A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat
Ibrahim A. Bakry,
Lan Yang,
Mohamed A. Farag,
Sameh A. Korma,
Ibrahim Khalifa,
Ilaria Cacciotti,
Noha I. Ziedan,
Jun Jin,
Qingzhe Jin,
Wei Wei,
Xingguo Wang
Affiliations
Ibrahim A. Bakry
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Lan Yang
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 010018, China
Mohamed A. Farag
Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St., Cairo 11562, Egypt
Sameh A. Korma
Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
Department of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, 00166 Roma, Italy
Noha I. Ziedan
Department of Mathematical and Physical Sciences, Faculty of Science and Engineering, University of Chester, Thornton Science Park, Pool Ln, Chester CH2 4NU, UK
Jun Jin
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Qingzhe Jin
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Wei Wei
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Xingguo Wang
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow’s milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat’s composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.
