Emerging non-thermal processing technologies and their impact on the quality, safety, and bioactive integrity of camel milk: A review article

Camel milk is a nutrient-rich functional food containing bioactive proteins, peptides, vitamins, minerals, and other constituents associated with antimicrobial, antioxidant, antidiabetic, and immunomodulatory activities. However, conventional thermal processing can compromise heat-sensitive nutrients and bioactive compounds. This review critically evaluates high-pressure processing (HPP), pulsed electric fields (PEF), ultrasonication, ultraviolet (UV-C), cold plasma, and ozonation regarding their effects on microbial safety, quality, and bioactive integrity of camel milk. A PRISMA-based literature search covering publications from 2001 to 2026 was conducted using relevant electronic databases, predefined search terms, and eligibility criteria, followed by systematic screening and qualitative synthesis of relevant studies. Evidence indicates that non-thermal technologies can achieve microbial reduction while limiting quality deterioration. HPP and ultrasonication have comparatively stronger camel-specific evidence, whereas evidence for PEF, UV-C, cold plasma, and ozonation remains limited. High costs, infrastructure constraints, cold-chain dependence, and insufficient camel-specific validation remain major barriers. Future research should prioritize standardized microbial inactivation kinetics, bioactive-retention studies, and techno-economic assessment to support safe and scalable application.