Hemp raw materials: new perspectives for the food industry

Abstract

The article discusses modern trends in growing and processing technologies for industrial hemp grown in Ukraine. The analysis of the normative and technical documentation governing the use of industrial hemp products in the food industry has been carried out. A comparative analysis of the fatty acid composition of various types of oil, including hemp oil, has been carried out. The special value of hemp oil for humans has been shown due to the content of polyunsaturated fatty acids and fat-soluble vitamins. Hemp oil is a rich and balanced source of linoleic (Omega-6), alpha-linolenic (Omega-3) fatty acids. The effects of these two polyunsaturated fatty acids on human health are anti-inflammatory, antithrombotic, antiarrhythmic and hypolipidemic properties. Hemp oil also contains significant amounts of tocopherols, which exhibit antioxidant activity. Ukrainian breeders have developed highly productive hemp varieties YUSO 31, Glyana, Victoria, Zoryana, Nika with a tetrahydrocannabinol content close to zero. The use of hemp seeds in the food industry is limited by poor performance in some functional indicators, therefore, a comparative analysis of processing methods developed to improve these properties was carried out. Typically, industrial hemp seeds are treated as a waste product and are used in most cases as animal feed. As a direct ingredient or food additive, hemp seeds, which are gluten-free, have only been used in recent years. In addition, the technology of manufacturing food products containing hemp raw materials is described. The article aims to summarize the chemical composition, nutritional value and potential health benefits of hemp seeds from in vitro and in vivo studies.

Keywords

• hemp
• oil
• seeds
• hemp protein
• food industry.