Hemp Oil Research Articles

Alleviation of Immobilization Stress or Fecal Microbiota-Induced Insomnia and Depression-like Behaviors in Mice by Lactobacillus plantarum and Its Supplement

Insomnia (sleeplessness) is a potential symptom of stress-induced depression/anxiety (DA), which induces TNF-α expression. Therefore, this study aimed to examine the effect of Lactobacillus (Lactiplantibacillus) plantarum P72, isolated as a strain suppressing lipopolysaccharide-induced expression of TNF-α in Caco2 cells, on DA and insomnia in immobilization stress (IS)- or cultured fecal microbiota (cFM)-treated mice. Oral administration of live or heat-killed P72 (hP72) reduced IS- or cFM-induced DA-like behaviors. They also reduced sleep latency time (SLT) and enhanced sleep duration (SLD). Additionally, P72 upregulated γ-aminobutyric acid (GABA), GABAA receptor α1, serotonin, and 5-HT1A receptor expression, which were downregulated by IS or cFM. Hempseed oil (HO) alone was ineffective against IS-induced DA- and insomnia-like behaviors, but its combination with P72 (PH) or hP72 (hPH) showed enhanced efficacy, reducing DA- and insomnia-like behaviors more strongly than P72 or HO alone. These also reduced the number of NF-κB-positive cells and the expression of TNF-α in the prefrontal cortex and colon. These results imply that P72 and its combination with HO can alleviate DA and insomnia by upregulating serotonergic and GABAergic systems through the suppression of NF-κB signaling.

Exploring the Presence of Cannabinoids in Hemp-Infused Fermented Milk Drinks: An Analysis of Pre- and Post-Fermentation Levels

Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the Cannabis sativa L. plant has resulted in the development of a market for hemp products. The main aim of this research work was to determine the effect of the lactic fermentation process on the stability of cannabinoids in fermented milk beverages containing hemp inputs (hemp oil, dried hemp, ethanolic hemp extract) at 0.5, 1 and 2% (w/v). The effect of the type of hemp input on the technological process (i.e., pH value, viability of LAB during 28 days of storage) was also checked and the sensory quality of the prepared samples was evaluated. It was shown that the choice of type/form and amount of hemp addition influenced the final cannabinoid content of the product after fermentation and post-fermentation, but no effect on the survival of yoghurt bacteria or pH changes during storage was confirmed. Fermented milk drinks containing hemp oil had the highest cannabinoid content. The QDA results of the sensory evaluation of the yoghurts show that the most acceptable product in terms of overall quality is the yoghurt containing 0.5% hemp extract and 2% hemp oil.

Eco-friendly encapsulation: Investigating plant-based protein-alginate shells for efficient delivery and digestion of hemp seed oil encapsulated via supercritical CO2 dispersion

In this study, supercritical carbon dioxide solution-enhanced dispersion (SEDS) was used to encapsulate hemp seed oil (HSO) within matrices of hemp seed protein isolate (HPI), pea protein (PPI) and soy protein (SPI) (0.5 % w/v) in complex with alginate (AL) (0.01 % w/v). The effects of different pH levels (3–9), NaCl concentrations (0–200 mmol/L) and simulated gastrointestinal conditions on HSO release and digestion patterns were analyzed. The findings revealed that SPI/AL microcapsules effectively maintained structural integrity and controlled oil release across diverse pH levels and salt concentrations. During gastrointestinal phases, minimal oil release was observed during oral digestion (<25 % for all samples), while significant (P < 0.05) gastric release occurred in PPI/AL (55.4 %) and SPI/AL (78.1 %) microcapsules. Surprisingly, HPI/AL microcapsules exhibited delayed and sustained release (27.9 %), indicating their potential as ideal wall material for delivering sensitive food and pharmaceutical ingredients to the intestinal stage while minimizing damage in the harsh gastric environment.

Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern

This study explores various dehydration methods, including freeze drying (FD), spray drying (SD), and the supercritical carbon dioxide solution-enhanced dispersion (SEDS) process, to encapsulate hemp seed oil (HSO) within a complex matrix of hemp seed protein isolate and alginate. One noteworthy aspect of this study involves the in-depth analysis of the structural characteristics of the delivery systems, highlighting their pivotal role in shaping HSO release patterns. The findings indicate that SEDS microcapsules (SEDS-M), with their smallest particle size and smooth, spherical morphology, effectively preserved structural integrity and provided controlled oil release across diverse pH levels (3–9) and salt concentrations (0–200 mM). During the gastrointestinal phases, minimal oil release occurred during oral digestion (<25%) for all samples, while the significant gastric release occurred in FD (39.8%) and SD microcapsules (33.4%). With their highest storage stability, SEDS-M demonstrated superior delayed and sustained release (27.9%) during gastric transit, making them ideal for protecting sensitive ingredients and ensuring targeted intestinal delivery.

Hemp Seed Protein Hydrolysate Enriched with γ-Aminobutyric Acid and Peptides by Microbial Bioconversion

Hemp seed protein (HSP), a by-product of hemp oil processing, was converted into a functional protein ingredient enriched with γ-aminobutyric acid (GABA) and peptides through a two-step microbial fermentation process. To enhance peptide and free amino acid production from HSP, it was hydrolyzed using alkaline protease produced by Bacillus subtilis HA. The HSP was hydrolyzed at a degree of 40% at 55 °C for 24 h, yielding a pH of 6.55, an acidity of 1.22%, and 205.45 mg% tyrosine equivalents. This process resulted in the production of low molecular-weight peptides. (&lt;5000 Da) The total amino acid content and branched-chain amino acids (leucine, isoleucine, and valine) were 6.78 mg/g and 1.47 mg/g. Subsequently, the production of γ-aminobutyric acid (GABA) in the HSP hydrolysate was optimized through co-fermentation with lactic acid bacteria in the presence of 5% MSG at 30 °C for 5 days. The serial co-fermented HSP hydrolysate exhibited a GABA content of 33.98 mg/g and a viable bacterial count of 9.51 log CFU/mL for Lb. plantarum KS2020. This serial co-fermentation process, combining proteolysis and lactic acid fermentation, not only increased the peptide content but also promoted GABA accumulation, positioning HSP hydrolysate as a promising candidate for functional foods with potential health benefits.

Enzymatic Interesterification of Coconut and Hemp Oil Mixtures to Obtain Modified Structured Lipids.

The interesterification process allows structured lipids (SLs) to be obtained with a modified triacylglycerol (TAG) structure, in which the unfavorable saturated fatty acids (SFAs) are replaced with nutritionally significant fatty acids (FAs) such as monounsaturated (MUFAs) and polyunsaturated (PUFAs). Oxidative stability is crucial for the quality of SLs. This study aimed to characterize and evaluate the FA profile and oxidative stability of SLs synthesized by the enzymatic interesterification of hemp seed oil (HO) and coconut oil (CO) blends. Blends were prepared in three ratios (75% HO:25% CO, 50% HO:50% CO, and 25% HO:75% CO) and interesterified using sn-1,3 regiospecific lipase for 2 or 6 h. FA composition, the FA distribution of TAGs, acid value (AV), peroxide value (PV), and oxidation time were analyzed and compared to non-interesterified blends. Results showed no significant difference in the SFA:MUFA ratios between interesterified and non-interesterified blends with the same proportions. Lauric acid predominantly occupied the sn-2 position in all blends. Interesterified blends had higher AVs, exceeding codex standards, while PVs remained within the acceptable limits. Blends with 75% HO had lower oxidation times compared to those with 75% CO, with no significant difference between interesterified and non-interesterified blends. In the interesterification process of the studied blends, new TAGs with a modified structure were created, which may affect their physical and nutritional properties. This process also had a significant effect on the AV and PV levels, but not on the oxidation time of the modified blends. Therefore, it is necessary to remove free FAs after the enzymatic process to produce SLs characterized by improved hydrolytic stability. This will lead to better technological properties compared to the original oils. Further research is also necessary to enhance the oxidation stability of SLs obtained from blends of CO and HO to improve their storage stability.

Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami.

Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content.

