Hemp Oil Research Articles

Clinical and Pathological Evaluation of Hemp Seeds Oil Effectiveness in the Treatment of Alopecia Areata

Background: Alopecia areata is an inflammatory, autoimmune, non-scarring, common patchy, hair-loss condition. Many treatment lines are used to treat alopecia areata, but all are palliative. Alternative medicine, like aromatherapy is expected to promote hair growth, but they are still lacking the scientific basis. Hemp oil is one of the aromatherapies that comprises polyunsaturated fat in approximately 76% involving “essential fatty acids” mainly omega-6 fatty acids” and lesser amount of “omega-3 fatty acids.” Objective: The aim of this study was to evaluate hemp seed oil effect in the treatment of patients with alopecia areata. Materials and Methods: This was a clinical trial planned to evaluate the efficacy of hemp seed oil in 20 patients with localized alopecia areata for 2 months. Plant material is hemp oil extract, applied at night daily for 2 months. Regrowth of terminal hair was evaluated by clinically and by trichoscope examination to evaluate the pathologic changes response. The assessment was done at 0, 4, and 8 weeks of the treatment. Results: After 8 weeks of the treatment, the response was marked in five (25%) patients, moderate in eight (40%) patients, and mild in two (10%) patients. Five (25%) patients revealed no response. There was a significant increase in the response of patients who were under the marked improvement group between 4 and 8 weeks of treatment (P < 0.05). Conclusion: Hemp seed oil can be considered as a promising therapeutic agent for localized alopecia areata. Additional clinical trials are advised to adjust the dose and determine the period of time, which is required to obtain a better result.

ANALYSIS OF EMULSION SYSTEMS WITH HEMP OIL AS VITAMIN K SUPPLEMENTS

Introduction. Vitamin K plays an important role in the blood clotting process, improving bone health, reducing vascular calcification and cardiovascular risk, and has anti-inflammatory properties. The poor water solubility of vitamin K is a barrier to its introduction into functional foods. This makes it necessary to develop innovative forms of vitamin K supplements based on emulsion systems. Emulsions with submicron-sized droplets shows greater stability compared to macroscopic emulsions. Another challenge for the food technology is the need for alternatives to artificial surfactants. Plant extracts containing saponins in their structure, such as the soap nut extract used in this work, can be considered an alternative. Results and conclusions. This study shows three optimal compositions of emulsions based on hemp oil (from Cannabis sativa L. seeds), stabilized with a soap nut extract in the amount of 0.025, 0.250 and 0.500 cm3 per 25 cm3 of the entire composition. Vitamin K was used as a health-promoting ingredient in an amount of 0.2 mg. After the emulsion systems were produced, they were examined in terms of particle/droplet sizes using dynamic light scattering. Their homogeneity was evaluated using an optical microscope. The dynamic viscosity was determined with a rotational rheometer. An ATR-FTIR analysis, as well color and pH measurements, of the emulsion were also carried out. All three emulsions tested were characterized by a high degree of stability after one month. The emulsions based on hemp oil whose droplet size is below 1 micrometer can provide an alternative to vitamin carriers. Whereas the soap nut extract may become an effective stabilizer/surfactant used in the food technology.

Physico-chemical characteristics of cannabis seed oil (Cannabis sativa L.) from different varieties grown in the conditions of the Syrdarya region

