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Impact on the Sustainable Development Goals (SDGs)

Analysis of institutional authors

Gimeno, DavidAuthorNavarro-Rocha, JulianaAuthor

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March 20, 2025
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Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds

Publicated to: MOLECULES. 30 (6): 1390- - 2025-03-20, DOI: 10.3390/molecules30061390

Authors:

Igual, Marta; Gimeno, David; Garcia-Segovia, Purificacion; Martinez-Monzo, Javier; Navarro-Rocha, Juliana
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Affiliations

Agrifood Res & Technol Ctr Aragon CITA, Dept Plant Sci, Avda Montanana 930, Zaragoza 50059, Spain - Author
Univ Politecn Valencia, Inst Univ Ingn Alimentos FoodUPV, i Food Grp, Camino Vera Vera S-N, Valencia 46021, Spain - Author
Univ Zaragoza, AgriFood Inst Aragon IA2, CITA, Zaragoza 50013, Spain - Author
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Abstract

Hemp seeds (HSs) are a rich source of essential fatty acids, proteins, and antioxidant compounds, making them an attractive ingredient for the food industry. This work studies the viability of enriching corn extrudates with hemp seeds, specifically to improve their fatty acid profile and phenolic content, thereby enhancing the nutritional value of the snack. Extrudate formulations with different concentrations of HSs (up to 12.5%) were evaluated, and the physicochemical, textural, and antioxidant properties of the resulting products were analyzed. The results showed that increasing the HS concentration improved the lipid profile of the products, raising the content of unsaturated fatty acids to 75.6% in the snack fortified with 12.5% of HSs and lowering the proportion of saturated fatty acids. This may reduce the risk of cardiovascular diseases compared with corn extrudates. The total phenolic content of the snacks and their antioxidant capacity also increased linearly with the increase of HSs in the formulation. A reduction in specific mechanical energy during extrusion was also observed, attributed to the higher fat content, which facilitates the lubrication of the process. At the physicochemical level, the HS-enriched snacks showed improvements in texture. These snacks were softer, reducing the hardness of the corn snack while maintaining crunchiness. They were even more stable due to a lower water content. The fortification of snacks with hemp seeds provides consumers with a healthier option, while maintaining the appealing crunchy texture and visual appearance regardless of some changes in their color attributes.
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Keywords

Ácidos grasosAntioxidant capacityAntioxidantsCáñamoCannabisCompuestos fenólicosEnergyExtrusionFatty acid profilFatty acid profileFatty acidsFeed moistureFood handlingHealtNutritive valuePhenolsPhysical-propertiesProductsPropiedades antioxidantesSeedsSemillasStarchTemperatureTexturaTextureTotal phenolsZea maysZero hunger

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal MOLECULES due to its progression and the good impact it has achieved in recent years, according to the agency Scopus (SJR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position , thus managing to position itself as a Q1 (Primer Cuartil), in the category Organic Chemistry.

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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-11-15:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 5.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 6 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 1.
  • The number of mentions on the social network X (formerly Twitter): 1 (Altmetric).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/10532/7553
Continuing with the social impact of the work, it is important to emphasize that, due to its content, it can be assigned to the area of interest of ODS 2 - Zero hunger, with a probability of 40% according to the mBERT algorithm developed by Aurora University.
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Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: Last Author (Navarro Rocha, Juliana).

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Project objectives

Los objetivos perseguidos en esta aportación se centran en evaluar la viabilidad de enriquecer extrudados de maíz con semillas de cáñamo para mejorar su perfil nutricional. Se pretende analizar el efecto de diferentes concentraciones de semillas de cáñamo (hasta 12,5%) sobre el perfil de ácidos grasos y el contenido fenólico de los productos. Además, se busca caracterizar las propiedades fisicoquímicas, texturales y antioxidantes de los extrudados enriquecidos. Otro objetivo es determinar el impacto de la fortificación en la energía mecánica específica durante el proceso de extrusión. Finalmente, se aspira a evaluar la estabilidad y aceptación sensorial de los snacks enriquecidos, manteniendo su textura crujiente y apariencia visual.
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Most relevant results

El estudio evaluó la viabilidad de enriquecer extrudados de maíz con hasta un 12,5% de semillas de cáñamo (HSs) para mejorar su perfil nutricional. Los resultados más relevantes fueron: (1) el contenido de ácidos grasos insaturados aumentó hasta un 75,6% en el extrudado con 12,5% de HSs, reduciendo la proporción de ácidos grasos saturados; (2) el contenido total de fenoles y la capacidad antioxidante incrementaron linealmente con la concentración de HSs; (3) se observó una reducción en la energía mecánica específica durante la extrusión, atribuida al mayor contenido graso; (4) a nivel fisicoquímico, los snacks enriquecidos mostraron una textura más suave y menor dureza, manteniendo la crocancia y estabilidad por menor contenido de agua; y (5) la apariencia visual y textura crujiente se conservaron pese a cambios en el color.
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Awards linked to the item

The authors want to thank Juan Vicente Baldo from the Food Technology Department, Universitat Politecnica de Valencia, for his technical support. They also thank Generalitat Valenciana for the grant of a doctoral research staff internship (CIBEST 2022) awarded to M.I., which facilitated this collaboration with CITA. Finally, the authors want to acknowledge TrichomePharma S.L. for supplying the hemp seeds necessary to conduct this study.
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