Bioactive substances are very important components of human milk (HM), especially for premature newborns. The effects of convection (CH) and microwave heating (MWH) at 62.5 and 66 °C, on the level of selected bioactive components of HM: lysozyme (LZ), lactoferrin (LF), secretory immunoglobulin A (sIgA), basal lipase (BL), cytokine TGF-2, vitamin C and total antioxidant capacity (TAC) was compared. Regardless of the used heating methods the TAC of HM, determined by TEAC and ORAC-FL assay, proved to be insensitive to temperature pasteurization, in contrary to BL. MWH in the conditions of 62.5 for 5 min and 66 °C for 3 min are ensuring microbiological safety with a higher retention of most of the tested active HM proteins compared to CH. Only in the case of LZ the MWH had a more degradative effect on its concentration. Controlled conditions of MWH preserve the bioactive components of the HM better than CH.
Authors
- dr hab. inż. Dorota Martysiak-Żurowska link open in new tab ,
- dr hab. inż. Edyta Malinowska-Pańczyk link open in new tab ,
- dr inż. Małgorzata Orzołek,
- dr Bogumiła Kiełbratowska,
- Elena Sinkiewicz-Darol link open in new tab
Additional information
- DOI
- Digital Object Identifier link open in new tab 10.1016/j.foodchem.2021.131772
- Category
- Publikacja w czasopiśmie
- Type
- artykuły w czasopismach
- Language
- angielski
- Publication year
- 2022
