Triacylglycerols and Other Lipids Profiling of Hemp By-Products

Hemp seed by-products, namely hemp cake (hemp meal) and hemp hulls were studied for their lipid content and composition. Total lipid content of hemp cake and hemp hulls was 13.1% and 17.5%, respectively. Oil extraction yields using hexane, on the other hand, were much lower in hemp cake (7.4%) and hemp hulls (12.1%). Oil derived from both hemp seeds and by-products were primarily composed of neutral lipids (>97.1%), mainly triacylglycerols (TAGs), determined by SPE and confirmed by NMR study. Linoleic acid was the major fatty acid present in oils derived from hemp by-products, covering almost 55%, followed by α-linolenic acid, covering around 18% of the total fatty acids. For the first time, 47 intact TAGs were identified in the hemp oils using UPLC-HRMS. Among them, TAGs with fatty acid acyl chain 18:3/18:2/18:2 and 18:3/18:2/18:1 were the major ones, followed by TAGs with fatty acid acyl chain of 18:3/18:3/18:2, 18:2/18:2/16:0, 18:2/18:2/18:1, 18:3/18:2.18:0, 18:2/18:2/18:0, 18:2/18:1/18:1 and 18:3/18:2:16:0. Besides TAGs, low levels of terpenes, carotenoids and cannabidiolic acid were also detected in the oils. Moreover, the oils extracted from hemp by-products possessed a dose-dependent DPPH radical scavenging property and their potencies were in a similar range compared to other vegetable oils.     

Physicochemical and Functional Properties of 2S, 7S,and 11S Enriched Hemp Seed Protein Fractions

The hemp seed contains protein fractions that could serve as useful ingredients for food product development. However, utilization of hemp seed protein fractions in the food industry can only be successful if there is sufficient information on their levels and functional properties. Therefore, this work provides a comparative evaluation of the structural and functional properties of hemp seed protein isolate (HPI) and fractions that contain 2S, 7S, or 11S proteins. HPI and protein fractions were isolated at pH values of least solubility. Results showed that the dominant protein was 11S, with a yield of 72.70 ± 2.30%, while 7S and 2S had values of 1.29 ± 0.11% and 3.92 ± 0.15%, respectively. The 2S contained significantly (p < 0.05) higher contents of sulfhydryl groups at 3.69 µmol/g when compared to 7S (1.51 µmol/g), 11S (1.55 µmol/g), and HPI (1.97 µmol/g). The in vitro protein digestibility of the 2S (72.54 ± 0.52%) was significantly (p < 0.05) lower than those of the other isolated proteins. The intrinsic fluorescence showed that the 11S had a more rigid structure at pH 3.0, which was lost at higher pH values. We conclude that the 2S fraction has superior solubility, foaming capacity, and emulsifying activity when compared to the 7S, 11S, and HPI.     

Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit

Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study investigated whether and how much the addition of various by-products of hemp seed press cakes to wheat bread mixtures adversely affects the texture and colour profile. The texture profile and colour were determined using a texture analyser and tristimulus measurements. The particle size of raw materials was also measured. Principal component analysis was then used to visualise the correlation between all measured values as well as nutritional parameters. The results showed that the addition of only 1% of some hemp raw materials caused significant technological changes (p > 0.05). Hemp raw materials increased bread hardness and decreased elasticity. The colour of breads containing 1% hemp was also visibly darker than the reference bread. The addition of more hemp led to further darkening and the deterioration of the technological parameters of the products. Consequently, while various hemp materials have high nutritional value, a balance with sensory properties, e.g., textural and colour, has to be reached.     

Valorization of Byproducts of Hemp Multipurpose Crop: Short Non-Aligned Bast Fibers as a Source of Nanocellulose

Nanocellulose was extracted from short bast fibers, from hemp (Cannabis sativa L.) plants harvested at seed maturity, non-retted, and mechanically decorticated in a defibering apparatus, giving non-aligned fibers. A chemical pretreatment with NaOH and HCl allowed the removal of most of the non-cellulosic components of the fibers. No bleaching was performed. The chemically pretreated fibers were then refined in a beater and treated with a cellulase enzyme, followed by mechanical defibrillation in an ultrafine friction grinder. The fibers were characterized by microscopy, infrared spectroscopy, thermogravimetric analysis and X-ray diffraction after each step of the process to understand the evolution of their morphology and composition. The obtained nanocellulose suspension was composed of short nanofibrils with widths of 5–12 nm, stacks of nanofibrils with widths of 20–200 nm, and some larger fibers. The crystallinity index was found to increase from 74% for the raw fibers to 80% for the nanocellulose. The nanocellulose retained a yellowish color, indicating the presence of some residual lignin. The properties of the nanopaper prepared with the hemp nanocellulose were similar to those of nanopapers prepared with wood pulp-derived rod-like nanofibrils.     

