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Year 2022

The effect of freeze-drying and storage on lysozyme activity, lactoferrin content, superoxide dismutase activity, total antioxidant capacity and fatty acid profile of freeze-dried human milk
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- DRYING TECHNOLOGY - Year 2022
Pooled human milk samples were freeze-dried and stored for 6 weeks at a temperature of 5 C and 25 C. Freeze-drying decreased the water content of milk by 86.5%, and the obtained lyophilizate was readily soluble in water. The freeze-drying process did not affect superoxide dismutase (SOD) activity, fatty acid (FA) profile or lactoferrin (LF) content, but it decreased total antioxidant capacity (TAC) of human milk by 22.1% and induced...

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