to explore the nutritional potential of hemp seed to develop a functional food that responds to the needs of such a market highly demanding of plant-based alternatives. Along with seeds protein nutritional quality analysis and lipid profile characterization, three snack bar samples containing hemp seed as a functional ingredient were formulated, according to nutritional claims regulations. Two products with 20% hemp met sensory acceptability criteria. This study suggests hemp seed as a potential functional food ingredient to meet the demand for plant-based alternatives, offering quality protein, digestive benefits due to its high fiber content and an optimal omega 6 to omega 3 ratio. However, there appears to be an upper limit for hemp seed in product formulations due to sensory issues. This study showed that adding more than 40% to a snack bar significantly reduced consumer acceptability and purchase intent.
... The oil from hemp seeds is rich in polyunsaturated fatty acids, proteins, and essential amino acids (Malomo et al. 2014). Moreover, in the last decade, studies on hemp proteins (Mikulec et al. 2019), whose biological value is comparable to that of chicken egg white, have shown that hemp proteins have benefits such as the regulation of cholesterol and serum glucose levels with antioxidant, and anticarcinogen activity (Wei et al. 2021). Due to their high protein, dietary fiber, and oil content, hemp seeds (Cannabis sativa L.) have emerged as an alternative product to fortify cereal products by adding hemp flour (Bartkiene et al. 2016;Mikulec et al. 2019) to sourdough (Nionelli et al. 2018), pasta (Schettino et al. 2019), crackers (Radočaj et al. 2014), gluten-free cookies, gluten-free bread (Korus et al. 2017), and energy bars (Norajit et al. 2011). ...
... Moreover, in the last decade, studies on hemp proteins (Mikulec et al. 2019), whose biological value is comparable to that of chicken egg white, have shown that hemp proteins have benefits such as the regulation of cholesterol and serum glucose levels with antioxidant, and anticarcinogen activity (Wei et al. 2021). Due to their high protein, dietary fiber, and oil content, hemp seeds (Cannabis sativa L.) have emerged as an alternative product to fortify cereal products by adding hemp flour (Bartkiene et al. 2016;Mikulec et al. 2019) to sourdough (Nionelli et al. 2018), pasta (Schettino et al. 2019), crackers (Radočaj et al. 2014), gluten-free cookies, gluten-free bread (Korus et al. 2017), and energy bars (Norajit et al. 2011). ...
The use of alternative flour in the production of cereal products such as bread
can improve the functional and nutritional properties of bread. However, the
addition of substitute flour to wheat flour may have some technological, sensory,
and rheological disadvantages. To eliminate these problems, alternative flours
should be used in different proportions. The aim of this study is to evaluate the
remaining proportions of hemp, safflower and rosehip seeds after oil extraction
and to determine their chemical properties (protein, fat, ash) and to investigate
the effect on rheological dough properties with Mixolab when used as a
substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour
were added to wheat flour in five different amounts (5, 7.5, 10, 15 and 20%), focusing on displacement. The addition of flour increased the protein, fat, ash,
phenolic content, and antioxidant capacity. It was found that the addition of 10%
safflower and hemp seed flour and 7.5% rosehip seed flour had a positive effect
on rheological properties. For all three flour additions, the dough development
time, stability, and percent protein softening values increased, while water
holding capacity decreased. Flours added at 15% or more began to negatively
affect the rheological properties. This study shows that 3 different flours, which
can be added up to 10%, improve the rheological properties, chemically enrich
them and improve their functional properties.
... Other properties of doughs containing hemp affect the curb and crust bread color of the fortified bakery products if present at 15% in the form of extruded or non-extruded hemp-rice flour [184]. Hemp can also be added as hemp seed flour or whole hemp seed powder at 20% w/w to the dough to improve its nutritional characteristics by increasing antioxidants, calcium, iron, protein, fiber and fat, as it also can be in other processed foods [177,182,185]. Its use in the bakery sector is particularly interesting in the case of the formulation of products for celiac people, being naturally gluten-free, as it improves the acceptability and nutritional value of gluten-free products by replacing gluten-free starch with hemp flour or proteins at a ratio ranging from 10% to 60% [179,186]. ...
... Conversely, extraction with alkali does not involve amino acid deterioration of the hemp protein fraction [190]. Replacing 20% and 50% of wheat flour with hemp seed flour can increase the protein content by 38% and the polyphenol content by 400%, respectively, of bread products [177,185]. ...
Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on health. However, this has also limited the cultivation of textile/industrial varieties with a low content of THC used for textile and nutritional purposes. While previously the bans had significantly penalized the cultivation of C. sativa, today many countries discriminate between recreational use (marijuana) and industrial and food use (hemp). The stalks of industrial hemp (low in psychotropic substances) have been used extensively for textile purposes while the seeds are nutritionally versatile. From hemp seeds, it is possible to obtain flours applicable in the bakery sector, oils rich in essential fatty acids, proteins with a high biological value and derivatives for fortification, supplementation and nutraceutical purposes. Hemp seed properties seem relevant for vegetarian diets, due to their high nutritional value and underestimated employment in the food sector. Hemp seed and their derivatives are a valuable source of protein, essential fatty acids and minerals that could provide additional benefit to vegetarian nutrition. This document aims to explore the information available in the literature about hemp seeds from a nutritional point of view, highlighting possible beneficial effects for humans with particular attention to vegetarian nutrition as a supplemental option for a well-planned diet.
... Moreover, these parameters are also strongly correlated with the volume of the bread; mostly, lower volume is associated with a more compact crumb and results in higher hardness and lower cohesiveness and springiness (Mikulec et al. 2019). Roasting significantly affects the starch and protein, reducing flour's water absorption capacity (Germishuys et al. 2020). ...
... In addition, due to the reduction in gluten, bread is unable to hold in the gases from fermentation, which causes a reduction elasticity of the bread (Pyler 1973). A similar result has been reported by Mikulec et al. (2019) for bread prepared with partially replaced RWF with untreated hemp flour. In addition, the present study's findings are also in line with the study of Millar et al. (2019) in which the wheat bread was supplemented with raw, germinated and toasted pea flour. ...
... Green Rep., 2023, 4(10), 13-22. 2019), [133] 25-35% of lipids, 20-30% carbohydrates, 10-15% ...
... and oil are used in several certified foods of high nutritional values due to their content in minerals, vitamins (mostly A, C and E complexes), carbohydrates, proteins, and lipids (Ferrante et al., 2019). Hemp flour influenced protein content and antioxidant properties of bread (Mikulec et al., 2019). It is also used for gluten-free bread production (Korus et al., 2017). ...
... The total color difference (ΔE) expresses the effect of the addition of GPP to the bread, and it can be observed that the crumb presented a higher ΔE value than the crust. According to Mikulec et al. (2019), when the ΔE values between two compared products are greater than 3, there are perceptible changes in the new product. This explains why the crust and crumb from GPB were different in color due to the addition of GPP. ...
Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic
compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread
formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color,
and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by con‑
sumers was determined using a 9‑point hedonic scale. Compared with the control bread (CB), the 8% GPB‑substi‑
tuted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber
content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding
GPP to the bread affected the color, and the color of the GPB‑treated bread was darker than that of the CB‑treated
bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance
between the GPB‑treated and CB‑treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed
no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can
be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread,
particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory accept‑
ance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavail‑
ability of phenolic compounds and the impact of dietary fiber increment needs to be assessed.
... Softer texture, smaller volume, and darker color. (Iftikhar et al., 2021;Korus et al., 2017;Mikulec et al., 2019;Wolf et al., 2016) Cannabis fortified Pasta High protein, dietary fiber, minerals, and fat content. (Teterycz et al., 2021) Fruits Fruit slices coated with 5 % cannabis flour. ...
The use of cannabis for health purposes continues to gain significant attention due to the presence of important phytochemicals, chiefly, cannabidiol (CBD) and Δ-9-tetrahydrocannabinol (THC). The therapeutic potentials of CBD and THC in the management of cancer-associated chronic pain, anxiety, stress, nausea, vomiting, and weight loss are well-reported. These benefits are triggered by the intricate interactions of the cannabinoids with their receptors in the endocannabinoid system (ECS) leading to pharmacodynamic actions. Conversely, the possible physiological, psychiatric, cognition, addiction, and dependency risks, especially due to chronic intake of THC, are huge limitations in fully harnessing the clinical utility of cannabis. Here, an up-to-date critique of the potential merits and adverse effects of cannabis and cannabis-containing products is provided. A thorough knowledge of the interplay between CBD, THC, and the ECS gives deep insights that can be explored for consumer health without the attendant complications. Future directions in cannabis research must be guided by a nuanced understanding of its molecular mechanisms of action and potential risks, enabling the development of targeted and effective medical interventions. Besides, standardized regulations and comprehensive education that are backed by empirical evidence are crucial to fostering the safe and responsible use of cannabis for food or medicine.
