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Ghribi AM, Gafsi IM, Blecker C, Attia H, Bouaziz MA, Besbes S. Cynara cardunculus
as a potential source of milk coagulating protease: Effects on physical properties of cow's milk. Food Sci Nutr 2022; 10:3855-3864. [PMID: 36348785 PMCID: PMC9632194 DOI: 10.1002/fsn3.2981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 11/17/2022] Open
Abstract
In the present research study, Cynara cardunculus (wild cardoon) flowers were blended and extracted using different types of buffers (phosphate buffer; citrate buffer and distilled water) for different maceration times. The most reliable, quick and efficient buffer was found to be phosphate (pH = 6.5) with a 6‐h maceration time, which was used throughout this study. C. cardunculus extract (CE) was found to have high clotting and proteolytic activities. The extracted enzyme was found to be very stable against a wide range of pH values as well as of temperature. The formation of milk gels prepared in the presence of CE with different types of milk was evaluated using dynamic rheology and Turbiscan. The evolution of both elastic (G′) and viscous (G″) moduli was monitored with time. The values of the whole milk enriched with milk powder gels were higher. Coagulum stability was evaluated using Turbiscan. The textural properties and the curd‐firming rate of coagulum were also determined. In conclusion, the prepared CE could be an efficient milk‐clotting agent in the production of dairy products.
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Affiliation(s)
- Abir Mokni Ghribi
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Ines Makhlouf Gafsi
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Christophe Blecker
- Gembloux Agro Bio‐Tech, Unité de Technologie des Industries Agro‐Alimentaires, passage des Déportés 2 Université de Liège Gembloux Belgium
| | - Hamadi Attia
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Mohamed Ali Bouaziz
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Souhail Besbes
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
- Gembloux Agro Bio‐Tech, Unité de Technologie des Industries Agro‐Alimentaires, passage des Déportés 2 Université de Liège Gembloux Belgium
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Zhou Q, Li X, Wang X, Shi D, Zhang S, Yin Y, Zhang H, Liu B, Song N, Zhang Y. Vanillic Acid as a Promising Xanthine Oxidase Inhibitor: Extraction from Amomum villosum Lour and Biocompatibility Improvement via Extract Nanoemulsion. Foods 2022; 11:foods11070968. [PMID: 35407055 PMCID: PMC8997653 DOI: 10.3390/foods11070968] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 02/05/2023] Open
Abstract
Gout is an oxidative stress-related disease. Food-derived vanillic acid, a promising xanthine oxidase inhibitor, could potentially be used as a safe, supportive, and therapeutic product for gout. The extraction of vanillic acid from a classic Chinese herbal plant Amomum villosum with ethanol was investigated in the study. The optimum conditions were determined as extraction time of 74 min, extraction temperature of 48.36 °C, and a solid-to-liquid ratio of 1:35 g·mL−1 using the Box–Behnken design (BBD) of response surface methodology (RSM). The experimental extraction yield of 9.276 mg·g−1 matched with the theoretical value of 9.272 ± 0.011 mg·g−1 predicted by the model. The vanillic acid in Amomum villosum was determined to be 0.5450 mg·g−1 by high-performance liquid chromatography–diode array detection (HPLC–DAD) under the optimum extraction conditions and exhibited xanthine oxidase (XO) inhibitory activity, with the half-maximal inhibitory concentration (IC50) of 1.762 mg·mL−1. The nanoemulsion of Amomum villosum extract consists of 49.97% distilled water, 35.09% Smix (mixture of tween 80 and 95% ethanol with 2:1 ratio), and 14.94% n-octanol, with a particle size of 110.3 ± 1.9 nm. The nanoemulsion of Amomum villosum extract exhibited markable XO inhibitory activity, with an inhibition rate of 58.71%. The result demonstrated the potential benefit of Amomum villosum as an important dietary source of xanthine oxidase inhibitors for gout.
