Cannabidiol (CBD) as an emerging nutraceutical ingredient from industrial hemp: regulation, production, extraction, nutraceutical properties, and functionality.

Cannabidiol (CBD) in industrial hemp is a promising functional food ingredient with multifarious health benefits, including anticancer activity, antioxidant activity, anti-inflammatory properties, and anxiolytic effects. In recent years, the application of CBD in the food industry has been emerging and several CBD fortified products are available across the globe. Currently, the scientific information associated with CBD are segregated, and there is a lack of connectivity between their recent explorations.

Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibility.

This study aims to fabricate high internal phase emulsion gels (HIPEGs) using modified hemp protein isolates for microencapsulating cannabidiol (CBD) to enhance their chemical stability and bioaccessibility. Importantly, the combined effect of CBD concentrations (0.1 vs 0.

Effect of High-Tunnel and Open-Field Production on the Yield, Cannabinoids, and Volatile Profiles in Industrial Hemp () Inflorescence.

This study discovered the impact of high-tunnel (i.e., unheated greenhouse) and open-field production on two industrial hemp cultivars (SB1 and CJ2) over their yield parameters, cannabinoid development, and volatile profiles.

Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022).

Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency.

Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray.

Starch/water soluble yellow mustard mucilage nanocapsules loaded with thymol and carvacrol (TC) were developed using electrospray atomization. Emulsions were electrosprayed, aiming to generate nanocapsules with a controlled release behavior of TC for antimicrobial packaging applications. To understand the effect of water soluble yellow mustard mucilage (WSM) on the nanocapsules, the emulsion viscosity, morphology, encapsulation efficiency, molecular interactions, and release kinetics were evaluated.

Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review.

The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf-life.