Effect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers

Amira, Amal Ben; Makhlouf, Ines; Petrut, Raul Flaviu; Francis, Frédéric; Bauwens, Julien; Attia, Hamadi; Besbes, Souhail; Blecker, Christophe

doi:10.1016/j.foodchem.2017.01.040

Cited by 60 publications

(18 citation statements)

References 32 publications

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“…Milk pH could be also affected by rennet pH as reported by Ben Amira et al, [64] thus leading to significant variation of all rheological parameters (G′, Gʺ, and curd firmness (CF)) of gels produced by C. cardunculus crude extracts (CEs) at different levels of pH ( Fig. 1).…”

Section: Factors Influencing Rheological Properties Of Gelsmentioning

confidence: 66%

“…To face up the problem of reduced MCA/PA ratios found in plant extracts, Ben Amira et al [64] have varied the pH of C. cardunculus rennet from 3 to 6 and evaluated enzymatic activities of the crude extracts. They demonstrated that MCA/PA ratio increased with pH drop and reached a maximum value of 28.71 for extract at pH 3, which exceeded that of chymosin (23.59).…”

Section: Evaluation Of Enzymatic Activities Of Plant Rennetsmentioning

confidence: 99%

“…The lowest ratio attributed to the extract at pH 6 was mainly related to its high PA as well as to its low MCA. [64] The effect of increasing pH buffer on rennet activity could be explained by the fact that, at high pH, the extraction level of several other compounds, including non-proteolytic enzymes, is more important. These compounds may promote the development of extraneous reactions and interfere with enzyme tests, thus causing underestimation of MCA.…”

Section: Evaluation Of Enzymatic Activities Of Plant Rennetsmentioning

confidence: 99%

“…The final CF and G′ recorded at the end of gelation (after 2 h) ranged, respectively, from 5.78 and 12.10 Pa for CE at pH 6 to maximums of 55.73 and 64.16 Pa obtained for CE at pH 3. [64] To explain this, the authors reported that the lowest firmness values of gels made with CE at pH 6 were probably the result of high nonspecific proteolytic action, which leads to some hydrolysis in the existing network. According to Figure 1.…”

Section: Factors Influencing Rheological Properties Of Gelsmentioning

confidence: 99%

“…Evolution of storage modulus (G′) and loss modulus (Gʺ) of skimmed milk gels produced by C. cardunculus extracts prepared, respectively, at pH 3 (A), and pH 6 (B), and by chymosin (C) as a function of time. [64] , G′; , G″.…”

Section: Factors Influencing Rheological Properties Of Gelsmentioning

confidence: 99%

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Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Amira

Besbes

Attia

et al. 2017

International Journal of Food Properties

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Plant rennets hold an important position among various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making. Efforts have also been done to compare certain rheological and sensory properties of final products, arising from some plant-and animalbased rennets. In fact, some coagulants such as actinidin or dubiumin produce cheeses with sensory qualities similar to those produced by animal rennet. Others, like ginger, cucumisin, or hieronymain proteases contribute to develop very different textures and flavours, due to excessive proteolytic activity and production of bitter peptides. For milk-clotting enzymes with high non-specific action, several improved strategies have been developed to produce cheeses with sensory properties close to those of animal rennet. For example, the mixture of coagulants (cardosins/chymosin), the selection of appropriate milk or its ultrafiltration, as well as the increase of salting time of cheese during ripening could be efficient ways to improve texture and reduce bitterness. Concerning cheeses with high yield loss, the whey could be used for a traditional production of whey cheese. To conclude, the selection of appropriate plant rennet with high milk-clotting activity/proteolytic activity ratio and the optimisation of all coagulation parameters play a central role in manufacturing cheese with superior rheological and sensory properties.

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Section: Factors Influencing Rheological Properties Of Gelsmentioning

confidence: 66%

Section: Evaluation Of Enzymatic Activities Of Plant Rennetsmentioning

confidence: 99%

Section: Evaluation Of Enzymatic Activities Of Plant Rennetsmentioning

confidence: 99%

Section: Factors Influencing Rheological Properties Of Gelsmentioning

confidence: 99%

Section: Factors Influencing Rheological Properties Of Gelsmentioning

confidence: 99%

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Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Amira

Besbes

Attia

et al. 2017

International Journal of Food Properties

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Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk

Ghribi

Gafsi

Blecker

et al. 2022

Food Science & Nutrition

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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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Cynara cardunculus as a Multiuse Crop

Mauromicale¹,

Pesce²,

Curt³

et al. 2019

Compendium of Plant Genomes

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Effect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers

Cited by 60 publications

References 32 publications

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk

Cynara cardunculus as a Multiuse Crop

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