Effect of microwave and convection heating on selected nutrients of human milk - Publication - MOST Wiedzy

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Effect of microwave and convection heating on selected nutrients of human milk

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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DOI:
Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.130958
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Details

Category:
Articles
Type:
artykuły w czasopismach
Published in:
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,iss. 369 (2022), s.130958-
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.130958
Verified by:
Gdańsk University of Technology

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