| Title: | The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process |
| Author(s): | Nissen L; Casciano F; Babini E; Gianotti A; |
| Address: | "CIRI (Interdepartmental Centre of Agri-Food Industrial Research), Alma Mater Studiorum-University of Bologna, P.za Goidanich 60, 47521 Cesena, Italy. DISTAL (Department of Agricultural and Food Sciences), Alma Mater Studiorum-University of Bologna, V. le Fanin 44, 40127 Bologna, Italy. DISTAL (Department of Agricultural and Food Sciences), Campus of Food Sciences, Alma Mater Studiorum-University of Bologna, P.za Goidanich 60, 47521 Cesena, Italy" |
| DOI: | 10.3390/microorganisms9122418 |
| ISSN/ISBN: | 2076-2607 (Print) 2076-2607 (Electronic) 2076-2607 (Linking) |
| Abstract: | "Following the One Health principles in food science, the challenge to valorize byproducts from the industrial sector is open. Hemp (Cannabis sativa subsp. sativa) is considered an important icon of sustainability and as an alternative food source. Hemp seed bran, in particular, is a byproduct of industrial hemp seed processing, which is not yet valorized. The success, and a wider market diffusion of hemp seed for food applications, is hindered by its unpleasant taste, which is produced by certain compounds that generally overwhelm the pleasant bouquet of the fresh product. This research concerns the exploration of hemp seed bran through fermentation using beneficial lactobacilli, focusing on the sensorial and bioactive traits of the products when they are subjected to bacterial transformation. By studying of the aromatic profile formation during the fermentation process the aim was to modulate it in order to reduce off-odors without affecting the presence of healthy volatile organic compounds (VOCs). Applying multivariate analyses, it was possible to target the contribution of processing parameters to the generation of flavoring and bioactive compounds. To conclude, the fermentation process proposed was able to reduce unpleasant VOCs, whilst at the same time keeping the healthy ones, and it also improved nutritional quality, depending on time and bacterial starters. The fermentation proposed was a sustainable biotechnological approach that fitted perfectly with the valorization of hemp byproducts from the perspective of a green-oriented industrial process that avoids synthetic masking agents" |
| Keywords: | Futura 75 bioactives hexanoic acid multivariate analysis off-odors scent; |
| Notes: | "PubMed-not-MEDLINENissen, Lorenzo Casciano, Flavia Babini, Elena Gianotti, Andrea eng Alma Idea/University of Bologna/ Switzerland 2021/12/25 Microorganisms. 2021 Nov 23; 9(12):2418. doi: 10.3390/microorganisms9122418" |
