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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
Abstract
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 a minor increase in lysozyme (LZ) activity, by approximately 9.8%. Storage of freeze-dried milk did not show significant influence on TAC, LF, FA and LZ levels, while after six weeks of storage SOD activity decreased by around 27% relative to the level noted immediately after lyophilization. These findings and the remaining state of knowledge imply, that freeze-drying can be a useful method of human milk storage.
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- Copyright (2020 Taylor & Francis Group, LLC)
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- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
-
DRYING TECHNOLOGY
no. 40,
pages 615 - 625,
ISSN: 0737-3937 - Language:
- English
- Publication year:
- 2022
- Bibliographic description:
- Martysiak-Żurowska D., Rożek P., Puta M.: 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// DRYING TECHNOLOGY -Vol. 40,iss. 3 (2022), s.615-625
- DOI:
- Digital Object Identifier (open in new tab) 10.1080/07373937.2020.1824188
- Sources of funding:
- Verified by:
- Gdańsk University of Technology
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