Safety Assessment on Isolated Cannabidiol (CBD) as a Novel Food for Use in Food Supplements (RP427)

An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in February 2021 from EIHA Projects GmbH (“the applicant”) for the authorisation of isolated cannabidiol (CBD) as described in RP427, as a novel food. This is a joint application from EIHA associated product partners pertaining to a novel food which is to be prepared and used according to the specification set out within this document. It must be noted that any authorisation subsequent to this application pertains solely to the novel food and not to any proposed uses as an ingredient in any other products. The novel food is a &gt;98% pure, hemp-derived CBD isolate which is intended to be used in hemp oil as a food supplement for adults. For CBD a provisional Acceptable Daily Intake (ADI) of 10 mg/day for a healthy 70kg adult has been published by the FSA and was considered in assessing this novel food. The provisional ADI (section 2.7) was recommended, subject to the existing advice that certain populations do not consume CBD, due to remaining data gaps and residual uncertainties concerning the safety of CBD for these groups of consumers. These contraindications would also apply to this novel food. To support the FSA and FSS in their evaluation of the application, the Advisory Committee on Novel Foods and Processes (ACNFP) were asked to review the safety dossier and supplementary information provided by the applicant. The Committee did not consider any potential health benefits or claims arising from consuming the food, as the focus of the novel food assessment is to ensure the food is safe, and not putting consumers at a nutritional disadvantage. The Committee concluded that the applicant had provided sufficient information to assure the novel food, an isolated CBD as detailed in application RP427, was safe under the proposed conditions of use. The anticipated intake levels and the proposed use in food supplements was not considered to be nutritionally disadvantageous.

Cannabidiol (CBD) Inhibits Foam Cell Formation via Regulating Cholesterol Homeostasis and Lipid Metabolism.

The cannabidiol (CBD) in hemp oil has important pharmacological activities. Accumulating evidence suggests that CBD is beneficial in the cardiovascular system and has been applied as a health supplement for atherosclerosis. However, the mechanism remains unclear. This study investigates the impact of CBD on foam cell formation, cholesterol homeostasis, and lipid metabolism in macrophages. CBD elevates the levels of peroxisome proliferator-activated receptor gamma (PPARγ) and its associated targets, such as ATP binding transporter A1/G1 (ABCA1/ABCG1), thus reducing foam cell formation, and increasing cholesterol efflux within macrophages. Notably, the upregulation of ABCA1 and ABCG1 expression induced by CBD is found to be attenuated by both a PPARγ inhibitor and PPARγ small interfering RNA (siRNA). Moreover, transfection of PPARγ siRNA results in a decrease in the inhibitory effect of CBD on foam cell formation and promotion of cholesterol efflux. Through lipidomics analysis, the study finds that CBD significantly reverses the enhancement of ceramide (Cer). Correlation analysis indicates a negative association between Cer level and the expression of ABCA1/ABCG1. This study confirms that CBD can be an effective therapeutic candidate for atherosclerosis treatment by activating PPARγ, up-regulating ABCA1/ABCG1 expression, and down-regulating Cer level.

Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer

The effect of the partial replacement (10 and 20%) of animal fat by a gelled emulsion based on hemp oil and buckwheat flour (hemp-GE) in a traditional pâte was assessed. For that, the nutritional composition, physico-chemical properties, lipid profile, lipid oxidation and sensory properties were evaluated. Hemp-GE had a positive effect in the reduction of cholesterol and improved the n-6/n-3 and PUFA/SFA nutritional ratios which is in line with the nutritional recommendations for the development of healthier meat products. Although reformulated pâtes resulted more susceptible to lipid oxidation and some of their physicochemical properties were modified, these changes were not sufficiently intense to diminish the sensory acceptance of the new product. Structuring healthy vegetal oils employing gelled emulsions in view of using them as partial animal fat replacers in traditional meat products seems to be a useful strategy to make them healthier.

Sustainable hydrothermal co-carbonization of residues from the vegetable oil industry and sewage sludge: Hydrochar production and liquid fraction valorisation

