Camel milk whey powder formulated using thermal (spray-drying process) and non-thermal (ultrasonication) processing...

Area of Science:

• Food Science and Technology
• Dairy Science
• Protein Chemistry

Background:

• Whey protein concentrates (WPCs) are functional ingredients with diverse food applications.
• Camel milk whey (CW) offers unique nutritional and functional properties.
• Processing methods significantly impact the quality and functionality of whey powders.

Purpose of the Study:

• To investigate the effects of spray-drying (SD) and ultrasonication (US) on camel milk whey powder (CWP) properties.
• To compare the structural, physical, and functional characteristics of CWP produced by different methods.
• To determine optimal processing conditions for enhancing CWP technofunctional properties.

Main Methods:

• Camel milk whey was processed using spray-drying (170-200°C) or ultrasonication (5-15 min) followed by freeze-drying.
• Structural analysis was performed using FTIR and XRD.
• Particle size, surface charge, color, solubility, and emulsifying activity were evaluated.

Main Results:

• Both SD and US improved CWP's physico-chemical and functional properties.
• SD-185 CWP exhibited the smallest particle size (215.1 nm) and good emulsifying activity.
• US-15 CWP showed 100% protein solubility, while SD samples were whiter.
• Structural analysis revealed no significant differences in functional groups, but SD samples had lower crystallinity.

Conclusions:

• Spray-drying and ultrasonication are effective strategies to enhance the technofunctional properties of camel milk whey powder.
• Optimized SD and US treatments can yield CWP with improved solubility, emulsification, and particle characteristics.
• Enhanced CWP can be utilized as a valuable ingredient in the food industry.