The effect of lyophilization on selected biologically active components (vitamin c, catalase, lysozyme), total antioxidant capacity and lipid oxidation in human milk - Publikacja - MOST Wiedzy

Twoje konto

zaloguj

Wyszukiwarka

The effect of lyophilization on selected biologically active components (vitamin c, catalase, lysozyme), total antioxidant capacity and lipid oxidation in human milk

Abstrakt

Human milk is rich in polyunsaturated fatty acids, as well as lysozyme, vitamin C and other bioactive compounds. The effect of lyophilization on the content of antioxidants (vitamin C and catalase CAT), bactericidal compounds (lysozyme), total antioxidant capacity (TAC) and lipid peroxidation in human milk was investigated in this study. Samples of mature human milk were collected from five healthy women who gave birth on the scheduled date and without complications. Freeze drying resulted in the removal of 88.2% of the initial water content from milk. The human milk lyophilizate was readily soluble in water. Lyophilization had no effect on the content of primary (lipid peroxides LP) and secondary (thiobarbituric acid reactive substances TBARS) products of lipid oxidation. Freeze-drying led to a significant decrease in the vitamin C content and TAC values of milk (by 31% and 16.5%, respectively). Catalase and lysozyme were resistant to freeze-drying. Lyophilization induced a decrease in lysozyme content (9%) and catalase activity (11%) but these changes were not statistically significant. Low-temperature dehydration and rehydration of human milk lyophilizates promote satisfactory retention of biologically active ingredients and prevent the oxidation of human milk lipids. The results of this study indicate that lyophilization can be considered as an effective method for prolonging the shelf life of human milk.

Cytowania

  • 2

    CrossRef

  • 0

    Web of Science

  • 6

    Scopus

Autorzy (4)

Cytuj jako

Pełna treść

pobierz publikację
pobrano 165 razy
Wersja publikacji
Accepted albo Published Version
Licencja
Creative Commons: CC-BY otwiera się w nowej karcie

Słowa kluczowe

Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach recenzowanych i innych wydawnictwach ciągłych
Opublikowano w:
Żywność. Nauka. Technologia. Jakość strony 121 - 128,
ISSN: 2451-0769
Język:
angielski
Rok wydania:
2017
Opis bibliograficzny:
Martysiak-Żurowska D., Puta M., Rodzik A., Malinowska-Pańczyk E.: The effect of lyophilization on selected biologically active components (vitamin c, catalase, lysozyme), total antioxidant capacity and lipid oxidation in human milk// Żywność. Nauka. Technologia. Jakość. -., nr. 3(112) (2017), s.121-128
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.15193/zntj/2017/112/203
Weryfikacja:
Politechnika Gdańska

wyświetlono 177 razy

Publikacje, które mogą cię zainteresować

The effect of UV-C irradiation on lipids and selected biologically active compounds in human milk

2017

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

2022

The effect of high pressure and sub-zero temperature on total antioxidant capacity and the content of vitamin C, fatty acids and secondary products of lipid oxidation in human milk

2017

Nutrients and Bioactive Components of Human Milk After one Year of Lactation. Implication for Human Milk Banks

2022
Meta Tagi