International Journal of Biological Macromolecules, volume 273, pages 132823
Hemp macromolecules: Crafting sustainable solutions for food and packaging innovation
Rekha Chawla
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School of Agriculture, Food, and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville, Victoria, Australia
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Publication type: Journal Article
Publication date: 2024-07-01
scimago Q1
wos Q1
SJR: 1.245
CiteScore: 13.7
Impact factor: 7.7
ISSN: 01418130, 18790003
Abstract
Industrial hemp has gained increasing interests for its applications in multifaceted areas, including foods, pharmaceuticals and reinforcing materials. The high protein content of hempseeds, presence of essential fatty acids and balanced ratio of omega 6:3 fatty acids, makes hemp an ideal source of choice amongst nutritionists and food product developers. The use of hemp has also been advocated in lowering the risks of certain medical conditions. The antimicrobial and antioxidant feature of oil expands its potential in innovative packaging solutions in the form of coatings or films for shelf-life extension. Fiber from hemp hulls, herd or stalks encourages it as a reinforcement material with eco-friendly attributes. This review explores the applications of hemp in novel product development, with the highlights of its nutritional benefits and antimicrobial efficacy in food and packaging sectors.
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Triesch N., Vijayakumar N., Weigel S., These A.
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
scimago Q2
wos Q3
,
,
2023-07-03,
citations by CoLab: 6
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Abstract
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