In recent years, there has been a significant shift in consumer preferences towards healthier and more diversified food options, with a particular emphasis on products derived from vegetable sources. This evolving trend is driven by an increased awareness of the link between diet and well-being, as well as a growing desire for sustainable and ethically sourced food choices. Consumers are becoming more health-conscious, with a heightened awareness of the impact of their dietary choices on overall well-being. The emphasis on plant-based diets, rich in fruits and vegetables, is supported by numerous studies linking diets to reduced risks of chronic diseases, to improved cardiovascular health, and to enhanced longevity. The modern consumer is increasingly seeking variety and novelty in their food choices, moving beyond traditional products. Vegetable-based products offer a diverse array of flavors, textures, and culinary experiences, appealing to consumers looking to experiment with their senses. The availability of innovative plant-based alternatives to traditional animal products, such as plant-based substitutes, has resulted in significant changes also in the dairy industry. In detail, the dairy market needs the search for animal rennet substitutes, because of the growth of vegetarian’s market niche as well as the request for Kosher and Halal foods. The role of milk-clotting enzymes is crucial in cheesemaking; among them, animal rennet is the most ancient milk-clotting enzyme and still the most widely used biocatalyst in cheesemaking procedures. The clotting properties of animal rennet are due to chymosin, an aspartic protease extracted from the abomasum of new-born ruminants with high specificity for cleaving k-casein Phe105-Met106 bond. However, the changed perception of the consumer, coupled to a diminishing supply of animal rennet, are responsible of the high demand for alternative milk-clotting enzymes. Several new vegetable sources of milk clotting enzymes have been investigated in the last twenty years and the development of new plants derived milk-clotting enzymes is now in progress. Plant enzymes are generally extracted by aqueous maceration of different plant organs, such as flowers, seeds, roots or leaves, followed by several different homogenization procedures. One innovative milk-clotting enzyme is Actinidin (EC 3.4.22.14), a cysteine protease extracted from kiwifruit (Actinidia deliciosa), that represents an interesting alternative to chymosin for milk coagulation. Previous studies demonstrated that the actinidin forms milk clots under the typical conditions used in cheese manufacturing. Nevertheless, plant proteases are characterized by a high proteolytic activity that generates bitter flavours in the final product. To reduce the bitter taste caused by the strong proteolytic activity, strains of Lactic Acid Bacteria (LAB) with high aminopeptidase activity are promising. Specific aminopeptidases (like Pep X and Pep N) are able to hydrolyze the bitter peptides formed during cheese ripening.
Negli ultimi anni si è verificato un cambiamento significativo nelle preferenze dei consumatori verso alimenti più sani e diversificati, con particolare attenzione ai prodotti derivati da fonti vegetali. Questa tendenza è guidata da una maggiore consapevolezza del legame che esiste tra dieta e benessere, nonché da un crescente desiderio di alimenti sostenibili ed etici. I consumatori stanno diventando sempre più attenti alla salute, con una maggiore consapevolezza dell’impatto delle loro scelte alimentari sul loro benessere. L’enfasi sulle diete a base vegetale, ricche di frutta e verdura, è supportata da numerosi studi che le collegano alla riduzione dei rischi di malattie croniche, al miglioramento della salute cardiovascolare e all’aumento della longevità. Il consumatore moderno ricerca sempre più varietà e novità nelle proprie scelte alimentari, andando oltre i prodotti tradizionali. I prodotti a base vegetale offrono una vasta gamma di sapori, texture ed esperienze culinarie attraenti per le persone che desiderano sperimentare attraverso i propri sensi. La disponibilità di alternative innovative a base vegetale ai tradizionali prodotti animali ha comportato cambiamenti significativi anche nel settore lattiero-caseario. Nel dettaglio il mercato lattiero-caseario sollecita la ricerca di sostituti del caglio animale, a causa della crescita delle diete vegetariane e della richiesta di alimenti Kosher e Halal. Il ruolo degli enzimi coagulanti è cruciale nella produzione del formaggio; tra questi, il caglio animale è il più antico enzima coagulante del latte e tuttora il biocatalizzatore più utilizzato nelle procedure di caseificazione. Le proprietà coagulanti del caglio animale sono dovute alla chimosina, una proteasi aspartica estratta dall'abomaso dei ruminanti con elevata specificità nell’idrolisi del legame Phe105-Met106 della k-caseina. Tuttavia, la mutata percezione del