... Висока зацікавленість, щодо використання насіння конопель для харчових цілей пояснюється досить цінним хімічним складом [19][20][21]. Ця сировина може містити до 25-35% олії [22], 20-25% білку [23], 20-30% вуглеводів [24], 20-30% харчових волокон, 7% золи, вітаміни і мінеральні речовини (кальцій, цинк, магній, фосфор, калій, сірка і залізо [25]. Насіння конопель характеризується високим вмістом жирних кислот омега-3 та омега-6, які до того ж знаходяться в оптимальному, корисному для організму людини співвідношенні [26]. ...
Предмет. Поживні та технологічні властивості продуктів переробки насіння конопель з точки зору їх придатності для виробництва хліба. Мета. Аналіз даних літературних джерел, які присвячені науковим дослідженням щодо використання продуктів переробки насіння конопель у технології виготовлення хліба та хлібобулочних виробів. Методи. При написанні статті використовували аналітичні методи досліджень. Аналізували інформацію з баз даних, включаючи PubMed, CrossRef, Scopus та WoS. Результати. Хліб є одним із основних продуктів харчування людини в усьому світі, а частка споживання пшеничного хліба становить близько 90%. Перевагами цього продукту є високі органолептичні та текстурні властивості, однак він має низький вміст харчових волокон, незбалансований за амінокислотним складом та збіднений за вмістом вітамінів і мінералів. Тому рецептуру пшеничного хліба корегують за рахунок включення рослинної сировини, яка є джерелом корисних речовин для організму людини. Однією із перспективних добавок для покращення харчової та біологічної цінності пшеничного хліба є насіння конопель, яке вирізняється підвищеним вмістом білків, вуглеводів, харчових волокон та поліненасичених жирних кислот – омега 6 і омега 3, які знаходяться там у оптимальному для людського організму співвідношенні. Проведені науковцями дослідження щодо використання конопляної сировини у технології хлібопечення демонструють її перспективність, так як відбувається суттєве зростання харчової, біологічної та фізіологічної цінності хліба. Такий хліб володіє антиоксидантними властивостями, збільшується термін його зберігання, в деяких випадках, у залежності від дози внесення, покращується текстура м’якушки. За рахунок відсутності глютену насіння конопель є цінною сировиною при виготовленні хліба, призначеного для харчування людей з такими хворобами, як целіакія, герпетиформний дерматит (шкірний прояв целіакії), глютенова атаксія та нецеліакічна чутливість до глютену. Доза внесення, вид конопляної сировини та технологічні режими, параметри виготовлення хліба можуть суттєво погіршувати текстуру, об’єм, якість м’якушки, термін зберігання та сенсорні показники готового продукту, що обумовлює необхідність проведення цілеспрямованої роботи у даному напрямку. Сфера застосування результатів. Продукти переробки насіння конопель є перспективною сировиною для виробництва хліба. Часткова заміна основної сировини на конопляну сприяє значному зростанню вмісту білків, поліненасичених жирних кислот омега-3 і омега-6, харчових волокон, дозволяє збалансувати його дієтичний склад та збагатити смакові відчуття при споживанні такого хліба.
... In modern times, the sativa subspecies is legally cultivated in many countries, not only for its seeds, an excellent source of lipids, proteins, carbohydrates, minerals, and vitamins, but also for the production of "Cannabidiol = CBD" (non-psychoactive cannabinoid), which is of significant importance (Ferrini et al. 2021). The existing literature primarily focuses on CBD, overlooking the biologically valuable molecules present in both the seeds and leaves of Cannabis sativa, which hold high nutritional value (Callaway 2004;Wang et al. 2008;Da Porto et al. 2012;Teh and Birch 2013;Pojic et al. 2014;Liang et al. 2015;Schluttenhofer and Yuan 2017;Mikulec et al. 2019;Rapa et al. 2019). ...
This study was conducted to evaluate the wound-healing activities of a Cannabis sativa L. plant extract and cannabidiol on incision wounds. An incision was created and sutured in rats under anaesthesia. Routine wound care procedures were applied for 10 days, followed by histological wound examinations. The cellular bioactivities of the hemp extract and CBD were assessed for MCP-1, EGF, BFGF, IL-8, and COL-1 using ELISA on the rat skin wound healing activity. A one-way ANOVA was used for the data analysis. The EGF values in the plasma were similar in the povidone-iodine, hemp seed oil, and hemp essential oil groups (P > 0.05). However, the EGF levels were lower in the CBD group compared to the other groups (P < 0.001, P < 0.005). The MCP-1 values in the hemp seed oil, hemp essential oil, and CBD were similar (P > 0.05), whereas povidone iodine exhibited lower MCP-1 levels compared to the other groups (P < 0.001, P < 0.005). It was determined that the plasma BFGF, IL-8, and COL 1 values of the groups were similar (P > 0.05). To our knowledge, this study is the first to evaluate the effects of CBD, seed oil, and hemp leaf extract on incision wound healing. It demonstrates that hemp extract holds greater potential benefits for wound healing compared to CBD.
... Thereby, the total color difference (ΔE) between isolates from non-germinated and germinated seeds exhibited an increasing trend with germination duration (1 day < 2 days < 3 days < 6 days), with the most remarkable color difference occurring after 6 days of germination (23.32). These variations (Fig. 1B) were perceptible by the human eye as they exceeded more than 5 units of color change (Mikulec et al., 2019). Lupinus luteus protein isolate analyzed by Domínguez et al. (2023) showed similar values (L*, 74.99; a*, 4.39; b*, 45.28). ...
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.
... The nutrient content of hemp flour from the Fedora cultivar has not been extensively studied. However, in various studies, the reported protein and fat content ranges from 22.4 to 36.2 g/100 g and 4.7 to 9.1 g/100 g, respectively [46][47][48]. The residual sodium nitrite content of this type of hemp flour is 1.18 mg/kg, but there are no publications, to the best of our knowledge, studying the nitrite content of hemp flour that would allow comparison of the results. ...
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.
... However, up to 10 % concentration of hemp seed, no significant effect was observed on the stability and strength of the dough made. Although the cost is lower and functionality is higher for wheat, but it is nutritionally lower than hemp seed, which in turn makes hemp seed a better choice (Mikulec et al., 2019). ...
Hemp seeds are gaining increasing attention in the realm of research due to their multifaceted nutritional and pharmaceutical properties. Notably, these seeds offer a rich source of protein, carbohydrates, polyunsaturated fatty acids, vitamins, and minerals, making them a valuable addition to one’s diet therefore, growing interest
among researchers globally. A comprehensive literature review was conducted on the prominent databases Scopus, Elsevier, and PubMed using the keywords "Hempseed," "Phytochemistry," "Nutraceuticals," and their food and feed applications. Studies suggest that these compounds exhibit therapeutic potential against conditions such as epilepsy, certain neurological disorders (Parkinson’s and Alzheimer’s diseases), and cardiovascular issues. Additionally, hemp seeds possess other notable properties, such as anti-cancer, anti-inflammatory, and immunomodulatory effects. They are also used as a dietary supplement to alleviate headaches, insomnia, high cholesterol levels, and premenstrual syndrome symptoms in women. Hempseed oil, powder, and flour are utilized to enhance the phenolic activity and antioxidant properties of food products. Additionally, hempseed cake, generated after cold pressing, boasts a high protein concentration, making it a valuable feed for ruminants. However, further research and clinical trials are necessary to fully understand and harness the potential of hemp seeds for functional foods and nutraceutical applications.
... Oxidative deterioration can affect the nutritional value of the oil, its color and taste, resulting in unpleasant flavors and organoleptic characteristics (Izzo et al., 2022). On the other hand, experimental, clinical and epidemiological data indicated that the potential health benefits of ω6 and ω3 are interesting given their neuroprotective, anti-inflammatory (Haddou et al., 2023b;Laws andSmid, 2022, Werz et al., 2014) antithrombotic, antiarrhythmic and hypolipidemic properties (Lowe et al., 2021, Callaway, 2004, Mikulec et al., 2019, Van Name et al., 2020, as well as their ability to play the roles of epigenetic factors in human cancer development (Cuvelier and Maillard, 2012). On the other hand, palmitic and stearic acid represent the most dominant saturated fatty acids in cannabis vegetable oil with a total content of about (9 g/ 100 g) (Matthäus et al., 2006). ...
