Microwave heat treatment application to pasteurization of human milk

Malinowska‐Pańczyk, Edyta; K, Królik; Skorupska, Katarzyna; Puta, Małgorzata; Martysiak‐Żurowska, Dorota; Kiełbratowska, Bogumiła

doi:10.1016/j.ifset.2018.11.005

Cited by 36 publications

(18 citation statements)

References 14 publications

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“…Concerning this, Malinowska-Pańczyk et al [8] evaluated microwave heat treatment application to preserve human milk through pasteurization, and the authors showed that total pasteurization can be achieved in a shorter time than by using the traditional method. e use of microwave heating allows inactivating all bacterial strains inoculated to human milk and its microbiota.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Uscanga

Pacheco

Ragazzo‐Sánchez

et al. 2021

Journal of Food Quality

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Human milk banks pasteurize and freeze the milk in order to conserve it, but thawing and prolonged storage cause loss of nutritional components. The aim of this work was to evaluate the effect of pasteurization, high hydrostatic pressures, UV radiation, and spray drying in human milk packed and stored at 25 to 40°C by a period of 14 weeks, using an accelerated shelf life method with Arrhenius model. Effectiveness of packaging, microbiological viability, and deterioration of carbohydrates, lipids, and proteins was evaluated. The results showed that proteins and carbohydrates in powdered human milk with different treatments did not show significant changes during storage at 25 to 40°C and without the growth of microorganisms. However, 33.3% deterioration of lipid oxidation was observed up at 40°C. We predict with the applied model that, at 18°C, the human milk powder will be preserved for approximately one year without significant changes in its composition.

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Section: Introductionmentioning

confidence: 99%

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Uscanga

Pacheco

Ragazzo‐Sánchez

et al. 2021

Journal of Food Quality

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“…In addition to Holder pasteurization, new techniques have been proposed, pasteurization based on solar energy, using microwave treatment, high temperature and short term application (HTST), ultrasound, high pressure processing, or irradiation ultraviolet (UV), were tested under experimental conditions (Panchal et al, 2018;Malinowska-Pańczyk et al, 2019;Giribaldi et al, 2016;Picaud, & Buffin, 2017).…”

Section: Holder Pasteurizationmentioning

confidence: 99%

“…Studies have shown that the microbiological quality of milk has increased, and the heat generation time was about 15 to 16 minutes shorter by applying microwaves. In addition, other positive aspects that can be considerer, for example, the inactivation of heat-sensitive bacteria at a temperature of 62 to 72 °C and the loss of the microbiota activity contained in milk, under conditions of 62.5 or 66 °C for 5 and 3 minutes, respectively (Malinowska-Pańczyk et al, 2019).…”

Section: Holder Pasteurizationmentioning

confidence: 99%

Human milk: processing and conservation – a review

Castro

Alves

Saqueti

et al. 2021

RSD

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Human milk has a balance of nutrients and bioactive compounds, and it must be the exclusive food source during the first six months of the infant's life. In cases where the woman is unable to breastfeed, due to hypogalactia or pre-existing disease, the use of donated human milk, available in human milk banks, is recommended. Currently, in the human milk banks the processing applied for greater conservation is Holder pasteurization. Therefore, the objective of this work is to perform a search in the literature about new possible treatments to be applied to human milk, and its influence on its physical-chemical composition; and in this sense, the studied processes were: Holder pasteurization, lyophilization, spray-drying, high hydrostatic pressure, high temperature and short time, and short wave ultraviolet irradiation. For that, a search was performed in databases, and 126 articles were selected to carry out this review according to the keywords used. It was observed that the studied treatments can be applied for the processing and conservation of human milk, once it was applied in matrices with similar composition.

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“…For this reason, there is a growing interest toward the predictions of electromagnetic field and temperature distributions during the thermal treatment of liquid foods by microwave using simulation models. Although there is a large amount of literature on modeling of microwave heat transfer, most of the older studies have concentrated on solid foods (Campañone & Zaritzky, 2005;Lin, Anantheswaran, & Puri, 1995;Oliveira & Franca, 2002;Romano, Marra, & Tammaro, 2005). Only a few references can be found on modeling of microwave heating of fluid products because of the complexity of solving the three sets of coupled equations (Maxwell's, Fourier's energy balance, and Navier-Stokes equations) describing the process.…”

Section: Introductionmentioning

confidence: 99%

“…Regarding microwave heating of milk, the first study was published by Hamid et al (1969). Most studies have been devoted to investigate the improvement of shelf life of pasteurized milk, the inactivation of milk pathogens, or the influence on milk nutrients (Hamid et al, 1969;Choi & Jeon, 1993;Jaynes, 1975;Malinowska-Pańczyk et al, 2019;Villamiel, Corzo, Martinez-Castro, & Olano, 1996). However, in numerical modeling of canned milk heating by microwaves there is a knowledge gap, and further studies are…”

Section: Introductionmentioning

confidence: 99%

Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling

Lespinard

Arballo

Badin

et al. 2019

J Food Process Preserv

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In this study, a comprehensive computer simulation model was developed to evaluate and compare temperature distribution, flow pattern, slowest heating zone (SHZ) location, and processing time in prepackaged milk during microwave‐assisted pasteurization (MWP) and conventional pasteurization (CNP). Temperatures predicted by simulations were successfully validated against experimental data. C value, color, and thiamine kinetics coupled to temperatures predicted by simulation model were used to assess the impact of the process on product quality. Considering an equivalent microbial safety between both processes, MWP achieves a more uniform heating and, consequently, reductions of 28.6% in processing time and 14.8% in overall quality losses. Color changes were 35.5% and 37.0% for MWP and CNP, respectively; while thiamine losses were lower than 1% in both cases. Additionally, container orientation was evaluated for MWP, showing that horizontal orientation provided better temperature distribution and reduced quality losses. Practical applications Pasteurization has to ensure the prolongation of food lifetime, while the quality of product should be preserved. Minimizing the quality losses and at the same time for providing an adequate process with a desired sterility is one of the challenges to canning industry. In this sense, MWP provides an alternative to reduce damages to food quality in comparison with traditional treatment. Volumetric heating of microwave, can be extremely beneficial for liquids, such as milk, solving the fouling problem of heat transfer surfaces existing in conventional process. This study found that MWP and the horizontal position could be considered alternatives of processing to reduce the severity of the thermal treatment of milk and hence obtain a product of higher quality. This batch pasteurization using microwaves can represent a technological advance to apply by small dairy producers in rural areas, with possibility to be scaled up it to a higher production level.

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Microwave heat treatment application to pasteurization of human milk

Cited by 36 publications

References 14 publications

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Human milk: processing and conservation – a review

Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling

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