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Affiliation(s)
- Qian Zhou
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (Q.Z.); (X.L.); (X.W.); (S.Z.); (Y.Y.); (H.Z.); (B.L.); (N.S.)
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyan Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (Q.Z.); (X.L.); (X.W.); (S.Z.); (Y.Y.); (H.Z.); (B.L.); (N.S.)
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohui Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (Q.Z.); (X.L.); (X.W.); (S.Z.); (Y.Y.); (H.Z.); (B.L.); (N.S.)
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dongdong Shi
- Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - Shengao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (Q.Z.); (X.L.); (X.W.); (S.Z.); (Y.Y.); (H.Z.); (B.L.); (N.S.)
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuqi Yin
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (Q.Z.); (X.L.); (X.W.); (S.Z.); (Y.Y.); (H.Z.); (B.L.); (N.S.)
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanlin Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (Q.Z.); (X.L.); (X.W.); (S.Z.); (Y.Y.); (H.Z.); (B.L.); (N.S.)
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Bohao Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (Q.Z.); (X.L.); (X.W.); (S.Z.); (Y.Y.); (H.Z.); (B.L.); (N.S.)
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Nannan Song
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (Q.Z.); (X.L.); (X.W.); (S.Z.); (Y.Y.); (H.Z.); (B.L.); (N.S.)
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yinghua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (Q.Z.); (X.L.); (X.W.); (S.Z.); (Y.Y.); (H.Z.); (B.L.); (N.S.)
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence:
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Ben Amira A, Arias AA, Fickers P, Attia H, Besbes S, Blecker C. Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1331-1340. [PMID: 33746261 PMCID: PMC7925762 DOI: 10.1007/s13197-020-04643-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2020] [Accepted: 07/08/2020] [Indexed: 06/12/2023]
Abstract
The main objective of this study was to test the efficiency of a wild cardoon (Cynara cardunculus L.) rennet, previously optimized by response surface methodology, in cheese making process; then to select the best brine concentration, leading to excellent cheese quality. Results showed that the optimized C. cardunculus rennet and chymosin produced curds with similar properties (yield, colour, texture, viscoelasticity), suggesting that this coagulant could replace successfully calf rennet. After brining at different salt concentrations (5, 7, 10 and 15%), we concluded that the use of 15% of salt in brine was an efficient way to reduce considerably the proteolysis level in C. cardunculus cheeses, stored for 28 d at 4 °C. At this salt level, the highest hardness, gumminess, viscoelasticity and yield of soft cheeses were also recorded. In conclusion, the satisfactory findings could open new opportunities to produce industrially the optimized C. cardunculus rennet and its cheeses in the Mediterranean area.
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Affiliation(s)
- Amal Ben Amira
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Anthony Argüelles Arias
- Gembloux Agro-Bio Tech, Laboratory of Microbial Processes and Interactions, University of Liège, Passage des Déportés 2, B-5030 Gembloxu, Belgium
| | - Patrick Fickers
- Gembloux Agro-Bio Tech, Laboratory of Microbial Processes and Interactions, University of Liège, Passage des Déportés 2, B-5030 Gembloxu, Belgium
| | - Hamadi Attia
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Souhail Besbes
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium
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Colombo ML, Cimino CV, Bruno MA, Hugo A, Liggieri C, Fernández A, Vairo-Cavalli S. Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1382-1388. [PMID: 32833244 DOI: 10.1002/jsfa.10749] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 08/15/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers who avoid food with ingredients from genetically modified organisms (GMOs), the use of vegetable-based rennet substitute in the cheese formulation may be a suitable solution. Artichokes that deviate from optimal products, when allowed to bloom due to flower protease composition, are excellent as raw material for vegetable rennet preparation. As enzymatic milk clotting exerts a significant impact on the characteristics of the final product, this product should be studied carefully. RESULTS Mature flowers from unharvested artichokes (Cynara scolymus cv. Francés) that did not meet aesthetic standards for commercialization were collected and used to prepare a flower extract. This extract, as a coagulant preparation, enabled the manufacture of cheeses with distinctive characteristics compared with cheeses prepared with chymosin. Rennet substitution did not affect the actual yield but led to significant changes in dry matter yield, humidity, water activity, protein content, and color, and conferred antioxidant activity to the cheeses. The rennet substitution promoted significant modifications in springiness, and in the microstructure of the cheese, with a more porous protein matrix and an increment in the size of the fat globules. Both formulations showed a similar microbiota evolution pattern with excellent microbiological quality and good sensory acceptance. CONCLUSIONS The rennet substitute studied here produced a cheese adapted to specific market segments that demand more natural and healthier products made with a commitment to the environment but well accepted by a general cheese consumer. © 2020 Society of Chemical Industry.
