1
|
Rampanti G, Raffo A, Melini V, Moneta E, Nardo N, Saggia Civitelli E, Bande-De León C, Tejada Portero L, Ferrocino I, Franciosa I, Cardinali F, Osimani A, Aquilanti L. Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum. Food Res Int 2023; 173:113459. [PMID: 37803784 DOI: 10.1016/j.foodres.2023.113459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The aim of this study was the chemical, microbiological, textural, and sensory characterization of pilot-scale prototypes of an Italian ewe's raw milk cheese (Caciofiore) curdled with commercial Cynara cardunculus rennet, used as a control, and crude extracts obtained from flowers of either spontaneous or cultivated Onopordum tauricum. Hence, the control and experimental cheese prototypes produced in two rounds of cheesemaking trials were assayed, at the end of their 60-day maturation, for the following features: pH, titratable acidity, dry matter, fat, total and soluble nitrogen (TN and SN, respectively), ash, salt, protein, lactose, viable plate counts and composition of the bacterial and fungal populations, color, texture, volatile organic compounds (VOCs), and olfactory attributes by sensory analysis (the latter for the sole prototypes curdled with the commercial rennet and the extract obtained from cultivated O. tauricum). The data overall collected showed a very low impact of the type of thistle rennet on the analyzed cheese traits, with significant differences being exclusively found for SN/TN%, titratable acidity, color, and adhesiveness. By contrast, a higher impact of the cheesemaking round was seen, with significant differences being observed for salt content, load of presumptive lactobacilli, thermophilic cocci, and Escherichia coli, and levels of the following VOCs: 2,3-butanedione, 2-pentanone, 1-butanol, 2-heptanone, 3-methyl-1-butanol, 2-heptanol, 2-nonanone, dimethyl trisulfide, 2-methyl propanoic acid, butanoic acid, and 3-methyl butanoic acid. Sensory analysis revealed a strong ewe's cheese odor, accompanied by other olfactory notes, such as pungent, sour curd, sweet, and Parmesan cheese-like notes, in all the analysed cheese prototypes. Moreover, key odor active compounds, including butanoic acid, ethyl butanoate, 2,3-butanedione, 1-octen-3-one, and dimethyl trisulfide, were identified by GC-olfactometry analysis. Regarding the odor attributes as determined by sensory analysis, again the type of rennet had an almost negligible impact, with significant differences being only perceived for 1 or 2 out of 20 odor attributes, depending on the analytical conditions applied. Although some aspects deserve further investigation, the results herein collected confirm that O. tauricum can be regarded as an alternative source of thistle rennet for the manufacture of Caciofiore cheese, and more in general, Mediterranean ewe's milk cheeses.
Collapse
Affiliation(s)
- Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Antonio Raffo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
| | - Valentina Melini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Elisabetta Moneta
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Nicoletta Nardo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | | | - Cindy Bande-De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Luis Tejada Portero
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Irene Franciosa
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
| |
Collapse
|
2
|
Uzkuç H, Karagül Yüceer Y. Effect of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
3
|
Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese. Animals (Basel) 2020; 11:ani11010058. [PMID: 33396358 PMCID: PMC7824112 DOI: 10.3390/ani11010058] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/23/2020] [Accepted: 12/23/2020] [Indexed: 11/17/2022] Open
Abstract
Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (p < 0.001) occurred while elasticity decreased simultaneously (p < 0.001). The internal lightness value decreased significantly (p < 0.001), while yellowness increased (p < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (p < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics.
Collapse
|
4
|
Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus. Food Res Int 2020; 137:109657. [DOI: 10.1016/j.foodres.2020.109657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/03/2020] [Accepted: 08/29/2020] [Indexed: 11/18/2022]
|
5
|
Guzmán JL, Delgado Pertíñez M, Galán Soldevilla H, Ruiz Pérez-Cacho P, Polvillo Polo O, Zarazaga LÁ, Avilés Ramírez C. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods 2020; 9:E1420. [PMID: 33049943 PMCID: PMC7601069 DOI: 10.3390/foods9101420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/02/2020] [Accepted: 10/04/2020] [Indexed: 12/26/2022] Open
Abstract
The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses' physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.