In this study, the hydrothermal co-carbonization (co-HTC) of residues from the vegetable oil industry (pumpkin oil cake – PC, hemp oil cake – HC) and sewage sludge (SS) was investigated for the first time. The co-HTC was performed at 250 °C and a treatment time of 5 h. The effects of the mass ratio of the feedstocks (1:1, 1:3 and 3:1) on the properties of the HTC products were investigated using various analytical methods (NMR, XRD, 3D-EEM, FTIR, etc.).The co-HTC of SS with oil cakes resulted in improved fuel properties of the hydrochar and an increase in C content from 36.9 to 53.7 wt%, and an increase in the higher heating value (HHV) from 14.8 to 23.6 MJ/kg. The combination with HC gave hydrochars with a higher HHV and higher C content than the combination with PC. The hydrochar yield varied in the range of 39.4–55.3 wt%. NMR analysis revealed a higher proportion of aliphatic (∼60 %) than aromatic compounds (∼35 %) in the hydrochars, as well as a high content of orthophosphate and unsaturated fatty acids. The liquid fractions were rich in nutrients and organic compounds, but toxic to aquatic organisms. The hydrochars and liquid fractions performed well in the germination test with plant species.

Integrated metabolomics and proteomics analyses to reveal anticancer mechanism of hemp oil extract in colorectal cancer

Cannabis sativa L., with a rich history in Chinese folk medicine, includes hemp strains that offer substantial economic and medical benefits due to their non-addictive properties. Hemp has demonstrated various pharmaceutical activities, including anti-inflammatory, antioxidant, and anti-tumor effects. This study explores the potential of hemp oil extract (HOE) in treating colorectal cancer (CRC). Despite its promise, the specific anticancer mechanisms of HOE have not been well understood. To elucidate these mechanisms, we employed mass spectrometry-based metabolomics and proteomics to investigate the global effects of HOE on CRC cells. Additionally, bioinformatics approaches, including bulk RNA-seq and single-cell RNA-seq, were used to identify gene expression differences and cellular heterogeneity. The results were validated using flow cytometry, western blotting, and immunohistochemistry. Our findings reveal that HOE induces significant alterations in purine metabolism pathways, down-regulates c-MYC, and inhibits the expression of cell cycle-related proteins such as CCND1, CDK4, and CDK6, leading to cell cycle arrest in the G1 phase. This comprehensive analysis demonstrates that HOE effectively blocks the cell cycle in the G1 phase, thereby inhibiting colorectal cancer cell proliferation. These findings provide experimental evidence supporting the potential therapeutic use of hemp in medicine.

Production of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industry

Industrial hemp (Cannabis sativa L.) is a multifunctional raw material with a wide spectrum of applications. A huge interest in hemp has arisen in the food industry comparatively recently. Seeds and cake of hemp have the high protein content (20.00-38.70% and 27.90-40.70%, respectively), which makes them a promising raw material for production of concentrates, isolates, and hydrolysates for the food industry. Hemp cake is distinguished by the high content of fiber (17.41-60.38%) and can be used as a prebiotic component of food. In terms of the amino acid content, the amino acid composition of hemp exceeds the corresponding indicators of the reference protein recommended by WHO. The content of lysine is the only indicator, in which hemp protein is inferior to the “ideal” protein. Digestibility of protein of hulled hemp seeds is in a range from 90.8% to 97.5%, which is comparable to digestibility of casein. Digestibility of hemp isolate is 88-91%, which is 21.9% higher than that of soy protein isolate. Peptides and amino acids contained in hydrolysates of hemp protein can show the high biological activity. Hydrolysates attract interest among researchers not only because of their bioactivity but also because of their high digestibility and nutritional value. Targeted proteolysis is a tool that facilitates an improvement in the functional-technological properties of protein. Seeds and cake are a promising raw material for using in food technologies to produce vegetable oil, dietary fiber, protein preparations and functional products. The aim of this paper is to analyze the main methods for industrial hemp processing and promising directions of using protein products from waste of hemp oil production in the food industry.

