Abstract
Camel milk powder production is an alternative to preserve the perishable milk for later-date consumption. However, the impacts of dehydration processes on bioactive compounds in camel milk are largely unknown. Hence, the present study attempted to compare the physicochemical properties and protein profiles of camel milk powders produced by different concentration and dehydration processes. Six camel milk powders were produced by freeze- and spray-drying methods in conjunction with two liquid concentration techniques, namely spray dewatering and reverse osmosis. The results of proteomic analysis showed that direct freeze-dried camel milk powder had the least changes in protein profile, followed by direct spray-dried powder. The camel milk powders that underwent concentration processes had more profound changes in their protein profiles. Among the bioactive proteins identified, lactotransferrin and oxidase/peroxidase had the most significant decreases in concentration following processing. On the contrary, glycosylation-dependent cell adhesion molecule 1, peptidoglycan recognition protein 1, and osteopontin increased in concentration. The results revealed that direct freeze drying was the most ideal method for preserving the bioactive proteins during camel milk powder production. However, the freeze-drying technique has cost and scalability constraints, and the current spray-drying technique needs improvement to better retain the bioactivity of camel milk during powder processing.
Highlights
Introduction published maps and institutional affilCamel milk has become topical in recent years because of its nutritional value [1].As compared to bovine milk, camel milk is richer in vitamin C, essential minerals, and bioactive proteins, such as lactotransferrin (LTF), glycosylation-dependent cell adhesion molecule 1 (GLYCAM1), peptidoglycan recognition protein 1 (PGRP1), and whey acidic protein (WAP) [2]
The concentration of camel milk was performed by SD, which removes water as a vapour using hot air, or by reverse osmosis (RO), which removes water through membrane filtration
A breakdown of the samples prepared by different processing techniques is as follows: Six camel milk powders: Freeze-dried raw milk powder (FR); SD-concentrated/freeze-dried milk powder (FSD); RO-concentrated/freeze-dried milk powder (FRO); Spray-dried raw milk powder (SR); SD-concentrated/spray-dried milk powder (SSD); RO-concentrated/spray-dried milk powder (SRO)
Summary
Introduction published maps and institutional affilCamel milk has become topical in recent years because of its nutritional value [1].As compared to bovine milk, camel milk is richer in vitamin C, essential minerals, and bioactive proteins, such as lactotransferrin (LTF), glycosylation-dependent cell adhesion molecule 1 (GLYCAM1), peptidoglycan recognition protein 1 (PGRP1), and whey acidic protein (WAP) [2]. Camel milk has become topical in recent years because of its nutritional value [1]. Camel milk lacks beta-lactoglobulin, which is one of the major protein allergens in bovine milk [3]. Several studies have shown evidence of camel milk having prospective therapeutic properties, such as antidiabetic and antiautism, which is associated with their abundant level of bioactive peptides/proteins [2]. Despite the high nutritional and potential medicinal value of camel milk, its global supply is limited because camels are typically raised in arid places such as deserts. The production of dried powder from camel milk without impairing its bioactive components is highly desirable to make it available worldwide and to extend its shelf life, reduce transportation costs, iations
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