Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety

Pugliese, A. and Kakisu, E. (2025) Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety. ACTA ALIMENTARIA, 54 (1). pp. 24-39. ISSN 0139-3006

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Abstract

The aims of this study were to formulate 2% and 3% (w/v) hemp seed beverages and to evaluate chemical composition, colloidal stability, safety, and sensory profiles after roasting the seeds (150 8C, 15 min). Beverages with 2% and 3% roasted hemp seeds evidenced acceptable sensory attributes and nutritious profile, containing 0.6–1% protein, 0.4–0.6% dietary fibre, and 0.5–0.8% lipids –mainly unsaturated fatty acids–, respectively. The roasting treatment significantly increased the phenolic content by 49–55% and the antioxidant capacity by 15%, and improved the sensory attributes of the beverages. Low peroxide levels (<1 meq O2/kg) in roasted hemp seed beverages were detected up to five days in cold storage, with better capacity against oxidation at 2% seed content. The use of 0.03% gellan gum improved the physical stability of suspensions contributing to their overall acceptability. Roasted hemp seed beverages showed no cannabinoid and tetrahydrocannabinol (THC) content. The advantages observed after roasting the seeds on phenolic content, antioxidant activity, sensorial acceptability and safety provided better attributes for the feasibility of beverages formulated with hemp seeds. The results showed a formulation suitable for the development of potential industrial roasted hemp seeds beverages with promising compositional profiles.

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