The article considers the physico-chemical composition of cold pressed hemp oil from different varieties to ensure food safety and choose the most promising variety for cultivation in the conditions of Syrdarya region. The content of cold pressing oil in technical cannabis seeds (Cannabis sativa L) from three different varieties of Felina 32, Santica 27 and Rodnik, grown in the Syrdarya region, ranged from 29.1% to 31.70%. The protein, ash and moisture content was 23.44-26.95, 4.95-6.10 and 7.66-8.10 per cent, respectively. Some other physico-chemical results were: moisture 0.10-0.13, iodine number 148-160; density (25°C) 0.9150-0.9250 mg/ml ; acid value 1.22-1.76 mg KOH/g; peroxide value 5.5-7.8 meq O2/kg. It has been found that the investigated fatty acids hemp oils contain Linoleic acid(C18:2((cis-9,12) 54.15-59.48%, palmitic acid(C16:0), Palmitoleic acid ((C16:1(cis-10), stearic acid (C18:0), Acid (Behc8:0), Acid (C20:20:0), Archicic acid (C1:20:0:0:0), Acid (C8:0:0:0:0:0:0:0:0:0:0:0:8:8:8:0) (C22:1(cis-22:1(cis-13)) и Lignoceric acid (C24:0): 5.85-7.82, 0.10-0.18, 2.78-3.25, 11.80-12.65, 0.55-0.86, 0.20-0.32, 0.02-0.09, и 0.085-0.15 %, respectively. Flavonoids, rutins, quercetin and gallic acid were found to be 0.1-0.8, 0.5-0.12 and 1.2-2.4 mg/l. The following elements of calcium(Cd), iron(Fe), magnesium(Mg), sodium(Na), zinc(Zn), cadmium(Cd), and mercury(Hg) have been identified as 1.1-1.8, 0.4-0.9, 0.3-0.7, 0.08-0.15, 0.06-0.11 mg/100g. The results of this analytical study compared to the results found in the literature on hemp oils showed that technical cannabis (Cannabis sativa L.) for Uzbekistan is a potentially valuable non-traditional oil crop.

Comparison of the Physicochemical Characteristics of Soybean, Palm, and Hemp Oils as Well as Their Oxidative Stability, and the Impact of Oil Diet on Rat Blood Parameters

Comparison of the Physicochemical Characteristics of Soybean, Palm, and Hemp Oils as Well as Their Oxidative Stability, and the Impact of Oil Diet on Rat Blood Parameters

The composition of monounsaturated fatty acids of artemia enriched with biologically active substances

The work is devoted to the study of monounsaturated fatty acids (MUFA) content in artemia enriched with biologically active substances at different stages of ontogenesis. Artemia cysts are used in the preparation of dietary supplements, highly effective feed additives for farm animals, fertilizers for crop production, chitosan for pharmaceutical industry and cosmetology, as raw materials in many other fields. When growing fish, crustaceans, shellfish in aquaculture, artemia nauplii are used as live starter feeds, which are obtained in situ when cultivating artemia cysts. Recently, the direction of enrichment of artemia nauplia used for feeding fish larvae and fry with biologically active substances has begun to develop: vitamins, essential amino acids, essential fatty acids, probiotics. In our work, we used a feed additive for the enrichment of artemia nauplia, including: vitamin-amino acid complex – «Chiktonic», probiotic – «Vetom-1», adaptogen – «Trekrezan», hemp oil. Enrichment was carried out through the skin at the stage of early nauplia. The aim of the work was to study the composition of MUFA at different stages of ontogenesis in intact artemia and artemia enriched with biologically active substances. The main function of MUFA is to activate metabolic processes and maintain homeostasis. When identifying monounsaturated fatty acids of artemia, the race we studied, the following were identified: oleic, palmitoleic, eicosenic, elaidic, erucic, nervonic, myristoleic acids. Oleic, palmitoleic and eicosenic fatty acids played a dominant role in the structure of MUFA. Two fatty acids, erucic and elaidic, can be distinguished in the composition of MUFA, the content of which was minimal.

