Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus: Milk‐clotting properties and use in the manufacture of a Camembert‐type cheese

Abstract

The aim of this study was to assess the coagulant properties of crude extract from cardoon flowers (CECF) as a replacement for the imported coagulants used in the local Algerian cheese factories. Optimal coagulation activity of the extract was observed at pH 5 and 60 °C with a CaCl2 concentration of 0.02 M. The electrophoretic pattern revealed that the crude extract contains mainly cardosins A and B. The study of interactions involved in the formation of milk gel coagulated by CECF showed that hydrogen forces, hydrophobic interactions and calcium bridges contributed highly to the formation of milk gel. Camembert‐type cheese obtained by CECF was judged by trained panellists and was found to be in agreement with standard specifications. The present study highlights the possibility of using Algerian CECF as a promising plant coagulant in cheesemaking for the dairy industry.

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

“…Furthermore, animal enzymes are becoming unpopular in some countries due to diet and religious matters 24 . Plant proteases can be obtained from extracts of Cynara cardunculus 25 , Algerian spontaneous Cynara cardunculus 26 , artichoke ( Cynara scolymus , L.) 27 , crude extracts of ginger rhizome ( Zingiber officinale ) 28 , and Withania coagulans ( W. coagulans ) 29 – 31 . W. coagulans belongs to the family Solanaceae and grows in Afghanistan, Pakistan, India, and Iran.…”

From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

“…In 2018, 54% of US consumers sought out preservativefree ("natural") foods, and within this context, dairy foods manufactured with natural extracts are suitable alternatives (Gaglio et al, 2019). Adding phenolic-rich extracts or matrices to dairy foods such as ice creams and yogurts is among a number of new approaches aimed at giving these foods a naturally healthy halo (Karnopp et al, 2017;Zikiou and Zidoune, 2019).…”

Use of <i>Pergularia tomentosa</i> Plant Enzymatic Coagulant System in Fresh Cheese-Making

“…The protein content is greater than that of the enzymatic extract of Calotropris procera estimated at 3.74 mg/mL as reported by Aworh & Nakai (1986) [35] and also up than 26 mg/mL cardosine protein coagulant extract of Cynara cardunculus flowers [36]. For the proteolytic activity of 0.33 μg/mL, it is relatively lower than that given by Necib & Tabet (2018) [33] of 61 μg/mL for Pergularia tomentosa fresh leaves raw extract.…”