Hempseed Hydrolysates Exhibit Antioxidant Activity in Meat Systems
Hempseed hydrolysates prepared by enzymatic hydrolysis have been previously shown to have potent antioxidant activity. The objective of this study is to examine lipid oxidation in beef and turkey meatballs in the presence of selected hempseed hydrolysate products. Alcalase hydrolyzed hempseed meal (...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/10/1728 |
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| author | Brynn Angeletti Duy Thinh Trinh Vermont Dia Sara Burns Mary Anna Chester Rebecca E. Bergee Tong Wang |
| author_facet | Brynn Angeletti Duy Thinh Trinh Vermont Dia Sara Burns Mary Anna Chester Rebecca E. Bergee Tong Wang |
| author_sort | Brynn Angeletti |
| collection | DOAJ |
| description | Hempseed hydrolysates prepared by enzymatic hydrolysis have been previously shown to have potent antioxidant activity. The objective of this study is to examine lipid oxidation in beef and turkey meatballs in the presence of selected hempseed hydrolysate products. Alcalase hydrolyzed hempseed meal (AHM10) and hempseed protein isolate (AHPI10) were incorporated into meat products to determine their effects on oxidation over time. Changes in lipid oxidation levels over a 14-day period at 4 °C were determined using peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) methods. Additionally, sensory analyses of the cooked beef and turkey meatballs were performed on day 1 and day 14 of storage to determine the effect of hempseed hydrolysates on the sensory attributes of both meat systems. Overall, AHM10 at 0.4% acted most effectively in beef meatballs and showed enhanced antioxidant activity when compared to EDTA at 100 ppm. Specifically, its use maintained PV below 5.0 meq hydroperoxides/kg oil and TBARS below 1.8 mg MDA/kg oil across the 14-day period. In sensory analysis, no significant differences were found amongst the treatments for various attributes and panelists did not detect bitterness or off flavors. Thus, AHM10 is applicable in food systems as an alternative antioxidant to replace synthetic ones. |
| format | Article |
| id | doaj-art-6fe0a8c2b6a946dab772786cc71a67a5 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-6fe0a8c2b6a946dab772786cc71a67a52025-08-20T03:14:35ZengMDPI AGFoods2304-81582025-05-011410172810.3390/foods14101728Hempseed Hydrolysates Exhibit Antioxidant Activity in Meat SystemsBrynn Angeletti0Duy Thinh Trinh1Vermont Dia2Sara Burns3Mary Anna Chester4Rebecca E. Bergee5Tong Wang6Department of Food Science, University of Tennessee, 2510 River Dr, Knoxville, TN 37996, USADepartment of Food Science, University of Tennessee, 2510 River Dr, Knoxville, TN 37996, USADepartment of Food Science, University of Tennessee, 2510 River Dr, Knoxville, TN 37996, USADepartment of Food Science, University of Tennessee, 2510 River Dr, Knoxville, TN 37996, USADepartment of Food Science, University of Tennessee, 2510 River Dr, Knoxville, TN 37996, USAOffice of Innovative Technologies, Research Computing Support, University of Tennessee, Knoxville, TN 37996, USADepartment of Food Science, University of Tennessee, 2510 River Dr, Knoxville, TN 37996, USAHempseed hydrolysates prepared by enzymatic hydrolysis have been previously shown to have potent antioxidant activity. The objective of this study is to examine lipid oxidation in beef and turkey meatballs in the presence of selected hempseed hydrolysate products. Alcalase hydrolyzed hempseed meal (AHM10) and hempseed protein isolate (AHPI10) were incorporated into meat products to determine their effects on oxidation over time. Changes in lipid oxidation levels over a 14-day period at 4 °C were determined using peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) methods. Additionally, sensory analyses of the cooked beef and turkey meatballs were performed on day 1 and day 14 of storage to determine the effect of hempseed hydrolysates on the sensory attributes of both meat systems. Overall, AHM10 at 0.4% acted most effectively in beef meatballs and showed enhanced antioxidant activity when compared to EDTA at 100 ppm. Specifically, its use maintained PV below 5.0 meq hydroperoxides/kg oil and TBARS below 1.8 mg MDA/kg oil across the 14-day period. In sensory analysis, no significant differences were found amongst the treatments for various attributes and panelists did not detect bitterness or off flavors. Thus, AHM10 is applicable in food systems as an alternative antioxidant to replace synthetic ones.https://www.mdpi.com/2304-8158/14/10/1728hempseed meal (HM)hempseed protein isolate (HPI)oxidationmeat systemsantioxidant efficacyperoxide value (PV) |
| spellingShingle | Brynn Angeletti Duy Thinh Trinh Vermont Dia Sara Burns Mary Anna Chester Rebecca E. Bergee Tong Wang Hempseed Hydrolysates Exhibit Antioxidant Activity in Meat Systems Foods hempseed meal (HM) hempseed protein isolate (HPI) oxidation meat systems antioxidant efficacy peroxide value (PV) |
| title | Hempseed Hydrolysates Exhibit Antioxidant Activity in Meat Systems |
| title_full | Hempseed Hydrolysates Exhibit Antioxidant Activity in Meat Systems |
| title_fullStr | Hempseed Hydrolysates Exhibit Antioxidant Activity in Meat Systems |
| title_full_unstemmed | Hempseed Hydrolysates Exhibit Antioxidant Activity in Meat Systems |
| title_short | Hempseed Hydrolysates Exhibit Antioxidant Activity in Meat Systems |
| title_sort | hempseed hydrolysates exhibit antioxidant activity in meat systems |
| topic | hempseed meal (HM) hempseed protein isolate (HPI) oxidation meat systems antioxidant efficacy peroxide value (PV) |
| url | https://www.mdpi.com/2304-8158/14/10/1728 |
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