Evaluation of the content of polyunsaturated fatty acids in artemia at different stages of ontogenesis

The work is devoted to the study of the composition of polyunsaturated fatty acids (PUFA) at artemia of different stages of ontogenesis. The content of PUFA in intact cysts and decapsulated artemia eggs was studied, and the content of PUFA after enrichment of cysts, decapsulated eggs, and artemia nauplia with a multicomponent complex of biologically active substances was also studied. The composition of the enriching complex included probiotics, adaptogens, vitamins, amino acids and hemp oil. The results of the research showed that the use of the enriching complex significantly increased the content of polyunsaturated fatty acids of the omega–3 and omega-6 families. The content of eicosapentaenoic, docosahexaenoic, linolenic fatty acids from Omega-3 family, and the content of linoleic and arachidonic acids from Omega-6 family increased to the greatest extent, primarily in nauplia, decapsulated eggs and artemia cysts, thereby significantly increasing their biological and nutritional value while using as starter feeds for fish.

Quality indexes and composition of 13 commercial hemp seed oils

Cold-pressed hemp seed oil can be a valuable source from both nutritional and sustainability points of view. Thirteen hemp seed oils (HSOs) have been characterized, also with useful data about the bioactive compounds present in this product, considering that the hemp seed oil industry lacks of specific standard for the quality control of this oil. Samples were collected from the market and 12 of the 13 HSOs were claimed to be cold-pressed on the label. The hydrolytic and oxidative states were investigated according to the standards provided by the Codex Alimentarius. HSOs showed a wide range of free acidity (from 0.89 ± 0.02 to 4.58 ± 0.03 mg KOH/g) and peroxide values (from 3.97 ± 0.25 to 23.89 ± 0.74 mEqO2/kg). The HSOs had a ratio of ω6:ω3 from 2.60 to 3.67. γ-tocopherol ranged from 594 to 967 mg/kg and a wide range in the content of chlorophylls (from 0.78 to 75.7 mg/kg) and carotenes (from 2.53 to 33.9 mg/kg) was seen. This suggests that different extraction conditions (production plants, extraction temperatures and time) were used. Cannabinoids were also present: cannabidiolic acid (CBDA) (from 4.25 to 91.6 mg/kg), Δ9-tetrahydrocannabinol (Δ9-THC) (up to 5.29 mg/kg) and tetrahydrocannabinolic acid (THCA) (up to 5.00 mg/kg). Lastly, the analysis of the volatile profile highlighted the presence of some specific cannabis terpenes, such as α-pinene and β-pinene.

Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.

The purpose of this article is to present possibilities for obtaining a new type of probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp press cake is a by-product that remains after the cold pressing of industrial hemp (Cannabis sativa L.). The Principal component analysis showed that the amounts of 4 to 10% had a significant effect, and the amount of 2% HPCF had no effect on the physicochemical characteristics of probiotic yoghurt. By the resulting regression model and linear programming algorithm was determined the amount of 4.04% HPCF as the most appropriate in probiotic yoghurt, which was also confirmed in the sensory analysis. The amount of total polyphenols and antioxidant activity significantly increased with the addition of hemp press cake flour from 41.46 mg GAE/mL and 32.2% DPPH inhibition to 111.16 mg GAE/mL to and 55.6% DPPH inhibition in probiotic yoghurt with 10% HPCF.

Influence of the Rancimat Apparatus Operating Parameters on Oxidative Stability Determination of Cold‐Pressed Camelina and Hemp Seed Oil

AbstractThe study investigates the impact of operating parameters such as temperature (90, 100, 110, 120 °C), airflow rate (10, 15, 20 L h−1), and sample weight (3, 6, 9 g) on the oxidative stability of cold‐pressed camelina and hemp seed oils using the Rancimat apparatus. Conducted analysis indicates a significant influence of temperature on oils' induction time. Moreover, higher airflows should be selected at high analysis temperatures. Based on the calculated parameters of the oxidation kinetics, it was shown that hemp oil has higher activation energy values than camelina oil. Response surface methodology (RSM) indicates that to minimize the determination time of camelina oil oxidation, the following analysis conditions should be selected: sample weight (SW) = 33.5 g, airflow (AF) = 20 L h−1, and temperature (T) = 120 °C. However, for hemp oil, these parameters should be SW = 5.56 g, AF = 15 L h−1, T = 120 °C. Sample mass does not significantly impact oils induction time, which depends mainly on the temperature and airflow.Practical applications: The conducted research shows that the parameters of the cold‐pressed camelina and hemp oils oxidative stability have to be determined experimentally. The determined parameters for assessing the oxidative stability will reduce the analysis time and the possibility of interpolating the obtained result at different temperatures and analysis parameters.

