Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase

Colombo, María Laura; Fernández, Agustina; Cimino, Cecilia; Liggieri, Constanza Silvina; Bruno, Mariela Anahí; Faro, Carlos; Verı́ssimo, Paula; Cavalli, Sandra Vairo

doi:10.1016/j.foodchem.2018.06.007

Cited by 47 publications

(12 citation statements)

References 36 publications

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“…The use of EE made the cheeses redder and less green than chymosin as the renneting agent, with that difference possibly being attributable to the violet color of the EE. The same dissimilarity in chromaticity was observed for cheeses manufactured with coagulant blends of flower enzyme extract of Silybum marianum (Cardueae tribe) and chymosin 10 . However, differences in lightness are also detected for those cheeses, being the cheeses curdle with the coagulant blend darker than control cheeses.…”

Section: Discussionsupporting

confidence: 58%

“…A sensorial acceptance test of cheeses was performed by an untrained panel of 18 judges following the method described by Colombo et al . ; 10 the participants reported liking cheese and consuming it frequently. Informed consent was obtained from all subjects.…”

Section: Methodsmentioning

confidence: 97%

“…Enzyme extract (EE) was obtained following the method described by Colombo et al . ; 10 the flowers were ground in a mortar under liquid nitrogen, homogenized in 25 mM citric acid, 25 mM sodium citrate buffer (pH 3.0) at 1 g per 3 mL, stirred for 30 min and centrifuged at 5000× g for 20 min at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

“…In the Mediterranean basin, extracts from dried flowers of Cynara cardunculus L. are traditionally used to produce many varieties of sheep and goat cheeses. This coagulant produces cheeses with a soft texture, intense aroma, and slightly piquant flavor 9,10 . Natural variability of the plant extract concerning enzyme activity, as well as flower shortages, limit the use of C. cardunculus wildflower extract as an RS to artisanal production 4,11 .…”

Section: Introductionmentioning

confidence: 99%

“…This coagulant produces cheeses with a soft texture, intense aroma, and slightly piquant flavor. 9,10 Natural variability of the plant extract concerning enzyme activity, as well as flower shortages, limit the use of C. cardunculus wildflower extract as an RS to artisanal production. 4,11 Artichoke flower (C. scolymus) has the advantage of being a cultivated species with less variability than wildflowers for the preparation of an RS.…”

Section: Introductionmentioning

confidence: 99%

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Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses

Colombo¹,

Cimino²,

Bruno

et al. 2020

J Sci Food Agric

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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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Section: Discussionsupporting

confidence: 58%

Section: Methodsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses

Colombo¹,

Cimino²,

Bruno

et al. 2020

J Sci Food Agric

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Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal

Cardinali

Ferrocino

Milanović

et al. 2021

Food Research International

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The production of ovine or caprine milk cheeses with thistle rennet is a common practice in the Mediterranean basin, especially in the Iberian and Italian Peninsulas. In these latter geographical areas, numerous Designation of Origin (PDO) or Protected Geographical Indications (PGI) cheeses are traditionally manufactured, including Queijo de Azeitão PDO cheese, produced in Portugal. The aim of the present study was to obtain information on bacteria and yeast communities harboured in Queijo de Azeitão PDO cheese through viable counting and, for the first time, via metataxonomic analyses.Moreover, solid phase microextraction (SPME) technique was applied to characterize Queijo de Azeitão PDO cheese volatile compounds. Cheese wheels were collected from three different artisan producers located in Portugal. Concerning microbiota, a simple composition was shared by the three producers, whose cheese manufactures were dominated by the presence of Leuconostoc mesenteroides, Lactococcus lactis, Lacticaseibacillus zeae, Lentilactobacillus kefiri, Serratia spp., Lactiplantibacillus plantarum, and Lactilactobacillus sakei. The mycobiota composition showed the neat dominance of Yarrowia lipolytica, followed by Candida ethanolica, Kurtzmaniella zeylanoides, Geotrichum candidum, Galactomyces geotrichum, Kluyveromyces lactis, and Geotrichum silvicola. The volatile profile analysis allowed to identify 24 different compounds: 7 acids (acetic acid, isobutyric acid, butanoic acid, 3-methylbutanoic acid, 2methylbutanoic acid, 4-Methyl-2-oxovaleric acid, and hexanoic acid), 7 esters (butyl acetate, ethyl butyrate, propyl butyrate, ethyl exanoate, isopentyl isobutyrate, 2-nonanone, and ethyl octanoate), 4 alcohols (n-propanol, 2-pentanol, 3-Methyl-1-butanol, and 2-heptanol), 3 ketones (2-butanone, 2-pentanone, and 2-heptanone), 2 aromatic hydrocarbons (benzene and toluene), 1 aldehydes (3-methyl-butanal). The most represented volatile organic compounds (VOCs) were 2-butanone, butanoic acid and hexanoic acid. A positive correlation between Lent. kefiri and hexanoic acid and isopentyl isobutyrate was observed. Whereas Y. lipolytica displayed the highest number of positive correlations with 3-methylbutanal, 2-pentanone and 2-pentanol. It is noteworthy that, to the authors' knowledge, this is the very first detection of Lent. kefiri in raw ewe's milk cheese coagulated with vegetable rennet. The presence of Lent. kefiri in Queijo de Azeitão PDO cheese deserves a further in depth, since in kefir, this species, together with L. kefiranofaciens, L. kefirgranum, and L. parakefiri, contributes to the production of health-promoting exopolysaccharides with acknowledged antioxidant, antitumor, antimicrobial, cholesterol reducing and immune-modulating properties. The detection of Lent. kefiri in Queijo de Azeitão PDO cheese represents an absolute novelty, which suggests that this cheese could have still unknown beneficial effects on the health of consumers. Further research is needed to study the dynamics of microbial communities during manufactur...

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Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking

Foligni

Mannozzi

Gasparrini

et al. 2022

Food Research International

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Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase

Cited by 47 publications

References 36 publications

Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses

Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal

Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking

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