Morphological evaluation of cardoon (Cynara cardunculus L.): assessing biodiversity for applications based on tradition, innovation and sustainability

Barracosa, Paulo; Oliveira, Jorge; Barros, Marlene; Pires, Euclides

doi:10.1007/s10722-017-0579-0

Cited by 53 publications

(18 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The study of morphological characteristics has shown a great biodiversity among different cardoon populations and confirmed the wide genetic variability that is a characteristic of this species [15]. The variability of thistle populations is not limited to morphological characteristics; it has also been observed in the AP content of the flowers.…”

Section: The Thistle Flower and The Impact Of Its Variability On Milksupporting

confidence: 52%

See 1 more Smart Citation

Plant Aspartic Proteases for Industrial Applications: Thistle Get Better

Folgado

Abranches

2020

Plants

View full text Add to dashboard Cite

Plant proteases have a number of applications in industrial processes including cheese manufacturing. The flower of the cardoon plant (Cynara cardunculus L.) is traditionally used as a milk-clotting agent in protected designation of origin cheeses made from goat and sheep milk. Plant-derived rennets are of particular importance to consumers who wish to eat cheeses that are produced without harming any animals. In this review, we have highlighted the importance of plant proteases, particularly aspartic proteases, in industrial processes, as well as exploring more fundamental aspects of their synthesis. We have also reviewed and discussed the production of these enzymes using sustainable and cost-effective alternative platforms.

show abstract

Section: The Thistle Flower and The Impact Of Its Variability On Milksupporting

confidence: 52%

“…Triangles indicate glycosylation sites. Based on References[14][15][16] and UniProt KB accession Q9XFX3 and Q9XFX4.…”

mentioning

confidence: 99%

Plant Aspartic Proteases for Industrial Applications: Thistle Get Better

Folgado

Abranches

2020

Plants

View full text Add to dashboard Cite

show abstract

“…Innovations are also associated with the possibility to manipulate the final texture/sensory profile of Serra da Estrela cheese mainly via the thistle ecotype selected (Correia et al, ; Guiné et al, ). The genotype evaluation of selected cardoons has been performed in order to improve the quality and standardization of cardosin profiles from cardoon flowers used for cheese production (Barracosa, Rosa, Barros, & Pires, ), having the different cardoon cultivars been morphologically evaluated (Barracosa, Oliveira, Barros, & Pires, ). Other ways of innovation are the conversion of this traditional cheese into a functional food.…”

Section: Innovation Concerning Serra Da Estrela Cheesementioning

confidence: 99%

Serra da Estrela cheese: A review

Inácio

Gomes

Saraiva

2020

J Food Process Preserv

View full text Add to dashboard Cite

Serra da Estrela cheese with Protected designation of origin certification is manufactured using only raw ewes’ milk, salt, and a crude plant rennet, from the dried flowers of Cynara cardunculus L., resulting in a cheese with peculiar sensorial features (without the addition of starters or additives) that has existed over many centuries. More than 40 scientific reports concerning this cheese have been published since 1992. The composition and microbial profile have revealed certain variations among the literature. During the ripening of Serra da Estrela cheese, biochemical changes occur, which are reflected in its particular flavor and texture characteristics. An intense proteolytic activity takes place along ripening and storage, and volatiles are associated with typical flavor like “butter‐cream texture.” Innovation concerning Serra da Estrela cheese has been performed within milk quality, manufacture process, and in ripened cheese. Practical applications The scientific research on Serra da Estrela cheese has been ongoing for decades, focusing the all production and ripening stages, and continues to be active. The present review summarizes the information about this cheese manufacture, composition, microbial profile, biochemical changes and sensorial attributes, and texture that can the base for comparison to other studies. Innovation in several steps of Serra da Estrela cheese have been recently reported, from milk with screening the milk origin; in cardoon: with knowledge the genotype, ecotype to improve quality and standardization; in manufacture: with inclusion of decoctions and/or dried extracts to made a functional food; and in cheese by increase cheese microbiota safety through high pressure processing.

show abstract

“…cardunculus L. based on morphological, biochemical and molecular analysis. Morphological studies showed differences for biomass production between cultivated and wild cardoon . There have been some studies based exclusively on the characterization of protein diversity in wild cardoon flowers .…”

Section: Introductionmentioning

confidence: 99%

“…Morphological studies showed differences for biomass production between cultivated and wild cardoon. [6] [7] There have been some studies based exclusively on the characterization of protein diversity in wild cardoon flowers. [8] [9] Lahoz et al, [10] by the combination of morphological and biochemical traits, have shown that the variability of individual bioactive compounds is dependent on specific genotypes, plant organs, environmental conditions and harvesting time.…”

Section: Introductionmentioning

confidence: 99%

Selected Cardoon (Cynara cardunculus L.) Genotypes Suitable for PDO Cheeses in Mediterranean Regions

Barracosa

Rosa

Barros

et al. 2018

Chemistry & Biodiversity

View full text Add to dashboard Cite

Cardoon flower extract is a traditional and exclusive rennet used for some PDO cheeses in several Mediterranean regions, due to its extremely high concentration in cardosins. In this preliminary study, six individual cardoon genotypes (1M - 6M) were selected because they revealed a wide and consistent diversity of total and specific cardosin concentrations in flowers. During three growing seasons, the stability of 12 biochemical characteristics of flower extracts and 26 plant morphological descriptors was confirmed. Surprisingly, the cardosin profiles of each genotype, based on four main groups A0, A1, A and B, were stable during the annual flower harvesting period and over all three years using ion-exchange chromatography and native-PAGE electrophoresis. This knowledge will allow an improvement in the quality and standardization of cardosin profiles from cardoon flowers used for cheese production and other innovative applications. The results obtained are promising for the development of a plant breeding program based on biochemical and morphological characteristics in order to obtain the most adapted plant architecture for combined purposes related to specific cardosins composition, flower and plant biomass production, and ease of harvesting.

show abstract

Morphological evaluation of cardoon (Cynara cardunculus L.): assessing biodiversity for applications based on tradition, innovation and sustainability

Cited by 53 publications

References 17 publications

Plant Aspartic Proteases for Industrial Applications: Thistle Get Better

Plant Aspartic Proteases for Industrial Applications: Thistle Get Better

Serra da Estrela cheese: A review

Selected Cardoon (Cynara cardunculus L.) Genotypes Suitable for PDO Cheeses in Mediterranean Regions

Contact Info

Product

Resources

About