**Author details**

The shape and size of lactose crystals are also modified by sonication. The tomahawk shape (characteristic of α-lactose monohydrate) is the most reported in sonocrystallized lactose [5], although elongated shapes are described in some reports [9]. According to Dhumal et al. [18], applying ultrasound causes some faces of the lactose crystals grow faster than other producing elongated rod-shaped crystals. Besides, ultrasound increases the surface roughness of lactose crystals by reducing the incorporation of β-lactose into the crystal lattice [9, 18].

64 Technological Approaches for Novel Applications in Dairy Processing

Regarding the crystal size, all the works agree that ultrasound increases the number of lactose crystals and produces smaller crystals with more homogeneous sizes [6, 15, 18, 20, 22, 32, 56]. Only one study has reported that there is no correlation between ultrasound (10–30 W, 20 kHz) and the size of lactose crystals [9]. The effects on the number and size of lactose crystal are primarily attributed to the increase in the number of nuclei that promotes the ultrasound, whether during the primary or secondary nucleation [56]. The extent of size reduction that is attained through sonocrystallization depends upon the ultrasound energy density (or power), time of sonication, and frequency applied (**Tables 1** and **2**). For example, we have observed that ultrasound energy densities of 9 J mL−1 were enough to decrease the size of lactose crystals by half and to significantly narrow the CSD Nevertheless, a higher energy density (50 J mL−1) did not produce a further change in the size of crystals or the CSD (**Figure 3A**). On the other hand, the effect of different ultrasonic frequencies on the size of lactose crystals has been hardly reported, because nearly all the studies have used the similar frequencies (20–22 kHz). So far, only the work of Gajendragadkar and Gogate [6] has explored an ultrasonic frequency of 33 kHz. According to these authors, a frequency increase from 22 to 33 kHz reduced the

crystal size and improved the lactose purity but decreased the yield of crystallization.

The process of lactose crystallization is conventionally carried out in presence of residual whey proteins (0.1–0.2%), which also decrease significantly the crystals size. The water-binding capacity of whey proteins creates supersaturation spots that favor nucleation [24, 25]. A few studies have addressed the effect of whey proteins on lactose sonocrystallization. Bund and Pandit [28] reported an increase in the crystal size of lactose sonocrystallized with ethanol (85%) in the presence of 0.4% of bovine serum albumin (BSA). Patel and Murthy [32] described that 0.2 to 0.8% of BSA widened the CSD of lactose sonocrystallized (120 W, 20 kHz) with n-propanol (85%). In contrast, we have noted that 0.64% of whey proteins decreased the

**Figure 3.** Effect of different ultrasound energy densities on the crystal size distribution (CSD) of lactose: (A) solutions saturated with 25% (w/v) of lactose; (B) solutions with 25% (w/v) of lactose and 0.64% (w/v) of whey proteins.

Yanira Ivonne Sánchez-García1 , Sukhvir Kaur Bhangu<sup>2</sup> , Muthupandian Ashokkumar<sup>2</sup> and Néstor Gutiérrez-Méndez1 \*

