The Importance of Cannabis and Its Use in Bakery Products

Year 2020, Volume: 16 Issue: 1, 17 - 25, 30.06.2020

Fatma Hayıt , Hülya Gül

Abstract

In this study, the relation of cannabis with food and health was examined, and the physical, chemical, textural and sensory effects on the products were examined with the use of this product in the production of different bakery products such as bread, gluten-free bread, and pasta. With its natural ingredients, cannabis has significant positive effects on health. The antioxidant and antimicrobial properties it contains have caused cannabis to be valued as functional food. The addition of cannabis flour to bakery products increases the protein content of the final product, total phenolic substance, dietary fiber, free amino acid content, protein digestibility of the products and reduces the glycemic index. Besides these positive features, In spite of its negative effects on dough rheology and bread characteristics, cannabis flour has been determined to be a valuable resource in bread production with its fiber, mineral substance and total unsaturated fatty acids content.

Keywords

Cannabis, bakery product

References

• [1] Elsohly, M., Gul, W., Constituents of Cannabis sativa, Handbook of cannabis, 3, 1093, 2014.
• [2] Nunzio, M., Roman, M., Houston, R., Nunzio, C.,Gangitano, D., Barrot-Feixat, C. European validation of a Cannabis sativa 13-locus STR multiplex kit for genetic identification: A preliminary study, Forensic Science International: Genetics Supplement Series,7,1,224-226, 2019.
• [3] Harmancioğlu, M., Yazicioğlu, G., Bitkisel Lifler, Bornova, İzmir, 336s, 1979.
• [4] Akpınar, D., Nizamoğlu, A., Osmanli’dan Cumhuriyet’e Kenevir Üretimi, Social Sciences, 14, s1223-1236, 2019.
• [5] FAO, Food and Agriculture Organization of the United Nations, http://www.fao.org/faostat/en/#data,2018.
• [6] Crescente, G., Piccolella, S., Esposito, A., Scognamiglio, M., Fiorentino, A., Pacifico, S.,Chemical composition and nutraceutical properties of hempseed: an ancient food with actual functional value, Phytochemistry Reviews, 17(4), 733-749.2018.
• [7] Ryz, N.R., Remillard, D.J., Russo, E.B., Cannabis roots: a traditional therapy with future potential for treating inflammation and pain, Cannabis and cannabinoid research, 2(1), 210-216, 2017.
• [8] Frassinetti, S., Moccia, E., Caltavuturoa, L., Gabriele, M., Longo, V., Bellani, L., Giorgi, G., Giorgetti, L., Nutraceutical potential of hemp (Cannabis sativa L.) seeds and sprouts, Food Chemistry, 262, 1 ,56-66, 2018.
• [9] Nafis, A., Kasrati, C. A., Jamali, N., Mezrioui, W., Setzer, A., Abbad, L., Hassani.Antioxidant activity and evidence for synergism of Cannabis sativa (L.) essential oil with antimicrobial standards, Industrial Crops and Products,137, s396-400, 2019.
• [10] Aiello, G., Fasoli, E., Boschin, G., Lammi, G., Zanoni, C., Citterio, A., Arnoldi, A., Proteomic characterization of hempseed (Cannabis sativa L.), Journal of Proteomics,147,s187-196.2016.
• [11] Girgih, A. T., Alashi, A. M., He, R., Malomo, S. A., Raj, P., Netticadan, T., Aluko, R. E. A., Novel hemp seed meal protein hydrolysate reduces oxidative stress factors in spontaneously hypertensive rats, Nutrients, 6(12), S5652-5666,2014.
• [12] Zhou,Y., Wang,S., Lou,H., Fan, P., Chemical constituents of hemp (Cannabis sativa L.) seed with potential anti-neuroinflammatory activity, Phytochemistry Letters, 23,s57-61, 2018.
• [13] Delgado-Povedano, M.M., Callado,C., Priego-Capote, F., Ferreiro-Vera, C., Untargeted characterization of extracts from Cannabis sativa L. cultivars by gas and liquid chromatography coupled to mass spectrometry in high resolution mode,Talanta,208.2020.
• [14] Glivar, T., Eržen,J., Kreft, S., Zagožen, M., Čerenak, A., Čeh, B., Benković,E., Cannabinoid content in industrial hemp (Cannabis sativa L.) varieties grown in Slovenia, Industrial Crops and Products,145, 2020.
• [15] Aydoğan, M., Terzi, Y., Gizlenci, Ş., Acar, M., Esen, A., Meral, H. Türkiye’de kenevir yetiştiriciliğinin ekonomik olarak yapılabilirliği: Samsun ili Vezirköprü ilçesi örneği, Anadolu Journal of Agricultural Sciences, 35(1): s35-50,2020.
• [16] Schluttenhofer, C., Yuan, L., Challenges towards revitalizing hemp: A multifaceted crop, Trends in plant science, 22(11), s917-929, 2017.
• [17] Benelli, G., Pavela,R.,Petrelli, R., Cappellacci,L., Santini, G., Fiorini, D., Sut, S., Dall’Acqua, S., Canale, A., Maggi,F., The essential oil from industrial hemp (Cannabis sativa L.) by-products as an effective tool for insect pest management in organic crops, Industrial Crops and Products,122, s308-315,2018.
• [18] Cassano, R., Trombino, S., Ferrarelli, T., Nicoletta, F., Mauro, M., Giraldi, C., Picci, N., Hemp fiber (Cannabis sativa L.) derivatives with antibacterial and chelating properties.Springer, 20, s547-557, 2013.
• [19] Gu, L.F. Surgical sewing free zipper made of antibiotic material hemp fiber, CN Patent Y, 2829641, 2006
