Biofunctional and Nutritional Characteristics of Freeze-Dried Fermented Camel Milk Fortified with Probiotics and Ajwa Dates

Sally Sakr and Hassan Barakat

Background and Objective: Since the demand for healthy products is rising, more initiatives are being taken to produce camel milk and related innovative products. Combining food components enhances production, sustainability and quality properties and offers healthier alternatives for consumers needs and satisfaction. The present research aimed to investigate the nutritional and biofunctional properties of freeze-dried probiotic-enriched fermented camel milk (FCMs), incorporating different amounts of Al-Madina Ajwa date pulp (ADP) as a nutritional supplement. Materials and Methods: Six probiotic-enriched FCMs containing ADP were prepared, fermented by ABT-5 or ABT-5 mixed with Lacticaseibacillus rhamnosus B-1937 either incorporated ADP at 12 or 15% for 6 hrs and freeze-dried. Proximate composition, mineral contents, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity (AOC) were evaluated. Deeply identifying and quantifying phenolics and flavonoids in prepared FCMs containing ADP using HPLC were carried out. Biofunctionally, in vitro, glycemic index (GI) and glycemic load (GL), degree of proteolysis and angiotensin-Converting Enzyme Inhibition (ACE-I) activity were determined. The viable bacterial count of different FCM powders was evaluated. Data (mean±SE) from three replications were analyzed using factorial ANOVA under a Randomized Complete Block Design in SPSS v23, with significance at p<0.05 using Tukey’s test. Results: Results indicated that increasing levels of ADP increased the nutritional value and enriched the mineral content in a dose-dependent manner. Also, polyphenols and related AOC were significantly increased when ADP levels increased. The HPLC indicated 5 and 7-8 quantified polyphenols in FCM incorporating ADP at 12 and 15%, respectively, with the substantial effect of starter cultures used. FCMs were categorized as low GI and GL foods; even FCMs contained 15% of ADP in vitro. The degree of proteolysis and ACE-I activity were improved when a high ADP level was added to CM and fermented by ABT-5 mixed with L. rhamnosus B-1937. Notably, viable bacterial count indicated successful Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium bifidum and Lacticaseibacillus rhamnosus growth in CM when the ADP level increased. Adding ADP enhanced bacterial growth and positively correlated with proteolysis and ACE-I activities. Due to its proteolytic activity, the viable counts of L. acidophilus and B. bifidum increased in FCMs that contained L. rhamnosus. Conclusion: The present study revealed that incorporating 12-15% ADP improved the nutritional, biofunctional and probiotic properties of FCM, leading to its increased acceptability and health-promoting values, which may conclusively recommend its commercial scaling up and applications.

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