Physicochemical and Functional Properties of Camel Milk Stirred Yoghurt Containing Blueberry Pulp and Encapsulated Probiotic Cultures

This study investigated the synergistic effect of probiotic encapsulation and blueberry pulp fortification on the physicochemical, microbiological, and sensory properties of camel milk stirred yoghurt during storage. Probiotic strains (Lactobacillus delbrueckii subsp. bulgaricus Lb-12, Streptococcus thermophilus CH-1, and Lactobacillus acidophilus La-05) were encapsulated within a whey protein concentrate - sodium alginate matrix and incorporated into camel milk yoghurt containing 0, 5, 10, 15% blueberry pulp. Encapsulation significantly improved probiotic viability maintained higher viable counts after 28 days of storage compared with free cell yoghurt. Blueberry fortification enhanced antioxidant activity, anthocyanin content, and acidity in free Lactic acid bacteria (LAB) treatments, whereas encapsulation moderated these effects, resulting in increased viscosity, colour stability, and reduced syneresis. Among the evaluated treatments, yoghurt containing encapsulated probiotics and 10% blueberry pulp exhibited the most favorable sensory attributes, including flavour, texture, and colour. Overall, the results demonstrate that combining probiotic encapsulation with fruit-derived bioactive compounds enhances the quality, stability, and functional properties of camel milk yoghurt, highlighting its potential as a functional dairy product, particularly in arid and semi-arid regions.