Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp ( Cannab
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ORIGINAL RESEARCH
Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct Leonardo Setti 1 & Seyedeh Parya Samaei 2 & Irene Maggiore 1 & Lorenzo Nissen 3
&
Andrea Gianotti 2,3 & Elena Babini 2
Received: 20 July 2020 / Accepted: 29 October 2020 # The Author(s) 2020
Abstract Hemp (Cannabis sativa L.) seeds are considered a nutritional powerhouse, rich in proteins and unsaturated fatty acids. The market for hemp seed food products is growing, due to the loosening of constraints in industrial cultivation. During the food processing chain, the external part of the seed is discarded, although it contains a significant amount of proteins. Converting this material into value-added products with a biorefinery approach could meet the ever-increasing need for sustainable protein sources while reducing food waste. In this study, creating value from hemp byproducts was pursued with three different approaches: (i) chemical extraction followed by enzymatic digestion, (ii) liquid fermentation by strains of Lactobacillus spp., and (iii) solid-state fermentation by Pleurotus ostreatus. The resulting products exhibited a range of in vitro antioxidant and antihypertensive activity, depending on the proteases used for enzymatic digestion, the bacterial strain, and the length of time of the two fermentation processes. These byproducts could be exploited as functional ingredients in the food, pharmaceutical, and cosmetic industries; the suggested biorefinery processes thus represent potential solutions for the development of other proteincontaining byproducts or wastes. Keywords Protein hydrolysates . Lactobacillus spp. . Pleurotus ostreatus . Solid-state fermentation . ACE-inhibitory activity . Antioxidant activity
Abbreviations 6BHI AA AAeq ABTS ACE Alc
L. fermentum BHI6 Ascorbic acid Ascorbic acid equivalents 2,2,-Azino-bis (3-ethylbenz-thiazoline-6-sulfonic) acid Angiotensin-converting enzyme Alcalase
BSA C1112 C1272 Chy DPPH Fla HPM HPB
* Lorenzo Nissen [email protected] Leonardo Setti [email protected] Seyedeh Parya Samaei [email protected] Irene Maggiore [email protected] Andrea Gianotti [email protected]
Bovine serum albumin L. rhamnosus C112 L. acidophilus C1272 Chymotrypsin 1,1-Diphenyl-2-picrylhydrazyl Flavourzyme Hemp meal Hemp bran
Elena Babini [email protected] 1
CHIMIND (Department of Industrial Chemistry) Alma Mater Studiorum, University of Bologna, V.le Risorgimento 4, 40136 Bologna, Italy
2
DISTAL (Department of Agricultural and Food Sciences) Alma Mater Studiorum, University of Bologna, P.za G. Goidanich 60, 40122 Cesena, FC, Italy
3
CIRI (Interdepartmental Centre of Agri-Food Industrial Research), Alma Mater Studiorum, University of Bologna, Via Q. Bucci, 336, 47521 Cesena, FC, Italy
Food Bioprocess Technol
HPBPI L. L98b LB325 LB82 LC LCD1 MR13 MRS MW Neu P. ostreatus Pan Pep PLH4 PLH9 PLH13 PLH17 PRLF Pro SDS-PAGE
spp. SSF Try
Hemp bran protein isolate Lactobacillus L. plantar
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