Optimization of hemp production technology for fiber and seed

Industrial hemp (Cannabis sativa L.) is one of the most intriguing agricultural crops worlwide. The hypothesis of this work was that industrial hemp properties would be affected by cultivar, seeding date, and row spacing effects on fiber and seed yield as measures of optimal production technology for specific hemp production outcomes. Field experiments were conducted in Bački Petrovac, Serbia (45.3568° N, 19.6173° E, at 82 m) during the 2020 and 2021 seasons following a multi-year pilot study. The study included 5 cultivars (Helena, J x USO31, Bob-1, H x USO31, and Marina). The three seeding dates were at the beginnings of April, May, and June, respectively. The three inter-row spacings were 12.5, 25, and 50 cm (4.92, 9.84, and 19.68 in., respectively). The results indicate that the tallest plants were obtained from plots seeded at 12.5 cm. Plants sown at a spacing of 50 cm exhibited a significant increase in stem thickness compared to those planted with a spacing of 12.5 cm. Overall, the fiber content varied between 26 % and 49.7 %. Cultivar Marina had the highest hemp fiber content (HFC) of all cultivars. The highest seed yield was obtained from cvs. H x USO31 and J x USO31, while cv. Marina had the lowest seed yield. Hemp seeds contained on average 88.6 % unsaturated fatty acids and 66.78 % new polyunsaturated fatty acids. Major polyunsaturated fatty acids in hemp oil were linoleic (C18:2 n6), gamma-linoleic (C18: n6) and linolenic (C18:3 n3) acids of which linoleic acid was most abundant, and it ranged from 45.3 % to 54.8 % in the analyzed seeds. The major monounsaturated fatty acid in the hemp seed oil analyzed in this study was oleic acid (an average of 15.09 % for all cultivars, seeding dates, and row spacing combinations). While the findings from this study are immediately applicable to the traditional hemp-production region of Vojvodina in Serbia, they can also be readily utilized by hemp fiber and seed growers at the same latitude across the world who want to improve agronomic sustainability of hemp, as well as for scientific readers all over the world.

Effect of hempseed products on growth performance, carcass yield, omega-3, and omega-6 fatty acids in broiler: A meta-analysis

Abstract Hempseed is the edible fruit of the Cannabis sativa L. plant, potentially serving as feed ingredients in broiler production due to its high nutritional value. Therefore, this meta-analysis aimed to determine the effect of hempseed products (seeds, cakes, or oils) on body weight (BW), feed intake (FI), feed conversion ratio (FCR), carcass yield (CY), and fatty acid (FA) composition (ω-3 and ω-6) in broiler chicken. Ten eligible publications were retrieved from Google Scholar and Scopus databases for the meta-analysis. The random-effects model was used for data analysis in OpenMEE software. Results were expressed as standardized mean differences (SMD) at 95% confidence intervals (CI). Results show that dietary hempseed products increased ω-3 FA (SMD = 1.107; P&lt;0.05) and ω-6 FA (SMD = 0.987; P&lt;0.01) but reduced BW (SMD = -0.403; P&lt;0.05) and FI (SMD = -0.470; P&lt;0.05) compared to the controls. On the other hand, CY (SMD = 0.053; P&gt;0.05) and FCR (SMD = 0.046; P&gt;0.05) were not significantly influenced by hempseed product supplementation. Subgroup analysis revealed that hempseed oil reduced BW (SMD = -1.041; P&lt;0.05) and FCR (SMD = -0.797; P&lt;0.05) but enhanced both ω-3 FA (SMD = 2.372; P&lt;0.01) and ω-6 FA composition (SMD = 1.630; P&lt;0.01). There were no adverse effects of hempseed and hempseed cake on BW (P&gt;0.05), but a higher FCR (SMD = 0.658; P&lt;0.05) was obtained on broilers fed with hempseed. Moreover, dietary hempseed and hempseed cake also increased ω-3 FA (SMD = 0.952; P&lt;0.05) and ω-6 FA composition (SMD = 1.107; P&lt;0.01), respectively. This study concluded that dietary hempseed products had beneficial effects on the fatty acid composition of meat. However, its effect on growth performance should be considered.

Determination of the influence of hemp oil-based emulsion systems composition on the oxidation products content during storage

The object of the study is the content of antioxidants and the induction period of accelerated oxidation under simulated conditions of the lipid component of the emulsion system. The way to solve the problem of developing compositions of oxidation-stable emulsion systems based on nutritionally valuable oils, in particular hemp oil, by adding natural physiologically active antioxidants is considered. The research is relevant in the context of finding effective storage methods and extending the shelf life of products using hemp oil. The feature of the work lies in determining the influence of the composition of emulsion systems based on hemp oil on chemical oxidation during storage. The content of stabilizers in the hemp oil emulsion system (lecithin – 0.8...1.0 %; xanthan gum – 0.0...0.1 %) is proposed, which is effective in the inhibition of oxidative spoilage. The content range of β-carotene (0.012 %) in model emulsion systems is outlined, the addition of which increases the induction period of accelerated lipid oxidation by 1.58...2.08 times. The peroxide value of the lipid component of the emulsion system during storage at different temperature conditions (0...15 °C) and during different storage periods (15...60 days) was studied. The results of the study confirm the significant influence of the composition of emulsion systems on the chemical oxidation of the lipid component, which is important for ensuring the quality and stability of food, pharmaceutical and cosmetic products. An applied aspect of the obtained scientific result is the possibility of modeling the composition of emulsion systems based on valuable hemp oil depending on the ratio of polyfunctional antioxidants of the oil component

