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Opportunities and challenges in developing orally administered cannabis edibles

Author:
Chen, Peter X, Rogers, Michael A
Source:
Current opinion in food science 2019 v.28 pp. 7-13
ISSN:
2214-7993
Subject:
Cannabis, beverage industry, bioavailability, cannabinoids, homogenization, pharmaceutical industry, solubility, surfactants, ultrasonics, Canada
Abstract:
The legalization of cannabis in Canada and in other jurisdictions around the World, will lead to increased demand for alternative forms of consumption including edible cannabis products. Cannabis research from a food science perspective has largely been absent. Existing processing methods commonly used in the pharmaceutical and food and beverage industries such as homogenization, ultrasonic cavitation and microfluidization can be applied in the production of cannabis edibles but special considerations must be taken in order to preserve the bioactive cannabinoids. The use of different surfactants must also be taken into account in order to improve cannabinoid solubility and enhance oral bioavailability. This review aims to summarize the latest information about technologies used to obtain cannabis products for oral consumption.
Agid:
6344441