Authors:
A. Pugliese Department of Productive and Technological Development, National University of Lanus, 1826 Lanus, Buenos Aires, Argentina
Scientific Research Commission of the Province of Buenos Aires, 1900 La Plata, Buenos Aires, Argentina

Search for other papers by A. Pugliese in
Current site
Google Scholar
PubMed
Close
and
E. Kakisu Department of Productive and Technological Development, National University of Lanus, 1826 Lanus, Buenos Aires, Argentina
National Scientific and Technical Research Council (CONICET), 1425 CABA, Argentina

Search for other papers by E. Kakisu in
Current site
Google Scholar
PubMed
Close
https://orcid.org/0009-0006-7960-1934
Restricted access

Abstract

The aims of this study were to formulate 2% and 3% (w/v) hemp seed beverages and to evaluate chemical composition, colloidal stability, safety, and sensory profiles after roasting the seeds (150 °C, 15 min). Beverages with 2% and 3% roasted hemp seeds evidenced acceptable sensory attributes and nutritious profile, containing 0.6–1% protein, 0.4–0.6% dietary fibre, and 0.5–0.8% lipids –mainly unsaturated fatty acids–, respectively. The roasting treatment significantly increased the phenolic content by 49–55% and the antioxidant capacity by 15%, and improved the sensory attributes of the beverages. Low peroxide levels (<1 meq O2/kg) in roasted hemp seed beverages were detected up to five days in cold storage, with better capacity against oxidation at 2% seed content. The use of 0.03% gellan gum improved the physical stability of suspensions contributing to their overall acceptability. Roasted hemp seed beverages showed no cannabinoid and tetrahydrocannabinol (THC) content. The advantages observed after roasting the seeds on phenolic content, antioxidant activity, sensorial acceptability and safety provided better attributes for the feasibility of beverages formulated with hemp seeds. The results showed a formulation suitable for the development of potential industrial roasted hemp seeds beverages with promising compositional profiles.

  • Alonso-Esteban, J.I., Pinela, J., Ćirić, A., Calhelha, R.C., Soković, M., Ferreira, C.F.R.I., Barros, L., Torija-Isasa, R., and Sánchez-Mata, M.C. (2022). Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds. Food Chemistry, 374: 131754.

    • Search Google Scholar
    • Export Citation
  • Aluko, R.E. (2017). Hemp seed (Cannabis sativa L.) proteins: composition, structure, enzymatic modification, and functional or bioactive properties. In: Nadathur, S.R., Wanasundara, J.P.D., and Scanlin, L. (Eds.), Sustainable protein sources. Academic Press, pp. 121132.

    • Search Google Scholar
    • Export Citation
  • AOAC International (2005). Official methods of analysis of AOAC International, 18th ed. Latimer, G.W. and Horwitz, W. (Eds.). Association of Official Analytical Chemists International, Gaithersburg, MD.

    • Search Google Scholar
    • Export Citation
  • Aydar, E.F., Tutuncu, S., and Ozcelik, B. (2020). Plant-based milk substitutes: bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70: 103975.

    • Search Google Scholar
    • Export Citation
  • Babiker, E., Uslu, N., Juhaimi, F.A., Ahmed, I.A.M., Ghafoor, K., Özcan, M.M., and Almusallam, I.A. (2021). Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.). LWT – Food Science and Technology, 139: 110537.

    • Search Google Scholar
    • Export Citation
  • Crescente, G., Piccolella, S., Esposito, A., Scognamiglio, M., Fiorentino, A., and Pacifico, S. (2018). Chemical composition and nutraceutical properties of hempseed: an ancient food with actual functional value. Phytochemistry Reviews, 17: 733749.

    • Search Google Scholar
    • Export Citation
  • Eldeeb, G. and Mosilhey, S. (2022). Roasting temperature impact on bioactive compounds and PAHs in carob powder (Ceratonia siliqua L.). Journal of Food Science and Technology, 59: 105113.

    • Search Google Scholar
    • Export Citation
  • Escobar-Sáez, D., Montero-Jiménez, L., García-Herrera, P., and Sánchez-Mata, M.C. (2022). Plant-based drinks for vegetarian or vegan toddlers: nutritional evaluation of commercial products, and review of health benefits and potential concerns. Food Research International, 160: 111646.

    • Search Google Scholar
    • Export Citation
  • European Commission (2023). Commission Regulation (EU) 2023/915 on maximum levels for certain contaminants in food and repealing Regulation (EC) No 1881/2006. Official Journal of the European Union, Available at: https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32023R0915 (Accessed 5 March 2024).

    • Search Google Scholar
    • Export Citation
  • Fang, B., Chang, L., Ohm, J.B., Chen, B., and Rao, J. (2023). Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: alkaline extraction–isoelectric precipitation vs salt extraction. Food Chemistry, 405(Part B): 135001.

    • Search Google Scholar
    • Export Citation
  • Farinon, B., Molinari, R., Costantini, L., and Merendino, N. (2020). The seed of industrial hemp (Cannabis sativa L.): nutritional quality and potential functionality for human health and nutrition. Nutrients, 12(7): 1935.

    • Search Google Scholar
    • Export Citation
  • Garcia, F.L., Ma, S., Dave, A., and Acevedo-Fani, A. (2021). Structural and physicochemical characteristics of oil bodies from hemp seeds (Cannabis sativa L.). Foods, 10(12): 2930.