The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions

Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (w/w) hemp cake (Cannabis sativa L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products.     

Cannabidiolic acid in Hemp Seed Oil Table Spoon and Beyond

Cannabidiolic acid (CBDA) is the main precannabinoid in industrial hemp. It represents a common constituent of hemp seed oil, but mainly abundant in the aerial parts of the plant (including their processing waste). Thus, the optimization of fast and low-cost purification strategies is mandatory, as well as a deep investigation on its nutraceutical and cosmeceutical properties. To this purpose, CBDA content in hemp seed oil is evaluated, and its recovery from wasted leaves is favorably achieved. The cytotoxicity screening towards HaCaT cells, by means of MTT, SRB and LDH release assays, suggested it was not able to decrease cell viability or perturb cell integrity up to 10 μM concentration. Thus, the ability of CBDA to differentially modulate the release of proinflammatory cytokines and chemokines mediators has been evaluated, finding that CBDA decreased IFN-γ, CXCL8, CXCL10, CCL2, CCL4 and CCL5, mostly in a dose-dependent manner, with 10 μM tested concentration exerting the highest activity. These data, together with those from assessing antimicrobial activity against Gram(+) and Gram(−) bacteria and the antibiofilm formation, suggest that CBDA is able to counteract the inflammatory response, also preventing bacteria colonization.     

Polish Varieties of Industrial Hemp and Their Utilisation in the Efficient Production of Lignocellulosic Ethanol

Nowadays, more and more attention is paid to the development and the intensification of the use of renewable energy sources. Hemp might be an alternative plant for bioenergy production. In this paper, four varieties of Polish industrial hemp (Białobrzeskie, Tygra, Henola, and Rajan) were investigated in order to determine which of them are the most advantageous raw materials for the effective production of bioethanol. At the beginning, physical and chemical pretreatment of hemp biomass was carried out. It was found that the most effective is the alkaline treatment with 2% NaOH, and the biomasses of the two varieties were selected for next stages of research: Tygra and Rajan. Hemp biomass before and after pretreatment was analyzed by FTIR and SEM, which confirmed the effectiveness of the pretreatment. Next, an enzymatic hydrolysis process was carried out on the previously selected parameters using the response surface methodology. Subsequently, the two approaches were analyzed: separated hydrolysis and fermentation (SHF) and a simultaneous saccharification and fermentation (SSF) process. For Tygra biomass in the SHF process, the ethanol concentration was 10.5 g∙L⁻¹ (3.04 m³·ha⁻¹), and for Rajan biomass at the SSF process, the ethanol concentration was 7.5 g∙L⁻¹ (2.23 m³·ha⁻¹). In conclusion, the biomass of Polish varieties of hemp, i.e., Tygra and Rajan, was found to be an interesting and promising raw material for bioethanol production.     

Characterization of the Compounds Released in the Gaseous Waste Stream during the Slow Pyrolysis of Hemp (Cannabis sativa L.)

This study aims to characterize and valorize hemp residual biomass by a slow pyrolysis process. The volatile by-products of hemp carbonization were characterized by several methods (TGA, UV-VIS, TLC, Flash Prep-LC, UHPLC, QTOF-MS) to understand the pyrolysis reaction mechanisms and to identify the chemical products produced during the process. The obtained carbon yield was 29%, generating a gaseous stream composed of phenols and furans which was collected in four temperature ranges (F1 at 20–150 °C, F2 at 150–250 °C, F3 at 250–400 °C and F4 at 400–1000 °C). The obtained liquid fractions were separated into subfractions by flash chromatography. The total phenolic content (TPC) varied depending on the fraction but did not correlate with an increase in temperature or with a decrease in pH value. Compounds present in fractions F1, F3 and F4, being mainly phenolic molecules such as guaiacyl or syringyl derivatives issued from the lignin degradation, exhibit antioxidant capacity. The temperature of the pyrolysis process was positively correlated with detectable phenolic content, which can be explained by the decomposition order of the hemp chemical constituents. A detailed understanding of the chemical composition of pyrolysis products of hemp residuals allows for an assessment of their potential valorization routes and the future economic potential of underutilized biomass.     

