An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale

Abstract

In the present study, a kiwifruit aqueous extract was developed and used as a coagulant enzyme in cheesemaking. In detail, polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate the presence of actinidin, the kiwifruit enzyme involved in κ-casein hydrolysis, in different tissues (pulp, peel, and whole fruit) of ripe and unripe kiwifruits. Data revealed the presence of the enzyme both in the peel and in the pulp of the fruit. Although the aqueous extract obtained from the kiwifruit peel was able to hydrolyze semi-skimmed milk, it did not break down κ-casein. The aqueous extract obtained from the pulp showed a hydrolytic activity toward both κ-casein and semi-skimmed milk. The values for milk-clotting and proteolytic activity of the kiwifruit pulp extract were evaluated at different temperatures and pH parameters in order to obtain a high value of the MCA/PA ratio; we found that a temperature of 40 °C in combination with a pH value of 5.5 allowed us to obtain the best performance. In addition, the data revealed a higher hydrolytic activity of the enzymatic preparation from ripe kiwifruits than that from unripe ones, suggesting the use of the extract from pulp of ripe kiwifruits in the laboratory-scale cheesemaking. The data showed that 3% (v/v) of the ripe kiwifruit pulp extract determined a curd yield of 20.27%, comparable to chymosin yield. In conclusion, the extraction procedure for kiwifruit aqueous extract proposed in the present study was shown to be a fast, cheap, chemical-free, and ecofriendly technology as a plant coagulant for cheese manufacturing.

Investigation of the Effect of Actinidia Deliciosa Kiwi Fruit Extracts on the Hematological and Biochemical Blood Parameters of Swiss Male

“…Ultrasound waves were used in a second extraction process that was performed on both the kiwi fruit peelings and core. We used 300 watts/litre of ultrasound power for 5 minutes, 10 minutes, 15 minutes, and 20 minutes of treatment [ 13 ] .…”

Utilization of Partially Purified Milk Clotting Protease from Ginger Rhizome in the Manufacturing of Fresh Cheese

“…Several researches on milk coagulating ability of plant proteases have been conducted. The examples of such plants include kiwifruit (Actinidia deliciosa) (Nicosia et al, 2022;Maskey & Karki, 2022), papaya (Carica papaya) (Rana et al, 2017;Maskey & Shrestha, 2020), pineapple (Ananas comosus) (Bahmid, 2013;Kartawiria et al, 2019), sodom apple (Calotropis procera) (Abebe & Emire, 2020;Silva et al, 2020), cardoon (Cynara cardunculus) (Gomes et al, 2019;Folgado et al, 2020), trompillo (Solanum elaeagnifolium) (Gutiérrez-Méndez et al, 2019;Nájera-Domínguez et al, 2022), doda paneer (Withania coagulans) (Khan & Masuq, 2013;Nazish et al, 2022) and anjeer (Ficus carica) (Fguiri et al, 2020;Hachana et al, 2021). In addition to milk coagulation abilities, plant proteases also contain antioxidant properties, and a high concentration of bioactive substances (Gupta et al, 2015).…”

Extraction, Partial Purification and Utilization of Milk Coagulating Enzyme from Kiwifruit (Actinidia Deliciosa) in Fresh Cheesemaking

“…Plant proteases have high catalytic activities, and can clot milk under wide range of pH and temperature conditions (Mazorra-manzano et al, 2018). Some plants having milk clotting proteases are Cynara cardunculus (Gomes et al, 2019), Ficus carica (Hachana et al, 2021), Withania coagulans (Salehi et al, 2017), Zingiber officinale (Gagaoua et al, 2015), Wrightia tinctoria (Rajagopalan & Sukumaran, 2018), Calotropis gigantea (Rajagopalan et al, 2014), Ananus comosus (Kartawiria et al, 2019), Carica papaya (Maskey & Shrestha, 2020;Hafid et al, 2020), and Actinidia deliciosa (Mahdian Dehkordi et al, 2021;Nicosia et al, 2022). Plant proteases, rather than animal proteases and genetically modified organismderived enzymes, have the advantage of being high source of bioactive compounds, antioxidant properties, and binding characteristics (Park et al, 2014;Gupta et al, 2015).…”