Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storage

Rehab S. Alsulami, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Tawfiq S. Alsulami and Fahad Y. Al-Juhaimi
Additional contact information
Rehab S. Alsulami: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
Elfadil E. Babiker: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
Isam A. Mohamed Ahmed: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
Tawfiq S. Alsulami: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
Fahad Y. Al-Juhaimi: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia

Czech Journal of Food Sciences, 2025, vol. 43, issue 5, 365-375

Abstract: The current investigation was done to study the impact of adding banana peel powder (BPP) and treatment with microbial transglutaminase (MTGase) on the structure, physicochemical, antioxidant, and sensory qualities of yoghurt prepared from camel milk powder during cold storage. BPP analysis showed that it contained high amounts of total phenolics, which were accompanied by strong antioxidant activity. When employed alone or with BPP, MTGase polymerises yoghurt proteins, forming a structure with a high molecular weight above the stacking gel and lacking pores. The levels of protein, total phenolic compounds (TPC), total solids, ash, and antioxidant activity (DPPH - 2,2-diphenyl-1-picrylhydrazyl) increased after the addition of BPP to yoghurt, even after 21 days of storage. Adding BPP to yoghurt initially decreased thiobarbituric acid reactive substances (TBARS) levels, which then increased with the storage time. Yoghurt made with BPP and treated with MTGase was more stable with enhanced physicochemical, antioxidant, and sensory qualities during storage when compared to yoghurt made with MTGase alone. The results of the study demonstrated that MTGase is capable of cross-linking yoghurt proteins and that BPP can be applied as a stabiliser, antioxidant, and functional component in yoghurt production.

Keywords: transglutaminase; antioxidant; composition; protein; total soluble solids (search for similar items in EconPapers)
Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/100/2025-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/100/2025-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:5:id:100-2025-cjfs

DOI: 10.17221/100/2025-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().