Cell Wall Composition of Hemp Shiv Determined by Physical and Chemical Approaches

The use of agricultural by-products in the building engineering realm has led to an increase in insulation characteristics of biobased materials and a decrease in environmental impact. The understanding of cell wall structure is possible by the study of interactions of chemical compounds, themselves determined by common techniques like Van Soest (VS). In this study, a global method is investigated to characterise the cell wall of hemp shiv. The cell wall molecules were, at first, isolated by fractionation of biomass and then analysed by physical and chemical analysis (Thermal Gravimetric Analysis, Elementary Analysis, Dynamic Sorption Vapor and Infra-Red). This global method is an experimental way to characterise plant cell wall molecules of fractions by Thermal Gravimetric Analysis following by a mathematical method to have a detailed estimation of the cell wall composition and the interactions between plant macromolecules. The analyzed hemp shiv presents proportions of 2.5 ± 0.6% of water, 4.4 ± 0.2% of pectins, 42.6 ± 1.0% (Hemicellulose–Cellulose), 18.4 ± 1.6% (Cellulose–Hemicellulose), 29.0 ± 0.8% (Lignin–Cellulose) and 2.0 ± 0.4% of linked lignin.     

Hemp Seeds of the Polish ‘Bialobrzeskie’ and ‘Henola’ Varieties (Cannabis sativa L. var. sativa) as Prospective Plant Sources for Food Production

This publication characterizes the nutritional value of the Polish hemp seeds of the ‘Bialobrzeskie’ and ‘Henola’ varieties, including the profile/content of fatty acids and amino acids. Hemp seeds were found to be rich in protein, fat, and dietary fiber. Polyunsaturated fatty acids (PUFA) dominated the unsaturated fatty acids (UFA) profile. Their average share within the total fatty acids (FA) was as high as 75%. Linoleic acid belonging to this group accounted for 55% of the total FA. Lipid profile indices (Σ n − 6/Σ n − 3, Σ PUFA/Σ SFA, the thrombogenicity index, the atherogenicity index and the hypocholesterolemic/hypercholesterolemic ratio) proved the high nutritional value of hemp oil. Considering the tyrosine + phenylalanine and histidine contents, hemp protein exhibited a great degree of similarity to egg protein, which is known and valued for its high biological value.     

Biosorbents from Plant Fibers of Hemp and Flax for Metal Removal: Comparison of Their Biosorption Properties

Lignocellulosic fibers extracted from plants are considered an interesting raw material for environmentally friendly products with multiple applications. This work investigated the feasibility of using hemp- and flax-based materials in the form of felts as biosorbents for the removal of metals present in aqueous solutions. Biosorption of Al, Cd, Co, Cu, Mn, Ni and Zn from a single solution by the two lignocellulosic-based felts was examined using a batch mode. The parameters studied were initial metal concentration, adsorbent dosage, contact time, and pH. In controlled conditions, the results showed that: (i) the flax-based felt had higher biosorption capacities with respect to the metals studied than the hemp-based felt; (ii) the highest removal efficiency was always obtained for Cu ions, and the following order of Cu > Cd > Zn > Ni > Co > Al > Mn was found for both examined biosorbents; (iii) the process was rapid and 10 min were sufficient to attain the equilibrium; (iv) the efficiency improved with the increase of the adsorbent dosage; and (v) the biosorption capacities were independent of pH between 4 and 6. Based on the obtained results, it can be considered that plant-based felts are new, efficient materials for metal removal.     

The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake

Rapeseed is the second most cultivated oilseed after soybean and is mainly used to produce vegetable oil. The by-product rapeseed press cake is rich in high-quality proteins, thus having the possibility of becoming a new plant protein food source. This study aimed to investigate how the precipitation pH affects the protein yield, protein content, and emulsifying properties when industrially cold-pressed rapeseed press cake is used as the starting material. Proteins were extracted under alkaline conditions (pH 10.5) with an extraction coefficient of 52 ± 2% followed by precipitation at various pH (3.0–6.5). The most preferred condition in terms of process efficiency was pH 4.0, which is reflected in the zeta potential results, where the proteins’ net charge was 0 at pH 4.2. pH 4.0 also exhibited the highest protein recovery yield (33 ± 0%) and the highest protein concentration (64 ± 1%, dry basis). Proteins precipitated at pH 6.0–6.5 stabilized emulsions with the smallest initial droplet size, although emulsions stabilized by rapeseed protein precipitated at pH 5.0–6.0 showed the highest emulsion stability at 37 °C for 21 days, with a limited layer of free oil. Overall, emulsion stabilized by protein precipitated at pH 5.0 was the most stable formulation, with no layer of free oil after 21 days of incubation.     

