Effect of an Emollient Cream Containing 0.5% Cannabidiol and 1% Hemp Oil in the Hydration and Erythema of the Skin

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

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Electrospun PCL Patches with Controlled Fiber Morphology and Mechanical Performance for Skin Moisturization via Long-Term Release of Hemp Oil for Atopic Dermatitis

Membranes ◽

10.3390/membranes11010026 ◽

2020 ◽

Vol 11 (1) ◽

pp. 26

Author(s):

Sara Metwally ◽

Daniel P. Ura ◽

Zuzanna J. Krysiak ◽

Łukasz Kaniuk ◽

Piotr K. Szewczyk ◽

...

Keyword(s):

Mechanical Properties ◽

Atopic Dermatitis ◽

Mechanical Performance ◽

Antibacterial Properties ◽

Skin Condition ◽

Fiber Morphology ◽

Suitable Material ◽

Hemp Oil ◽

Skin Moisture

Atopic dermatitis (AD) is a chronic, inflammatory skin condition, caused by wide genetic, environmental, or immunologic factors. AD is very common in children but can occur at any age. The lack of long-term treatments forces the development of new strategies for skin regeneration. Polycaprolactone (PCL) is a well-developed, tissue-compatible biomaterial showing also good mechanical properties. In our study, we designed the electrospun PCL patches with controlled architecture and topography for long-term release in time. Hemp oil shows anti-inflammatory and antibacterial properties, increasing also the skin moisture without clogging the pores. It can be used as an alternative cure for patients that do not respond to traditional treatments. In the study, we tested the mechanical properties of PCL fibers, and the hemp oil spreading together with the release in time measured on skin model and human skin. The PCL membranes are suitable material as patches or bandages, characterized by good mechanical properties and high permeability. Importantly, PCL patches showed release of hemp oil up to 55% within 6 h, increasing also the skin moisture up to 25%. Our results confirmed that electrospun PCL patches are great material as oil carriers indicating a high potential to be used as skin patches for AD skin treatment.

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Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake

Acta periodica technologica ◽

10.2298/apt1142131r ◽

2011 ◽

pp. 131-143 ◽

Cited By ~ 3

Author(s):

Olga Radocaj ◽

Etelka Dimic ◽

Vesna Vujasinovic

Keyword(s):

Press Cake ◽

Profile Analysis ◽

Peanut Butter ◽

Pumpkin Seed ◽

Texture Profile ◽

Food Texture ◽

Hemp Oil ◽

Cold Pressed ◽

Texture Attributes ◽

Instrumental Texture

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly affected by both variables tested in a central composite, two factorial experimental design on five levels. Strong and firm spreads, without visible oil separation were formed and had an appearance and texture comparable to commercial peanut butter. In terms of the primary food texture attributes such as hardness, cohesiveness and adhesiveness, determined by the instrumental texture analysis, the optimum combination of variables with 1-1.2% of added stabilizer and 20- 40% of added hemp oil (in the oil phase) produced desirable spreads.

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