NUTRITIONAL, PHYSICOCHEMICAL, AND ANTIDIABETIC PROPERTIES OF PASTEURIZED AND UNPASTEURIZED CAMEL MILK: A SUSTAINABLE ALTERNATIVE FOR DIABETICS

Camel milk emerges as sustainable and climate-resilient alternative due to rising global demand due to climate change.This study compared properties of unpasteurized camel milk (UCM) and pasteurized camel milk (PCM) powder.Physicochemical analyses revealed nearly identical parameters, with PCM showing slightly higher fat content (1.5%).While amino acid profiles were similar, notable differences included 1.2-fold increase in leucine in PCM.Significant variations were observed in true density (1.5fold), angle of repose (1.16-fold), and porosity (1.26-fold) upon pasteurization.Functional characteristics differed significantly (p<0.05) for UCM and PCM.FTIR analysis reflect the physical and chemical transformations that occur during pasteurization of camel milk.Antioxidant activity was assessed using DPPH assay and was found to be potent in UCM (IC50= 6mg/ml), while antidiabetic activity, evaluated through -amylase inhibition and glycosylation of hemoglobin assays, showed higher activity in UCM (~35 mg/ml) compared to PCM (~40 mg/ml).Target gene prediction for bioactive compounds was conducted using PharmMapper, DisGENET, and AutoDock Vina, revealing strong binding of lactoferrin to haptoglobin (-7.4 Kcal/mol) and ceruloplasmin (-7.3 Kcal/mol).These findings highlight the potential of camel milk as a dietary supplement, particularly for diabetic patients, and promote its use as an environmentally sustainable alternative to conventional dairy products.