Twin-screw extrusion retains industrial hemp byproduct (hemp flakes) functionality

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-02-04 DOI:10.1111/1750-3841.17521

Elvis A. Baidoo, Martha Verghese, Joshua L. Herring

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引用次数: 0

Abstract

Consumer recognition of the health benefits of industrial hemp cannabidiol (CBD) products has increased its value to consumers. Consequently, there is a need to explore industrial hemp byproducts to improve sustainability and foster a circular economy. Extrusion processing was conducted with formulations made with hemp flakes, a byproduct of CBD oil extraction based on corn flour with 5%, 10%, and 15% hemp flakes replacement using a laboratory-scale conical twin-screw extruder. The impacts of formulation, barrel temperature, and screw speed on extrudates were evaluated. Cannabichromene (CBC), cannabinol (CBN), cannabidiolic acid (CBDA), cannabigerol (CBG), and CBD were determined with high-performance liquid chromatography before and postextrusion. Antioxidant potential (total polyphenol content [TPC] and 1,1-diphenyl-1-picrylhydrazyl radical scavenging assay [DPPH]) and ferric-reducing antioxidant potential (FRAP) were determined similarly. Increasing hemp flakes in the formula reduced pasting properties significantly (p ≤ 0.05). Expansion ratio (ER) showed significant linear effects with the amount of hemp flakes in the formula (p ≤ 0.05) and die temperature (p ≤ 0.05), while the 10% hemp formula recorded the highest ER of 3.24 (p ≤ 0.05). Extrusion generally reduced TPC, DPPH, FRAP, and cannabinoids compared to raw formulas. Low screw speeds and medium barrel temperatures displayed high retention of cannabinoids and antioxidants. Low screw speeds might have allowed adequate shearing, mixing, and an extended high-pressure exposure leading to the release of bound polyphenols, antioxidants, and cannabinoids. Some extrusion parameters can maintain cannabinoids and antioxidants in hemp byproducts while transforming them into puffed food products. These findings directly affect the industry, providing valuable insights for practical application.

Practical Application

Extrusion cooking remains one of the most economical methods of valorizing agricultural byproducts. This work developed extrusion parameters applicable to the food industry for making quality puffed food products. It could apply to snacks, breakfast cereals, animal feed, and others with desirable consumer properties and retained functionality for improving health and wellness.

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双螺杆挤出保留工业大麻副产品（大麻片）的功能

消费者对工业大麻二酚（CBD）产品的健康益处的认识增加了其对消费者的价值。因此，有必要探索工业大麻副产品，以提高可持续性和促进循环经济。使用实验室规模的锥形双螺杆挤出机，用大麻片制成的配方进行挤压加工。大麻片是基于玉米粉提取CBD油的副产物，分别替代5%，10%和15%的大麻片。评估了配方、料筒温度和螺杆转速对挤出物的影响。采用高效液相色谱法测定挤出前后大麻二酚（CBDA）、大麻二酚（CBG）和大麻二酚（CBD）含量。抗氧化电位（总多酚含量[TPC]和1,1-二苯基-1-吡啶酰肼自由基清除试验[DPPH]）和铁还原抗氧化电位（FRAP）也进行了类似的测定。配方中添加大麻片显著降低了糊化性能（p≤0.05）。膨胀率（ER）与配方中大麻片的添加量（p≤0.05）和模具温度（p≤0.05）呈显著的线性关系（p≤0.05），其中10%大麻配方的膨胀率最高，为3.24 （p≤0.05）。与原始配方相比，挤压通常会降低TPC， DPPH， FRAP和大麻素。较低的螺杆转速和中等的桶温显示了大麻素和抗氧化剂的高保留率。较低的螺旋转速可能允许充分的剪切、混合和长时间的高压暴露，从而释放出结合的多酚、抗氧化剂和大麻素。一些挤出参数可以保持大麻副产品中的大麻素和抗氧化剂，同时将其转化为膨化食品。这些发现直接影响到行业，为实际应用提供了有价值的见解。挤压蒸煮仍然是最经济的农业副产品加工方法之一。本文研究了适用于食品工业的挤出工艺参数，以生产高质量的膨化食品。它可以应用于零食、早餐谷物、动物饲料和其他具有理想的消费特性和保留的功能，以改善健康和保健。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.