Effect of convection and microwave heating on the retention of bioactive components in human milk - Publication - Bridge of Knowledge

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Effect of convection and microwave heating on the retention of bioactive components in human milk

Abstract

Bioactive substances are very important components of human milk (HM), especially for premature newborns. The effects of convection (CH) and microwave heating (MWH) at 62.5 and 66 °C, on the level of selected bioactive components of HM: lysozyme (LZ), lactoferrin (LF), secretory immunoglobulin A (sIgA), basal lipase (BL), cytokine TGF-2, vitamin C and total antioxidant capacity (TAC) was compared. Regardless of the used heating methods the TAC of HM, determined by TEAC and ORAC-FL assay, proved to be insensitive to temperature pasteurization, in contrary to BL. MWH in the conditions of 62.5 for 5 min and 66 °C for 3 min are ensuring microbiological safety with a higher retention of most of the tested active HM proteins compared to CH. Only in the case of LZ the MWH had a more degradative effect on its concentration. Controlled conditions of MWH preserve the bioactive components of the HM better than CH.

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DOI:
Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.131772
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Category:
Articles
Type:
artykuły w czasopismach
Published in:
FOOD CHEMISTRY no. 374,
ISSN: 0308-8146
Language:
English
Publication year:
2022
Bibliographic description:
Martysiak-Żurowska D., Malinowska-Pańczyk E., Orzołek M., Kiełbratowska B., Sinkiewicz-Darol E.: Effect of convection and microwave heating on the retention of bioactive components in human milk// FOOD CHEMISTRY -Vol. 374, (2022), s.131772-
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.131772
Sources of funding:
  • Free publication
Verified by:
Gdańsk University of Technology

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