Evaluation of Protein Solubility, Lipid Oxidative Stability and Physical Properties of Hemp Seed‐Based Foods and By‐Products
Year: 2025
Type: article
Abstract: ABSTRACT 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 3 and 0.49 ± 0.01 g/cm 3 ) and tapped bulk density (0.68 ± 0.04 g/cm 3 and 0.70 ± 0.02 g/cm 3 ) 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.
Source: Food Science & Nutrition
DOI: 10.1002/fsn3.70954
Institution: University of Aberdeen
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,630
Awards: G1011326196, G6840975916, G7429896329
OpenAlex ID: W4414097366