Effect of microwaves HTST pasteurization on human milk components

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Human milk (HM) is vital for infant nutrition and health.
• Preservation methods like high-temperature short-time (HTST) pasteurization are crucial for HM safety in milk banks.
• Comparing novel heating technologies to standard methods is essential for optimizing HM preservation.

Purpose of the Study:

• To compare the effects of microwave (MHTST) and convective (CHTST) HTST pasteurization on human milk composition.
• To evaluate the impact of these methods on macronutrients, fatty acids, lactoferrin, vitamin C, lysozyme, and alpha-amylase activity.
• To assess changes in lipid oxidation and antioxidant properties of human milk post-pasteurization.

Main Methods:

• Human milk samples were subjected to HTST pasteurization using two methods: microwave (MHTST) and standard convective heating (CHTST).
• Analysis included quantification of macronutrients, fatty acids (FAs), lactoferrin (LF), vitamin C, and lysozyme (LZ).
• Enzyme activity assays for α-amylase (α-A) and assessment of lipid oxidation and antioxidant capacity were performed.

Main Results:

• Macronutrients, FA content, LZ activity, and antioxidant properties remained largely unaffected by both MHTST and CHTST.
• Vitamin C decreased significantly (42.6% MHTST, 50.2% CHTST), and α-A activity showed minor reductions (6.0% MHTST, 7.2% CHTST).
• LF content significantly decreased only with CHTST (42.3% reduction), while MHTST showed no significant negative impact on HM components.

Conclusions:

• HTST pasteurization, particularly MHTST, is a viable method for human milk preservation.
• Microwave HTST pasteurization demonstrates potential advantages over convective methods, preserving more bioactive components like lactoferrin.
• MHTST offers a promising, potentially more economical, technology for human milk banks to ensure milk safety and quality.