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.
Authors
- dr hab. inż. Dorota Martysiak-Żurowska link open in new tab ,
- dr hab. inż. Edyta Malinowska-Pańczyk link open in new tab ,
- Małgorzata Orzołek,
- dr hab. inż. Barbara Kusznierewicz link open in new tab ,
- dr Bogumiła Kiełbratowska
Additional information
- DOI
- Digital Object Identifier link open in new tab 10.1016/j.foodchem.2021.130958
- Category
- Publikacja w czasopiśmie
- Type
- artykuły w czasopismach
- Language
- angielski
- Publication year
- 2022