Abstract: The achenes evaluated had average dimensions of 4.242 ± 0.329 mm long, 3.38 ± 0.294 mm wide, 2.75 ± 0.227 mm thick. They contained an average moisture of 7.614 ± 1.623 and an average mass of 0.01808 ± 0. 0038 g. No significant differences in the yields of the oil obtained by hexane and press extraction (p-value0.05), they varied respectively from 31.36 % ± 0.05 to 36.86 % ± 1.79 and 21.47% ± 2. 45 to 25.04 % ± 0.46. Among the fatty acids in the mechanically extracted vegetable oil from the five achene varieties, the order of abundance of the identified components was the same. The linoleic acids they account for more than 86 % of the total α-predominant fatty acids are linoleic and fatty acids. PUFA/SFA ratio ranged from 5.5 ± 1.58 to 8.96 ± 0.23. The n-6/n-3 ratio varied from 1.53 ± 0.02 to 1.78 ± 0.0. The quotients recorded in our study are likely to be of nutritional interest since a ratio between 1/1 and 2/1 is considered ideal.
Keywords: Cannabis achene, morphometric characters, oil yields, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA).
... Due to its limited solubility, researchers have evaluated the sensory perception of defatted and whole hempseed powder in bakery and prepared food applications, including bread, biscuits, and energy bars [73][74][75][76]. These studies have revealed a negative correlation between the inclusion level of hemp and hemp protein ingredients and the sensory properties of the products, such as bitter aftertaste, hay-like aroma, and greenish color [73][74][75][76][77][78][79]. ...
... Mean values (±standard deviation) of the proximate composition parameters of different hemp flours and protein concentrates (expressed in g/100 g dw). The nutritional composition obtained in our samples was similar to that described in the literature for hemp flours [16] and for hemp protein concentrates [36]. The two commercial brands analyzed showed differences between them; in the case of the flours, the differences were significant for all the parameters analyzed. ...
Hemp (Cannabis sativa subsp. sativa) has been increasing in popularity in recent years owing to its nutritional composition, with an interesting combination of protein, fat, and fiber, as well as minerals. Its transformation into flours and concentrates has allowed its incorporation in different foods thanks to its techno-functional properties. In this study, four commercial brands of hemp flour and hemp protein concentrate were analyzed for their proximal, amino acid and mineral composition, and fatty acid profile. The bioactive characteristics, such as phenolic composition and antioxidant activity, and techno-functional properties, such as solubility and water-holding and oil-holding capacities, were analyzed. The results showed that the composition of the flours was characterized by a high fiber content and a high antioxidant activity due mainly to the high level of total phenolic compounds. In the case of concentrates, these showed a lower carbohydrate but higher protein content and better functional properties such as water-holding, foaming, and gel-forming capacities. Both flours and concentrates showed low fat contents with polyunsaturated fatty acids being the major fatty acids, a good amino acid profile, and high K and P concentrations. Organic products showed differences in nutritional composition but not in functional properties when compared with non-organic products.
... The whiteness index (WI) for crumb (Eq. 1) and the browning index (BI) for crust color (Eq. 2) are calculated as follows (Swami et al. 2015;Mikulec et al. 2019). ...
This study aims to investigate properties of whole wheat flour breads produced with the combined addition of amaranth (5, 10, and 15%) and fennel (1, 1.5, and 2%) powders. The color, texture, total phenolic content, and sensory properties of breads were determined in terms of quality and functional properties evaluation. The protein contents of whole wheat flour and amaranth powder were found as 11.55 and 13.89%, respectively. The close protein ratios, low substitution levels and simultaneous substitution of fennel powder with amaranth did not cause significant changes in protein ratios of breads. In addition, amaranth (2.36%) and fennel (7.04%) powders contain higher ash content to whole wheat flour (1.53%), and ash ratios of breads containing 10% amaranth–1.5% fennel and 15% amaranth–2% fennel increased significantly and were determined as 3% and 3.14%, respectively. The fennel also significantly increased phenolic content of bread, with a total phenolic content of 3989.19 mg GAE/100 g DW in 2% fennel-containing bread, compared to 2750.99 mg GAE/100 g DW in control bread. The darkness of crust and crumb increased with the increase in amaranth and fennel ratio. While the whiteness index of crumb decreased from 43.65 to 36.14, the browning index of crust increased from 78.36 to 92.17 with increasing substitution level. The using of gluten-free powders also affected textural properties of samples, and hardness of breads increased when amaranth and fennel ratio increased. While all breads were found acceptable in sensory evaluation, bread containing 10% amaranth and 1.5% fennel was defined as the most acceptable.
... Mikulec [144] observed that hemp flour could improve wheat bread's antioxidant and physiochemical properties. These researchers used hemp flour to make bread and analyzed its effect on selected chemical and texture characteristics, as well as polyphenol profile, changes in crumb texture, furan derivative content, and total polyphenol content in a variety of bread products. ...
Fossil fuel supplies are becoming scarce as a result of the growing world’s population. The increasing use of fossil fuels also pose a threat to ecosystem. Renewable energy sources should be revived in order to meet future energy demands, and minimize the adverse effects on environment. Biofuels and biochemicals can be made from a wide variety of lignocellulosic biomass, which has been studied for decades. Several useful bioproducts can now be made from hemp's lignocellulosic biomass (cellulose, hemicellulose, lignin, protein, and others). Hemp has considerable commercial potential as it can be used in biorefinery applications for the production of bioethanol, biodiesel, biohydrogen, biogas, organic acids, biomaterials, bio-oil and various pharmaceutical and nutraceuticals compounds. Effective conversion of lignocellulosic biomass to value-added bioproducts for biorefinery and other potential applications relies on a wide range of pretreatment processes. This article aims to highlight recent developments in hemp lignocellulosic conversion technologies for biorefinery applications and other value-added products development with the goal of bolstering future industries in a manner that is more environmentally friendly and secure.
... In studies [30], scientists note that the addition of unconventional raw materials of increased biological value significantly affects the formation of physicochemical parameters of flour products. In this case, the technological properties vary depending on the type of additional raw materials and its quantity [31,32]. ...
The object of this research is the production technology of muffins with pumpkin paste. The task was to enrich muffins with pumpkin paste. The influence of different amounts of pumpkin paste on the physicochemical and sensory parameters of muffins was investigated. It has been established that the addition of pumpkin paste reliably (p≤0.05) increases the content of vitamin A (RAE), as well as indicators of integrated score, baking, shrinkage, and moisture content of the muffin. The volume of muffins is significantly reduced by adding 10–50 % of pumpkin paste. This trend is due to the high humidity of pumpkin paste. Owing to a sociological survey, it was determined that most respondents (55 %) liked muffins whose content of pumpkin paste was 15–20 %. It should be noted that 30 % of respondents liked muffins whose content of pumpkin paste was 25–30 %. This trend is due to the fact that the smell and taste of pumpkin in a muffin with the addition of 15–20 % of pumpkin paste is leveled by aromatic compounds. Increasing the amount of pumpkin paste to 25–30 % determines the average level of pumpkin sensory sensation. In the technology of muffin production, it is optimal to add 15–20 % of pumpkin paste. According to this formulation, the integrated score of vitamin A (RAE) is 21–23 %, humidity – 22.9–25.9 %, baking shrinkage – 8.9–10.0 %, shrinkage due to drying – 2.1–2.2 %, volume – 166–177 cm3/100 g of dough. The porosity is 7–9 points, surface color - light brown, crumb color – yellow, crumb consistency – soft, pumpkin taste level – weak or absent (7.0–8.3 points). A distinctive feature of the results is the differentiated use of pumpkin paste in the muffin recipe. Based on the survey, it was established that the amount of pumpkin paste could be 15–20 % and 25–30 %. The devised recommendations can be used by confectionery enterprises of low productivity during the production of muffins.
... The addition of hemp flour increased the protein content and polyphenol content of the breads and used hemp flour causes the formation of furan derivatives were determined. It has been stated that industrial production should be below this value as a result of the fact that hemp flour exceeding 30% did not receive a positive score in the sensory evaluation (Mikulec et al., 2019). ...
In addition to being the oldest cultivated plant from past to present as a raw material source, Cannabis sativa L. is a strategically characteristic plant used for food, medicine, cosmetics, and pharmacological purposes. Molecular modeling is an important means for elucidating molecular structures and plays an important role in the design and development of new pharmaceuticals. This chapter includes the beneficial properties of the primary and secondary metabolites contained in cannabis such as foaming, emulsifying, gelling, film formation; antioxidant, antimicrobial activities and bakery products by means of their superior nutritional values, snack products, dairy products, processed meat products, in beverages such as coffees, teas, soda and functional food ingredients in many other areas of the food industry, nutritional supplements, usability in the development of new food formulations on hemp and molecular modeling studies on constituents of cannabis sativa.
