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.
Authors
Additional information
- DOI
- Digital Object Identifier link open in new tab 10.1080/07373937.2020.1824188
- Category
- Publikacja w czasopiśmie
- Type
- artykuły w czasopismach
- Language
- angielski
- Publication year
- 2022
