Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies
Hemp (Cannabis Sativa L.) is a broadly grown plant worldwide. In recent years, the cannabidiol (CBD) and terpene species in hemp have drawn increasing research interests due to their human health benefits and pharmaceutical values such as anti-anxiety, pain-relief, relaxation promotion, anti-inflamm...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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KeAi Communications Co. Ltd.
2021-12-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000015 |
| _version_ | 1798005160918646784 |
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| author | Chang Chen Zhongli Pan |
| author_facet | Chang Chen Zhongli Pan |
| author_sort | Chang Chen |
| collection | DOAJ |
| description | Hemp (Cannabis Sativa L.) is a broadly grown plant worldwide. In recent years, the cannabidiol (CBD) and terpene species in hemp have drawn increasing research interests due to their human health benefits and pharmaceutical values such as anti-anxiety, pain-relief, relaxation promotion, anti-inflammation and antimicrobial activities. However, the research and application of hemp CBD and terpenes in food systems are scarcely reported, because of various legal regulations, consumer basis and technological challenges. In addition, processing technologies of hemp such as drying, extraction and purification for stable productions of high quality and food-safe CBD and terpene for food purposes have not been extensively studied, lacking thorough reviews. Therefore, in this comprehensive review, the basic characteristics of hemp CBD and terpenes, and their related legal regulations around the world are summarized; the status and technological challenges in the incorporation of hemp CBD and terpenes in food products, and in processing technologies of hemp biomass are identified and discussed; potential solutions, future trends, and research needs are highlighted. The findings from this review may excite more food-related research on hemp processing and CBD/terpenes applications in foods. It can also help the hemp industry to improve the processing efficiency of hemp as a valuable bioresource, and for food manufacturers to shape their paths to use hemp CBD and terpenes as future functional food ingredients. |
| first_indexed | 2024-04-11T12:35:45Z |
| format | Article |
| id | doaj.art-9c767e8b9a034cb9b00ec5808c40c778 |
| institution | Directory Open Access Journal |
| issn | 2772-5669 |
| language | English |
| last_indexed | 2024-04-11T12:35:45Z |
| publishDate | 2021-12-01 |
| publisher | KeAi Communications Co. Ltd. |
| record_format | Article |
| series | Journal of Future Foods |
| spelling | doaj.art-9c767e8b9a034cb9b00ec5808c40c7782022-12-22T04:23:38ZengKeAi Communications Co. Ltd.Journal of Future Foods2772-56692021-12-0112113127Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologiesChang Chen0Zhongli Pan1Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USACorresponding author.; Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USAHemp (Cannabis Sativa L.) is a broadly grown plant worldwide. In recent years, the cannabidiol (CBD) and terpene species in hemp have drawn increasing research interests due to their human health benefits and pharmaceutical values such as anti-anxiety, pain-relief, relaxation promotion, anti-inflammation and antimicrobial activities. However, the research and application of hemp CBD and terpenes in food systems are scarcely reported, because of various legal regulations, consumer basis and technological challenges. In addition, processing technologies of hemp such as drying, extraction and purification for stable productions of high quality and food-safe CBD and terpene for food purposes have not been extensively studied, lacking thorough reviews. Therefore, in this comprehensive review, the basic characteristics of hemp CBD and terpenes, and their related legal regulations around the world are summarized; the status and technological challenges in the incorporation of hemp CBD and terpenes in food products, and in processing technologies of hemp biomass are identified and discussed; potential solutions, future trends, and research needs are highlighted. The findings from this review may excite more food-related research on hemp processing and CBD/terpenes applications in foods. It can also help the hemp industry to improve the processing efficiency of hemp as a valuable bioresource, and for food manufacturers to shape their paths to use hemp CBD and terpenes as future functional food ingredients.http://www.sciencedirect.com/science/article/pii/S2772566922000015HempCannabidiolTerpeneFunctional foodsIngredientsDrying |
| spellingShingle | Chang Chen Zhongli Pan Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies Journal of Future Foods Hemp Cannabidiol Terpene Functional foods Ingredients Drying |
| title | Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies |
| title_full | Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies |
| title_fullStr | Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies |
| title_full_unstemmed | Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies |
| title_short | Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies |
| title_sort | cannabidiol and terpenes from hemp ingredients for future foods and processing technologies |
| topic | Hemp Cannabidiol Terpene Functional foods Ingredients Drying |
| url | http://www.sciencedirect.com/science/article/pii/S2772566922000015 |
| work_keys_str_mv | AT changchen cannabidiolandterpenesfromhempingredientsforfuturefoodsandprocessingtechnologies AT zhonglipan cannabidiolandterpenesfromhempingredientsforfuturefoodsandprocessingtechnologies |