Dromedary milk has proven, outstanding history of being a nutrient -rich food. Camel milk
possesses both medicinal and technological advantages, including antioxidant, antibacterial, and antiparasitic
activities. The present investigation is proposed to assess the antibacterial ability and free radical scavenging
capacity against Gram-negative bacteria of various enzyme-digested skimmed camel milk (SCM) using
papain, pepsin, and trypsin at four hydrolysis times at one-hour intervals. An antibacterial growth assay was
conducted to detect the antibacterial capacity of the generated various enzymatic camel milk hydrolysates.
The results showed that the antibacterial activity of unhydrolyzed intact SCM displayed mild effect against
Escherichia coli and no effect against Salmonella enteritidis. Pepsin-treated SCM hydrolysates after 3h
hydrolysis significantly enhanced SCM antimicrobial activity against E. coli, and after 2h, hydrolysis
produces SCM hydrolysates against Salmonella enteritidis. Pepsin and trypsin SCM-treated hydrolysates
after 2h hydrolysis could completely abolish the survival growth rate of Salmonella enteritidis. Additionally,
hydrolysates treated with papain SCM after 3 and 4 hours of hydrolysis showed a 100% ability to kill
Salmonella enteritidis. Both DPPH method and ABTS assays were employed to evaluate antioxidants. Our
findings demonstrated that all SCM hydrolysates gradually acquired strong antioxidant capacity after four
hours of hydrolysis, with trypsin-treated hydrolysates having the highest values. The current work offered a
great role of skimmed camel milk hydrolysates and the possibilities for using these hydrolysates as food biopreservatives |