... A pGI of 54.97 ± 3.75 was found in the hemp-containing YL, which was lower than that previously found in YL products made with oat flakes [55], quinoa [56], and emmer [57], while it is comparable with that observed in pulse-derived products [34]. Thanks to its antioxidant properties, hemp flour was previously used to improve the functional features of wheat bread [58]. In this work, and according to previous research [22], a slight but significant increase (+8%) in antioxidant activity toward the ABTS + radical was found in the aqueous extract of the product. ...
Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (−10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential.
... The brown index (BI) is generally affected by the oxidation of the phenolic compounds in the 8 HPCF supplement, with the quinone compounds changing to brown. Probiotic yoghurt contains9 little or no long-chain menaquinones. Their amount may increase, depending on how much of 0 the additive is put into it. ...
The purpose of this article is to present possibilities for obtaining a new type of probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2 %, 4 %, 6 %, 8 % and 10 %). Hemp press cake is a by-product that remains after the cold pressing of industrial hemp (Cannabis sativa L.). The Principal component analysis showed that the amounts of 4 to 10 % had a significant effect, and the amount of 2 % HPCF had no effect on the physicochemical characteristics of probiotic yoghurt. By the resulting regression model and linear programming algorithm was determined the amount of 4.04 % HPCF as the most appropriate in probiotic yoghurt, which was also confirmed in the sensory analysis. The amount of total polyphenols and antioxidant activity significantly increased with the addition of hemp press cake flour from 41.46 mg GAE/mL and 32.2 % DPPH inhibition to 111.16 mg GAE/mL to and 55.6 % DPPH inhibition in probiotic yoghurt with 10 % HPCF.
The aim of this study was to investigate the influence of replacing skim milk powder with hempseed press cake on the quality properties of ice cream. Four ice cream mix formulations were developed, three with hemp press cake (25.0%, 37.5% and 50.0% milk powder replacement) and one control sample. The physicochemical (basic composition, pH, titratable acidity, water activity) and rheological properties of the ice cream mixes and the fat destabilization index, overrun, texture profile, colour, and sensory attributes of the ice cream were analysed. The results showed that the partial replacement of milk powder with hemp flour had no significant effect on the total values of the main components of the ice cream; only the origin of the nutrients was changed, which affected the properties of the samples. In the enriched samples, a decrease in acidity (from 0.146% to 0.133% LA) and fat destabilization (43.70 to 26.84%); an increase in viscosity (from 1.319 to 1.908 Pa sn), thixotropy (from 1682.00 to 2120.50 Pa/s), overrun (from 26.83 to 35.00%) and hardness (from 6833.12 to 14,660.06 g); as well as a change in colour to darker shades of red were observed. Although the incorporation of hempseed cake led to a decrease in sensory scores (from 7.57 to 6.47–5.63 on the hedonic scale), all samples were rated as acceptable. This study demonstrated that hemp press cake can be utilized as a functional and sustainable ingredient in ice cream production, providing additional nutritional benefits and creating a novel sensory experience for consumers.
Предмет. Кекс – один із популярних кондитерських виробів серед населення. При цьому це вуглеводно-жировий продукт. Добавляння пасти гарбузової не лише зменшить вміст вуглеводів, а й підвищить біологічну цінність. Мета. Вивчення формування якості кексу залежно від кількості пюре гарбузового. Для досягнення цього в рецептурі кексу замінювали від 5 до 50% з інтервалом 5% тіста пастою гарбузовою. Контрольним варіантом слугувала рецептура кексу без добавляння пюре гарбузового. Методи. У дослідах кекс оцінювали за фізико-хімічними (упікання, усушка, вологість, кислотність, об’єм кексу) і сенсорними показниками (запах і смак). Вологість кексу визначали термогравіметричним методом. Кислотність – титруванням 50 см3 фільтрату 0,1 н розчином NaOH. Об’єм визначали різницею між об’ємом ємкості, наповненої дрібнонасінною культурою без кексу і з ним. Колір поверхні та колір м’якуша кексу визначали органолептично. Результати. Добавляння пюре гарбузового достовірно (р≤0,05) підвищує показники упікання, усушки, вологості та кислотності кексу. Об’єм кексу достовірно зменшується за добавляння 10–50% пюре гарбузового. Застосування 5–15% пюре гарбузового в рецептурі кексу забезпечує найвищий рівень оцінки запаху та смаку (8–9 бала). Колір поверхні кексу за добавляння 5–25% пюре гарбузового світло-коричневий, збільшення її частки до 30–50% забезпечує отримання кексу з коричневою поверхнею. Світло-жовтий м’якуш кексу забезпечує добавляння 5–15% пюре гарбузового. За добавляння 20–50% пюре гарбузового колір м’якуша кексу жовтий. Встановлено, що добавляння 10–15% пюре гарбузового у рецептуру кексу не впливає на запах і смак. Кекс при цьому має світло-коричневу поверхню і світло-жовтий м’якуш. Вологість кексу становить 9,6–9,7%, об’єм – 177–183 см3/100 г тіста, кислотність – 1,4–1,5 град. Запах кексу – 9 бала, смак – 8–9 бала. Сфера застосування результатів. Розроблені рекомендації можуть бути використані кондитерськими підприємствами низької продуктивності під час виробництва кексів.
The physical, chemical, phenolic constituents, fatty acids and mineral contents of the breads produced from wheat flour and turpentine paste at different concentrations were analysed by chromatographic and spectrophotometric methods. L*, a* and b* results of the breads were equal to 49.28–74.51, 0.90–6.55 and 13.45–20.19, respectively. Total phenolic and flavonoid quantities of the breads prepared by adding turpentine fruit paste at different concentrations were depicted to be between 26.15 (control) and 222.66 mg GAE/100 g (20%) to 74.52 (control) and 389.29 mg/100 g (20% turpentine fruit paste), respectively. Also, antioxidant activities of breads with turpentine paste were assigned to be between 2.44 (control) and 7.29 mmol kg⁻¹ (20% turpentine paste). Gallic acid amounts of the breads were specified to be between 3.51 (control) and 16.98 mg/100 g (20% turpentine paste). Oleic and linoleic acid values of the bread oils were depicted to be between 45.34 (control) and 53.66% (3%) to 23.66 (3%) and 26.35% (control), respectively. K, P, S, Ca and Mg were the most abundant elements of bread samples. The changes in physical, chemical, phenolic components, fatty acids and mineral contents and sensory properties of the breads produced with turpentine paste added to wheat flour at different concentrations were determined.
In this study, bioactive compounds, antioxidant activity, phytochemicals, fatty acid compositions, elements and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations were investigated. The results obtained regarding the physical and chemical properties of nutmeg breads exhibited some changes based on the nutmeg amounts added in bread production. Also, ‘L*’ results of the breads changed between 70.85 (1.0%) and 76.09 (0.5%). In addition, ‘a*’ and ‘b*’ results of breads with nutmeg powder were assigned to be between 0.47 (0.5%) and 1.93 (2.0%) to 18.44 (2.0%) and 20.42 (0.5%) and 1.93 (0.5%), respectively. Total phenol and flavonoid amounts of breads were established between 24.64 (0.5%) and 47.58 mg GAE per 100 g (2.0%) to 10.71 (control) and 177.38 mg per 100 g (2.0%), respectively. An increase in the redness value was monitored in nutmeg bread added at the rate of 1% and 2%. The amounts of phenolic constituents in the breads fluctuated depending on the added nutmeg concentrations. Gallic acid and 3,4‐dihydroxybenzoic acid values of the breads were stated to be between 2.66 (2.0%) and 6.66 mg per 100 g (1.0%) to 1.48 (2.0%) and 2.71 mg per 100 g (control), respectively. Phosphorus and potassium quantities of the breads were found between 743.60 (control) and 810.50 mg kg⁻¹ (0.5%) to 2077.37 (1.5%) and 2345.42 mg kg⁻¹ (0.5%), respectively. The dominant fatty acids in bread oils were myristic, palmitic, oleic and linoleic acids. It can be seen that the addition of nutmeg in high concentration decreased the consumer's taste. In addition, the added nutmeg increased the colour value of the bread and corrected the textural structure.
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 d 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 an 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 d should be recommended in order to minimize the levels of anti-nutritional and anti-technological factors, while enhancing techno-functional properties of the isolate.
