Exploring the Presence of Cannabinoids in Hemp-Infused Fermented Milk Drinks: An Analysis of Pre- and Post-Fermentation Levels

Abstract

Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the Cannabis sativa L. plant has resulted in the development of a market for hemp products. The main aim of this research work was to determine the effect of the lactic fermentation process on the stability of cannabinoids in fermented milk beverages containing hemp inputs (hemp oil, dried hemp, ethanolic hemp extract) at 0.5, 1 and 2% (w/v). The effect of the type of hemp input on the technological process (i.e., pH value, viability of LAB during 28 days of storage) was also checked and the sensory quality of the prepared samples was evaluated. It was shown that the choice of type/form and amount of hemp addition influenced the final cannabinoid content of the product after fermentation and post-fermentation, but no effect on the survival of yoghurt bacteria or pH changes during storage was confirmed. Fermented milk drinks containing hemp oil had the highest cannabinoid content. The QDA results of the sensory evaluation of the yoghurts show that the most acceptable product in terms of overall quality is the yoghurt containing 0.5% hemp extract and 2% hemp oil.

Keywords: cannabinoids; dried hemp; fermentation; fermented milk drinks; hemp extract; hemp oil.

Figure 1

Finished fermented milk drink before (A) and after mixing (B) (own preparation).

Figure 2

Sum of 17 cannabinoids in fermented dairy milk with hemp oil inputs (0.5%, 1% and 2% (w/v)) before and after fermentation and during 4 weeks of storage. ^a–f—the different small letters in one amount of the input used, for example, 0.5%, indicate a significant difference (α < 0.05) influenced by storage time; ^A–C—the different capital letters within the different samples during a specific period of production and storage, e.g., ‘after fermentation’, indicate significant differences (α < 0.05).

Figure 3

Sum of 17 cannabinoids in fermented dairy milk with dried hemp inputs (0.5%, 1% and 2% (w/v)) before and after fermentation and during 4 weeks of storage. ^a–d—the different small letters in one amount of the input used, for example, 0.5%, indicate a significant difference (α < 0.05) influenced by storage time; ^A–C—the different capital letters within the different samples during a specific period of production and storage, e.g., ‘after fermentation’, indicate significant differences (α < 0.05).

Figure 4

Sum of 17 cannabinoids in fermented dairy milk with hemp extract inputs (0.5%, 1% and 2% (w/v)) before and after fermentation and during 4 weeks of storage. ^a–d—the different small letters in one amount of the input used, for example, 0.5%, indicate significant differences (α < 0.05) influenced by storage time; ^A–C—the different capital letters within the different samples during a specific period of production and storage, e.g., ‘after fermentation’, indicate significant differences (α < 0.05).

Figure 5

Aroma determinants of control fermented milk beverages and with hemp inputs (scale: 0—undetectable, 10—very intense).

Figure 6

Flavour determinants of control fermented milk beverages and with hemp inputs (scale: 0—undetectable, 10—very intense).

Figure 7

Density, consistency and overall quality of prepared fermented milk beverage control and with hemp inputs (scale 0–10; density: very thin—very thick; consistency: smooth—perceptible elements; overall quality: bad—very good).