The effect of UV-C irradiation on lipids and selected biologically active compounds in human milk

Martysiak‐Żurowska, Dorota; Puta, Małgorzata; Kotarska, Joanna; Cybula, Katarzyna; Malinowska‐Pańczyk, Edyta; Kołodziejska, Ilona

doi:10.1016/j.idairyj.2016.10.009

Cited by 24 publications

(37 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(2015). In contrast to the earlier findings, significant increases in the formation of secondary oxidation products of lipids were reported by Martysiak- Ż urowska et al. (2017) in human milk and by Matak et al.…”

Section: Discussioncontrasting

confidence: 95%

The effect of different ultraviolet-C light doses on microbial reduction and the components of camel milk

Dhahir

Feugang

Thompson-Witrick

et al. 2020

Food sci. technol. int.

View full text Add to dashboard Cite

As a result of increasing interest in non-thermal technologies as a possible alternative or complementary to milk pasteurization processing, the objectives of this study were to determine the effects of different ultraviolet-C light doses on the viability of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium and chemical changes to camel milk components. Pasteurized and inoculated camel milk samples were ultraviolet-C treated in a continuous flow system. The viability of E. coli O157:H7 and S. Typhimurium was evaluated with both in vivo imaging system and traditional plate count agar method. Samples subjected to the 4.15, 8.30, and 12.45 mJ/cm2 of ultraviolet-C treatment resulted in 1.9, 3.3, and 3.9-log reductions in E. coli O157:H7 and 0.9, 3, and 3.9-log reductions in S. Typhimurium, respectively. The measurement of secondary lipid peroxidation products (or ThioBarbituric Acid Reactive Substance values) showed no significant (P > 0.05) differences between the raw and ultraviolet-C treated milk samples. Additionally, no changes (P > 0.05) in the protein profiles of αs1-casein, α-lactalbumin, and lactoferrin were observed between both samples. Compared to the untreated raw milk, c9 t11 conjugated linoleic acid decreased (P < 0.01) while t10 c12 conjugated linoleic acid increased (P < 0.01) in the ultraviolet-C treated milk. Furthermore, three new volatile compounds were identified in the ultraviolet-C treated milk compared to the control. In conclusion, milk treated with the ultraviolet-C light at a dose of 12.45 mJ/cm2 did not meet the Food and Drug Administration (FDA) requirements for the 5-log pathogen reduction. The ultraviolet-C treatment, on the other hand, had minimal effects on camel milk components.

show abstract

Section: Discussioncontrasting

confidence: 95%

The effect of different ultraviolet-C light doses on microbial reduction and the components of camel milk

Dhahir

Feugang

Thompson-Witrick

et al. 2020

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…Also, investigations of methods combining thermal processing with homogenization techniques, for example ultrasound, are being carried out at present. Other physical factors such as UV, microwaves, electric pulses, and high pressures as alternatives to the traditional thermal process of inactivating microorganisms in human milk have been tested [35,36,37,38,39,40,41].…”

Section: Resultsmentioning

confidence: 99%

Innovative Techniques of Processing Human Milk to Preserve Key Components

et al. 2019

View full text Add to dashboard Cite

Human milk not only contains all nutritional elements that an infant requires, but is also the source of components whose regulatory role was confirmed by demonstrating health-related deficiencies in formula-fed children. A human milk diet is especially important for premature babies in the neonatal intensive care unit (NICU). In cases where breastfeeding is not possible and the mother’s own milk is insufficient in volume, the most preferred food is pasteurized donor milk. The number of human milk banks has increased recently but their technical infrastructure is continuously developing. Heat treatment at a low temperature and long time, also known as holder pasteurization (62.5 °C, 30 min), is the most widespread method of human milk processing, whose effects on the quality of donor milk is well documented. Holder pasteurization destroys vegetative forms of bacteria and most viruses including human immunodeficiency virus (HIV) herpes and cytomegalovirus (CMV). The macronutrients remain relatively intact but various beneficial components are destroyed completely or compromised. Enzymes and immune cells are the most heat sensitive elements. The bactericidal capacity of heat-pasteurized milk is lower than that of untreated milk. The aim of the study was for a comprehensive comparison of currently tested methods of improving the preservation stage. Innovative techniques of milk processing should minimize the risk of milk-borne infections and preserve the bioactivity of this complex biological fluid better than the holder method. In the present paper, the most promising thermal pasteurization condition (72 °C–75 °C,) and a few non-thermal processes were discussed (high pressure processing, microwave irradiation). This narrative review presents an overview of methods of human milk preservation that have been explored to improve the safety and quality of donor milk.

show abstract

“…UV radiation covers part of the electromagnetic spectrum in the range of 100–400 nm, which is categorized into three ranges based on their photochemical propertied and biological effects: UV-A (315–400 nm), UV-B (280–315 nm), and UV-C (200–280 nm) [ 6 , 18 ]. Microbial inactivation from UV light is associated with photochemical changes that take place in proteins and nucleic acids within the cell membrane when UV light is absorbed by the food during UV-C treatment.…”

Section: Introductionmentioning

confidence: 99%

“…Microbial inactivation from UV light is associated with photochemical changes that take place in proteins and nucleic acids within the cell membrane when UV light is absorbed by the food during UV-C treatment. Photons interact with thymine and cystine nucleoside bases, causing the formation of cross-linked photoproducts, especially cyclobutyl pyrimidine dimers (CPD), which disrupt the DNA transcription, translation, and replication processes that lead to the loss of microbial cell functions and ultimately to cell death of the microorganism [ 18 , 19 ]. The UV-C light, in particular the wavelength range 250–260 nm, has optimal properties for the inactivation of bacteria, yeast, bacterial spores, molds, and viruses and is most widely used in the food processing industry [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Papademas

Mousikos

Aspri

2020

Animals

View full text Add to dashboard Cite

The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens—L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)—and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200–600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.

show abstract

The effect of UV-C irradiation on lipids and selected biologically active compounds in human milk

Cited by 24 publications

References 37 publications

The effect of different ultraviolet-C light doses on microbial reduction and the components of camel milk

The effect of different ultraviolet-C light doses on microbial reduction and the components of camel milk

Innovative Techniques of Processing Human Milk to Preserve Key Components

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Contact Info

Product

Resources

About