Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions

This work aimed to establish an integrated approach investigate the total phenolic content and antioxidant activities of dried skim camel cow milk their fractions. The fractions were obtained by acid or enzymatic coagulation followed spray drying (inlet temperature/outlet temperature: 125 ± 2 °C/90 °C) freeze (−50 °C, 0.05 mbar) coupled not gamma irradiation (at 5, 11, 22 kGy). results showed that (measured in gallic equivalent, GAE) varied depending on technique. freeze-drying process corresponded highest values compounds, with 247.23 2.08 mg GAE/100 g powder for β-casein fraction (βC CaM) 621.13 4.16 CoM). Compared spray-dried fractions, freeze-dried generally higher ferric reducing power both milk. free radical scavenging activity seen CoM) whey (AW CaM AW CaM). Freeze-dried appeared be less sensitive at 5 11 kGy.