\*Address all correspondence to: ngutierrez@uach.mx

1 Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, Mexico

2 School of Chemistry, University of Melbourne, Melbourne, Australia

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**Section 2**

**Approaches on Improving Functionalities and**

**Quality Systems of Dairy Products**

**Approaches on Improving Functionalities and Quality Systems of Dairy Products**

**Chapter 5**

**Provisional chapter**

*Cynara cardunculus:* **Use in Cheesemaking and**

*Cynara cardunculus:* **Use in Cheesemaking and** 

DOI: 10.5772/intechopen.76530

*Cynara cardunculus* L. is the most widespread species of *Cynara* genus (f. *Asteraceae*). This herbaceous perennial plant is native to the Mediterranean region and invasive in other parts of the world, growing naturally in harsh habitat conditions. There are three subspecies: globe artichoke; cultivated cardoon and the progenitor of the two, the wild cardoon. The culture of *Cynara cardunculus* L. follows an annual growth cycle, emerging in autumn and harvesting in summer. *Cynara cardunculus* has been considered as a multi-purpose crop due to its relevant biochemical profiles. Inflorescences have been used as food, whereas leaves are a rich source of bioactive compounds. Consequently, larger plants without spines have been selected for technological purposes. Due to its high cellulose and hemicellulose content, the lignocellulosic fraction has been used as solid biofuel, biogas and bioethanol. Both pulp fibers production and seeds oil are suitable for biodiesel production. Over the centuries, the inflorescence pistils of *Cynara cardunculus* L. have been widely used for cheesemaking. The present chapter gives an overview of the *Cynara cardunculus* L. emphasizing recent knowledge regarding the use, conservation, preparation and application of *Cynara cardunculus* in ovine milk cheesemaking, as well as other

**Keywords:** cardoon, *Cynara cardunculus* L., pistilis, vegetable coagulant, cardosins,

© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use,

distribution, and reproduction in any medium, provided the original work is properly cited.

Cristina Conceição, Pedro Martins, Nuno Alvarenga, João Dias, Elsa Lamy, Lúcia Garrido, Sandra Gomes, Sofia Freitas, Ana Belo, Teresa Brás, Ana Paulino and

Cristina Conceição, Pedro Martins, Nuno Alvarenga, João Dias, Elsa Lamy, Lúcia Garrido, Sandra Gomes, Sofia Freitas, Ana Belo, Teresa Brás, Ana Paulino

Additional information is available at the end of the chapter

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/intechopen.76530

biotechnological applications.

bioactive compounds, ovine milk cheese

**Pharmaceutical Applications**

**Pharmaceutical Applications**

Maria F. Duarte

and Maria F. Duarte

**Abstract**

#### *Cynara cardunculus:* **Use in Cheesemaking and Pharmaceutical Applications** *Cynara cardunculus:* **Use in Cheesemaking and Pharmaceutical Applications**

DOI: 10.5772/intechopen.76530

Cristina Conceição, Pedro Martins, Nuno Alvarenga, João Dias, Elsa Lamy, Lúcia Garrido, Sandra Gomes, Sofia Freitas, Ana Belo, Teresa Brás, Ana Paulino and Maria F. Duarte Cristina Conceição, Pedro Martins, Nuno Alvarenga, João Dias, Elsa Lamy, Lúcia Garrido, Sandra Gomes, Sofia Freitas, Ana Belo, Teresa Brás, Ana Paulino and Maria F. Duarte

Additional information is available at the end of the chapter Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/intechopen.76530

#### **Abstract**

*Cynara cardunculus* L. is the most widespread species of *Cynara* genus (f. *Asteraceae*). This herbaceous perennial plant is native to the Mediterranean region and invasive in other parts of the world, growing naturally in harsh habitat conditions. There are three subspecies: globe artichoke; cultivated cardoon and the progenitor of the two, the wild cardoon. The culture of *Cynara cardunculus* L. follows an annual growth cycle, emerging in autumn and harvesting in summer. *Cynara cardunculus* has been considered as a multi-purpose crop due to its relevant biochemical profiles. Inflorescences have been used as food, whereas leaves are a rich source of bioactive compounds. Consequently, larger plants without spines have been selected for technological purposes. Due to its high cellulose and hemicellulose content, the lignocellulosic fraction has been used as solid biofuel, biogas and bioethanol. Both pulp fibers production and seeds oil are suitable for biodiesel production. Over the centuries, the inflorescence pistils of *Cynara cardunculus* L. have been widely used for cheesemaking. The present chapter gives an overview of the *Cynara cardunculus* L. emphasizing recent knowledge regarding the use, conservation, preparation and application of *Cynara cardunculus* in ovine milk cheesemaking, as well as other biotechnological applications.

**Keywords:** cardoon, *Cynara cardunculus* L., pistilis, vegetable coagulant, cardosins, bioactive compounds, ovine milk cheese

© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. © 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
