Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization
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 stor...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6688266 |
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| author | B. R. Aguilar Uscanga J. R. Solís Pacheco J. A. Ragazzo-Sánchez A. Cavazos Garduño J. C. Muro Valdéz A. Rodríguez Arreola J. C. Serrano Niño |
| author_facet | B. R. Aguilar Uscanga J. R. Solís Pacheco J. A. Ragazzo-Sánchez A. Cavazos Garduño J. C. Muro Valdéz A. Rodríguez Arreola J. C. Serrano Niño |
| author_sort | B. R. Aguilar Uscanga |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-bf93ad09aed14b77b6cada9375a8a31b |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-bf93ad09aed14b77b6cada9375a8a31b2025-02-03T00:58:47ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/66882666688266Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and PasteurizationB. R. Aguilar Uscanga0J. R. Solís Pacheco1J. A. Ragazzo-Sánchez2A. Cavazos Garduño3J. C. Muro Valdéz4A. Rodríguez Arreola5J. C. Serrano Niño6Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán 1421, C. P. 44430 Guadalajara, Jalisco, MexicoCentro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán 1421, C. P. 44430 Guadalajara, Jalisco, MexicoLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico #2595, Col. Lagos del Country, C. P. 63175 Tepic, Nayarit, MexicoCentro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán 1421, C. P. 44430 Guadalajara, Jalisco, MexicoCentro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán 1421, C. P. 44430 Guadalajara, Jalisco, MexicoCentro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán 1421, C. P. 44430 Guadalajara, Jalisco, MexicoCentro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán 1421, C. P. 44430 Guadalajara, Jalisco, MexicoHuman 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.http://dx.doi.org/10.1155/2021/6688266 |
| spellingShingle | B. R. Aguilar Uscanga J. R. Solís Pacheco J. A. Ragazzo-Sánchez A. Cavazos Garduño J. C. Muro Valdéz A. Rodríguez Arreola J. C. Serrano Niño Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization Journal of Food Quality |
| title | Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization |
| title_full | Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization |
| title_fullStr | Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization |
| title_full_unstemmed | Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization |
| title_short | Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization |
| title_sort | assessment of the accelerated shelf life of human milk dehydrated by aspersion and treated by uv high pressures and pasteurization |
| url | http://dx.doi.org/10.1155/2021/6688266 |
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