Collapse
Affiliation(s)
- José Luis Guzmán
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Manuel Delgado Pertíñez
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Hortensia Galán Soldevilla
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| | - Pilar Ruiz Pérez-Cacho
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| | - Oliva Polvillo Polo
- Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Avda. Reina Mercedes 4-B, 41012 Sevilla, Spain;
| | - Luis Ángel Zarazaga
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Carmen Avilés Ramírez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| |
Collapse
|
6
|
Alavi F, Momen S. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
7
|
Bueno-Gavilá E, Abellán A, Bermejo MS, Salazar E, Cayuela JM, Prieto-Merino D, Tejada L. Characterization of Proteolytic Activity of Artichoke ( Cynara scolymus L.) Flower Extracts on Bovine Casein to Obtain Bioactive Peptides. Animals (Basel) 2020; 10:ani10050914. [PMID: 32466272 PMCID: PMC7278388 DOI: 10.3390/ani10050914] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/16/2020] [Accepted: 05/20/2020] [Indexed: 12/02/2022] Open
Abstract
Simple Summary Recently, dairy proteins, in addition to their basic nutritional role in the diet, were recognized as a source of bioactive peptides. Such peptides are encoded within the primary structure of the protein and can be released by enzymatic hydrolysis. The growing interest in the development of functional foods for the benefit of consumer health led to a recent increase in research on the production of bioactive peptides from different matrices and production methods. The use of aspartic proteases from stigmas of mature artichoke (Cynara scolymus L.) flowers to obtain hydrolytic enzymes (cinarases) in the production of bioactive peptides would involve the utilization of an agricultural residue of a plant species of great socio-economic importance. In the present study, the characterization of the optimal hydrolysis conditions of artichoke flower extracts was carried out for the production of peptides from bovine casein. Furthermore, the angiotensin-converting enzyme-I inhibitory activity and the antioxidant capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) free radicals in vitro were determined for the obtained hydrolysates. The results revealed that the water-soluble extract of artichoke flower could be suitable for the production of bioactive peptides from whole bovine casein. Abstract The aim of this work is to establish the most suitable proteolysis conditions to obtain bovine casein hydrolysates containing peptides with antioxidant and antihypertensive capacity. To this end, the proteolytic activity of Cynara scolymus L. flower extracts was characterized on whole bovine casein, evaluating the effect of several factors (pH, temperature, substrate concentration, enzyme concentration, and hydrolysis time). The optimal conditions to carry out the hydrolysis with the C. scolymus L. extract were as follows: pH 6.2, 50 °C, and 0.023 mg·mL−1 of extract-protein concentration. A Michaelis constant (Km) value of 5.66 mg·mL−1 and a maximum rate of reaction (Vmax) of 8.47 mUAbs∙min−1 were observed. The optimal hydrolysis time was 17 h. The casein hydrolysates obtained with these conditions contained peptides with antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity: 30.89%; Trolox equivalent antioxidant capacity (TEAC) against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) free radical (ABTS●+): 4.43 mM Trolox equivalent·mg−1 peptide) and antihypertensive activity, showing 55.05% angiotensin-converting enzyme-I inhibition in vitro.
Collapse
Affiliation(s)
- Estefanía Bueno-Gavilá
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
- Correspondence:
| | - Adela Abellán
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
| | - María Soledad Bermejo
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
| | - Eva Salazar
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
| | - José María Cayuela
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
| | - David Prieto-Merino
- Applied Statistical Methods in Medical Research Group, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain;
| | - Luis Tejada
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
| |
Collapse
|
8
|
|
9
|
Bueno-Gavilá E, Abellán A, Girón-Rodríguez F, Cayuela J, Salazar E, Gómez R, Tejada L. Bioactivity of hydrolysates obtained from bovine casein using artichoke (Cynara scolymus L.) proteases. J Dairy Sci 2019; 102:10711-10723. [DOI: 10.3168/jds.2019-16596] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Accepted: 07/10/2019] [Indexed: 12/20/2022]
|
10
|
Ruiz Pérez‐Cacho P, Haba Ruiz MA, Dios‐Palomares R, Galán‐Soldevilla H. Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pilar Ruiz Pérez‐Cacho
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - María Auxiliadora Haba Ruiz
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - Rafaela Dios‐Palomares
- Departamento Estadística, Econometría, Investigación Operativa, Organización de Empresas y Economía Aplicada Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - Hortensia Galán‐Soldevilla
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| |
Collapse
|
11
|
Ben Amira A, Besbes S, Attia H, Blecker C. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1289959] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Amal Ben Amira
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Souhail Besbes
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Hamadi Attia
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
| |
Collapse
|
12
|
Abellán A, Tejada L, Pérez-Garrido A, Salazar E, Martinez-Cachá A, Cayuela J. Effects of cheese size on composition and proteolysis in goat’s milk cheese. ACTA ALIMENTARIA 2012. [DOI: 10.1556/aalim.41.2012.2.5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
13
|
Abellán A, Cayuela JM, Pino A, Martínez-Cachá A, Salazar E, Tejada L. Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1657-1664. [PMID: 22190174 DOI: 10.1002/jsfa.5528] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2011] [Revised: 10/26/2011] [Accepted: 10/27/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Enzymes present in the flowers of Cynara cardunculus (cyprosins) are used in the production of some traditional Spanish and Portuguese cheeses, replacing animal rennet. The aim of this work was to study the changes that take place in free amino acids during the ripening of a goat's milk cheese (Murcia al Vino) manufactured with plant coagulant (PC) or animal rennet (AR). RESULTS The total free amino acid (TFAA) concentration increased during ripening, with Ile, Val, Ala, Phe, Gaba, Arg and Lys representing more than 50% of the TFAA content at 60 days in both types of cheese. The TFAA concentration was significantly higher in cheeses made with PC (854 mg 100 g(-1) total solids (TS)) than those made with AR (735 mg 100 g(-1) TS). The concentration of most free amino acids, especially His, Ser, Gln, Thr, Ala, Met and Ile, was higher in the PC cheese. CONCLUSION Cheese made using PC as coagulant presented higher contents of free amino acid throughout the ripening period than cheese made using AR. Therefore we can conclude that the use of PC to produce Murcia al Vino goat's cheese would accelerate the ripening process as a result of increased cyprosin proteolytic activity.
Collapse
Affiliation(s)
- Adela Abellán
- Departamento Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, 30107 Guadalupe, Murcia, Spain
| | | | | | | | | | | |
Collapse
|
14
|
FRESNO MARÍA, ÁLVAREZ SERGIO. Chemical, textural and sensorial changes during the ripening of Majorero goat cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00842.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
15
|
|
16
|
Hashim MM, Dong M, Iqbal MF, Li W, Chen X. Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0021-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
17
|
TEJADA LUIS, ABELLÁN ADELA, PRADOS FRANCISCO, CAYUELA JOSÉMARÍA. Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00396.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
18
|
|