The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process
| العنوان: | The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process |
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| المؤلفون: | Andrea Gianotti, Elena Babini, Lorenzo Nissen, Flavia Casciano |
| المساهمون: | Nissen L., Casciano F., Babini E., Gianotti A. |
| المصدر: | Microorganisms, Vol 9, Iss 2418, p 2418 (2021) Microorganisms; Volume 9; Issue 12; Pages: 2418 Microorganisms |
| بيانات النشر: | MDPI AG, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Microbiology (medical), Bran, scent, bioactives, QH301-705.5, Multivariate analysi, food and beverages, Nutritional quality, Pulp and paper industry, Cannabis sativa, Microbiology, Article, multivariate analysis, Bioactive, Healthy food, Virology, Futura 75, Environmental science, Fermentation, Biology (General), hexanoic acid, off-odors, Off‐odor |
| الوصف: | 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. |
| وصف الملف: | application/pdf; ELETTRONICO |
| اللغة: | English |
| تدمد: | 2076-2607 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0970df53f27504bd85d01f20da444d2f https://www.mdpi.com/2076-2607/9/12/2418 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....0970df53f27504bd85d01f20da444d2f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 20762607 |
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