2026-04-14T17:12:56Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/697332025-02-13T10:37:19Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Mendoza Pérez, Rito José
Neves, Grazielle Nathia
Blanco, Beatriz
Vela Corona, Antonio José
Caballero Calvo, Pedro Antonio
Ronda Balbás, María Felicidad
2024-09-12T12:31:41Z
2024-09-12T12:31:41Z
2024
Foods, 2024, Vol. 13, Nº. 4, 531
2304-8158
https://uvadoc.uva.es/handle/10324/69733
10.3390/foods13040531
531
4
Foods
13
2304-8158
Producción Científica
The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each product for specific applications. Thus, this study aims to characterise three hempseed varieties (Ferimon, Henola and Uso-31), comparing their physicochemical and nutritional compositions. Moreover, the study investigates the impact of hempseed varieties on the techno-functional, physical and thermal properties of the partially defatted hempseed flours (PDHFs) obtained from single screw pressing (SSP) oil extraction. The fatty acid and tocopherol profiles of the dehulled seeds and oil were also analysed. Significant variations in yield and physical properties were observed among hempseed varieties, influenced by genetics, adaptation to agro-climatic conditions and cultivation systems. Despite its lower yield (kg/ha), Uso-31 exhibited superior 1000-seed weight, dehulling yield and larger mean seed size (1.79 ± 0.02 mm). Hempseed oil was rich in unsaturated fatty acids, particularly linoleic (51.2–53.4 g/100 g oil) and α-linolenic (14.88–18.97 g/100 oil) acids, showing variations in γ- and α-tocopherols depending on the variety. The variety also influenced the least gelation concentration (LGC) and techno-functional properties such as water absorption capacity (WAC), emulsifying activity (EA) and emulsion stability (ES). SDS-PAGE and DSC measurements indicated the presence of 11S and 7S globulin proteins with denaturation temperatures above 87.8 °C. These findings confirm that the studied hempseed flours are valuable techno-functional and nutritional ingredients suitable for sustainable food formulations.
Ministerio de Ciencia, Innovación/Agencia Estatal de Investigación (AEI)/10.13039/501100011033 - (grant PID2019-110809RB-I00)
Junta de Castilla y León y Fondo Europeo de Desarrollo Regional (FEDER) - (grant VA195P20)
Junta de Castilla y León y Unión Euopea (UE)-Fondo Europeo de Desarrollo Regional (FEDER) - (grant CLU-2019-04-—BIOECOUVA)
application/pdf
eng
MDPI
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
© 2024 The authors
Atribución 4.0 Internacional
Hemp
Cáñamo - Cultivo - España
Hemp seeds
Seeds
Semillas
Food - Biotechnology
Food science
Agriculture
Agricultural innovations
Agricultura - Innovaciones tecnológicas
Sustainable agriculture
Agricultura sostenible
3102 Ingeniería Agrícola
3206 Ciencias de la Nutrición
3309 Tecnología de Los Alimentos
3309.11 Fabricación de Harina
Physicochemical characterisation of seeds, oil and defatted cake of three hempseed varieties cultivated in Spain
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
https://www.mdpi.com/2304-8158/13/4/531
SI