Elucidating the Influence of Coating Materials in the Microencapsulation Process of Hempseed Oil Via Spray Drying: A Comprehensive Analysis of Physicochemical Attributes, Oxidation Stability, and Thermal Properties

In this study, it was aimed to investigate the effect of different coating materials on the microencapsulation of hempseed oil by spray drying. For this purpose, hempseed oil emulsions were prepared with skimmed milk powder (SMP), maltodextrin (MD), and whey protein concentrate (WPC). The properties of these emulsions including rheological, zeta potential, and physicochemical properties were analyzed. Then, hempseed oil microcapsules were produced using spray drying. The effect of the different coating materials on spray-dried hempseed oil capsules was evaluated in terms of microencapsulation yield, surface oil, microencapsulation efficiency, oxidation stability, and physicochemical properties. The combinations of SMP (50.58%) or WPC (56.21%) with MD significantly enhanced the microencapsulation yield. The highest microencapsulation efficiency (92.16%) was obtained in the microcapsule with SMP: MD. This microcapsule with SMP: MD also showed higher oxidative stability compared to other microcapsules. Besides, this combination (SMP: MD) effectively protected the hempseed oil against oxidation during the Schaal oven test. Additionally, spray-dried hempseed oil microcapsules were characterized using FT-IR, TGA, and SEM. It was determined that using MD as a coating material improved the thermal stability of the microcapsules. As a result, it was concluded that the SMP: MD as a coating material was suitable for the microencapsulation of hempseed oil.

Formulation and Physicochemical Characterization of Terpenocannabinoid-Functionalized Hemp Oil Emulsifier: Assessment of Topical Anti-Inflammatory, Antinociceptive, Wound Healing Activity and Cutaneous Toxicity Effects

Formulation and Physicochemical Characterization of Terpenocannabinoid-Functionalized Hemp Oil Emulsifier: Assessment of Topical Anti-Inflammatory, Antinociceptive, Wound Healing Activity and Cutaneous Toxicity Effects

GC-MS Analysis and Evaluation of Essential Oils as Volatile Biopesticides: Assessing Their Acaricidal Potential against Varroa destructor

Honey bees are crucial for ecosystem pollination and honey production, yet the Varroa destructor mite hinders their productivity and health. Efforts to manage Varroa mites with synthetic pesticides have had limited success, highlighting the need for naturally derived acaricides as a primary option. However, the acaricidal efficacy of essential oils from Salvia officinalis L. (sage), Cannabis sativa (hemp), and Laurus nobilis (laurel) remains to be fully understood. This study aims to investigate the acaricidal efficacy of these three essential oils at varying concentrations and their impact on honey production, focusing on the efficient reduction in Varroa mites. The sugar roll method was employed to assess Varroa mite infestation levels, while GC-MS analysis was utilized to verify the composition of the essential oils. Honey production measurements were also performed. The efficacy rates (%) at concentrations of 15%, 10%, and 5% for hemp oil were 95.4% ± 0.30%, 85.71% ± 0.85%, and 64.48% ± 0.26%, respectively; for sage oil, they were 81.08% ± 0.57%, 69.42% ± 1.72%, and 50.35% ± 0.70%; and for laurel oil, they were 68.96% ± 0.34%, 54.66% ± 0.37%, and 33.58% ± 0.30%, respectively. Key compounds identified include trans-caryophyllene, α-pinene, and viridiflorol in hemp oil; myrcene, limonene, and β-caryophyllene in sage oil; and phytol, β-myrcene, and n-heneicosane in laurel oil. The overall findings indicate that hemp oil is highly effective in controlling Varroa mites. However, further research is needed to evaluate its potential side effects on bees to ensure its sustainability and safety.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.