EC Nutrition

Objective: This study aimed to investigate the impact of different packaging materials on the preservation of specific vitamins and minerals in fermented camel milk.

Methods: This study investigated the composition of vitamins and minerals in fermented camel milk over a period of 30 days, employing different packing materials. The milk was distributed in containers of 250 ml capacity, employing a range of packaging materials such as polyethylene tetra phthalate bottles, polypropylene cups, polystyrene cups, LDPE bottles, Lightproof polyethylene tetra phthalate bottles, HDPE bottles, aluminum cans, glass (emerald, green), and carton bottles.

Results: The findings of the study revealed statistically significant variations in the levels of vitamins A and C, as well as calcium and phosphorus minerals. Disparity No noticeable disparity was observed in the concentration of selenium.

Conclusion: The nutritional composition of fermented camel milk may vary due to differences in packaging materials and the product's inherent attributes.

 Keywords: Fermented Camel Milk; Retinyl Acetate; Ascorbic Acid; Packaging Materials

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