Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun

Abstract

This study aimed to produce Lactobacillus Plantarum bacteria and the Echinophora platyloba extract nanoemulsions by sodium alginate to enrich dairy dessert based on camel milk. For this, the amount of 0.6, 1.25, and 2.5% Echinophora platyloba extract was added to dessert. Extract nanoemulsion, dairy desserts physicochemical, microbial, and overall acceptance was tested. The viability of probiotic bacteria was performed on 1, 11, and 21 days in three replications. The results showed the formation of fine and uniform particles. The nanoemulsion of the extract caused more preservation of phenolic compounds and thus increased their antioxidants. The diffusion result shows that Escherichia coli and Candida albicans were the most resistant and sensitive microorganisms, respectively. The nanoemulsion of the extract showed the MIC and MBC on Escherichia coli, Candida albicans, and Aspergillus niger. However, no statistically significant difference was observed between the MIC of the free and nanoemulsion extract on Staphylococcus aureus. Dairy desserts test showed an increase in acidity, ash and overall acceptance, a decrease in pH and moisture with an increase in the concentration of the fine-grained extract, and the storage time. The used extract had no significant effect on the amount of fat and protein in the treatments. The microbial test showed that bacteria did not grow against the microencapsulated extract. An increase in the viability of probiotic bacteria in dairy desserts was also reported. Therefore, dessert milk based on camel milk can be introduced as a beneficial probiotic product.

Keywords

• camel milk
• dairy dessert
• echinophora platyloba extract
• lactobacillus plantarum
• microencapsulation