Abstract:
:Although freezing is the most common method used to preserve human milk, nutritional and immunological components may be lost during storage. Freeze-drying could increase the shelf life of human milk, while preserving its original characteristics. Seventy-two samples of freeze-dried human milk were stored for different periods of time, up to a maximum of 3 months, at 4 °C or 40 °C. Vitamin C, tocopherols, antioxidant capacity, and fatty acids composition were analyzed. A new HILIC-UHPLC method improving vitamin C determination was also validated. Ascorbic acid and total vitamin C concentrations significantly decreased at both temperatures, while antioxidant capacity only decreased at 40 °C. Fatty acids composition and both γ-tocopherol and δ-tocopherol contents remained unaltered. The stability after storage of freeze-dried milk was higher than that reported for frozen or fresh milk indicating that freeze-drying is a promising option to improve the preservation of human milk in banks.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Lozano B,Castellote AI,Montes R,López-Sabater MCdoi
10.3109/09637486.2014.917154subject
Has Abstractpub_date
2014-09-01 00:00:00pages
703-7issue
6eissn
0963-7486issn
1465-3478journal_volume
65pub_type
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