Commercial Hemp (<i>Cannabis sativa</i> Subsp. <i>sativa</i>) Proteins and Flours: Nutritional and Techno-Functional Properties
Hemp (<i>Cannabis sativa</i> subsp. <i>sativa</i>) 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 allo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/18/10130 |
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| author | Yamina Absi Isabel Revilla Ana M. Vivar-Quintana |
| author_facet | Yamina Absi Isabel Revilla Ana M. Vivar-Quintana |
| author_sort | Yamina Absi |
| collection | DOAJ |
| description | Hemp (<i>Cannabis sativa</i> subsp. <i>sativa</i>) 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. |
| first_indexed | 2024-03-10T23:05:50Z |
| format | Article |
| id | doaj.art-c7fd0834c7294b6ba40ad0f6a5645fa3 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T23:05:50Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-c7fd0834c7294b6ba40ad0f6a5645fa32023-11-19T09:23:28ZengMDPI AGApplied Sciences2076-34172023-09-0113181013010.3390/app131810130Commercial Hemp (<i>Cannabis sativa</i> Subsp. <i>sativa</i>) Proteins and Flours: Nutritional and Techno-Functional PropertiesYamina Absi0Isabel Revilla1Ana M. Vivar-Quintana2Food Technology, Polytechnic High School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, SpainFood Technology, Polytechnic High School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, SpainFood Technology, Polytechnic High School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, SpainHemp (<i>Cannabis sativa</i> subsp. <i>sativa</i>) 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.https://www.mdpi.com/2076-3417/13/18/10130proximate compositionamino acid profilephenolic contentantioxidant activityfatty acid profilemineral composition |
| spellingShingle | Yamina Absi Isabel Revilla Ana M. Vivar-Quintana Commercial Hemp (<i>Cannabis sativa</i> Subsp. <i>sativa</i>) Proteins and Flours: Nutritional and Techno-Functional Properties Applied Sciences proximate composition amino acid profile phenolic content antioxidant activity fatty acid profile mineral composition |
| title | Commercial Hemp (<i>Cannabis sativa</i> Subsp. <i>sativa</i>) Proteins and Flours: Nutritional and Techno-Functional Properties |
| title_full | Commercial Hemp (<i>Cannabis sativa</i> Subsp. <i>sativa</i>) Proteins and Flours: Nutritional and Techno-Functional Properties |
| title_fullStr | Commercial Hemp (<i>Cannabis sativa</i> Subsp. <i>sativa</i>) Proteins and Flours: Nutritional and Techno-Functional Properties |
| title_full_unstemmed | Commercial Hemp (<i>Cannabis sativa</i> Subsp. <i>sativa</i>) Proteins and Flours: Nutritional and Techno-Functional Properties |
| title_short | Commercial Hemp (<i>Cannabis sativa</i> Subsp. <i>sativa</i>) Proteins and Flours: Nutritional and Techno-Functional Properties |
| title_sort | commercial hemp i cannabis sativa i subsp i sativa i proteins and flours nutritional and techno functional properties |
| topic | proximate composition amino acid profile phenolic content antioxidant activity fatty acid profile mineral composition |
| url | https://www.mdpi.com/2076-3417/13/18/10130 |
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