Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk

Moltó-Puigmartí, Carolina; Permanyer, M.; Castellote, Ana I.; López-Sabater, M. Carmen

doi:10.1016/j.foodchem.2010.05.079

Cited by 123 publications

(97 citation statements)

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“…However, pasteurization may be accompanied by adverse effects such as reduction in fat absorption, loss of vitamins, and attenuation of bioactive compounds (6,7,9), although it seems equivocal whether these changes are of significance for neonatal health (6,32). Aiming to further characterize "risks and benefits" of pasteurization, we compared the patterns of bioactive peptides released from HM and pasteurized HM after in vitro digestion.…”

Section: Discussionmentioning

confidence: 99%

“…Pasteurization is accompanied by inactivation of bile salt-stimulated lipase, which may impair absorption of human milk fat and limit infant growth (6). Pasteurization may reduce antioxidants such as ascorbic acid and vitamin E, thereby possibly increasing the susceptibility of the recipient infant to oxidative stress (7). Pasteurization may also reduce immunomodulatory proteins, such as secretory immunoglobulin A and lactoferrin (LF), thereby attenuating the host defense potential (8).…”

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confidence: 99%

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Bioactive peptides released from in vitro digestion of human milk with or without pasteurization

Wada

Lönnerdal

2015

Pediatr Res

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Bioactive peptides released from in vitro digestion of human milk with or without pasteurization

Wada

Lönnerdal

2015

Pediatr Res

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“…Similar results were reported by Van Zoeren-Grobben et al [1987] in whose study, LTLT pasteurization decreased vitamin C content of human milk by approximately 36%. In another study, vitamin C levels were reduced by around 20% and AsA concentrations decreased by around 16% when milk samples were heated at 62.5°C for 30 min [Moltó- Puigmarti et al, 2011].…”

Section: Vitamin C and Asa Contentmentioning

confidence: 99%

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

Martysiak‐Żurowska¹,

Puta²,

Barczak³

et al. 2017

Pol. J. Food Nutr. Sci.

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Key words: human milk, high pressure, total antioxidant capacity, fatty acids, vitamin C The objective of this study was to compare of the effects of high pressure of 193 MPa at -20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62.5°C, 30 min) on the content and composition of fatty acids (FAs), concentrations of secondary products of lipid oxidation (TBARS), the total antioxidant capacity (TAC), total vitamin C and ascorbic acid (AsA) content in human milk. It was shown that no significant changes in the content and composition of FAs and TBARS levels were noted in both pressurized and LTLT pasteurized milk samples. The results obtained indicate that the antioxidant properties in pressurized human milk were also not affected. In the case of the pasteurized samples only slight (approx. 6%) and statistically insignifi cant decrease was observed in the Trolox equivalent antioxidant capacity (TEAC) values. Pasteurization significantly reduced the content of total vitamin C and AsA, by 35% and 24%, respectively. A minor and statistically insignifi cant (approx. 6%) decrease in vitamin C levels was observed in milk treated with high pressure. However, a signifi cant decrease (by more than 11%) occurred in these conditions in AsA concentrations. The infl uence of high pressure treatment on AsA levels and the lack of signifi cant changes in TEAC values point to the relative stability of the remaining antioxidant components in human milk. Further research is needed to determine the effects of high pressure of approximately 200 MPa and sub-zero temperatures on, mainly thermolabile, components of human milk, which are degraded by LTLT pasteurization. Unauthenticated Download Date | 5/8/18 6:11 AM

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“…The key target in this treatment is the high microbiological safety (Huang et al, 2016). This pattern is also applied in studies on the human milk pascalization carried out so far (Vazquez-Landaverde et al, 2006;Viazis, 2008;Viazis et al, 2008;Permanyer et al, 2010;Moltó-Puigmartí et al, 2011;Lou et al, 2012;Delgado et al, 2014;Sousa et al, 2014;Windyga et al, 2015;Sousa et al, 2016;Kiełbratowska & Kołodziejska, 2017;Li et al, 2017). Tables 1 and 2 below illustrate some recent results, focusing on trends and the scatter of experimental data.…”

Section: Emerging Optimal Parameters Of Hpp Processing Of Human Milkmentioning

confidence: 99%

Comments on the High Pressure Preservation of Human Milk

Rzoska¹,

Rosiak²,

Rutkowska³

et al. 2017

FSNS

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Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk

Cited by 123 publications

References 42 publications

Bioactive peptides released from in vitro digestion of human milk with or without pasteurization

Bioactive peptides released from in vitro digestion of human milk with or without pasteurization

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

Comments on the High Pressure Preservation of Human Milk

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