Assessment of the Working Performance of an Innovative Prototype to Harvest Hemp Seed in Two Different Conditions of Terrain Slope

After many decades when its cultivation was prohibited, hemp is regaining its position as one of the most versatile cultivated crops. Multiplication of monoecious hemp varieties requires manual male plants rouging to keep a high share of monoecious plants in the population. It forces relatively small multiplication fields usually oscillating around 5 ha, where the use of big harvesting machines is not economically feasible. The B-800 mower prototype for hemp panicles proved to be a good alternative to harvest seeds of tall fibrous hemp. The test results of the mower analyzed in this study show that although seed loss on a moderate slope (0.37%) was significantly higher than on a flat slope (0.13%), it was still much lower than in the case of harvesting hemp seed with a combined harvester. Moreover, the field efficiency of 93% is very satisfactory as it is reported for much bigger machines. Finally, the harvesting costs proved to be much lower than most of the machines used for harvesting hemp seed.

Feasibility of Hemp Seed Oil Oleogels Structured with Natural Wax as Solid Fat Replacement in Margarine

Cold-pressed hempseed oil (HSO) is known to have many health benefits due to many phytochemicals and high polyunsaturated fatty acids content. In this study, HSO oleogels were prepared with 3, 5, and 7% natural waxes including sunflower wax (SW), rice bran wax (RBW), beeswax, and candelilla wax to evaluate their potential as solid fat replacements in margarines and spreads. Firmness, crystal structures, and melting properties of these oleogels were evaluated. In general, wax-based HSO oleogels except for RBW-HSO oleogels had lower firmness and weaker crystal network than the corresponding soybean oil (SBO) oleogels. In contrast, RBW-HSO oleogels had similar firmness, comparable or stronger crystal network, and higher melting and crystallization enthalpies compared to those of SBO oleogels. After removing polar compounds from HSO, waxes except for RBW provided oleogels with greater firmness, higher melting and crystallization enthalpies, and stronger crystal network. Therefore, it was concluded that polar compounds negatively affected the physical properties of wax-HSO oleogels but not those of RBW-HSO oleogels. Margarine samples were prepared with SW- and RBW-HSO oleogels, and their firmness and melting properties were examined. The firmness of these margarines indicated that wax-HSO oleogels may achieve the firmness of commercial spreads with less than 3% wax while the firmness of stick margarines cannot be achieved even with 7% wax. Although the properties of wax-HSO oleogels should be further improved, they showed potential as solid fat replacements in margarines and spreads.

NUTRITIONAL VALUE OF INNOVATIVE PRODUCTS FROM TECHNICAL HEMP SEEDS

Background. A promising direction of ensuring the rational nutrition of the country’s population is the creation of functional goods from natural raw materials, safe for humans, which should be affordable, nutritious and useful. Such natural raw materials with great potential for the production of food products for a wide range of applications are technical hemp, namely their seeds. Analysis of recent research and publications hasproven the biological and physiological value of food products from technical hemp seeds. It identified the need for a systematic analysis of the nutritional value and economic efficiency of technical hemp seed products in comparison with similar products from other crops. The aim of the article is a comparative analysis of the nutritional value and economic efficiency of technical hemp seed products in relation to similar products from other crops. Materials and methods. Thegeneral scientific analytical method, the method of systematization, generalization, comparative, induction and deduction, graphical and statistical analysis are used. The empirical basis for comparing the nutritional value of industrial hemp seed products and similar products from other crops is the data of the caloric table. The determination of economic efficiency of products from seeds of industrial crops was carried out on the basis of research of market prices for seeds of various crops on the Agrovektor platform and products on the Prom.ua platform. Results. The study of the Ukrainian market allowed to identify eleven main products of processing technical hemp seeds: hemp oil, milk from hemp seeds, hemp protein, granola with hemp seeds, halva from hemp seeds, candies from hemp seeds, hemp flour, hemp bran, fiber (grist), hemp pasta and bread made from hemp flour. Analysis of the efficiency of production of technical hemp seeds allows us to say that now there is a need for increased development of production of granola, halva, pasta and candy for sale in both domestic and foreign markets. For other products, the intensification of production requires thorough work on the formation of consumer commitment, and hence an increase in demand and market prices. In addition, even the intensification of production from technical hemp seeds with the highest level of efficiency in comparison with other similar products requires overcoming the existing barriers of a regulatory nature. Conclusion. The intensification of production of technical hemp seeds in Ukraine is expedient both from the standpoint of providing profits to processing enterprises and from the standpoint of providing consumers with products with unique nutritional value. Due to the unique properties of hemp seeds and products from them, it is possible to produce products that are most fully focused on a wide range of consumers who do not tolerate gluten, involved in sports, follow a diet for weight loss, are vegans, and follow a healthy balanced diet. In terms of economic efficiency, it is expedient to intensify the production of granola, halva, pasta and candies from technical hemp seeds. The intensification of production of technical hemp seeds requires a revision of the quota procedure and licensing of technical hemp production, as this issue is the basis for the formation of raw materials for production.

