Commercial Hemp (Cannabis sativa Subsp. sativa) Proteins and Flours: Nutritional and Techno-Functional Properties

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 foo...

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Bibliographic Details
Published inApplied sciences Vol. 13; no. 18; p. 10130
Main Authors Absi, Yamina, Revilla, Isabel, Vivar-Quintana, Ana M
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.09.2023
Subjects
Air flow
amino acid profile
Amino acids
antioxidant activity
Antioxidants
Carbohydrates
Dietary minerals
fatty acid profile
Fatty acids
Flour
Gluten
Hemp
Marijuana
mineral composition
phenolic content
Proteins
proximate composition
Seeds
Tetrahydrocannabinol
THC
Unsaturated fatty acids
Vegetarianism
United Kingdom
Japan
Germany
Spain
United Kingdom > UK
United States > US
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Summary: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.
ISSN:2076-3417
2076-3417
DOI:10.3390/app131810130