Cannabinoids—Characteristics and Potential for Use in Food Production

Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components. This review systematizes the latest discoveries relating to the characteristics of cannabinoids from <i>Cannabis sativa</i&...

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Autores principales:	Joanna Kanabus, Marcin Bryła, Marek Roszko, Marta Modrzewska, Adam Pierzgalski
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	bioactive compound cannabis cannabidiol tetrahydrocannabinol food safety food analysis Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/4dc1d53938d74f2ab2b3451fa0851e04
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spelling	oai:doaj.org-article:4dc1d53938d74f2ab2b3451fa0851e042021-11-11T18:39:47ZCannabinoids—Characteristics and Potential for Use in Food Production10.3390/molecules262167231420-3049https://doaj.org/article/4dc1d53938d74f2ab2b3451fa0851e042021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6723https://doaj.org/toc/1420-3049Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components. This review systematizes the latest discoveries relating to the characteristics of cannabinoids from <i>Cannabis sativa</i> L. var. <i>sativa</i>, it also presents a characterization of the mentioned plant. In this review, we present data on the opportunities and limitations of cannabinoids in food production. This article systematizes the data on the legal aspects, mainly the limits of Δ9-THC in food, the most popular analytical techniques (LC-MS and GC-MS) applied to assay cannabinoids in finished products, and the available data on the stability of cannabinoids during heating, storage, and access to light and oxygen. This may constitute a major challenge to their common use in food processing, as well as the potential formation of undesirable degradation products. Hemp-containing foods have great potential to become commercially popular among functional foods, provided that our understanding of cannabinoid stability in different food matrices and cannabinoid interactions with particular food ingredients are expanded. There remains a need for more data on the effects of technological processes and storage on cannabinoid degradation.Joanna KanabusMarcin BryłaMarek RoszkoMarta ModrzewskaAdam PierzgalskiMDPI AGarticlebioactive compoundcannabiscannabidioltetrahydrocannabinolfood safetyfood analysisOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6723, p 6723 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bioactive compound cannabis cannabidiol tetrahydrocannabinol food safety food analysis Organic chemistry QD241-441
spellingShingle	bioactive compound cannabis cannabidiol tetrahydrocannabinol food safety food analysis Organic chemistry QD241-441 Joanna Kanabus Marcin Bryła Marek Roszko Marta Modrzewska Adam Pierzgalski Cannabinoids—Characteristics and Potential for Use in Food Production
description	Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components. This review systematizes the latest discoveries relating to the characteristics of cannabinoids from <i>Cannabis sativa</i> L. var. <i>sativa</i>, it also presents a characterization of the mentioned plant. In this review, we present data on the opportunities and limitations of cannabinoids in food production. This article systematizes the data on the legal aspects, mainly the limits of Δ9-THC in food, the most popular analytical techniques (LC-MS and GC-MS) applied to assay cannabinoids in finished products, and the available data on the stability of cannabinoids during heating, storage, and access to light and oxygen. This may constitute a major challenge to their common use in food processing, as well as the potential formation of undesirable degradation products. Hemp-containing foods have great potential to become commercially popular among functional foods, provided that our understanding of cannabinoid stability in different food matrices and cannabinoid interactions with particular food ingredients are expanded. There remains a need for more data on the effects of technological processes and storage on cannabinoid degradation.
format	article
author	Joanna Kanabus Marcin Bryła Marek Roszko Marta Modrzewska Adam Pierzgalski
author_facet	Joanna Kanabus Marcin Bryła Marek Roszko Marta Modrzewska Adam Pierzgalski
author_sort	Joanna Kanabus
title	Cannabinoids—Characteristics and Potential for Use in Food Production
title_short	Cannabinoids—Characteristics and Potential for Use in Food Production
title_full	Cannabinoids—Characteristics and Potential for Use in Food Production
title_fullStr	Cannabinoids—Characteristics and Potential for Use in Food Production
title_full_unstemmed	Cannabinoids—Characteristics and Potential for Use in Food Production
title_sort	cannabinoids—characteristics and potential for use in food production
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4dc1d53938d74f2ab2b3451fa0851e04
work_keys_str_mv	AT joannakanabus cannabinoidscharacteristicsandpotentialforuseinfoodproduction AT marcinbryła cannabinoidscharacteristicsandpotentialforuseinfoodproduction AT marekroszko cannabinoidscharacteristicsandpotentialforuseinfoodproduction AT martamodrzewska cannabinoidscharacteristicsandpotentialforuseinfoodproduction AT adampierzgalski cannabinoidscharacteristicsandpotentialforuseinfoodproduction
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Cannabinoids—Characteristics and Potential for Use in Food Production

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