BR102013029865A2 - process of obtaining a new milk coagulant from green fruit peels of achachairu (garcinia humilis vahl) - Google Patents

Abstract

process of obtaining a new milk coagulant from green fruit peels of achachairu (garcinia humilis vahl). The present invention describes the process of obtaining a new source of low-cost milk coagulant from green bark extract of achachairu (garcinia humilis vahl) by proposing an alternative to conventional milk coagulants for industrial food application. being included in the field of applied biotechnology.

Description

DESCRIPTION REPORT OF THE INVENTION "PROCESS FOR OBTAINING A NEW MILK COAGULANT FROM ACHACHAIRU GREEN FRUIT SHELLS" (GARCINIA HUMILIS VAHL) green fruits of achachairu (Garcinia humilis Vahl) ”is included in the field of applied biotechnology.

At present, microorganisms are used for the production of chymosin identical to that produced by calf stomach cells. This advance was achieved by introducing genes responsible for the production of chymosin in a host microorganism, such as yeast Kluyveromyces lactis.

Currently, only 20-30% of the world's demand for milk coagulants is supplied by animal rennet, so this supply is limited due to the shortage of raw materials. In addition, the high cost of rennet, religious factors, diet (vegetarianism), incidence of bovine spongiform encephalopathy or the prohibition of recombinant calf rennet (France, Germany and the Netherlands) have encouraged research into new sources of milk coagulants. of microorganisms and vegetables.

Animal rennet is estimated to be used in 80% of cheeses made in Brazil and approximately 20% by microbial coagulation. Microbial proteases of fungi and other microorganisms have been considered as rennet substitutes, but most have proved unsuitable for the cheese industry. The best known and most widely used microbial coagulant is made from Rhizomucor miehei. Although successfully used in a variety of milder, milder cheeses, its non-specific proteolytic action reduces yields in hard and semi-hard cheeses, causing bitterness in long-ripened cheeses.

Many plants produce proteinases that have the potential to coagulate milk. Despite being a viable alternative in the manufacture of cheeses with different flavors, coagulant proteases of vegetable origin have been little used industrially and are restricted to artisanal production mainly in Europe.

In Portugal, enzymes of plant origin are traditionally used in the coagulation of milk to make artisanal cheese. In place of the curds extracted from the fourth stomach of nursing calves, proteolytic enzymes extracted from dried flowers of plants of the genus Cynara have been used to make artisanal cheeses. Even though this procedure has been performed since Roman times, the empirical use of these vegetable curds is restricting their current use to a few elaborations that include Serra da Estrela cheeses in Portugal, the Italian Caccio Fiore and the Spanish Pedroche, Serena and Flor de Guia. Canary.

In West African countries such as Nigeria and the Republic of Benin, Calotropis procera extracts have been used in artisanal cheese production. Ginger proteases have been reported to be an alternative enzyme source for milk coagulation and cheese production. In addition, cheese made using Bromelia hieronymi fruit extract is acceptable in appearance, body, texture, and taste.

Some patents cite the use of plant-based milk coagulant such as BRPI0613979-5 which relates to a method for producing fermented milk that has excellent taste and aroma as well as functionality where protease such as papain is used. . Patent PI0822069-7 dealing with milk thistle extract, method for preparation and use and patent P11002202-3 which describes the process of manufacturing low fat food products. In particular, the invention described above comprises a coagulation step food production process utilizing coagulant enzymes, especially vegetable latex, obtained from Brosimum plants.

The studies mentioned above show the potential use of vegetables to obtain alternative coagulant agents for the manufacture of new dairy products with different flavors, however research on this topic is limited.

Given the above, the advantages of this process of obtaining a vegetable-based milk coagulant from green fruit peel lies in the fact that it is an alternative in the generation of new milk derivatives for both regional, national and international markets. . Contributing to reducing the worldwide demand for coagulants, which can be consumed by all people, without religious or dietary restrictions. Also noteworthy is the limitation of national reports of the use of vegetable coagulants in the manufacture of dairy products.

