Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities

Effect of utilizing heart of date palm powder as a new source of dietary fibers, carbohydrates, and protein on the characterization and biological properties of low-fat bio-Labneh

The heart of date palm powder serves as a valuable source of various biological macromolecules, such as dietary fibers and proteins, which contribute to its benefits as a health-enhancing ingredient. The main component of the heart date palm is carbohydrates, which provide a rapid energy source and its fiber content aids digestion and promotes feelings of fullness, thereby enhancing any diet. This research studied the possibility of incorporating the heart of date palm powder at varying concentrations (0, 3 %, 6 %, 9 %, and 12 % w/v) into low-fat bio Labneh made from a mix of camel and corn milk (75 %: 25 %). Over a 21-day cold storage period, adding the heart of date palm powder improved the textural properties, sensory qualities, and bioactive compound content of low-fat bio Labneh. Furthermore, no mold, yeast, or coliform bacteria were present throughout the 21-day cold storage. The total cell count of Bifidobacterium animalis ssp. lactis BB12 steadily increased until the 14th day of the cold storage. According to the sensory evaluation results, up to 12 % heart of date palm powder can be added to produce low-fat bio Labneh. This study lays the groundwork for further research into the use of heart of date palm powder as an innovative functional ingredient in dairy products.

Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation

This study investigated the antimicrobial and antioxidant effects of garlic and chitosan on hummus. Hummus was prepared by using 0.5% or 1% (w/w) chitosan, with or without 1% (w/w) garlic, and samples were stored at 4, 10, or 25 °C for 28, 21, or 7 d, respectively. The behavior of lactic acid bacteria (LAB), Pseudomonas spp., aerobic bacteria, and yeasts and molds was then investigated. Color, pH, TBARS, and rheological properties were also measured. In hummus, both with and without garlic, chitosan added at 0.5% and 1% w/w significantly (p < 0.05) decreased LAB, aerobic bacteria, yeasts, and molds, and Pseudomonas spp., at 4 °C. However, at 10 °C, adding chitosan at 1% w/w significantly reduced only aerobic bacteria (2.2 log cfu/g) and Pseudomonas spp. (1.0 log cfu/g). The pH values (regardless of treatment) decreased upon storage. The addition of garlic or chitosan did not significantly affect the lightness (L*) or yellowness (b*). However, garlic, regardless of chitosan concentration, notably reduced lipid oxidation (0.8-1.4 MDA Eq/kg of sample) and had a greater impact on the sensory properties compared to chitosan. The results of this study will encourage producers to produce hummus that has a better flavor due to garlic with enhanced microbial quality.

Assessment of using heart of date palm as a new source of protein and carbohydrate on the quality of low-fat bio fermented camel milk and its potential anticancer properties

The heart of date palm (HDP) is a nutrient-dense vegetable, rich in protein and carbohydrate, obtained from the core of palm trees. Carbohydrates are the major component of the heart of date palm, providing a quick source of energy and fiber content can help digestion and contribute to feeling of fullness, making it good addition to a balanced diet. The study investigated the potential of incorporating HDP into low-fat bio fermented camel milk (BCM). The initial findings highlighted HDP's medicinal properties and its significant cytotoxic effects against HepG2 cells, indicating its potential as an anticancer agent. Over 21 days of cold storage, the addition of HDP improved the water-holding capacity, color, sensory qualities, bioactive compounds, and rheological properties of low-fat BCM. Moreover, no mold, yeasts, or coliforms were detected in any samples throughout the storage. The total number of viable probiotic cells remained functional (>106 log CFU/g) for 21 days. The sensory evaluation results suggested that high-quality low-fat BCM can be achieved by adding up to 20 % HDP. The molecular docking study supports the various biological activities of HDP particularly in relation to its cytotoxic effects against HepG2 cancer cells. This study opens the door for further exploration into utilizing HDP as a novel functional ingredient in dairy foods to create value-added products.

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.