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The aim of this study was to assess the effects of ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on the quality of yogurts produced from camel milk (CM) or bovine milk (BM). Milk was concentrated by UF (0, 1, and 2-fold) before applying heat (75 °C or 85 °C for 30 min) or HPP (350 MPa or 550 MPa for 5 min). Yogurts were produced using starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus subsp. delbrückii) and pH, viscoelastic and thixotropic rheological properties, and protein profiles were determined. Compared to HPP, heat-treated yogurts, especially at 85 °C, exhibited the highest rheological storage and loss moduli signifying stronger gels. Lower storage modulus values in HPP treated CM yogurts were explained by the lack of long-range β-lactoglobulin bridges at micelle surfaces and the reassociation of pressure-dissociated caseins by hydrophobic interactions. Percent structural regeneration, which increased with increasing milk concentration, revealed higher thixotropic behavior in the case of heat- than in HPP-treated samples. SDS-PAGE electrophoresis revealed extensive proteolysis in CM compared to BM yogurts suggesting the involvement of some enzyme activities in the low gel strength.

The aim of this study was to assess the effects of ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on the quality of soft cheese produced from camel milk (CM) or bovine milk (BM). Milk was concentrated by UF (0, 1, and 2-fold) before treatment with HPP at 350 MPa or 550 MPa for 5 min at 4 °C or by pasteurization at 65 °C for 30 min or at 75 °C for 30 s. Cheeses were produced using starter cultures and camel chymosin and pH, yield, proximate composition, texture profile, rheological properties, and protein profiles were determined. The highest yield of BM cheese (26%) was observed under the treatment with 2-fold UF combined with HPP at 550 MPa. CM cheese had the highest storage and loss moduli as well as the total solid and protein content under this treatment. According to SDS-PAGE electrophoresis, CM cheeses were more susceptible to proteolysis and had a higher number of low-molecular-weight bands, indicating the involvement of some active enzymes compared with BM cheeses. In conclusion, UF combined with HPP can enhance the cheese total solid content and gel structure in CM cheese products compared with heat treatment.

The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.

Abstract Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments. In Experiment (1), a factorial design with four factors (W. coagulans, camel chymosin, incubation time, and incubation temperature) was performed. The effect of these factors on cheese’s yield and hardness were assessed. An enzyme concentration corresponding to a 36 µg/L of milk of W. coagulans, 50 IMCU/L of camel chymosin, holding time of 4 h, and incubation temperature of 60 °C provided the optimal textural hardness for both camel and bovine milk cheeses. Seven treatments were analyzed in experiment (2) were analyzed for physicochemical properties, yield, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGEitation). The results showed that pure Withania extract exhibited the lower coagulating effect resulting in cheeses with low yield, hardness, fat, protein, and total solids. The SDS-PAGE electropherograms of camel cheese showed several low molecular weight bands as compared to bovine cheese. This phenomenon is due to excessive proteolysis in camel cheese, which we believed is caused by the presence of endogenous enzymes.

Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet. The protein composition of CM as well as the structure of its casein micelles differs significantly from bovine milk (BM). Cheeses made from CM have a weak curd and soft texture compared to those made from BM. This review article presents and discusses the effect of milk protein composition, processing conditions (pasteurization and high-pressure treatment), and coagulants (camel chymosin, organic acids, plant proteases) on the quality of CM cheeses. CM cheese's weak texture is due to compositional characteristics of the milk, including low κ-casein-to-β-casein ratio (≈0.05 in CM vs. ≈0.33 in BM), large micelle size, different whey protein components, and higher proteolytic activity than BM. CM cheese texture can be improved by preheating the milk at low temperatures or by high pressure. Supplementing CM with calcium has shown inconsistent results on cheese texture, which may be due to interactions with other processing conditions. Despite their structure, CM cheeses are generally well liked in sensory studies.

This study investigated the coagulation properties of camel milk (CM) and bovine milk (BM) and the resulting soft unripened cheeses obtained by treatment with chymosin (1000 IMCU/ML milk) or citric acid or acetic acid (30% acid/L milk). The cheeses were evaluated for yield, moisture, microstructure, texture profile, rheology, and sensory quality. CM cheeses were significantly lower in hardness and rheological properties than BM cheeses (p

This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA

The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.

The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.

Due to the several side effects of synthetic pesticides, including environmental pollution, threats to human health, and the development of pest resistance to insecticides, the use of alternative healthy, available and efficient agents in pest management strategies is necessary. Recently, the use of essential oil obtained from aromatic plants has shown significant potential for insect pest management. For this reason, the essential oil isolated from seeds of Thapsia garganica L. was investigated for the first time for its chemical profile, and its toxicity and repellency effects against Tribolium castaneum adults. Qualitative and quantitative analyses of the chemical composition by gas chromatography coupled to mass spectrometry (GC/MS) revealed the presence of 18 organic volatiles representing 96.8 % of the total constituents. The main compounds were 1,4-dimethylazulene (51.3 %) followed by methyl palmitate (8.2 %), methyl linoleate (6.2 %) and costol (5.1 %). Concerning the repellent effect, results revealed that SEO (Seed Essential Oil) was very repellent towards T. castaneum adults, with 100 % repellency after 2 h of exposure. Furthermore, the essential oil exhibited remarkable contact toxicity against T. castaneum (93.3 % of mortality) at the concentration of 10 % (v/v). The median lethal dose (LD 50 ) of the topical application of the seed essential oil was 4.4 %. These encouraging outcomes suggested that the essential oil from T. garganica seeds could be considered a potent natural alternative to residual persistent and toxic insecticides., (© 2023 Wiley-VHCA AG, Zurich, Switzerland.)

