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A comprehensive review of the composition, nutritional value, and functional properties of camel milk fat
Bakry, Ibrahim A. Yang, Lan Farag, Mohamed A. Korma, Sameh A. Khalifa, Ibrahim Cacciotti, Ilaria Ziedan, Noha Jin, Jun Jin, Qingzhe Wei, Wei
Bakry, Ibrahim A.
Yang, Lan
Farag, Mohamed A.
Korma, Sameh A.
Khalifa, Ibrahim
Cacciotti, Ilaria
Ziedan, Noha
Jin, Jun
Jin, Qingzhe
Wei, Wei
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Other Contributors
EPub Date
Publication Date
2021-09-13
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Abstract
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.
Citation
Bakry, I. A., Yang, L., Farag, M. A., Korma, S. A,, Khalifa, I., Cacciotti, I., Ziedan, N. I., Jin, J., Jin, Q., Wei, W., & Wang, X. A. (2021). Comprehensive review of the composition, nutritional value, and functional properties of camel milk fat. Foods, 10(9), 2158. https://doi.org/10.3390/foods10092158
Publisher
MDPI
Journal
Foods
Research Unit
DOI
10.3390/foods10092158
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PubMed Central ID
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Article
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EISSN
2304-8158