In this study, the effect of date seed flour levels on some physico-chemical properties, total phenolic, flavonoids, carotenoid amount, quantitative amounts of polyphenol, fatty acids, biogenic elements and sensory properties of the wheat breads enriched with date seed flour was investigated. The L* values of breads were measured between 48.04 (20%) and 73.69 (control). Total carotenoid and flavonoid values of bread samples varied to be between 0.10 (15%) and 0.29 µg/g (10 and 20% concentrations) to 52.14 (10%) and 138.33 mgQE/100 g (25%), respectively. Total phenolic and antioxidant capacities of the breads were reported to be between 28.88 (control) and 79.02 mgGAE/100 g (25%) to 1.81 mmol/kg (control) and 5.65 mmol/kg (24%), respectively. Gallic acid and catechin contents of the breads were identified to be between 0.78 (20%) and 3.26 mg/100 g (25%) to 1.11 (control) and 4.85 mg/100 g (25%), respectively. In general, the addition of date seed flour at concentrations greater than 10% and 15% caused a decrease in the amount of flavonoids in breads. Oleic, linoleic, palmitic, lauric and myristic acids were the predominant fatty acids of the oils obtained from the breads with date seed flour additive. The amounts of lauric, myristic, stearic and oleic acid in the oils obtained from the bread produced with the addition of date seed flour increased according to the control. The protein amounts of the breads varied between 3.89 (25% and 5.21% (10%). P and K amounts of the breads were determined to be between 880.17 (control) and 973.81 mg/kg (10%) to 2211.19 (control) and 2587.76 mg/kg (10%), respectively. The highest protein, P, K, Fe, Mn and Zn contents were determined in the bread prepared by adding date seed flour at 10% concentration. Looking at the sensory evaluation results, the bread with 10% date seed flour was the most liked among the breads with additives.
Graphical Abstract
In this study, the role of date seed flour levels on some physico-chemical properties, total phenolic, flavonoids, carotenoid amount, quantitative amounts of polyphenol, fatty acids, biogenic elements and sensory properties of the wheat breads enriched with date seed flour was investigated.
Total phenol and flavonoid amounts of breads with poppy paste at different concentrations were established between 41.94 (control) and 56.71 mg GAE per 100 g (poppy paste 20%) to 72.14 (control) and 379.29 mg per 100 g (poppy paste 30%), respectively. Antioxidant capacity values of breads varied between 0.08 (control) and 1.04 mmol kg⁻¹ (poppy paste 30%). L* results of breads were determined between 64.86 and 75.07, while a* and b* results vary between 0.51 and 5.47; 20.97 and 25.96, respectively. Gallic acid and 3,4‐dihydroxybenzoic acid contents of breads were determined between 13.00 (poppy paste 30%) and 63.21 mg per 100 g (poppy paste 20%) to 23.71 (poppy paste 10%) and 36.57 mg per 100 g (poppy paste 20%), respectively. Oleic and linoleic acid values of the bread oils were determined between 34.44% (control) and 40.06% (poppy paste 30%) to 34.945 (control) and 46.69% (poppy paste 10%), respectively. As a result, the most popular bread samples were enriched with 20% poppy paste, followed by 30%, control and 10% poppy paste added bread samples in decreasing order.
The current trend in the food industry is towards “clean label” products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between “slightly like” and “like it very much”.
Makarna besleyici olması ve kolay hazırlanabilir olması nedenleriyle sıkça tüketilen bir yiyecektir. Karbonhidrat içeriği yüksek olan makarna, Durum buğday unu ve yumurtanın yoğurulması ile elde edilen hamurun farklı şekillerde açılarak kurutulmasıyla üretilmektedir. Buğdayının protein bileşeni olan glüten, makarnada yüksek miktarda bulunmaktadır. Ancak glütene karşı alerjisi bulunan çölyak hastalarının glütensiz ürünler tüketmek zorunda olmasından ve glütensiz beslenmeyi tercih eden bireylerin taleplerinden dolayı glütensiz ürün pazarı giderek büyümektedir. Kenevir tohumu yüksek miktarda uçucu yağ içeriğinden dolayı kenevir yağı eldesinde kullanılmaktadır. Fakat yağı ayrılan kenevir posasının atık olmasını önlemek ve yüksek besleyici özelliklerini değerlendirmek amacıyla öğütülerek un haline getirilebilmektedir. Bu amaçla, bu çalışmada soğuk baskı ile yağı alınmış kenevir ununun glütensiz diğer bir un çeşidi olan pirinç ununun farklı oranlarda (%100-75/25-50/50) karıştırılası ile makarna örnekleri üretilmiştir. Elde edilen örneklerin fiziksel analizleri (ağırlık ve hacim artışı, renk, suya geçen madde miktarı), toplam fenolik madde miktarı analizi ve duyusal analizleri gerçekleştirilmiştir. Elde edilen veriler istatistiksel olarak analiz edilmiş olup duyusal analiz verileri çok kriterli karar verme tekniklerinden TOPSIS yöntemi ile incelenmiştir. Elde edilen sonuçlara göre kenevir posası unu miktarı arttıkça hacim ve ağırlık artışı meydana gelmekte, duyusal kabul edilebilirlik azalmakta ancak fenolik madde miktarı artış göstermektedir. Araştırma bulgularına göre, yağı alınmış kenevir posası ununun pirinç unu ile birlikte glütensiz makarna üretiminde kullanılabileceği söylenebilir.
Fibre and bioactive cannabinoids are obtained naturally from cannabis. Till now, almost 144 cannabinoids have been found and more are being unveiled. Cannabinoids which are in natural or in altered forms are more exposed to light, oxygen and high temperature. The recent approval of cannabis legalisation has increased the cannabis application in the food‐processing industries. Studies regarding the safety and quality assurance of food systems of cannabis edibles are limited. Moreover, with cannabinoids, there are many other phytochemicals like flavonoids, terpenoids, lignans and polysaccharides. Within the matrix of cannabis, these polysaccharides are able to exhibit probiotic or prebiotic properties and also can improve the microbiome composition in the gut. Through the processes of metabolism and excretion, bioactive phytochemicals of cannabis especially cannabinoids can modify structurally during the enterohepatic detoxification and fermentation process of the gut. Edibles are now being used widely in food industries for consumer use. In this review, we discussed edibles in the food industry, their potential hazards regarding food safety and their future implementation. Furthermore, consumer perception and acceptance of the edibles products and the challenges involved in developing the edibles products would be discussed in detail in this article. By understanding the edibles, legislation, safety and consumers' willingness, edible food could be acceptable among worldwide consumers in the near future. image
The oil content of hemp seeds is controlled by the genotype and in the conducted studies did not depend on the growing technology; however, this factor had a synergistic effect with others. The protein content of hemp seeds during the years of research did not depend on weather conditions. Like other quality indicators, it had a slight variation, which indicates the significant role of the genetic characteristics of the varieties. On average, over the years of research, the protein content of the variants grown according to conventional technology was 25.2%, and
according to transitional technology, it was 0.03% higher, which was within the limits of statistical error. The or�ganic technology ensured the protein content at the level of 25.3%, and the use of the BioStymix-Niva microbial biodegrader - biodestructor contributed to the further growth of the indicator to 25.4%. The oil content of hemp
seeds is not limited by other important characteristics, such as the yield of the hemp stems or the fiber content. Only the Glyana variety showed inverse correlations with plant height, hemp stems and seed productivity, they were of medium strength (r = -0.60 – -0.43). In the Zolotoniski 15 variety, only one inverse relationship was
recorded, i.e. plant height (r = -0.57). No correlation was established between protein content and oil content in seeds. Correlations may change depending on other factors of cultivation, including weather conditions, elements
of technology, etc., but the evaluation of varieties for cultivation according to these characteristics can significantly increase the efficiency of the production of cannabis products.
Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was to bake a control loaf of bread as well as bread loaves containing 1%, 2%, 3%, 4%, and 5% dried and crushed hemp inflorescence (HI). The loaves of bread were evaluated in terms of their physical and sensory properties, polyphenol and flavonoid contents, and DPPH and FRAP antioxidant activities. The study’s findings revealed that the addition of HI influenced changes in the physical properties of the bread loaves, such as increased specific volume, decreased bread hardness, increased elasticity, and chewiness of the breadcrumb, especially when the additive concentrations were greater than 3%. The addition of HI significantly increased the total amount of polyphenols, flavonoids, and antioxidant activity in the bread. The sensory evaluation revealed that gluten-free bread can be produced with a maximum of 2% HI without affecting its taste and aroma.