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

In the last decade, the demand for edible niche oils has increased. Therefore, the aim of this study was to characterize the seeds hemp (Cannabis sativa L.) varieties: ‘Finola’ (FIN-314)’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’, and cold and hot pressed oils were prepared from each seed. The seeds were examined for moisture content, granulometric distribution, bulk density, and fat content. Seeds were pressed without and with preconditioning (60 °C), and oil yield and pressing time were recorded. The oil was filtered through cellulose membranes. Oil–water content, oil color, fatty acid profile, and sterol content were studied. From the study conducted, there are significant differences in the parameters of oil recovery and its quality compared to ‘Finola’ seed oil, which is widely reported in the literature. ‘Finola’ oil yield was the lowest, with an average of 79% compared to ‘Earlina’ (82%) and ‘S. Jubileu’ (84%). All oil samples contained a comparable amount of sterols, with campesterol (0.32 mg/g), β-sitosterol (1.3 mg/g) and Δ5-avenasterol (0.15 mg/g) predominating. From the organoleptic evaluation, it was evident that both varieties hemp oils and marc (‘Earlina’ and ‘S. Jubileu’) were not bitter like the “Finola” oil and marc. More detailed studies in this direction have to be undertaken.     

Effect of Pyrolysis Temperature on the Characterisation of Dissolved Organic Matter from Pyroligneous Acid

Dissolved organic matter (DOM) greatly influences the transformation of nutrients and pollutants in the environment. To investigate the effects of pyrolysis temperatures on the composition and evolution of pyroligneous acid (PA)-derived DOM, DOM solutions extracted from a series of PA derived from eucalyptus at five pyrolysis temperature ranges (240–420 °C) were analysed with Fourier transform infrared spectroscopy, gas chromatography–mass spectroscopy, and fluorescence spectroscopy. Results showed that the dissolved organic carbon content sharply increased (p < 0.05) with an increase in pyrolysis temperature. Analysis of the dissolved organic matter composition showed that humic-acid-like substances (71.34–100%) dominated and other fluorescent components (i.e., fulvic-acid-like, soluble microbial by-products, and proteinlike substances) disappeared at high temperatures (>370 °C). The results of two-dimensional correlation spectroscopic analysis suggested that with increasing pyrolysis temperatures, the humic-acid-like substances became more sensitive than other fluorescent components. This study provides valuable information on the characteristic evolution of PA-derived DOM.     

Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products

Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.     

Identification of p-Coumaric Acid and Ethyl p-Coumarate as the Main Phenolic Components of Hemp (Cannabis sativa L.) Roots

Hemp (Cannabis sativa L.) contains a variety of secondary metabolites, including cannabinoids, such as psychoactive (−)-trans-Δ⁹-tetrahydrocannabinol. The present study was conducted to identify the major phenolic components contained in hemp root, which has been relatively under-researched compared to other parts of hemp. The aqueous ethanol extract of hemp roots was fractionated into methylene chloride (MC), ethyl acetate (EA), and water (WT) fractions, and high-performance liquid chromatography with photodiode array detection (HPLC-DAD) analysis was performed. The main ultraviolet (UV)-absorbing phenolic compound contained in the EA fraction was identified as p-coumaric acid by comparing the retention time and UV absorption spectrum with a standard. Silica gel column chromatography was performed to isolate a hydrophobic derivative of p-coumaric acid contained in the MC fraction. Nuclear magnetic resonance (NMR) analysis identified the isolated compound as ethyl p-coumarate. For comparative purposes, ethyl p-coumarate was also chemically synthesized by the esterification reaction of p-coumaric acid. The content of p-coumaric acid and ethyl p-coumarate in the total extract of hemp root was estimated to be 2.61 mg g⁻¹ and 6.47 mg g⁻¹, respectively, by HPLC-DAD analysis. These values correspond to 84 mg Kg⁻¹ dry root and 216 mg Kg⁻¹ dry root, respectively. In conclusion, this study identified p-coumaric acid and ethyl p-coumarate as the main phenolic compounds contained in the hemp roots.     

