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

B R Aguilar Uscanga,A Cavazos Garduño,J A Ragazzo-Sánchez,J C Muro Valdéz,A Rodríguez Arreola,J C Serrano Niño,J R Solís Pacheco,Milan Stankovic

doi:10.1155/2021/6688266

Abstract

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.

Highlights

Human milk bank promotes, protects, and supports breastfeeding but is responsible for collecting, pasteurizing, and distributing milk to feed premature and lactating newborn with nutritional disorders and allergies to heterologous proteins [1]
Solıs-Pacheco et al [3] developed a spray drying process for LH, obtaining a harmless dehydrated human milk, without preservatives or additives, achieving a 95% retention of the nutritional content and 70 to 80% immunoglobulins and lactoferrin. ese authors describe that powdered human milk has several advantages over pasteurized and frozen raw milk in breast milk banks since powdered human milk is easy to store at room temperature and easy to transport and handle; in addition to its low water activity, microorganisms are inhibited and do not grow
From all the previous treatments used to preserve human milk powder, only pasteurization affected the percentage of free fatty acids, which means that this milk has a shorter shelf life when this was evaluated

Summary

Introduction

Human milk bank promotes, protects, and supports breastfeeding but is responsible for collecting, pasteurizing, and distributing milk to feed premature and lactating newborn with nutritional disorders and allergies to heterologous proteins [1]. Solıs-Pacheco et al [3] developed a spray drying process for LH, obtaining a harmless dehydrated human milk, without preservatives or additives, achieving a 95% retention of the nutritional content (proteins, lipids, and carbohydrates) and 70 to 80% immunoglobulins and lactoferrin. Ese authors describe that powdered human milk has several advantages over pasteurized and frozen raw milk in breast milk banks since powdered human milk is easy to store at room temperature and easy to transport and handle; in addition to its low water activity, microorganisms are inhibited and do not grow. It is known that dry powder products have a long shelf life, conferred due to the low water content, which prevents the development of microorganisms and undesirable enzymatic reactions. To estimate the shelf life of powdered products, quality attributes (nutritional content and microbiological content) that vary during shelf life or through

Objectives

Methods

Results

Conclusion