Another aspect to be emphasized is the economic viability, due to the ease of the process, low cost of research and production when compared with the coagulants used today. The patent proposes a low-cost process for obtaining a new source of milk coagulant from green bark extract of Garchair (Garcinia humilis Vahl.) For food application. The innovation of the proposal is to obtain a bioproduct using raw material obtained exclusively from plant origin, which is a viable alternative due to the ease of obtaining and the low cost. Brazil is the second largest world producer of milk second only to the United States and its production has been growing since the year 2000, besides Brazil among the countries of America is the second largest producer of cheese in tons.

Survey of Milk Brazil (Brazilian Association of Milk Producers) shows a 23% increase in per capita dairy consumption in the last seven years. Growth is driven by derivatives such as cheese and curd. Since 2005, per capita consumption of these products has increased by 52%.

Last year alone, the advance was 16%. This decade, Brazilian cheese production grew at an average rate of 5% per year. In 2011, 867.1 thousand tons of cheese were produced in the country, 9.4% more than in 2010, in 2012 the growth of cheese production was close to 10.0% and in 2013 it should exceed 1.0 million tons, according to the Brazilian Cheese Industry Association. The trend for the coming years is for cheese production to increase as demand, driven by the increase in purchasing power tends to grow. These data illustrate well the social and economic importance of the Product.

In the cheese industry there are the most distinct processing methods for a large number of different types of products. Some steps are common in all dairy production flowcharts. One of these essential steps is coagulation. There are didactically three types of coagulation: enzymatic, acidic and mixed. Each of these coagulations leads to the formation of milk gel with distinct physicochemical and nutritional characteristics as well as sensory aspects. Enzymatic coagulation is the most used in the cheese manufacturing process, mainly due to the higher yield obtained in relation to acid coagulation. In addition, acid technology is often used, which adapts very well in temperate countries, since low temperatures are required for the preservation and maturation of these cheeses due to their high humidity. However, for tropical countries, enzymatic technology has been shown to be the most suitable, since cheese can be packaged at room temperature, as it has a low humidity, such as Nordestino rennet cheese.

The enzymes used for milk coagulation may come from animals, plants and / or microorganisms, which may be used alone or mixed together. This enzyme mixture may provide, among other effects, an adjustment of the rate of proteolysis during maturation to a desired level. Renin is the main enzyme used in cheese production. It is present in the ruminant animal rennet and is traditionally obtained from the 4th stomach of lactating calves. This rennet is composed of the enzymes chymosin and pepsin, in a ratio of about 85-95% chymosin to 5-15% pepsin. The demand for calf stomachs for curd extraction is very high, which becomes a factor that hinders production due not only to the high cost but also to the scarcity of the raw material.

As a consequence of the scarcity of raw materials, high prices and growth of world cheese production, there was an increase in the search for substitutes of the same quality. A suitable substitute should have intense clotting activity and low proteolytic activity to minimize clot dissolution.

Proteases are also traditionally used in cheese making. They are used for the maturation and development of the texture and flavor of cheese, being responsible for the coagulation of milk in cheese manufacture through the hydrolysis of k-casein.

In Europe, particularly Spain and Portugal, enzymes of plant origin are traditionally used in the coagulation of milk for the manufacture of artisanal cheeses which carry them with the PDO (Protected Designation of Origin) seal. In place of the curds extracted from the fourth stomach of nursing calves, proteolytic enzymes extracted from dried flowers of plants of the genus Cynara have been used to make artisanal cheeses. The emergence of perfectly typified vegetable curds in the market may be of unparalleled economic importance, given that it is possible to work in the future with cheeses that are now considered artisanal, and which can be adapted to semi-industrial production without the need to trade vegetable rennet of animal origin. Not to mention the quality potential of cheeses such as Flor de Guia and Serra de Estrela, produced from goat and sheep milk, among others that would have a safe market due to their unique characteristics.

However, animal rennet substitutes for plant-based coagulant enzymes are interesting in view of their constant availability and low cost, and have greater acceptance among people whose eating habits and religious beliefs are against the use of products containing sacrificial animals. . The use of plants as a milk coagulant is a viable and promising alternative, and there are several studies in the literature that show this viability. However, none of them has yet been mentioned for achachairu (Garcinia humilis Vahl.) And none of its metabolites.

