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Cited by 12Agricultural Engineering and MechanizationFood and Agricultural SciencesAdvanced Scientific Research Methods

Substantiation of hemp seeds storage and processing technologies for functional, dietary and specialty products. Review

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Oseyko, Mykola, Sova, Nataliia, Chornei, Kristina·2021·Ukrainian Food Journal
DOI 10.24263/2304-974x-2021-10-3-3
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Abstract

Introduction.Analytical researches of the composition and quality of hemp seeds, their storage and processing methods and technologies for the production of functional, dietary and specialty products are presented. Materials and methods.The subjects of research are aspects of the composition of industrial hemp seeds and its storing; peculiarities of production of hemp food products (oil, kernel, flour et al.); aspects of using hemp seeds and its derivative products.Research methods are the analysis of scientific works.Results and discussion.Hemp seeds contain more than 30% of oil and about 25% of protein, a variety of minerals (Ca, Mg, P, K, S, Fe, Zn, etc.), dietary fiber and biologically active substances.The component composition and biological value of hemp seeds depend upon the region and growing conditions.Sustainable storage conditions are seeds moisture content of 8-11%, temperature of 14-18 °C and relative humidity of 50-55%.Products derived from processing of hemp seeds are oil, kernel, flour and protein concentrate.Oil is mainly extracted from seeds by mechanical pressing.Hemp oil contains fatty acids such as linoleic, linolenic and γ-linolenic acids, with the latter promoting the formation of γ-globulin, which has an important function in the human immune system.Hemp oil tocopherols act as antioxidants in alimentary, dietary and specialty products.Seed shelling machine did the hemp seeds de-hulling.The resulting product is rich in essential amino acids.Flour, fiber and protein concentrate are produced from hemp cake.Publications deal superficially with the relationship between the factors of material preparation, production process variables of hemp products, storage conditions and time in terms of the content of functional and biologically active components.Utilization of hemp seeds and their derivatives enhances the biological and nutritional value, functional and sensory properties of foods.Further research on the use of drugs to regulate the antimicrobial and antioxidant properties of functional, dietary and specialty products is of paramount importance. Conclusion.The article substantiates the relevancy of using the presented theoretical, scientific and practical insights in integrated solutions for the processing of environmentally sound industrial and medical hemp seeds.

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  • Hemp grains contain around 5.6% minerals, 25% easily digestible protein, 28% total dietary fiber, and more than 30% oil.

    “This material contains around 5.6% minerals (calcium, magnesium, potassium, and phosphorus), 25% easily digestible protein, 28% total dietary fiber (TDF), and more than 30% oil (Callaway 2004; Oseyko et al. 2021; Teterycz et al. 2021).”

    From A critical review of industrial fiber hemp anatomy, agronomic practices, and valorization into sustainable bioproducts (2025) · cites this paper as Oseyko et al. 2021

    Section 1 says hemp seeds contain about 25% protein and more than 30% oil, and Section 4.2, Table 10 reports similar values. The copy does not give 5.6% minerals or 28% total dietary fiber for whole seeds. Its statement about highly digestible protein concerns protein obtained from hemp flour, not the approximately 25% protein in whole seeds. Page numbers were not provided in the indexed passages. (LLM, conf=0.87)

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Research works printed but not linked: 66

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Authors
Oseyko, M., Sova, N., & Chornei, K.
Affiliations
  • National University of Food Technologies (UA)
  • Dnipro State Agrarian and Economic University (UA)
ORCID
Chornei, Kristina
Venue
Ukrainian Food Journal
Publisher
National University of Food Technologies
Published
2021-09
Volume
10
Issue
3
Pages
427-458
ISSN
  • 2304-974X (ISSN-L)
  • 2313-5891
DOI
10.24263/2304-974x-2021-10-3-3
OpenAlex
W3216259489
Cited by
12
References
7
Citations by year
2026: 1 · 2025: 2 · 2024: 1 · 2023: 4 · 2022: 2 · 2021: 2
FWCI
0.96
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
Ukrainian Food Journal (publishedVersion, cc-by)
Topics
  • Physical Sciences › Engineering › Mechanical Engineering › Agricultural Engineering and Mechanization
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
hemp seeds, hemp oil, hemp flour, protein concentrate, seed oil extraction, linolenic acid, gamma-linolenic acid, tocopherols, antioxidant activity, functional foods, dietary products, specialty foods, nutritional value, bioactive materials

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