Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Mljekarstvo

article

Imen Mahmoudi¹  Olfa Ben Moussa¹  Mouna Boulares¹  Moncef Chouaibi¹  Mnasser Hassouna¹ 

[1] University of Carthage, Research Unit: “Bio-Preservation and Valorization of Agricultural Products UR13- AGR 02”, Higher School of Food Industries of Tunisia

关键词: camel milk;    probiotic bacteria;    inulin;    antibacterial;    antidiabetic;    antioxidant;   

DOI  :  10.15567/mljekarstvo.2022.0402

学科分类：社会科学、人文和艺术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Similar to cow’s milk, camel milk also contains the essential nutrients as well as potentially therapeutic compounds with antihypertensive, and antioxidant properties. In the current study, camel milk was used for developing a new probiotic camel milk yoghurt with commercial prebiotic (inulin). The camel yoghurt samples were evaluated by monitoring the changes in some physicochemical properties (pH, total acidity and synerisis) and bacterial viability and survival of Limosilactobacillus fermentum CABA16 during storage. Besides, antibacterial, ⍺-amylase and ⍺-glucosidase inhibitions and antioxidant activities and the sensory evaluation of this novel product were assessed. The pH values of samples decreased whereas total acidity values increased throughout 21 days of storage and Limosilactobacillus fermentum CABA16 maintained good viability with counts higher than 107 CFU g-1 at the end of storage. α-Glucosidase and α- Amylase Inhibitions Water-Soluble Extracts were higher than 35 and 55% respectively in probiotic (PY), prebiotic (InY) and symbiotic (SY) camel yoghurts at the end of storage period. Moreover, the highest antioxidant activities of the WSEs from camel yoghurts were around 49 and 61% by DPPH and ABTS assays respectively. The fortified probiotic camel yoghurts exhibited comparable antibacterial activities with maximum diameter of 12±0.07 mm on Staphylococcus aureus and Listeria monocytogenes strains. Lastly, the addition of probiotic and inulin significantly improved the sensory characteristics, except the colour, of camel yoghurts.

【 授权许可】

CC BY-NC