A coagulant of vegetable origin widely used in Mediterranean countries, mainly Portugal and Spain, is the extract obtained from the thistle (Cynara cardunculus L.). This extract contains a mixture of enzymes (cardosins / cyprosines) with high non-specific proteolytic activity, but with coagulant behavior that proves to be very effective in sheep's milk, providing the production of very characteristic cheeses. There are reports of milk coagulant activity in lettuce leaves (Lactuca sativa) in skimmed milk and in milk with different fat content.

Some researchers have tested the coagulant activity of plant extracts in cow's and goat's milk to obtain encouraging partial results from native and / or exotic Northeastern plants. They tested 130 plant samples, of which five presented satisfactory coagulant activities, with coagulation times ranging from 2 to 120 minutes. Studies carried out at Embrapa Caprinos e Ovinos, using sunflower seed extracts, showed milk coagulant activity and consequently potential for cheese production.

Some studies claim that coagulation of milk by bromelain, papain and ficina causes bitterness in their products and an alternative would be the use of ginger proteases as an enzymatic source for milk coagulation. Other research claims that bromelain is an enzyme extracted from vegetables and has milk coagulant activity for cheese making.

Later studies concluded that vegetable proteases such as papain, ficin and bromelain extracted from papaya, fig and pineapple, respectively, have a relationship between milk coagulation and unfavorable proteolytic activity and this factor is the main obstacle in cheese making. There are reports in the literature about the latex milk coagulant activity of Ficus religiosa and Madura pomifera respectively. In addition to milk coagulation from Moringa oleifera flowers, it is potentially useful in the cheese making process because it does not promote extensive hydrolysis.

It is verified with the state of the art that the coagulant activity of milk using natural plant extracts has been demonstrated. However, there are no or similar reports regarding the activity of milk coagulation from green fruit peel of achachairu (Gardnia humiiis Vahl.) And none of its metabolites. As there is currently no scientific study on the efficacy and effectiveness of milk coagulation from vegetables on an industrial scale. In the following, the invention will be described in more detail with the aid of embodiment examples exemplified in figures.

Shown: In Figure 01: Frontal view of green fruit shells dehydrated at room temperature and crushed.

Figure 02: Frontal view of test tubes showing the coagulation of milk by green fruit peels of achachairu (Gardnia humiiis Vhal). The coagulant activity of milk by achachairu green peels is evidenced from time-based testing to coagulate a skim milk solution.

Achachairu green fruits were collected, washed, pulped and the shells were separated and dehydrated at room temperature and then ground to obtain a powder exemplified in figure 01. It was stored refrigerated at -20 ° C. From the powder, a 0.15 g / mL solution was prepared by immersing the achachairu bark powder in distilled water. This mixture was kept at rest for 1 hour at room temperature and then filtered on filter paper, thus obtaining the vegetable extract used later in the determination of milk coagulant activity.

For the coagulant activity of the milk a solution of skimmed milk (100g / ml) and distilled water with 0,01 M of calcium chloride was elaborated. The plant extract sample (0.5 ml) was added to test tubes containing 5.0 ml skim milk solution, preheated in a thermostated bath at 35 ° C for 10 minutes. After addition of the plant extract, the time required to start clot formation is timed. The end of the reaction is defined as the time required to start milk coagulation. The tests were done in triplicate and the results were expressed as renin units (UR). Where each minute required to coagulate the substrate will be equivalent to 400 RH. The coagulation of milk by the Achachairu peels exemplified in Figure 02 obtained a coagulation time of milk, on average 130 seconds, which is equivalent to 600 RH.

CLAIMS "PROCESS FOR OBTAINING A NEW MILK COAGULANT FROM ACHACHAIRU GREEN FRUIT SHELLS" (GARCINIA HUMILIS VAHL)

Claims (3)

1. Process for obtaining a new milk coagulant characterized by the use of green fruit husks from achachairu (Garcinia humilis Vahl) Process according to Claim 1, characterized in that a new milk powder coagulant is obtained from green fruit peels of achachairu (Garcinia humilis Vahl). Process according to Claim 1, characterized in that a new milk powder coagulant is obtained from green fruit peels of achachairu (Garcinia humilis Vahl) for industrial use in the field of food.