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.
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. 121–132.
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.
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.
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.
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: 733–749.
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: 105–113.
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.
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).
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.
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.
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.
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: 5330–5343.
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.
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.
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): 282–308.
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: 743–752.
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.
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): 2606–2616.
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.
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): 3005–3023.
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.
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.
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.
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).
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).
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): 936–952.
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.