Industrial Hemp (Cannabis sativa L.) Varieties and Seed Pre-Treatments Affect Seed Germination and Early Growth of Seedlings

Seed germination and seedling growth are two essential early determinants of subsequent crop yield and quality. A high germination percentage of industrial hemp (Cannabis sativa L.) seed is required to import into Australia. The viability of hemp seed can decline rapidly depending on storage and other factors; hence, the quality of imported seed is not always reliable. Here, we aimed to investigate germination and early seedling growth responses of 14 industrial hemp varieties after being imported from various countries. Germination trials were conducted with 100 seeds of 14 varieties using a soil-less Petri dish assay and a compost growth medium under glasshouse conditions. We also assessed the effect of seed pre-treatments such as gibberellic acid (500 and 1000 mg·L−1), chlorine dioxide (500 and 1000 mg·L−1) and cold temperature (4 °C for 72 h) using 300 seeds of each of the three selected varieties in compost growth medium. Hemp varieties imported from China had higher germination and better seedling growth indices than those imported from Europe. All seed pre-treatments were associated with a decreasing trend in germination, but a positive effect on early growth responses was observed. Our findings indicate that the hemp variety Han FNQ performed better than many other varieties did regarding seed germination and seedling growth. Hemp seeds sanitising with 500 mg·L−1 of chlorine dioxide might improve the germination and early growth of seedlings.

Hemp Seed Cake as a Novel Ingredient for Dog's Diet

In the last few years, the popularity of industrial hemp and its products is increased. From a nutritional point of view, hemp and its products are rich in protein, polyunsaturated fatty acids, vitamins, and useful minerals. Nowadays, the European Commission authorizes the use of hempseed and hempseed oil co-products in animal nutrition. This study is aimed to evaluate the use of hempseed cake in dogs' nutrition, comparing the effect of the supplementation of two lipid sources: swine tallow (T-diet) and hempseed cake (H-diet). A double-blind nutritional trial was performed at a municipal kennel located in Naples. Eight crossbreed neutered dogs recognized in good health were recruited and divided into two homogeneous groups (T- vs. H-group). Both diets were analyzed for chemical composition and fatty acid profile. Blood count and biochemical profile were evaluated at recruitment (T0) and the end of the trial (T30). Oleic, palmitic, and stearic acids were the most representative fatty acids in both diets; however, the H-diet contains more than double concentration of linoleic and α-linoleic acids compared to the T-diet (p < 0.01). The H-diet has shown significantly (p < 0.01) higher peroxidation index as the only negative aspect, which could compromise its shelf-life. After 30 days of administration, the H-group has shown a significant (p < 0.01 and p < 0.05) reduction of liver and renal markers [aspartate transferase (AST), alanine transaminase (ALT), and creatinine] and cholesterol, due to the healthier fatty acid profile. Hempseed cake seems a suggestable source of polyunsaturated fatty acids for dogs considering these preliminary results.

Hemp Seeds in Post-Arthroplasty Rehabilitation: A Pilot Clinical Study and an In Vitro Investigation

Osteoarthritis is a type of degenerative joint disease that results from the breakdown of joint cartilage and underlying bone. Due to their antioxidants and anti-inflammatory action, the phytochemical constituents of many vegetable varieties could represent a new frontier for the treatment of patients with Osteoarthritis and are still being explored. The aim of this pilot human study was to investigate the effects of pasta enriched with hemp seed flour on osteoarticular pain and bone formation markers in patients in post-arthroplasty rehabilitation. Another purpose was to evaluate the effect of hemp seed extract on bone metabolism, in vitro. A pilot, controlled, clinical study was conducted to verify the feasibility of pain symptom reduction in patients with Osteoarthritis undergoing arthroplasty surgery. We also investigated the effect of hemp seed extract on the Wnt/β-catenin and ERK1/2 pathways, alkaline phosphatase, RANKL, RUNX-2, osteocalcin, and COL1A on Saos-2. After 6 weeks, the consumption of hemp seed pasta led to greater pain relief compared to the regular pasta control group (−2.9 ± 1.3 cm vs. −1.3 ± 1.3 cm; p = 0.02). A significant reduction in serum BALP was observed in the participants consuming the hemp seed pasta compared to control group (−2.8 ± 3.2 µg/L vs. 1.1 ± 4.3 µg/L; p = 0.04). In the Saos-2 cell line, hemp seed extract also upregulated Wnt/β-catenin and Erk1/2 pathways (p = 0.02 and p = 0.03) and osteoblast differentiation markers (e.g., ALP, OC, RUNX2, and COL1A) and downregulated RANKL (p = 0.02), compared to the control. Our study demonstrated that hemp seed can improve pain symptoms in patients with osteoarthritis undergoing arthroplasty surgery and also improves bone metabolism both in humans and in vitro. However, more clinical studies are needed to confirm our preliminary findings.

The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process

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.