Ramos-Sanchez Ricardo, Hayward Nicholas J, Russell Wendy R, Duncan Sylvia H, Neacsu Madalina
University of Aberdeen Rowett Institute, Foresterhill Campus Aberdeen UK.
Food Sci Nutr. 2025 Sep 10;13(9):e70954. doi: 10.1002/fsn3.70954. eCollection 2025 Sep.
Delivery of nutritious foods with a reduced carbon footprint is essential to deliver a circular food system. This paper represents a thorough analysis of protein solubility, lipid stability, and physical properties of four hemp by-products and seven hemp seed foods to help evaluate their potential to replace less sustainable food ingredients like soya, wheat flour, and palm fat. The hemp seed-hull flour and expellers had the highest values for loose bulk density (0.53 ± 0.01 g/cm and 0.49 ± 0.01 g/cm) and tapped bulk density (0.68 ± 0.04 g/cm and 0.70 ± 0.02 g/cm) across all the hemp samples, and were significantly higher than soya flour. The flowability of the hemp seed-hull flour was better (passable) than that of wheat and the other hemp samples. The protein-75-product exhibited superior wettability properties (90% wettability at 0.83 ± 0.09 min). The cream solid residue (wet and dried) had the highest values for solubility (35.41% ± 10.21% and 35.55% ± 7.07%) and dispersibility (98.55% ± 1.28% and 99.20% ± 2.03%). The protein-85-product had the highest water-holding capacity (2.10 ± 0.01 g/g powder). The hemp seed hearts sample had the highest protein solubility (13.74% ± 0.11%). The hemp fudge had the highest lipid oxidation stability (with 15.27 ± 1.65 h induction time) when compared to other hemp samples and also unrefined palm oil. The hemp seed ingredients and by-products could be harnessed by the food industry to replace some palm oil, soya, and wheat-based formulations in efforts to improve food sustainability.
提供碳足迹更低的营养食品对于构建循环食品系统至关重要。本文对四种大麻副产品和七种大麻籽食品的蛋白质溶解性、脂质稳定性和物理性质进行了全面分析，以帮助评估它们替代大豆、小麦粉和棕榈油等可持续性较低的食品成分的潜力。在所有大麻样品中，大麻籽壳粉和榨油饼的松散堆积密度（分别为0.53±0.01克/立方厘米和0.49±0.01克/立方厘米）和振实堆积密度（分别为0.68±0.04克/立方厘米和0.70±0.02克/立方厘米）最高，且显著高于大豆粉。大麻籽壳粉的流动性比小麦粉和其他大麻样品更好（尚可）。Protein-75产品表现出优异的润湿性（在0.83±0.09分钟时润湿性为90%）。奶油固体残渣（湿态和干态）的溶解度（分别为35.41%±10.21%和35.55%±7.07%）和分散性（分别为98.55%±1.28%和99.20%±2.03%）最高。Protein-85产品的持水能力最高（2.10±0.01克/克粉末）。大麻籽仁样品的蛋白质溶解度最高（13.74%±0.11%）。与其他大麻样品以及未精炼棕榈油相比，大麻软糖具有最高的脂质氧化稳定性（诱导时间为15.27±1.65小时）。食品行业可以利用大麻籽成分和副产品来替代一些基于棕榈油、大豆和小麦的配方，以提高食品的可持续性。