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Affiliation(s)
- M Laura Colombo
- Departamento de Cs. Biológicas, Fac. de Cs. Exactas, Centro de Investigación de Proteínas Vegetales (CIProVe), UNLP, Centro Asociado CICPBA, Calle 47 esq. 115 S/N, La Plata, 1900, Argentina
| | - Cecilia V Cimino
- Departamento de Cs. Biológicas, Fac. de Cs. Exactas, Centro de Investigación de Proteínas Vegetales (CIProVe), UNLP, Centro Asociado CICPBA, Calle 47 esq. 115 S/N, La Plata, 1900, Argentina
| | - Mariela A Bruno
- Departamento de Cs. Biológicas, Fac. de Cs. Exactas, Centro de Investigación de Proteínas Vegetales (CIProVe), UNLP, Centro Asociado CICPBA, Calle 47 esq. 115 S/N, La Plata, 1900, Argentina
- CCT-CONICET La Plata, La Plata, 1900, Argentina
| | - Ayelen Hugo
- CCT-CONICET La Plata, La Plata, 1900, Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CCT-CONICET La Plata, UNLP, CICPBA), Calle 47 esq. 116 S/N, La Plata, 1900, Argentina
| | - Constanza Liggieri
- Departamento de Cs. Biológicas, Fac. de Cs. Exactas, Centro de Investigación de Proteínas Vegetales (CIProVe), UNLP, Centro Asociado CICPBA, Calle 47 esq. 115 S/N, La Plata, 1900, Argentina
- CICPBA, La Plata, 1900, Argentina
| | - Agustina Fernández
- Departamento de Cs. Biológicas, Fac. de Cs. Exactas, Centro de Investigación de Proteínas Vegetales (CIProVe), UNLP, Centro Asociado CICPBA, Calle 47 esq. 115 S/N, La Plata, 1900, Argentina
- CCT-CONICET La Plata, La Plata, 1900, Argentina
| | - Sandra Vairo-Cavalli
- Departamento de Cs. Biológicas, Fac. de Cs. Exactas, Centro de Investigación de Proteínas Vegetales (CIProVe), UNLP, Centro Asociado CICPBA, Calle 47 esq. 115 S/N, La Plata, 1900, Argentina
- CCT-CONICET La Plata, La Plata, 1900, Argentina
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Wang C, Yang H, Li J. Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (Curcuma Longa L.) and Evaluation of their Antioxidant Activity. EFOOD 2021. [DOI: 10.2991/efood.k.210329.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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Alavi F, Momen S. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Manuelian CL, Boselli C, Vigolo V, Giangolini G, De Marchi M. Effects of animal versus vegetal rennet on milk coagulation traits in Mediterranean buffalo bulk milk. J Dairy Sci 2020; 103:4958-4964. [PMID: 32278557 DOI: 10.3168/jds.2019-17208] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Accepted: 02/11/2020] [Indexed: 11/19/2022]
Abstract
Given consumer interest in Mozzarella di latte di Bufala and other cheeses, and the growing interest of the cheese industry in offering products adequate for lactovegetarian consumers, this study aimed to compare clotting capacity of vegetal and animal rennet in buffalo milk. Milk coagulation properties of 1,261 buffalo bulk milk samples collected during milk quality testing were assessed by lactodynamography using commercial animal (75% chymosin and 25% bovine pepsin) and vegetal (Cynara cardunculus) rennets. Chemical composition of milk samples was predicted by MilkoScan (Foss Analytics, Hillerød, Denmark) calibrated with specific buffalo standards. Rennet effect (animal versus vegetal) was statistically analyzed with a paired t-test. Fat, protein, and lactose contents of milk samples were 7.94%, 4.52%, and 4.80%, respectively. A similar variability of milk coagulation properties was observed with both rennets, with the exception of greater variability of curd firmness at 