Modification of camel milk proteins through complexation with green solvent extracted date seed polyphenols: Effects on physiochemical, technofunctional properties and bioactive properties

Investigations into the complexation of proteins with polyphenols have gained significant interest, representing a promising avenue for enhancing the bioactive properties and functionality of proteins. In this direction, the impact of camel milk protein complexation with date seeds polyphenol (DSP) on their technofunctional and biologically active properties was conducted. Camel milk protein complexation was achieved by three different techniques, i.e. stirring, ultrasonication and a combination of ultrasonication and stirring. The complexation was confirmed using various characterization techniques, such as SDS-PAGE, Fourier transform-infrared resonance, and fluorescence scan, demonstrating proteins' interaction with the polyphenols. The findings reveal an overall enhancement in the techno-functional properties of the resulting mixtures. Notably, foaming capacity showed almost a three time increase from 12.5% to 34–36% for DSP complexed whole camel milk proteins (WCMP), while for DSP complexed Camel casein proteins (CC) and camel whey proteins (CW) showed lower foaming capacity. Similarly, protein complexation with DSP led to an overall improvement in emulsification stability across all complexes. Also, the structural modifications in proteins towards more flexible configurations were identified as potential contributors to improved foam capacity (FC) and emulsification activity index (EAI). Further, a profound increase in antioxidant capacity was also evident across all three assays i.e. ABTS, DPPH and FRAP antioxidant assays. In conclusion, this study highlights the potential of camel milk proteins to not only retain but also enhance their functional and bioactive properties through complexation with date seed polyphenols and their inclusion in development of functional food and nutraceutical products.