In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were investigated. The oil yields of breads with coriander were identified between 0.11% (control) and 1.25% (with 30% coriander). The highest and lowest L* values were observed in the control and bread with 30% added coriander, respectively. The addition of coriander caused an increase in a* and b* (except for the bread with 30% added coriander) values of breads. Total phenol and flavonoid values of the coriander bread samples were recorded between 43.13 (control) and 64.01 mg GAE/100 g (with 30% coriander) to 72.62 (control) and 130.71 mg/100 g (with 30% coriander), respectively. The antioxidant capacity values of breads produced by adding coriander at different levels were determined between 0.45 (control) and 1.32 mmol/kg (with 30% coriander). In general, the quantitative values of phenolic constituents of the bread samples with added coriander powder were low compared to the control (except catechin and rutin). Gallic acid, 3,4-dihydroxybenzoic acid, catechin and rutin were found at the highest amounts in bread samples, followed by caffeic acid, syringic acid and p-coumaric acids in descending order. Gallic acid and 3,4-dihydroxybenzoic acid amount values of bread samples were between 11.51 mg/100 g (with 30% coriander) and 45.21 (control), and 16.41 mg/100 g (with 10% coriander) and 29.39 mg/100 g (with 20% coriander), respectively. Additionally, the catechin and rutin contents of wheat breads produced by adding coriander seed powder at different concentrations were between 37.43 (with 10% coriander) and 70.12 mg/100 g (with 20% coriander), and 6.76 mg/100 g (with 10% coriander) and 29.45 mg/100 g (with 30% coriander powder), respectively. The phenolic components of the breads gradually decreased in parallel with the increase in the coriander concentration. The oleic and linoleic acid results of the oils of bread samples produced by adding coriander seed powder were between 23.15% (control) and 62.45% (with 30% coriander), and 26.67% (with 30% coriander) and 52.20% (control), respectively. In addition, with the increase in coriander concentration, the increase in the oleic acid contents of bread oils compared to the control and the decrease in the linoleic acid result gave the bread functionality for human health. In general, among the coriander bread samples, the bread sample with a 30% concentration of coriander powder was the most appreciated.
For many years, Colombia was one of the countries with the largest illegal cultivation of cannabis around the world. Currently, it is going through a period of transition with a new government law that recently allows the cultivation, transformation, and commercialization of such plant species. In this sense, the identification of strategies for the valorization of products or by-products from Cannabis sativa represent a great opportunity to improve the value chain of this crop. One of these products is hemp seeds, which are exceptionally nutritious and rich in healthy lipids (with high content of three polyunsaturated fatty acids: linoleic acid, alpha-linolenic acid, and gamma-linolenic acid), good quality protein, and several minerals. In addition, hemp seeds contain THC (tetrahydrocannabinol) or CBD (cannabidiol) in traces, molecules that are responsible for the psychoactive and therapeutic properties of cannabis. These low terpenophenolic contents make it more attractive for food applications. This fact, together with the constant search for proteins of vegetable origin and natural food ingredients, have aroused an important interest in the study of this biomass. Some bioactivities of phytochemical compounds (polyphenols and terpenoids, mainly) present in hemp seeds have provided antioxidant, antimicrobial, and anti-inflammatory properties. This review summarizes and discusses the context of hemp use in Latin-American and the new opportunities for hemp seeds culture in Colombia considering the valuable nutritional value, main functional bioactivities, and recent advances in food market applications of hemp seeds.
Polyphenols are associated with a wide range of physiological properties. Catechins are a class of polyphenolic flavonoids predominantly found in foods and beverages that are chemically unstable. This study investigated the effects of thermal processing and pH on the structural changes to catechins and examined how these effects impact the antioxidant capacity of these molecules. The results indicated the total phenolic contents of catechin were increased after alkalifying and thermal processing. The catechin is modified by thermal processing in an alkaline environment. The chromatographic analysis demonstrated that basification and thermal processing reduced catechin, resulting in cleavage of the heterocyclic ring of the flavan‐3‐ols via oxidation cleavage of the ether bond. A novel reaction intermediate for this transformation is proposed.
Practical applications
Heating process and pH adjustment are used to meet hygienic requirements and maintain flavor during tea infusion processing in tea beverage manufacturing. Catechins account for the largest sum of polyphenols found in green tea. Basification and heating could catalyze the isomerization of catechin through an opened heterocyclic ring pathway. Catechin remains stable in acidic solutions during thermal processing, thus, avoiding changes of quality.
Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibre contents. Between five types of hemp flour, differences were observed according to incorporated amount (wheat flour substitution from 5% to 20%). In composites containing 20% of hemp flour and dehulled hemp wholemeal, protein content increased to 14.9% and to 15.7%, respectively (compared to 12.5% proteins in control wheat flour). Dietary fibre content change was governed unequivocally by addition level for both hemp flour and hemp wholemeal. Hemp wholemeal affected the solvent retention capacity (SRC) profile of the wheat flour used in a broader extent than hemp flour done, interacting moreover with addition level applied. Significant diminishing was measured for the sucrose and the lactic acid SRC, which describe physicochemical stage of starch and proteins in prepared composites. Addition of 5% and 20% of dehulled hemp wholemeal decreased the formed SRC from 112.0% to 102.3% and to 64.1%, and the latter SRC from 182.6% to 108.0 and to 78.3%, respectively. Smaller bread volume and worse shape were evaluated as the amount of hemp flour gradually increased; wholemeal form had more or less a positive effect. Correspondingly to that, crumb firmness measured by penetration test was found approximately half for hemp flour composite bread than for the hemp wholemeal ones.
Hemp fl our composition (20-30% proteins, 7-13% fat and more than 40% saccharides) is a precondition for its usage into non-traditional cereal products. Corresponding to the fact, that hemp proteins are represented mostly by edestin, a low-molecular globulin, technological behaviour of composites containing 5-20% of hemp fl our is basically diff erent. The eff ect was clearly refl ected in specifi c bread volume decrease, comparing standard wheat bread vs. wheat-hemp one. Sensorial profi le of such fortifi ed product depends on hemp sample origin, the better one was observed for dehulled wholemeal hemp fl our addition. Image analysis of black-white bread cut prints revealed increasing pore densities (up to about 74%) at reversely diminishing mean cell areas (up to about 31%) for bread altered by hulled wholemeal hemp fl our. Comparing to wheat standard W2, crumb appearance of bread enhanced by 5% and 20% of dehulled hemp wholemeal was described by conversely lower cell density (11 and 9 vs. 13 pores per cm2) with verifi ably larger cells (3.13 a 4.25 mm2 against 2.35 mm2). Specifi c bread volume and crumb penetration were signifi cantly correlated to both cell density (r -0.69 and -0.65, respectively; P = 99.9 %) and to cell mean area (0.79 and 0.69, respectively; P = 99.9 %).
The functional food development is one of the most interesting fi elds of the food industry. The knowledge of the effects of processing is essential
in order to optimize the conditions and to obtain functional foods rich in bioactive compounds. Many functional buckwheat derived bakery and non-
-bakery products have been put into production including buckwheat enhanced breads, biscuits, snacks, noodles, tea, tarhana, sprouts, and fi nally
buckwheat honey. This article reviews the studies carried out in the past few years in relation to the effects of processing on bioactive compounds
in buckwheat derived bakery and non-bakery products, and on their overall nutritional value and consumer acceptance. Finally, the future trends
in buckwheat processing are addressed.
Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
The composite flours were created from basic wheat flour and from buckwheat and millet flours used as additives in the weight ratio of 5-30%. Basic technological parameters of flours (ash content, wet gluten, gluten swelling, sedimentation index, falling number), rheological properties of dough, and sensory parameters of baked bread loaves (weight, specific volume, aroma, taste, structure) were studied. Additives influenced all traits of flours, doughs, and baked breads. From the technological and sensory points of view, baked breads with the addition of buckwheat were accepted up to the addition of 20% and breads with millet up to 5% (even though taste and flavour were accepted up to 15% addition).
Production of part-baked bread is a successful method to postpone bread staling that has been applied widely for production of loaves. In this research, production and some physical characteristics of part-baked flat bread (Barbari) including hardness, volume, color, weight loss, and microstructure were studied during the storage of the samples at ambient (25ºC) and freezing (-18ºC) temperatures. The part-baked bread had higher moisture content than the control and full-baked breads. However, it had a shelf-life of 72 hours, which was shorter than the control at ambient temperature. Full-baking could level out the effects of staling and, hence, the quality of the full-baked bread was similar to that of the fresh bread. For the frozen samples, the optimum storage time was two months. The undesirable effects of frozen storage were more significant for the part-baked bread. Moreover, full-baking could compensate some of the adverse effects of freezing and the resultant bread had superior quality compared with the control.