30 min after the addition of vegetal rennet compared with animal rennet (73 and 26%, respectively). On average, when using plant rennet, milk started to coagulate and reached the 20-mm coagulum 12 ± 0.22 min and 1.9 ± 0.20 min, respectively, later than with animal rennet. Thirty minutes after rennet addition, curds were almost twice as firm in animal as in vegetal rennet (difference of 23.92 ± 0.66 mm). However, curd firmness at 60 min was only 1.21 ± 0.39 mm thicker with vegetal than with animal rennet. Moreover, when using animal rennet, 99.52% of samples started coagulating within the first 30 min of analysis, whereas only 70.42% did so when using vegetal rennet. We conclude that vegetal rennet has the capacity to coagulate buffalo milk, achieving a similar curd firmness to that of animal rennet at 60 min. Further studies are needed to evaluate the sensory characteristics and consumer acceptability of Mozzarella di latte di Bufala processed with vegetal rennet.
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Affiliation(s)
- C L Manuelian
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy.
| | - C Boselli
- Istituto Zooprofilattico Sperimentale del Lazio e della Toscana "M. Aleandri"-National Reference Centre for Ovine and Caprine Milk and Dairy Products Quality (C.Re.L.D.O.C.), 00178 Rome, Italy
| | - V Vigolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy
| | - G Giangolini
- Istituto Zooprofilattico Sperimentale del Lazio e della Toscana "M. Aleandri"-National Reference Centre for Ovine and Caprine Milk and Dairy Products Quality (C.Re.L.D.O.C.), 00178 Rome, Italy
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy
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Pepe A, Tito FR, Daleo GR, Guevara MG. Optimization of fibrinogenolytic activity of Solanum tuberosum subtilisin-like protease (StSBTc-3) by response surface methodology. BIOTECHNOLOGY REPORTS 2019; 22:e00330. [PMID: 31008066 PMCID: PMC6453833 DOI: 10.1016/j.btre.2019.e00330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 11/26/2022]
Abstract
StSBTc-3 activity is optimized using response surface methodology. StSBTc-3 has fibrinogenolytic activity at physiological conditions. StSBTc-3 has potential use in biomedical devices. rsm package with R is a suitable tool to perform plant protease activity optimizations.
The aim of this study was to optimize in vitro conditions to enhance fibrinogenolytic activity of Solanum tuberosum subtilisin-like protease (StSBTc-3). The effects of StSTBc-3 concentration (0.2–5 μM), pH value (6–10) and temperature (35–50 °C) on fibrinogenolytic activity were studied through response surface methodology (RSM). We obtained a model that predicts the response accurately. The relationship between enzyme concentration and fibrinogenolytic activity was linear, while the main effect from pH and temperature on the response was quadratic. From the RSM generated model the optimum pH was 8 and the optimum temperature was 43 °C, while higher concentrations of enzyme produce higher activities. Under optimum conditions there were no statistically significant differences between the experimental responses and the ones predicted from the model. This model also predicts the activity under physiological conditions. These results confirm that StSTBc-3 is a good candidate to be considered for therapeutic uses. The generated model will be useful for biotechnological purposes.
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