Functional Evaluation of Moringa Seed Extracts as Plant-Based Coagulants for Camel Milk

Sally Sakr, Tahani Alharbi and Mohamed Hassan

Background and Objective: Cheese production from camel milk is limited by poor coagulation, leading to weak curd structures. Plant-based coagulants, such as Moringa oleifera seeds, have shown potential, but little is known about Moringa peregrina, a related species native to the Middle East and Northeast Africa. This study evaluated crude seed extracts of M. peregrina as a novel plant-based coagulant for camel milk and compared their performance with M. oleifera. Materials and Methods: Extracts were biochemically characterized, and their antimicrobial and antioxidant activities were assessed. Milk-clotting performance was tested under varying pH and temperature conditions. Trisodium citrate was evaluated as a milk-standardizing agent. Statistical analysis was performed using SPSS v19 with ANOVA and mean comparisons at p<0.05. Results: Both extracts exhibited strong antimicrobial activity against Gram-positive bacteria, notably Staphylococcus aureus and Bacillus cereus. Antioxidant activity was higher in M. oleifera (63.32%) than M. peregrina (49.93%). Temperature had a greater impact on clotting than pH, with firm curd formation at 60°C and weaker coagulation at 45°C, especially for M. peregrina. Trisodium citrate (≥30 mmol/L) inhibited curd formation. High milk-clotting to proteolytic activity ratios indicated strong enzyme specificity. Conclusion: M. peregrina seed extract is a promising plant-based coagulant for camel milk, offering a viable alternative to animal rennet. Future studies should focus on enzyme purification, molecular characterization, and detailed evaluation of cheese curd quality.

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