The antioxidant potential of hemp (Cannabis Sativa L.) microcapsules on enzymatic browning in fruits

Abstract

Hemp is currently a plant of great research interest, due to its pharmacological properties, in addition to insertion in the food industry, the present study focused on investigating the antioxidant potential of hemp microcapsules (Cannabis Sativa L.), for the inhibition of enzymatic browning in fruits. Therefore, a bibliographic review of the scientific literature was carried out, covering a variety of sources from databases and academic journals. The main objective of the study was to evaluate whether hemp microcapsules could be effective in preventing enzymatic browning in fruits, because it is a problem that affects the physical quality of fruits and the shelf life of these products. The results of the review indicate that hemp microcapsules have promising potential in preventing enzymatic oxidation or browning of fruits. It is promising in the food industry, as it improves the visual appearance of the fruit, extending shelf life, organoleptic quality and nutrient preservation. Despite these findings, there is a need for further research to better understand the mechanisms of antioxidant potential.