Leite asinino liofilizado em pó com adição de extratos de gergelim e de coco para fins nutracêuticos.

Abstract

Donkey milk has garnered increasing scientific interest due to its remarkable similarity to human milk and its functional properties. However, it features an intrinsically low lipid content, which restricts its use as a sole nutritional source for infants. This study aimed to develop and characterize a freeze-dried dairy compound based on donkey milk enriched with sesame and coconut extracts, with the goal of obtaining a product with nutraceutical purposes. Initially, the physicochemical composition of donkey milk (Equus asinus) was characterized across different lactation stages (15 to 120 days postpartum), confirming its low lipid (0.26–0.41%) and high lactose (6.30–6.88%) content. Based on a 3x3 factorial design, dairy compounds were formulated, and their compositions were compared to human milk, allowing for the selection of the four most promising formulations. These were subjected to freezing kinetics at temperatures of -20, -60, -100, and -140 °C, with the data being fitted to the Fourier and Cavalcanti-Mata & Duarte I models. Freeze-drying was employed to obtain the powders, which were then subjected to a comprehensive characterization, including physicochemical analyses, fatty acid and mineral profiles, bioactive compounds, and physical properties. The results demonstrated that the addition of vegetable extracts was effective in raising the lipid content of the formulations, rendering them nutritionally analogous to commercial infant formulas. Thermodynamic analysis revealed the freezing process to be exothermic and non-spontaneous. The freeze-dried powders showed a significant enrichment in essential fatty acids, minerals (iron and zinc), and total phenolic compounds, resulting in an up to threefold increase in antioxidant activity compared to pure donkey milk. The physical properties of the powders, such as high solubility (>97%), low hygroscopicity, and adequate flow behavior (angle of repose < 40°), confirmed the technological quality of the final product. It is concluded that the enrichment of donkey milk with sesame and coconut extracts, combined with freeze-drying technology, constitutes an innovative and effective strategy to produce a nutritionally complete, stable dairy compound with high nutraceutical potential, positioning it as a promising alternative for special dietary needs.