Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk
ABSTRACT: The production of set-type camel milk yogurt is challenging due to its unique physicochemical properties, which differ from those of other milk species. The present study aimed to evaluate the effects of camel milk supplementation with different levels (0% [WPCA0], 3% [WPCA3], and 6% [WPCA...
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| Format: | Article |
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Elsevier
2025-02-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224013560 |
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| author | Mutamed Ayyash Abdelmoneim H. Ali Anas Al-Nabulsi Tareq Osaili Gafar Bamigbade Athira Subash Basim Abu-Jdayil Afaf Kamal-Eldin |
| author_facet | Mutamed Ayyash Abdelmoneim H. Ali Anas Al-Nabulsi Tareq Osaili Gafar Bamigbade Athira Subash Basim Abu-Jdayil Afaf Kamal-Eldin |
| author_sort | Mutamed Ayyash |
| collection | DOAJ |
| description | ABSTRACT: The production of set-type camel milk yogurt is challenging due to its unique physicochemical properties, which differ from those of other milk species. The present study aimed to evaluate the effects of camel milk supplementation with different levels (0% [WPCA0], 3% [WPCA3], and 6% [WPCA3]) of whey protein concentrate (WPC) on the texture, rheological properties, antioxidant capacity, and biological activity of camel milk yogurt compared with bovine milk (BM) yogurt. These characteristics were evaluated before and after in vitro digestion of yogurt samples after 1 and 15 d of storage at 4°C. The results show that using WPC, particularly at 6% (WPCA6), significantly affected the characteristics of yogurt. The water-holding capacity increased by increasing the level of WPC and showed higher values than BM yogurt. Furthermore, the adhesiveness in yogurt samples containing 6% of WPC was significantly higher than other treatments, representing 6.3 and 6.1 mJ after 1 and 15 d, respectively. The apparent viscosity of WPCA6 was also higher than other yogurt treatments at different shear rates throughout storage, indicating a thicker and more viscous yogurt. Camel milk yogurt showed higher 2,2-diphenyl-1-picrylhydrazyl values, representing 74.1%, 71.6%, and 78.1% for WPCA0, WPCA3, and WPCA6, respectively, compared with BM yogurt (22.9%). The biological activities, including α-amylase, α-glucosidase, and angiotensin-converting enzyme inhibition, increased after in vitro digestion of yogurt samples. Principal component analysis underscored the distinct bioactive profile of WPCA6, distinguishing it from other yogurt treatments and highlighting its superior properties. |
| format | Article |
| id | doaj-art-e99f19e49e004ca89fde634561b523e6 |
| institution | Kabale University |
| issn | 0022-0302 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj-art-e99f19e49e004ca89fde634561b523e62025-01-23T05:25:21ZengElsevierJournal of Dairy Science0022-03022025-02-01108212421260Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milkMutamed Ayyash0Abdelmoneim H. Ali1Anas Al-Nabulsi2Tareq Osaili3Gafar Bamigbade4Athira Subash5Basim Abu-Jdayil6Afaf Kamal-Eldin7Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), P. O. Box 15551, Al Ain, United Arab Emirates; Corresponding authorDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), P. O. Box 15551, Al Ain, United Arab EmiratesDepartment of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, 22110, JordanDepartment of Clinical Nutrition and Dietetics, University of Sharjah, P. O. Box 27272, Sharjah, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), P. O. Box 15551, Al Ain, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), P. O. Box 15551, Al Ain, United Arab EmiratesDepartment of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University (UAEU), P. O. Box 15551, Al Ain, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), P. O. Box 15551, Al Ain, United Arab EmiratesABSTRACT: The production of set-type camel milk yogurt is challenging due to its unique physicochemical properties, which differ from those of other milk species. The present study aimed to evaluate the effects of camel milk supplementation with different levels (0% [WPCA0], 3% [WPCA3], and 6% [WPCA3]) of whey protein concentrate (WPC) on the texture, rheological properties, antioxidant capacity, and biological activity of camel milk yogurt compared with bovine milk (BM) yogurt. These characteristics were evaluated before and after in vitro digestion of yogurt samples after 1 and 15 d of storage at 4°C. The results show that using WPC, particularly at 6% (WPCA6), significantly affected the characteristics of yogurt. The water-holding capacity increased by increasing the level of WPC and showed higher values than BM yogurt. Furthermore, the adhesiveness in yogurt samples containing 6% of WPC was significantly higher than other treatments, representing 6.3 and 6.1 mJ after 1 and 15 d, respectively. The apparent viscosity of WPCA6 was also higher than other yogurt treatments at different shear rates throughout storage, indicating a thicker and more viscous yogurt. Camel milk yogurt showed higher 2,2-diphenyl-1-picrylhydrazyl values, representing 74.1%, 71.6%, and 78.1% for WPCA0, WPCA3, and WPCA6, respectively, compared with BM yogurt (22.9%). The biological activities, including α-amylase, α-glucosidase, and angiotensin-converting enzyme inhibition, increased after in vitro digestion of yogurt samples. Principal component analysis underscored the distinct bioactive profile of WPCA6, distinguishing it from other yogurt treatments and highlighting its superior properties.http://www.sciencedirect.com/science/article/pii/S0022030224013560camel milkyogurtwhey protein concentraterheologyantioxidant capacity |
| spellingShingle | Mutamed Ayyash Abdelmoneim H. Ali Anas Al-Nabulsi Tareq Osaili Gafar Bamigbade Athira Subash Basim Abu-Jdayil Afaf Kamal-Eldin Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk Journal of Dairy Science camel milk yogurt whey protein concentrate rheology antioxidant capacity |
| title | Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk |
| title_full | Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk |
| title_fullStr | Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk |
| title_full_unstemmed | Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk |
| title_short | Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk |
| title_sort | effect of acid whey protein concentrate on the rheological properties antioxidant capacities and biological activities of bioaccessible fractions in fermented camel milk |
| topic | camel milk yogurt whey protein concentrate rheology antioxidant capacity |
| url | http://www.sciencedirect.com/science/article/pii/S0022030224013560 |
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