Dittrichia graveolens L. Greuter belonging to the Asteraceae family, is an aromatic herbaceous plant native to the Mediterranean region. This plant species has been extensively studied for its biological activities, including antioxidant, antitumor, antimicrobial, antifungal, anti-inflammatory, anticholinesterase, and antityrosinase, and for its peculiar metabolic profile. In particular, bioactivities are related to terpenes and flavonoids metabolites, such as borneol ( 40 ), tomentosin ( 189 ), inuviscolide ( 204 ). However, D. graveolens is also well known for causing health problems both in animals and humans. Moreover, the species is currently undergoing a dramatic northward expansion of its native range related to climate change, now including North Europe, California, and Australia. This review represents an updated overview of the 52 literature papers published in Scopus and PubMed dealing with expansion, chemistry (262 different compounds), pharmacological effects, and toxicology of D. &nbsp; graveolens up to October 2021. The review is intended to boost further studies to determine the molecular pathways involved in the observed activities, bioavailability, and clinical studies to explore new potential applications.

Infections by Extended-Spectrum Beta-Lactamase producing Escherichia coli (ESBL-Ec) are on the increase in Ghana, but the level of environmental contamination with this organism, which may contribute to growing Antimicrobial Resistance (AMR), is unknown. Using the WHO OneHealth Tricycle Protocol, we investigated the contamination of E. coli (Ec) and ESBL-Ec in two rivers in Ghana (Odaw in Accra and Okurudu in Kasoa) that receive effluents from human and animal wastewater hotspots over a 12-month period. Concentrations of Ec, ESBL-Ec and percent ESBL-Ec/Ec were determined per 100 mL sample. Of 96 samples, 94 (98%) were positive for ESBL-Ec. concentrations per 100 mL (MCs100) of ESBL-Ec and %ESBL-Ec from both rivers were 4.2 × 10 4 (IQR, 3.1 × 10 3 -2.3 × 10 5 ) and 2.79 (IQR, 0.96-6.03), respectively. MCs100 were significantly lower in upstream waters: 1.8 × 10 4 (IQR, 9.0 × 10 3 -3.9 × 10 4 ) as compared to downstream waters: 1.9 × 10 6 (IQR, 3.7 × 10 5 -5.4 × 10 6 ). Both human and animal wastewater effluents contributed to the increased contamination downstream. This study revealed high levels of ESBL-Ec in rivers flowing through two cities in Ghana. There is a need to manage the sources of contamination as they may contribute to the acquisition and spread of ESBL-Ec in humans and animals, thereby contributing to AMR.

Several plant essential oils have been used against diverse insect pests since, unlike conventional pesticides, they pose almost no risk to humans and the environment. For this reason, the essential oil (EO) isolated from the fresh leaves of Crithmum maritimum L. and its fractions (F 1 -F 5 ) obtained by chromatographic simplification were investigated for their chemical profile, as well as for their toxicity and repellency effects against Tribolium castaneum (Herbst) adults. The analysis by GC/MS allowed the identification of 92.8-99.1 % of the compositions of the total oil (EO) and of its fractions (F 1 -F 5 ). The EO and its fractions F 3 -F 5 were characterized by the presence of a high amount of phenylpropanoids (94.4, 94.8, 93.6, and 88.7 %, respectively): in all the samples, dill apiole was the most abundant component (EO: 94.1 %, F 3 : 94.6 %, F 4 : 93.4 %, and F 5 : 83.3 %). In addition, the repellency assay results showed that the volatile fraction F 5 and the complete EO exhibited a higher repellency towards T. castaneum (97 % and 93 %, respectively) after 2 h of exposure at the dose of 0.04 μL/cm 2 . The median lethal dose of the topical application of the EO was 9 %. Furthermore, the fraction F 1 possessed interesting contact toxicity against T. castaneum (80 % of mortality) at the concentration of 10 %. These results suggested that the essential oil of C. maritimum leaves might be used as an alternative to synthetic insecticides in order to prevent insects from damaging the stored products., (© 2020 Wiley-VHCA AG, Zurich, Switzerland.)

Diabetes mellitus is a chronic disorder which affects millions of population worldwide. Global estimates published in 2010 reported the world diabetic prevalence as 6.4%, affecting 285 million adults. Foot ulceration and wound infection are major forms of disabilities arising from diabetic diseases. This study was aimed to develop a natural antimicrobial finishing on medical grade textile that meets American Association of Textiles Chemists and Colorists (AATCC) standard. The textile samples were finished with the ethanolic extract of Penicillium amestolkiae elv609, an endophytic fungus isolated from Orthosiphon stamineus Benth (common name: cat's whiskers). Endophyte is defined as microorganism that reside in the living plant tissue, without causing apparent disease symptom to the host. The antimicrobial efficacy of the ethanolic extract of P. minioluteum was tested on clinical pathogens isolated from diabetic wound. The extract exhibited significant inhibitory activity against 4 bacteria and 1 yeast with the minimal inhibitory concentration ranged from 6.25 to 12.5 mg/mL. The results indicate different susceptibility levels of the test microorganism to the ethanolic extract. However, the killing activity of the extract was concentration-dependent. The finished medical textile showed excellent antimicrobial efficacy on AATCC test assays. All the microbial cultures treated with the textile sample displayed a growth reduction of 99.9% on Hoheinstein Challenge Test. The wash durability of the finished textile was found good even after 50 washes with commercial detergent. Besides, the gas chromatography mass spectrometry analysis showed that 6-octadecenoic acid and diethyl phthalate were the main bioactive constituents of the extract. In conclusion, the developed medical textile showed good antimicrobial efficacy on laboratory tests. This work can be extended to in vivo trials for developing healthcare textile products for antimicrobial applications.