The many health benefits to be derived from millet and fermented food are well-documented. As a consequence of this, a novel method for the preparation of composite wheat-millet bread was designed on the basis of the use of millet-based yeast-fermented leaven. Bread was produced with 30% share of millet flour and evaluated in terms of the following physical parameters: bread mass and volume, textural properties of crumb, degree of crumb staling, and index of crumb texture homogeneity. The obtained results confirmed that it is possible to produce mixed bread from the millet-based yeast-fermented leaven. The results were dependent on flour properties, and from wheat flour of high gluten content and high falling number, bread of sufficient quality was obtained. Further studies could be proposed on rheological measurements of dough and estimation of biological activity of bread prepared from millet-based yeast-fermented leaven. Methods using yeast-fermented leaven prepared from millet flour with different origin and other types of flour should be tested for other composite wheat breads.
This study was undertaken to investigate the effect of heat treatment on polyphenolic content and antioxidant activity in grape pomace (GP) and grape seed extract (GSE). GP and GSE were heat treated in a furnace or autoclaved at 100 °C for 15, 30 and 60 min. Structural modifications of the polyphenols during thermal processes were determined by HPLC–MS, and the antioxidant activity was determined by ABTS, DPPH and photochemiluminescence methods. In general, furnace thermal treatment of GSE and GP did not affect the total extractable polyphenols content, tannin content, procyanidin components and the antioxidant activity. Autoclave treatment caused an extensive hydrolysis of gallocatechin (70%), catechin (61%), epicatechin (65%), procyanidin B1 (75%) and procyanidin B2 (73%) in GSE, and an increase in gallic acid (71%), gallocatechin (100%) and epicatechin gallate (129%) in GP. Autoclave treatment did not affect the antioxidant activity of GSE or GP. It can be concluded that the effect of autoclave was more severe than furnace heat treatment modifying the phenolic profile in a different manner depending on the grape seed product used. These modifications were not related with changes in antioxidant activity.
Hempseed oil is a rich and balanced source of omega-6 and omega-3 polyunsaturated fatty acids (PUFAs). Anecdotal evidence indicated that dietary hempseed oil might be useful in treating symptoms of atopic dermatitis.
Dietary hempseed oil and olive oil were compared in a 20-week randomized, single-blind crossover study with atopic patients. Fatty acid profiles were measured in plasma triglyceride, cholesteryl and phospholipid fractions. A patient questionnaire provided additional information on skin dryness, itchiness and usage of dermal medications. Skin transepidermal water loss (TEWL) was also measured.
Levels of both essential fatty acids (EFAs), linoleic acid (18:2n6) and alpha-linolenic acid (18:3n3), and gamma-linolenic acid (GLA; 18:3n6) increased in all lipid fractions after hempseed oil, with no significant increases of arachidonic acid (20:4n6) in any lipid fractions after either oil. Intra-group TEWL values decreased (p=0.074), qualities of both skin dryness and itchiness improved (p=0.027) and dermal medication usage decreased (p=0.024) after hempseed oil intervention.
Dietary hempseed oil caused significant changes in plasma fatty acid profiles and improved clinical symptoms of atopic dermatitis. It is suggested that these improvements resulted from the balanced and abundant supply of PUFAs in this hempseed oil.
The aim of the study was to use hemp flour and hemp protein concentrate as natural nutritional and structure-forming agents in gluten-free starch bread and to determine their impact on rheological properties of dough and quality and staling rate of bread crumb. The influence of hemp preparations on rheological characteristics of gluten-free dough was significant. Replacing a portion of starch with hemp flour resulted in a weakening of dough structure, which became more susceptible to deformation, while 20% share of hemp protein concentrate reinforced the structure of the tested dough. The presence of both investigated hemp preparations significantly improved nutritional value of bread. The changes involved increased levels of fiber from 15.2 up to 61.0 g/kg, and dietary fiber from 29.3 to 90.0 g/kg. Supplementation of bread with hemp protein favorably influenced the color of crumb by reducing its lightness from 62.3 to 40.8 and increased bread volume from 633 to 878 mL. Bread enriched with hemp preparations was characterized by improved sensory acceptance, especially in respect to color and flavor. Supplementation of starch bread with preparations based on hemp limited crumb hardening and amylopectin recrystallization during storage.
Hemp seed cake remaining after oil pressing was processed in the laboratory conditions to obtain hemp flour that influence the rheological properties of wheat dough, and the quality of bread was studied. The obtained hemp flour was mixed with wheat flour at different hemp/wheat flour ratios (0/100, 5/95, 10/90 and 20/80). The obtained results indicated that hemp flour affected water absorption and dough development time, and consequently bread volume, color and structural and textural properties of bread crumb regardless of the level of substitution. However, the presence of hemp flour in formulation, as being nongluten flour, did not necessarily distort all rheological properties. In this context, dough stability and dough strength were not significantly affected by the addition of hemp flour up to 10%, whereas substitution level of 20% resulted in the decrease ( P < 0.05) of these parameters. Bread supplemented with hemp flour had higher nutritional value and provided elevated intake of important nutrients such as proteins and macro‐ and microelements, especially iron.
Practical Applications
Recent scientific research indicated that hemp seed is a source of valuable nutrients, so it is recognized as one of nature's perfect balanced foods. In order to fulfill the requirements of sustainable food processing, the reutilization of food waste is a common issue especially due to the fact that food waste is rich in proteins, dietary fibers, antioxidants, colorants and other nutrients. In that sense, oilseed meals that remain after oil cold pressing have been recognized as one of the most valuable sources of proteins. One of the promising but not widely investigated cold‐pressed seed meals is that which remains after cold pressing of hemp seeds known as hemp flour. Obtained results showed that the breads supplemented with hemp flour had higher nutritional value providing elevated intake of important nutrients such as proteins and macro‐ and microelements, especially iron, while reducing the metabolizable energy from carbohydrates.
Red sweet peppers are good sources of antioxidant compounds, such as fibre and carotenoids. Therefore, innovative products that may replace traditional ones, such as white sauces enriched with red sweet pepper, should be developed to improve their functionality. The aim of this work was to study the rheological behaviour, microstructure, syneresis, colour, sensory characteristics and consumer acceptability of new white sauces enriched with red sweet pepper. The results of the rheological studies (viscoelastic behaviour) showed that in the available frequency window all the sauces showed a predominance of the elastic modulus versus the viscous modulus. The effect of incorporating red pepper on the rheological properties depended upon the type of starch used. Microstructure of native starch sauces showed a complex matrix composed of protein and amylose and amylopectin leached from the granules that have been disintegrated during the sauce elaboration. Fat globules were homogenously dispersed and associated with the protein phase. Modified starch sauces showed more swollen starch granules compared with native starch sauces and a protein matrix stabilising the fat globules. All the sauces exhibited considerable intrinsic autofluorescence due to the presence of carotenoids from the red pepper. Consumers scored the modified starch sauces regardless of the starch concentrations based on their highest overall liking and found them beneficial for health. Therefore, new white sauces with high nutritional value, high acceptability, good rheological properties and stability against syneresis could be formulated using red pepper and modified starch.
Staling of bread is a highly complex phenomenon that is not yet fully understood. This study examined the effect of staling on thermal (DSC) and thermo-physical (DMA) properties of bread. The staling process increased water migration from the crumb to the crust and increased unfreezable water (UFW) fraction. Amylopectin retrogradation incremented during bread staling, and it was showed that the loss in freezable water (FW) was caused from water incorporation into the starch crystalline structure and water migration from the crumb to the crust. DMA was able to follow the shrinking behavior of bread crumb during freezing. Crumb shrank through the entire cooling and freezing process. The matrix shifts through their freezing process incremented the rate of their contraction, probably due to the matrix dehydration as consequence of ice formation. The ageing process changes the thermo-mechanical profile of the crumb, and it was showed that a greater amount of retrogradated starch, affected significantly the contraction capacity of bread crumb.
Hempseed offers a unique nutritional package, in terms of dietary oil, protein, vitamins and minerals, which can be produced at high latitudes (> 50° latitude). Hempseed oil is highly unsaturated and contains both essential fatty acids (linoleic acid and alpha-linolenic acid) in a nutritionally balanced ratio, in addition to considerable amounts of biochemically important gamma-linolenic acid (GLA) and stearidonic acid (SDA). The protein in hempseed is complete, in that it contains all of the essential amino acids in nutritionally significant amounts, and lacks the nutritional inhibiting factors found in soya. Hempseed could become a viable replacement for imported soya in Northern Europe, particularly as feed stock for animals.
Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualities as well as those related to the moisture and fat content of a product. The mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. It is pointed out that popular terms used to describe texture often denote degrees of intensity of these characteristics. The proposed classification lends itself to use with both objective and subjective methods of texture characterization.
