Probiotic fermented camel whey-based beverage fortified with bioactive orange peel extract: Physicochemical, antioxidant, and sensory characterization

ADG1b (3%, v: v) and fortified with orange peel extract (OPE) at 4% (w: v). Total phenolic content (TPC) significantly increased with OPE supplementation (+191.27%) in nonfermented camel whey-based beverage. TPC increased by +52.10% with lactic fermentation alone and further increased with OPE supplementation (+74.94%). The radical scavenging activity of DPPH ranged from 36.70 ± 2.9%, in nonfermented camel whey-based beverage, (CW-NF) to 67.82 ± 0.5% in nonfermented camel whey-based beverage supplemented with OPE (CW-NF-OPE); and from 18.09 ± 0.2% in nonfermented (CW-NF) to 67.58 ± 0.7% in fermented camel whey supplemented with OPE (CW-F-OPE). Descriptive sensory analysis showed that the combination of lactic acid fermentation and OPE fortification significantly enhanced the intensity of beverages' sensory attributes.