Vibrational Spectroscopic Analyses and Imaging of the Early Middle Ages Hemp Bast Fibres Recovered from Lake Sediments

Fourier Transform Infrared (FT-IR) spectroscopy and imaging combined with hierarchical cluster analysis (HCA) was applied to analyse biochemical properties of Early Middle Ages hemp (Cannabis sativa L.) bast fibres collected from lake bottom sediment of lake Słone. The examined plant macrofossil material constitutes residues of the hemp retting process that took place in the 7th–8th century. By comparison of three samples: untreated isolated bast fibres, and fibres incubated overnight at 4 and 37 °C, we were able to mimic the retting conditions. Using FT-IR qualitative and semi-quantitative assessment of the primary polysaccharides content, total protein content, and their spatial distribution was performed within the hemp fibres. The concentration of cellulose remained vastly unchanged, while the concentration of lignin and pectin was the highest in the untreated sample. The spatial distributions of compounds were heterogeneous in the untreated and 4 °C-incubated samples, and homogenous in the specimen processed at 37 °C. Interestingly, a higher amide content was detected in the latter sample indicating the highest degree of enzymatic degradation. In this study, we show that the spectroscopic methods allow for a non-destructive evaluation of biochemical composition of plant fibres without preparation, which can be an appropriate approach for studying ancient plant remains.     

Electric Double Layer in Water-Organic Mixed Solvents: Titania in 50% Ethylene Glycol

Ethylene glycol (EG) and its mixtures with water are popular components of nanofluids used as heat transfer fluids. The stability of nanofluids against coagulation is correlated with their zeta potential. The electrophoretic mobility of titania nanoparticles in 50-50 w/w EG was studied as a function of the concentration of various solutes. HCl, NaOH, SDS and CTMABr at concentrations up to 0.01 M are strong electrolytes in 50% EG, that is, the conductance of their solutions is proportional to the concentration. HCl, NaOH and CTMABr were very efficient in inducing a high zeta potential for titania in 50% EG. NaOH induced a negative zeta potential in excess of 70 mV, and HCl and CTMABr induced a positive zeta potential in excess of 70 mV at concentrations below 10⁻⁴ M. Apparently, HCl, NaOH and CTMABr are also more efficient than SDS in terms of nanofluid stabilization against coagulation. An overdose of base (>1 mM) results in depression of the negative zeta potential. This result may be due to the specific adsorption of sodium on titania from 50% EG.     

Effect of radiation processing on antinutrients,in-vitro protein digestibility and protein efficiency ratio bioassay of legume seeds

The effects of irradiation (dose levels of 5, 7.5 and 10 kGy) on nutritive characteristics of peas (Pisum satinum L), cowpeas (Vigna unguiculata L.Walp), lentils (Lens culinaris Med), kidneybeans (Phaseolus vulgaris L), and chickpeas (Cicer arietinum L) were examined. Analyses included proximate composition, levels of anti-nutrients (phytic acid, tannins), available lysine (AL), in vitro protein digestibility (IVPD), and protein efficiency ratio (PER) in the growing rat. The results showed that moisture, crude protein, crude fat, crude fiber, and ash were unchanged by the irradiation. Radiation processing significantly (p<0.05) reduced the levels of phytic acid (PA), tannins (TN), and AL. IVPD and PER were significantly enhanced in a dose-dependent manner, relative to unirradiated control samples, for all legumes. The data sets for each legume exhibited high correlation coefficients between radiation dose and PA, TN, AL, IVPD, and PER. These results demonstrate the benefits of irradiation on the nutritional properties of these legumes.     

Use of Chènevotte,a Valuable Co-Product of Industrial Hemp Fiber,as Adsorbent for Pollutant Removal. Part I: Chemical,Microscopic, Spectroscopic and Thermogravimetric Characterization of Raw and Modified Samples

FINEAU (2021–2024) is a trans-disciplinary research project involving French, Serbian, Italian, Portuguese and Romanian colleagues, a French agricultural cooperative and two surface-treatment industries, intending to propose chènevotte, a co-product of the hemp industry, as an adsorbent for the removal of pollutants from polycontaminated wastewater. The first objective of FINEAU was to prepare and characterize chènevotte-based materials. In this study, the impact of water washing and treatments (KOH, Na₂CO₃ and H₃PO₄) on the composition and structure of chènevotte (also called hemp shives) was evaluated using chemical analysis, X-ray diffraction (XRD) analysis, scanning electron microscopy (SEM), energy-dispersive X-ray (EDX) spectroscopy, X-ray computed nanotomography (nano-CT), attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy, solid state NMR spectroscopy and thermogravimetric analysis. The results showed that all these techniques are complementary and useful to characterize the structure and morphology of the samples. Before any chemical treatment, the presence of impurities with a compact unfibrillated structure on the surfaces of chènevotte samples was found. Data indicated an increase in the crystallinity index and significant changes in the chemical composition of each sample after treatment as well as in surface morphology and roughness. The most significant changes were observed in alkaline-treated samples, especially those treated with KOH.