Microbial inactivation and quality retention of raw camel milk using dielectric barrier discharge cold plasma

Camel milk (CM) is valued for its unique nutritional profile and therapeutic attributes but is highly perishable due to microbial susceptibility. Conventional thermal pasteurization extends shelf life yet compromises desirable sensory and bioactive qualities. This study investigated dielectric barrier discharge cold plasma (DBD-CP) as a non-thermal preservation strategy for fresh raw camel milk (RCM). Using a central composite design, the effects of gas composition (air, M65, N 2 ), voltage (33–42 kV), electrode gap (20–40 mm), and treatment duration were evaluated on microbial inactivation and quality parameters. Optimized conditions with an O 2 -rich M65 mixture at 42 kV and 40 mm electrode gap achieved a ∼3-log reduction in total bacterial count without significant alterations in pH, freezing point, lipid oxidation (TBARS ≤ 0.17 mg MDA/kg). Color changes remained below perceptible thresholds (ΔE ≈ 1.94), and sensory analysis indicated minimal impact on flavor and odor. The study thus provides a proof-of-concept demonstration that DBD-CP can deliver pasteurization-level microbial reduction in camel milk with insignificant changes in quality under laboratory-scale. At the same time, this work is constrained by its focus on natural microflora, immediate post-treatment quality, and the lack of toxicological assessment. Pathogen-specific inactivation, storage stability, and scale-up require further investigation before industrial implementation. • DBD-CP achieved 99.9% microbial reduction in camel milk under optimized conditions. • Key physicochemical and chemical properties were preserved with minimal changes. • Lipid stability and fatty acid profile remained unaffected by plasma treatment. • Sensory quality was maintained, confirming DBD-CP as a scalable non-thermal method.