A comparative study on the effects of hemp seed oil versus four different UFA-rich seed oils’ dietary supplementation on egg production performance, egg quality, and yolk fatty acids in laying hens

This study compared the effects of hemp seed oil versus four different UFA-rich seed oils in the diet of laying hens on egg production, egg quality, and fatty acid profile of the yolk. Soybean oil (SBO), sunflower oil (SFO), corn oil (CO), canola oil (CAO), and hemp seed oil (HSO) were included in the hens' diets in equal proportions. A total of one hundred and twenty White Leghorn hens were allocated into five groups with 8 replicates, each with 3 hens. The trial lasted 84days and data were collected on egg production, quality, and fatty acid profile of the yolk. The results showed that none of the incorporated seed oils affected egg production parameters and eggshell quality. However, hemp seed oil altered yolk colour values similarly to canola oil by increasing the L* value of the yolk whilst decreasing the a* value (P < 0.05). Hemp oil increased the PUFA content in the yolk, similar to soybean, corn, and sunflower oil, but unlike the latter, it also enriched the n-3 fatty acids in the yolk (P < 0.05). In conclusion, hemp seed oil can be safely used in the diet of chickens without negative effects on egg production and egg quality like other seed oils. Furthermore, hemp seed oil can improve the desirable fatty acid content in the yolk and has the potential to produce n-3-enriched eggs.

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties.

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied. The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels. The OSI for oil was 3.1 h, while for oleogels it was 3.4-3.6 (candelilla case) or 3.7-3.9 (rice bran). Oleogels were able to match pork fat texture properties such as spreadability and adhesiveness in meat patties. However, sensory data for cooked meat patties with animal fat fully replaced by oleogels revealed that samples with 100% pork fat had higher juiciness and taste intensity. Our results showed that a wax-based oleogel had a higher oxidative stability and nutritional profile, but further investigations to mimic pork fat properties in meat patties are necessary.

Nutritional Values of Industrial Hemp Byproducts for Dairy Cattle.

The objective of this experiment was to explore the nutritional components of industrial hemp byproducts (industrial hemp ethanol extraction byproduct, IHEEB; industrial hemp stalk, IHS; industrial hemp seed meal, IHSM; industrial hemp oil filter residue, IHOFR) and provide theoretical support for the application of industrial hemp byproducts in dairy cattle production. This experiment used a combination of a wet chemical method with Cornell Net Carbohydrate and Protein System, in situ nylon bag technique, and three-step in vitro method to compare the chemical composition, carbohydrate and protein composition, in situ ruminal degradability and intestinal digestibility of industrial hemp byproducts and conventional feeds (alfalfa hay, AH; soybean meal, SBM). Available energy values were estimated based on the National Academies of Sciences, Engineering, and Medicine. The results showed that the nutritional composition of different feeds varied greatly. The two types of IHEEB were enriched with ash, crude protein (CP), neutral detergent fiber (NDF), and calcium, while the contents of neutral detergent insoluble crude protein, acid detergent insoluble crude protein, and acid detergent lignin were higher. As a result, the non-degradable carbohydrate and protein components were higher, and the effective degradation rate of rumen dry matter and protein was lower. IHS contains higher non-protein nitrogen and NDF, which enables it to provide more CP rumen effective degradation rate and carbohydrates, but the high acid detergent fiber also limits its application. IHSM possesses 296 g/kg CP and high rumen undegradable protein and intestinal digested protein, which can provide rumen bypass protein in dairy cows, making it a potentially good protein source. IHOFR had higher ether extract, rumen available protein degradation rate, and total tract digested protein, which can provide more energy and easily degradable protein for lactating cows. The available energy value of IHEEB and IHS was lower than AH, while SBM is between IHFOR and IHSM. In addition, the tetrahydrocannabinol of three industrial hemp byproducts that have not been assessed by the European Food Safety Authority (EFSA) was tested to evaluate their safety, and all of them were less than the limit set by ESFA. In conclusion, industrial hemp byproducts can be considered for inclusion in dietary formulations as unconventional feed sources for dairy cattle, but the purpose of use needs to be properly considered.