    • Search Google Scholar
    • Export Citation
  • Gargi, A., Singh, J., Rasane, P., Kaur, S., Kaur, J., Kumar, M., Sowdhanya, D., Gunjal, M., Choudhary, R., and Ercisli, S. (2023). Effect of drying methods on the nutritional and phytochemical properties of pumpkin flower (Cucurbita maxima) and its characterization. Journal of Food Measurement and Characterization, 17: 53305343.

    • Search Google Scholar
    • Export Citation
  • Kamle, M., Mahato, D.K., Sharma, B., Gupta, A., Shah, A.K., Mahmud, M.M.C., Agrawal, S., Singh, J., Rasane, P., Shukla, A.C., and Kumar, P. (2024). Nutraceutical potential, phytochemistry of hemp seed (Cannabis sativa L.) and its application in food and feed: a review. Food Chemistry Advances, 4: 100671.

    • Search Google Scholar
    • Export Citation
  • Kladar, N., Čonić, B.S., Božin, B., and Torović, L. (2021). European hemp-based food products – health concerning cannabinoids exposure assessment. Food Control, 129(7): 108233.

    • Search Google Scholar
    • Export Citation
  • Leonard, W., Zhang, P., Ying, D., and Fang, Z. (2020). Hempseed in food industry: nutritional value, health benefits, and industrial applications. Comprehensive Reviews in Food Science and Food Safety, 19(1): 282308.

    • Search Google Scholar
    • Export Citation
  • Malomo, S.A. and Aluko, R.E (2015). A comparative study of the structural and functional properties of isolated hemp seed (Cannabis sativa L.) albumin and globulin fractions. Food Hydrocolloids, 43: 743752.

    • Search Google Scholar
    • Export Citation
  • Moss, R., Barker, S., Falkeisen, A., Gorman, M., Knowles, S., and McSweeney, M.B. (2022). An investigation into consumer perception and attitudes towards plant-based alternatives to milk. Food Research International, 159: 111648.

    • Search Google Scholar
    • Export Citation
  • Özdemir, H., Bakkalbaşı, E., and Javidipour, I. (2021). Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil. Journal of Food Science and Technology, 58(7): 26062616.

    • Search Google Scholar
    • Export Citation
  • Patra, T., Rinnan, Å., and Olsen, K. (2021). The physical stability of plant-based drinks and the analysis methods thereof. Food Hydrocolloids, 118(30): 106770.

    • Search Google Scholar
    • Export Citation
  • Paul, A.A., Kumar, S., Kumar, V., and Sharma, R. (2019). Milk analog: plant based alternatives to conventional milk, production, potential and health concerns. Critical Reviews in Food Science and Nutrition, 60(18): 30053023.

    • Search Google Scholar
    • Export Citation
  • Pointke, M., Albrecht, E.H., Geburt, K., Gerken, M., Traulsen, I., and Pawelzik, E. A (2022). Comparative analysis of plant-based milk alternatives Part 1: composition, sensory, and nutritional value. Sustainability, 14(13): 7996.

    • Search Google Scholar
    • Export Citation
  • Popova, A., Mihaylova, D., and Lante, A. (2023). Insights and perspectives on plant-based beverages. Plants, 12(19): 3345.

  • Silva, J.G.S., Rebellato, A.P., Caramês, E.T.D.S., Greiner, R., and Pallone, J.A.L. (2020). In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages. Food Research International, 130: 108993.

    • Search Google Scholar
    • Export Citation
  • Singh, J., Inbaraj, B.S., Kaur, S., Rasane, P., and Nanda, V. (2022). Phytochemical analysis and characterization of corn silk (Zea mays, G5417). Agronomy, 12(4): 777.

    • Search Google Scholar
    • Export Citation
  • USDA (2022). What the FDA is doing to protect consumers from cannabidiol (CBD) in foods. U. S. Food and Drug Administration, Available at: https://www.fda.gov/food/conversations-experts-food-topics/what-fda-doing-protect-consumers-cannabidiol-cbd-foods (Accessed 29 March 2024).

    • Search Google Scholar
    • Export Citation
  • USDA (2023). FDA Regulation of dietary supplement & conventional food products containing cannabis and cannabis-derived compounds. U.S. Food and Drug Administration, Available at: www.fda.gov/media/131878/download?attachment (Accessed 8 February 2024).

    • Search Google Scholar
    • Export Citation
  • Wang, Q. and Xiong, Y.L (2019). Processing, nutrition, and functionality of hempseed protein: a review. Comprehensive Reviews in Food Science and Food Safety, 18(4): 936952.

    • Search Google Scholar
    • Export Citation
  • Xie, A., Dong, Y., Liu, Z., Li, Z, Shao, J., Li, M., and Yue, X. (2023). A review of plant-based drinks addressing nutrients, flavor, and processing technologies. Foods, 12(21): 3952.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
Journal Citation Indicator 0.19
Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
Scimago  
SJR index 0.235
SJR Q rank Q3

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article | Effective from 1st Feb: 450 EUR/article (only for OA publications)
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 880 EUR / 968 USD
Print + online subscription: 1016 EUR / 1116 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Aug 2024 0 0 0
Sep 2024 0 0 0
Oct 2024 0 0 0
Nov 2024 0 0 0
Dec 2024 22989 12 6
Jan 2025 32782 15 2
Feb 2025 0 0 0