Protein in hempseed wastewater, the byproduct after oil and protein extraction, as an alternative to egg in muffin production

Abstract

Hemp (Cannabis sativa L.) has been widely utilized for diverse applications, yet proteins derived from hempseed supernatant (PHS), a co-product after oil and protein extraction, remain underexplored. This study aimed to characterize PHS and evaluate its functionality as an egg alternative in muffin production. PHS exhibited comparable protein profile to egg white protein (EWP) and aquafaba, a widely studied plant-based egg alternative, but displayed distinct interfacial properties. Specifically, PHS-10 presented lower foaming capacity (49.46%) and significantly reduced foaming stability (55.14%), leading to unstable foam characterized by rapid air bubble collapse over time. In contrast, aquafaba and PHS-12 maintained stable air bubble size and distribution for at least 10 min, although aquafaba exhibited a higher bubble density. These variations in foaming behavior significantly influenced muffin quality, where reduced foam stability in PHS led to a more compact crust and increased moistness (70%) compared to EWP (48%) and aquafaba (64%). Additionally, the higher β-sheet content (>67%) in PHS may have promoted network formation, contributing to improved structural integrity and increased muffin height (30.0–30.7 mm) compared to aquafaba-based muffins (28.7 mm). PHS obtained after protein extracted at pH 10 and 12 significantly affected protein structure and functionality, resulting in markedly different chewiness values (1778.8 vs. 725.1). Despite these differences, both PHS formulations achieved high sensory acceptance with distinct textural and appearance attributes. Overall, PHS demonstrates strong potential as a sustainable and functional egg alternative in bakery applications.