Foodomics Reveals Anti-Obesity Properties of Cannabinoids from Hemp Oil.

Molecular networking (MN) analysis intends to provide chemical insight of untargeted mass spectrometry (MS) data to the user's underlying biological questions. Foodomics is the study of chemical compounds in food using advanced omics methods. In this study, an MS-MN-based foodomics approach is developed to investigate the composition and anti-obesity activity of cannabinoids in hemp oil. A total of 16 cannabinoids are determined in optimized microwave pretreatment of hemp oil using the developed approach. Untargeted metabolomics analysis reveals that cannabinoid extract (CE) and its major constituent (cannabidiol, CBD), can alleviate high glucose-induced increases in lipids and carbohydrates, and decreases in amino acid and nucleic acid. Moreover, CE and CBD are also found to suppress the expression levels of mdt-15, sbp-1, fat-5, fat-6, fat-7, daf-2, and elevate the expression level of daf-1, daf-7, daf-16, sod-3, gst-4, lipl-4, resulting in the decrease of lipid synthesis and the enhance of kinetism. Canonical correspondence analysis (CCA) uncovers strong associations between specific metabolic alterations and gene expression levels. These findings from this exploratory study offer a new insight into the roles of cannabinoids in the treatment of obesity and related complications.

Development and Validation of the LC–MS/MS Method for Determination of 130 Natural and Synthetic Cannabinoids in Cannabis Oil

Dietary supplements are widely available products used by millions of people around the world. Unfortunately, the procedure of adding pharmaceutical and psychoactive substances has recently been observed, in order to increase the effectiveness of supplements in the form of hemp oils. For this reason, it is extremely important to develop analytical methods for the detection of substances prohibited in dietary supplements and food products. In the present study, using the LC-MS/MS technique, an innovative method for the detection and quantification of 117 synthetic cannabinoids and 13 natural cannabinoids in dietary supplements and food products in the form of oils during one 13-min chromatographic run was developed. Each method was fully validated by characterization of the following parameters: The limit of detection was set to 0.1 ng/mL (100 µg/g, 0.01%). The limit of quantification ranged from 0.05 ng/mL to 50 ng/mL. The criteria assumed for systematic error caused by methodological bias (±20%) resulting from the recovery of analytes after the extraction process, as well as the coefficient of variation (CV) (≤20%), were met for all 130 tested compounds. The positive results of the validation confirmed that the developed methods met the requirements related to the adequacy of their application in a given scope. Additionally, methods developed using the LC-MS/MS technique were verified via proficiency tests. The developed analytical procedure was successfully used in the analysis of hemp oils and capsules containing them in the studied dietary supplements.

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour.

The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P1, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P2, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P2, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding.

Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions

Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths.

