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Abstract
The aim of this study was to determine the influence of the microwave heating method (MWH) on selected determinants of the nutritional value of human milk (HM) and compare to the effect exerted by the standard convection heating (CH) method, including holder pasteurization (HoP). It was showed that using MWH under conditions assumed to ensure microbiological safety, changes in the level of the nutrients were not observed. In these conditions concentration of fatty acids (FAs), lipid peroxides (LP) and α-lactalbumin (α-La) were on a similar level as in raw milk, and furosine was not formed. MWH treatment of HM led to slight increase in the malonaldehyde (MDA) and protein carbonyls (PC) content. However, MDA content in HM as a result of MWH was lower than after application CH.
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Authors (5)
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Małgorzata Orzołek
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Bogumiła Kiełbratowska dr
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Full text
- Publication version
- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.130958
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- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
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FOOD CHEMISTRY
no. 369,
ISSN: 0308-8146 - Language:
- English
- Publication year:
- 2022
- Bibliographic description:
- Martysiak-Żurowska D., Malinowska-Pańczyk E., Orzołek M., Kusznierewicz B., Kiełbratowska B.: Effect of microwave and convection heating on selected nutrients of human milk// FOOD CHEMISTRY -Vol. 369, (2022), s.130958-
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.130958
- Sources of funding:
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- Free publication
- Verified by:
- Gdańsk University of Technology
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