The beneficial health effects of β-glucan, a major non-starch polysaccharide in barley, have become the focus of much attention in recent years, with the incorporation of barley fractions into baked products being a growing area in the development of healthier food products. In this study, flour formulations, doughs and breads were produced using the “middling” fraction (M) of wholegrain (WM) and pearled (PM) barley in different ratios (15%, 30%, 45% and 60% middlings with wheat flour). A 100% wheat formulation was used as a control. The protein content differed significantly (P < 0.01) between formulations (i.e. the amount of barley middlings substituted for flour) but did not differ significantly between WM and PM formulations of the same inclusion level. Starch pasting properties were significantly affected by the increased inclusion of barley middlings (BM) into the formulation. Fundamental dough rheology of the samples also showed significant differences between doughs made from different BM levels, with doughs containing BM having increased firmness, decreased resistance to extension and decreased elasticity. Bread quality was not significantly affected by the addition of up to 30% BM, the loaf volume and textural properties in particular of breads up to 30% BM inclusion were of a suitable standard when compared to the control. Both fibre and β-glucan content of the breads was increased significantly with the inclusion of BM; inclusion of BM at a 30% level increased the fibre and β-glucan contents, respectively.
The molecular basis of staling is examined by reviewing what is known about the components of wheat flour, factors that affect staling rate, and the various mechanisms that have been proposed. The conclusion reached is that bread staling is a complex phenomenon in which multiple mechanisms operate. Polymer crystallizations with the formation of supermolecular structures are certainly involved. The most plausible hypothesis is that retrogradation of amylopectin occurs, and because water molecules are incorporated into the crystallites, the distribution of water is shifted from gluten to starch/amylopectin, thereby changing the nature of the gluten network. The role of additives may be to change the nature of starch protein molecules, to function as plasticizers, and/or to retard the redistribution of water between components. Nothing more definite can be concluded at this time.
The seed of Cannabis sativa L. has been an important source of nutrition for thousands of years in Old World cultures. Non-drug varieties of Cannabis, commonly referred to as hemp, have not been studied extensively for their nutritional potential in recent years, nor has hempseed been utilized to any great extent by the industrial processes and food markets that have developed during the 20th century. Technically a nut, hempseed typically contains over 30% oil and about 25% protein, with considerable amounts of dietary fiber, vitamins and minerals. Hempseed oil is over 80% in polyunsaturated fatty acids (PUFAs), and is an exceptionally rich source of the two essential fatty acids (EFAs) linoleic acid (18:2 omega-6) and alpha-linolenic acid (18:3 omega-3). The omega-6 to omega-3 ratio (n6/n3) in hempseed oil is normally between 2:1 and 3:1, which is considered to be optimal for human health. In addition, the biological metabolites of the two EFAs, gamma-linolenic acid (18:3 omega-6; GLA) and stearidonic acid (18:4 omega-3; SDA), are also present in hempseed oil. The two main proteins in hempseed are edestin and albumin. Both of these high-quality storage proteins are easily digested and contain nutritionally significant amounts of all essential amino acids. In addition, hempseed has exceptionally high levels of the amino acid arginine. Hempseed has been used to treat various disorders for thousands of years in traditional oriental medicine. Recent clinical trials have identified hempseed oil as a functional food, and animal feeding studies demonstrate the long-standing utility of hempseed as an important food resource.
Several honey samples (27) from Burkina Faso were analyzed to determine their total phenolic, flavonoid and proline contents as well as their radical scavenging activity. These samples consisted of 18 multifloral, 2 honeydew and 7 unifloral honeys, derived in the latter cases from flowers of Combretaceae, Vitellaria, Acacia and Lannea plant species. The total phenolic contents varied considerably with the highest values obtained for honeydew honey. Similarly, much variation was seen in total flavonoid and proline content, with Vitellaria honey having the highest proline content. Vitellaria honey was also found to have the highest antioxidant activity and content. The correlation between radical scavenging activity and proline content was higher than that for total phenolic compounds. This suggests that the amino acid content of honey should be considered more frequently when determining its antioxidant activity.
The effect of time and temperature on the content of vitamin C, total polyphenols and individual phenolic compounds as well as on the antioxidant activity of two commercial orange juices was studied. The polyphenol content was determined using Folin–Ciocalteu and HPLC methods. The two methods, SPE versus direct injection following a simple treatment of samples, were compared to assess two techniques of sample preparation. For antioxidant capacity determination, DPPH and FRAP assays were used. All analyses were carried out for fresh juices and after storage at 18, 28 and 38 °C for 2, 4 and 6 months. It was found that vitamin C and free and conjugated hydroxycinnamic acids were the most affected by both duration and temperature of storage. The decrease in the content of polyphenols and vitamin C upon storage was reflected by the decrease in the antioxidant capacity of orange juices. Small changes in flavanone content were observed, indicating high stability of these compounds upon storage.
The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Besides the high starch content as energy source, cereals provide dietary fibre, nutritious protein and lipids rich in essential fatty acids. Important micronutrients present in cereals are vitamins, especially many B vitamins, minerals, antioxidants and phytochemicals. In general, cereals provide important amounts of most nutrients. However, processing may decrease or increase the levels of the bioactive components in grains and also modify the bioavailability of these components. In addition, interactions between bread and companion foods have effects on the nutritional quality. The aim of this paper is to review the existing literature on the effects of processing techniques and interactions with other food components in a mixed meal on the nutritional quality of bread. Furthermore, research findings on the consumer perception of bread in Belgium are included. This information can help health professionals and policy-makers to give clear and targeted advice about the positive effects of bread in the human nutrition during consultations and information campaigns.
The kinetics of changes in total antioxidant activity as assessed by DPPH radical and brown pigment formation (BPF) in honey heated at different temperatures (50, 60 and 70 °C) for up to 12 days were studied. Antioxidant activity and BPF increased with treatment temperature and time. BPF increased following zero-order kinetics with the activation energy value of 122 kJ/mol−1 at 50–70 °C. However, antioxidant activity variation showed different trends according to heating temperatures following second-order, first-order and zero-order kinetics at 50, 60 and 70 °C, respectively. Heating of honey at 70 °C was found to be more effective than 50 and 60 °C for both two parameters. The results demonstrated that antioxidant activity was correlated with increased browning of the samples.
Nitric oxide (NO) is a pivotal signaling messenger in the cardiovascular system. NO participates in regulatory functions including control of hemostasis, fibrinolysis, platelet and leukocyte interactions with the arterial wall, regulation of vascular tone, proliferation of vascular smooth muscle cells, and homeostasis of blood pressure. Diminished NO bioavailability and abnormalities in NO-dependent signaling are among central factors of vascular disease, although it is unclear whether this is a cause of, or result of endothelial dysfunction or both pathogenic events. Disturbances in NO bioavailability have been linked to cause endothelial dysfunction, leading to increased susceptibility to atherosclerotic lesion progression, hypertension, hypercholesterolemia, diabetes mellitus, thrombosis and stroke.
In many countries, baby cereals are the first solid food given to 3-4-month-old babies after weaning and to infants aged 6-12 months. Various simple technologies are traditionally used in the processing of cereals, including toasting, hydrolysis, and drying. In this study color and hydroxymethylfurfural (HMF) assays have been used to evaluate heat effects induced during the manufacture of these foods. The baby cereals analyzed were wheat, rice, oat, and four mixtures of flours. No HMF was detected in the raw flours. Toasting the flours increased HMF values by between 1.1 and 4.53 mg/kg and color (DeltaE) values by 2.51-9.34. The drying step increased HMF values by between 1.14 and 19.60 mg/kg. High values of HMF coincided with the addition of ingredients containing HMF. Color and HMF contents in sugar-amino acid model systems were much higher than in sugar systems at temperatures >100 degrees C and low moisture content.
Polyphenols are the most abundant dietary antioxidants and research on their role in the prevention of degenerative diseases has developed quickly over these last few years. This paper reviews the recent studies on the prevention of cardiovascular diseases by polyphenols, focusing on human studies.
A large number of recent intervention studies have shown that several biomarkers of cardiovascular risk are influenced by the consumption of polyphenol-rich foods. Effects on biomarkers of oxidative stress, lipemia and inflammation appear so far inconclusive. More consistent effects have been observed on endothelial function and haemostasis and support a reduction of risk by polyphenols in agreement with the few epidemiological studies already published. All clinical studies have used foods or beverages containing a mixture of different polyphenols and the exact nature of the most active compounds remains largely unknown. Absorption, metabolism and elimination vary widely between polyphenols. These data on bioavailability should be taken into account to improve the experimental design and the interpretation of the observed effects.
Future intervention studies should include a detailed assessment of the bioavailability of polyphenols. Beyond clinical trials carried out with polyphenol-rich foods, more studies with pure polyphenols will also be needed to establish their role in the prevention of cardiovascular diseases.
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