Synergistic effect of hydrogen and waste lubricating oil on the performance and emissions of a compression ignition engine

The demand for energy is increasing every year. For a long time, fossil fuels have been used to satiate this energy demand. However, using hydrocarbon-based fossil fuels has led to an enormous rise of carbon dioxide levels in the atmosphere resulting in global warming. It is therefore necessary to look for alternatives to fossil fuels. The research carried out till date have shown biomass and waste-derived fuels as plausible alternatives to fossil fuels. The biomass feedstock includes jatropha oil, Karanja oil, cottonseed oil, and hemp oil among others and wastes include used cooking oil, used engine oil, used tire and used plastics etc. In this study, the authors aim to explore waste lubrication oil as a fuel for the diesel engine. The used lubrication oil was pyrolyzed and diesel-like fuel with 80% conversion efficiency was obtained. A blend of the fuel and diesel in the ratio of 80:20 on volume basis was prepared. Engine experiments at various load conditions was carried out with the blend. As compared to diesel, a 2% increase in thermal efficiency, 6.3%, 16.1% and 13.6% decrease in smoke, CO and HC emissions & 3.2% and 1.8% increase in NOx and CO2 emission were observed at full load with the blend. With an aim to further improve the engine performance and reduce the overall emissions from the engine exhaust, a zero-carbon fuel namely gaseous hydrogen was inducted in the intake manifold. The flow rate of hydrogen was varied from 3 to 12 Litres per minute (LPM). As compared to diesel, at maximum hydrogen flow rate the thermal efficiency increased by 12.2%. HC, CO and smoke emissions decreased by 42.4%, 51.6% and 16.8%, whereas NOx emissions increased by 22%. The study shows that the combination of pyrolyzed waste lubricant and hydrogen were found to be suitable as a fuel for an unmodified diesel engine. Such fuel combination can be used for stationary applications such as power backups.

Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics

The aim of this study was to develop plant-based burgers using gelled emulsions (GE, with chia and hemp oil) as fat source and, beetroot juice (fresh and commercial) as colorant ingredient and to assess their quality properties. Burgers with low fat content (<3%) and remarkable protein (18.6–19.5%) and dietary fiber content (14.5–16.2%) were obtained. The use of GE allows improving their lipid profile being PUFAs the main fraction (>57%, PUFA/SFA >4.5, n-6/n-3 < 4) with differences in the main fatty acid (>40%) depending on the GE used: α-linolenic in the case of chia-GE and linoleic when hemp-GE was used. The use of beetroot fresh juice allows to obtain burgers with a redness similar to that of traditional meat burgers (16–21), with higher betalains content (27–38 mg/100 g dw) but more susceptible to color changes during cooking than when commercial juice was used. Plant-based burgers suffer less cooking loss (14–17%) and dimensional changes (shrinkage 3–5% and not thickness increase) than reported for traditional meat burgers. According to the results of sensory evaluation, although all plant-based burgers were scored with a good overall acceptability, it could be enhanced by the ingredient optimization because each of the ingredients studied either improved or worsened the different attributes assessed.

Hemp Seed Oil Extraction and Stable Emulsion Formulation with Hemp Protein Isolates

Industrial hemp (Cannabis sativa L.) is traditionally processed for its high fibre content in the textile industry, but in recent years, it has come to constitute a new raw material in the food industry. Hemp seeds, but also the seed meal, are rich in protein (25%) and oil (30%), the latter consisting of 80–90% of unsaturated fatty acids; they represent a rich and balanced nutritional source to replace the classic animal sources, and they are used in the food industry to supply new food trends. In this work, the hemp oil extraction process was studied, taking advantage of the supercritical CO2 and ultrasounds, and comparing it with the exhaustive Soxhlet technique. The residual cake from extraction is a protein-rich waste that can be used for food formulations. From this perspective, the hemp oil extracted was used to formulate emulsions with the consistency of vegetable drinks, enriched with standard hemp protein isolate and stabilized with the addition of 0.05% w/w of thickening polysaccharides (Gellan gum). The formulated emulsion is stable, and this can encourage the process improvement and the use of the waste from hemp seed extraction for the valorisation of by-products and waste to obtain complete food products with high nutritional value.

Thermal Behavior of the Divalent Metal Soaps of Flax, Hemp, and Safflower Seed Oils

Thermal Behavior of the Divalent Metal Soaps of Flax, Hemp, and Safflower Seed Oils