TITLE:
Improving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of Lactobacillus
AUTHORS:
Mahmoud Ibrahim El-Sayed, Sameh Awad, Nagwa Hussein Ismail Abou-Soliman
KEYWORDS:
Camel Milk, Fermented Milk, Antioxidant Activity, Lactobacillus
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.4,
April
15,
2021
ABSTRACT: This
study aimed at improving the antioxidant capacity of fermented camel milk using
some single strains of Lactobacillus (Lb. helveticus B-734, Lb.
casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-1445 or Lb. rhamnosus B-442), as well as evaluating the acceptability of
the final products. The acidity, proteolysis degree, antioxidant activity,
viscosity and organoleptic properties of fermented milk were assessed during 14
days of storage at 4°C. Total phenolic content (TPC), DPPH radical scavenging activity, Ferrous
ion chelating ability (FCA) and Ferric reducing antioxidant power (FRAP) assays
were used to determine the antioxidant activity of fermented milks. The results
indicated that fermented milks differed significantly (P Lb. helveticus had the highest proteolysis degree, while samples with commercial
starter culture (control) showed the lowest degree of proteolysis. Fermented
milks containing Lactobacillus strains showed higher DPPH radical scavenging activity compared to those
samples containing commercial starter culture. By the end of storage, there was
a significant improvement (P Lb. paracasei, Lb. rhamnosus B-442 or commercial starter culture had the highest FCA values, while Lb.
rhamnosus B-1445 samples recorded the highest value at the end of storage. Lb.
helveticus samples had the highest TPC and FRAP values (P 0.0001) between the proteolysis degree and the values of FRAP and TPC.
Samples containing Lb. rhamnosus B-442, Lb. rhamnosus B-1445 or commercial starter culture received the
highest taste and overall acceptability scores while Lb. helveticus samples were the lowest. It is recommended to use Lb.
rhamnosus B-442 and Lb. rhamnosus B-1445 for producing fermented camel milk with high antioxidant activity
and acceptability.