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<p>To address food insecurity associated with global population growth, hempseed protein, obtained as a co-product of hempseed oil extraction, has attracted increasing attention in both scientific and industrial fields. Compared with traditional plant sources, including soy and pea, hempseed combines a polyunsaturated lipid profile with a favorable ω-6/ω-3 ratio and high-quality protein with a balanced amino acid composition, while offering potential benefits in bioactivity, and sustainability. The goal of this review is to provide a comprehensive evaluation of hempseed protein and peptides, emphasizing the potential as sustainable ingredients for food, nutraceutical, and pharmaceutical applications, while identifying challenges and opportunities for future research. This review summarizes current knowledge on hempseed processing, nutritional quality, functionality, and health benefits, and discusses recent technological advances aimed at improving functional properties. Furthermore, this review highlights the bioactivities of hempseed-derived peptides generated through enzymatic hydrolysis across in vitro, ex vivo, and in vivo systems, including reported peptide sequences and their associated molecular targets. However, three key gaps remain: (1) optimization of hempseed processing for large-scale applications; (2) the evaluation of long-term intake effects through in vivo models to confirm safety; (3) the identification and mechanistic elucidation of bioactive peptides to strengthen health-promoting efficacy; and (4) maximize the value of hempseed proteins. Overall, this review highlights that hempseed protein exhibits nutritional quality and functional properties comparable to other plant-derived proteins, positioning it as a promising novel protein ingredient. Furthermore, multiple processing strategies were introduced to further enhance values, particularly in functionality and health promotion.</p>

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Hempseed proteins as novel food ingredients: a review

  • 期刊论文

  • 发表日期：

    2026年5月2日

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  • Bingqi Chen,
  • Vermont P. Dia

摘要

To address food insecurity associated with global population growth, hempseed protein, obtained as a co-product of hempseed oil extraction, has attracted increasing attention in both scientific and industrial fields. Compared with traditional plant sources, including soy and pea, hempseed combines a polyunsaturated lipid profile with a favorable ω-6/ω-3 ratio and high-quality protein with a balanced amino acid composition, while offering potential benefits in bioactivity, and sustainability. The goal of this review is to provide a comprehensive evaluation of hempseed protein and peptides, emphasizing the potential as sustainable ingredients for food, nutraceutical, and pharmaceutical applications, while identifying challenges and opportunities for future research. This review summarizes current knowledge on hempseed processing, nutritional quality, functionality, and health benefits, and discusses recent technological advances aimed at improving functional properties. Furthermore, this review highlights the bioactivities of hempseed-derived peptides generated through enzymatic hydrolysis across in vitro, ex vivo, and in vivo systems, including reported peptide sequences and their associated molecular targets. However, three key gaps remain: (1) optimization of hempseed processing for large-scale applications; (2) the evaluation of long-term intake effects through in vivo models to confirm safety; (3) the identification and mechanistic elucidation of bioactive peptides to strengthen health-promoting efficacy; and (4) maximize the value of hempseed proteins. Overall, this review highlights that hempseed protein exhibits nutritional quality and functional properties comparable to other plant-derived proteins, positioning it as a promising novel protein ingredient. Furthermore, multiple processing strategies were introduced to further enhance values, particularly in functionality and health promotion.