Hempseed oil bodies: physicochemical characterization and emerging applications in food products

Hempseed (Cannabis sativa L.) is a plant-based source of nutrients and functional compounds. Among them, hempseed oilbodies (OB) are naturally occurring emulsified lipid droplets with high physical stability. Unlike hempseed oil, OB retain their native protein-phospholipid interface around lipid droplets, enabling them to act as both lipid and structuring ingredients. However, their applications in food systems remain largely unexplored. In this study, OB were recovered through aqueous extraction and investigated as ingredients in two food applications: emulsions and cocoa-based spread formulations. The physical properties of the formulations were evaluated to assess the potential of OB to replace conventional fats, while also serving as food-structuring ingredients. Statistical significance (p<0.05) was assessed by ANOVA followed by Tukey’s HSD test (Real Statistics, Microsoft Excel®). OB-emulsions were formulated by homogenizing hempseed protein isolate and OB at varying protein ratios and compared to hempseed oil-emulsions as controls. Microscopic observation showed that OB-emulsions exhibited the smallest lipid droplet size (0.769-0.825 μm), unaffected by the protein ratio. Conversely, droplet size increased with decreasing protein ratios in oil-emulsions, reaching up to 2.4 μm. The OB-emulsions showed resistance to creaming (Creaming Index, CI=0%) during storage (20 days at 4, 25 and 37 °C). In contrast, oil-emulsions showed lower stability, with CI reaching 11.0% at lower protein ratios. In cocoa-based spread, OB were used to replace coconut oil at substitution levels of 25, 50, 75 and 100%. Lipid droplet size decreased as the OB content increased, ranging from 5.3 to 1.87 μm. The formulations exhibited similar melting behavior and water activity. Replacing coconut oil with OB at substitution levels >50% reduced hardness (up to 67.4%). Rheological analysis showed shear-thinning behavior (n<1) in all formulations, with viscosity decreasing with increasing OB substitution. OB inclusion improved their lipid profile as the polyunsaturated fatty acids (mainly linoleic acid and α-linolenic acid) content increased. Overall, cocoa spreads containing OB showed high sensory acceptability, with taste differing significantly only between the control and 100% OB substitution. These findings highlight the potential of OB as sustainable and functional lipid-based ingredients for innovative food products with improved physical stability and nutritional value