The Effects of Fortifying Rayeb Milk with Different Forms of Iron on Its Physicochemical, Sensory, Antimicrobial, and Anticancer Properties

Abstract

Although Rayeb milk is regarded as the greatest and most complete diet, it lacks iron. However, most users may obtain iron from Rayeb milk fortification. To fortify such Rayeb milk, four distinct iron salts were utilized: ferrous fumarate, ferric hydroxide poly maltose and iron amino acid chelate). The chemical properties, pH, color, sensory properties, antimicrobial and anticancer activities were evaluated 1 day, 7 days, and 15 days after manufacturing. There were no notable differences (P < 0.05) detected in the levels of dry matter, total protein, fat, and lactose between the control group and the iron-fortified Rayeb milk samples using different forms of iron. Using different forms of iron for fortification did not affect the incubation time of Rayeb milk until it reached a pH of 4.5. Iron enrichment decreased the b* parameter, reducing the yellow hue of the Rayeb milk samples, as well as the luminosity (L). However, it caused a significant increase in the a* parameter, indicating a shift towards redness in the samples. There are no notable differences in the sensory characteristics between Rayeb milk fortified with iron-amino acid chelate or ferric hydroxide polymaltose and the unfortified Rayeb milk. Rayeb milk fortified with ferrous fumarate displayed the most substantial inhibition zone against microbial indicator strains among all treatments. All treatments had an IC50 rate greater than Doxorubicin, indicating that the inhibition rate for all treatments in both types of cancer cells was lower than the positive control.