• [20] Dayanandan, P., Kaufman, P.B. Trichomes of Cannabis sativa L.(Cannabaceae), American Journal of Botany, 63(5), s78-591, 1976.
• [21] Kurtuldu, E., Erdem, Ö., Sürdürülebilir Tekstil Tasarım ve Üretiminde Yeniden Değer Kazanan Lif: Kenevir, Art-e, 12(24), s694-718,2019.
• [22] Acar, M., Dönmez, A., Kenevire Farklı Bir Bakış, 2. Ulusal Biyoyakıtlar Sempozyumu, 27-30 Eylül,Samsun, 2016.
• [23] Bartkiene, E., Schleining, G., Krungleviciute, V., Zadeike, D., Zavistanaviciute, P., Dimaite, I., Kuzmaite, I., Riskeviciene, V., Juodeikiene, G., Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.), LWT-Food Science and Technology, 72, s544-551.2016.
• [24] Callaway, J.C. Hempseed as a nutritional resource: an overview, Euphytica, 140, s65-72,2004.
• [25] Russo, R., Reggiani, R. Variability in antinutritional compounds in hempseed meal of Italian and French varieties, Plant, 1(2), s25-29, 2013.
• [26] Deferne, J. L., Pate, D. W., Hemp seed oil: A source of valuable essential fatty acids, Journal of the International Hemp Association, 3(1), 4-7, 1996.
• [27] Porto, C., Decorti, D., Natolino, A., Potential oil yield, fatty acid composition, and oxidation stability of the hempseed oil from four Cannabis sativa L. cultivars, Journal of Dietary Supplements, 12, 1-10, 2015.
• [28] Kriese, U., E., Schumann, W.E., Weber, M., Beyer, L., Brüh, Matthäus, B., Oil content, tocopherol composition and fatty acid patterns of the seeds of 51 Cannabis sativa L. genotypes, Euphytica, 137, s339–351, 2004.
• [29] Leizer, C., Ribnicky, D., Poulev, A., Dushenkov, S., Raskin. I., The Composition of hemp seed oil and its potential as an important source of nutrition, Journal of Nutraceuticals, Functional and Medical Foods, 2 (4),s 35-53, 2000.
• [30] Radočaj, O., Dimić, E., Tsao, R. Effects of hemp (Cannabis sativa L.) seed oil press‐cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten‐free crackers, Journal of food science, 79(3), s318-325, 2014.
• [31] Willett, W.C., Dietary fats and coronary heart disease, Journal of Internal Medicine, 272, s13-14, 2012.
• [32] Wang, X. S., Tang, C. H., Yang, X. Q., Gao, W. R., Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins, Food Chemistry, 107(1), s11-18, 2008.
• [33] Tang, C. H., Wang, X. S., Yang, X. Q., Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates, Food Chemistry, 114(4), s1484-1490, 2009.
• [34] Smeriglio, A., Galati, E. M., Monforte, M. T., Lanuzza, F., D'Angelo, V., Circosta, C., Polyphenolic Compounds and Antioxidant Activity of Cold‐Pressed Seed Oil from Finola Cultivar of Cannabis sativa L, Phytotherapy Research, 30(8), 1298-1307, 2016.
• [35] Korus, A., Gumul, D., Krystyjan, M., Juszczak, L., Korus, J., Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites, European Food Research and Technology, 243(8), s1429-1438, 2017a.
• [36] Yu, L. L., Zhou, K. K., Parry, J., Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils, Food chemistry, 91(4), 723-729, 2005.
• [37] Nionelli, L., Montemurro, M., Pontonio, E., Verni, M., Gobbetti, M., Rizzello, C. G., Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification, International journal of food microbiology, 279, s14-25, 2018.
• [38] Schettino, R., Pontonio, E., Rizzello, C. G., Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta, Foods, 8(12), 604, 2019.
• [39] Korus, J., Witczak, M., Ziobro, R., Juszczak, L., Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread, LWT, 84, s143-150, 2017b.
• [40] Norajit, K., Gu, B. J., Ryu, G. H., Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice, Food chemistry, 129(4), s1919-1925, 2011.
• [41] Švec, I., Hrušková, M. Crumb evaluation of bread with hemp products addition by means of image analysis, Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 61(6), s1867-1872, 2013.
• [42] Apostol, L., Popa, M., Mustatea, G., Cannabis sativa L partially skimmed flour as source of biocompounds in the bakery industry., Romanian Biotechnological Letters, 20(5), s10835-10844. 2015.
• [43] Mikulec, A., Kowalski, S., Sabat, R., Skoczylas, Ł., Tabaszewska, M., Wywrocka-Gurgul, A., Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread, LWT, 102, 164-172, 2019.
• [44] Švec, I., Hrušková, M., Properties and nutritional value of wheat bread enriched by hemp products, Potravinarstvo Slovak Journal of Food Sciences, 9(1), s304-308, 2015.
• [45] Pejcz, E., Mularczyk A., Gil, Z., Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making, Journal of Food and Nutrition Research, 54(1), 69-78,2015.
• [46] Švec, I., Hrušková, M., Jurinová, I., Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect, Croatian journal of food science and technology, 7(2), s68-75, 2015.
• [47] Baldino, N., Carnevale, I., Laitano, F., Lupi, F. R., Curcio, S., Gabriele, D., Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase, European Food Research and Technology, 1-12,2019.
• [48] Hrušková, M., Švec, I., Cookie making potential of composite flour containing wheat, barley and hemp, Czech Journal of Food Sciences, 33(6), S545-555.2015.