consumatore, unita alla diminuzione dell’offerta di caglio animale, sono responsabili dell’elevata domanda di enzimi coagulanti alternativi. Negli ultimi vent’anni sono state studiate diverse nuove fonti vegetali di enzimi per la coagulazione del latte. Nello specifico gli enzimi vegetali vengono generalmente estratti mediante macerazione acquosa di diversi tessuti vegetali, come fiori, semi, radici o foglie, seguita da diverse procedure di omogeneizzazione. Un enzima innovativo per la coagulazione del latte è rappresentato dall'Actinidina (EC 3.4.22.14), una proteasi cisteinica estratta dal kiwi (Actinidia deliciosa), che rappresenta un'interessante alternativa alla chimosina per la coagulazione del latte. Studi precedenti hanno dimostrato che l’Actinidina possiede attività coagulante nelle condizioni tipiche utilizzate nei processi di caseificazione. Tuttavia, le proteasi vegetali sono caratterizzate da un'elevata attività proteolitica che genera sapori amari nel prodotto finito. Per ridurre il sapore amaro causato dalla forte attività proteolitica, ceppi di batteri lattici ad elevata attività aminopeptidasica risultano molto promettenti. Nello specifico, alcune aminopeptidasi sono in grado di idrolizzare i peptidi amari formati durante la maturazione del formaggio. In particolare, l'aminopeptidasi N (PeP N) e l'aminopeptidasi X (Pep X) sono le peptidasi più importanti in grado di idrolizzare i peptidi amari riducendo il gusto amaro del formaggio.
Sviluppo di un coagulante vegetale e di una coltura microbica deamarizzante per la formulazione di formaggi con certificazione halal / Nicosia, FABRIZIO DOMENICO. - (2024 Apr 05).
Sviluppo di un coagulante vegetale e di una coltura microbica deamarizzante per la formulazione di formaggi con certificazione halal
NICOSIA, FABRIZIO DOMENICO
2024-04-05
Abstract
In recent years, there has been a significant shift in consumer preferences towards healthier and more diversified food options, with a particular emphasis on products derived from vegetable sources. This evolving trend is driven by an increased awareness of the link between diet and well-being, as well as a growing desire for sustainable and ethically sourced food choices. Consumers are becoming more health-conscious, with a heightened awareness of the impact of their dietary choices on overall well-being. The emphasis on plant-based diets, rich in fruits and vegetables, is supported by numerous studies linking diets to reduced risks of chronic diseases, to improved cardiovascular health, and to enhanced longevity. The modern consumer is increasingly seeking variety and novelty in their food choices, moving beyond traditional products. Vegetable-based products offer a diverse array of flavors, textures, and culinary experiences, appealing to consumers looking to experiment with their senses. The availability of innovative plant-based alternatives to traditional animal products, such as plant-based substitutes, has resulted in significant changes also in the dairy industry. In detail, the dairy market needs the search for animal rennet substitutes, because of the growth of vegetarian’s market niche as well as the request for Kosher and Halal foods. The role of milk-clotting enzymes is crucial in cheesemaking; among them, animal rennet is the most ancient milk-clotting enzyme and still the most widely used biocatalyst in cheesemaking procedures. The clotting properties of animal rennet are due to chymosin, an aspartic protease extracted from the abomasum of new-born ruminants with high specificity for cleaving k-casein Phe105-Met106 bond. However, the changed perception of the consumer, coupled to a diminishing supply of animal rennet, are responsible of the high demand for alternative milk-clotting enzymes. Several new vegetable sources of milk clotting enzymes have been investigated in the last twenty years and the development of new plants derived milk-clotting enzymes is now in progress. Plant enzymes are generally extracted by aqueous maceration of different plant organs, such as flowers, seeds, roots or leaves, followed by several different homogenization procedures. One innovative milk-clotting enzyme is Actinidin (EC 3.4.22.14), a cysteine protease extracted from kiwifruit (Actinidia deliciosa), that represents an interesting alternative to chymosin for milk coagulation. Previous studies demonstrated that the actinidin forms milk clots under the typical conditions used in cheese manufacturing. Nevertheless, plant proteases are characterized by a high proteolytic activity that generates bitter flavours in the final product. To reduce the bitter taste caused by the strong proteolytic activity, strains of Lactic Acid Bacteria (LAB) with high aminopeptidase activity are promising. Specific aminopeptidases (like Pep X and Pep N) are able to hydrolyze the bitter peptides formed during cheese ripening.File | Dimensione | Formato | |
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