Staphylococcus aureus inactivation and maintenance of macronutrients of human milk by high hydrostatic pressure and spray-drying process: Staphylococcus aureus inactivation and maintenance of macronutrients of human milk
To preserve the milk, human milk banks (HMB) pasteurize and freeze it; nevertheless, the nutritional value of the human milk (HM) decreases during thawing and storage. This study aimed to evaluate the effect of high hydrostatic pressures (HHP) and spray-drying on macronutrients, microbiological qual...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Online |
| اللغة: | eng spa |
| منشور في: |
Universidad de Sonora
2023
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| الوصول للمادة أونلاين: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1872 |
| الوسوم: |
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| الملخص: | To preserve the milk, human milk banks (HMB) pasteurize and freeze it; nevertheless, the nutritional value of the human milk (HM) decreases during thawing and storage. This study aimed to evaluate the effect of high hydrostatic pressures (HHP) and spray-drying on macronutrients, microbiological quality, and inactivation of Staphylococcus aureus on HM. The characterization of HM powder, reduction of S. aureus, modifications in microbiological viability, proteins, carbohydrates, lipids, and ashes were assessed. The findings demonstrated that while S. aureus and all other examined microbial groups were undetectable, macronutrient concentrations remained constant during the entire conservation process. High yield (> 99 %) was achieved thanks to the inclusion of soluble fiber during the drying process, and the powder that was produced displayed high solubility, low moisture content, and activity water; which are desirable properties in dried foods. Therefore, the combination of HHP and the spray-drying process is an alternative to facilitate the handling, improve the microbial quality, allow the addition of oligosaccharides, and maintain the nutritional value of HM in HMB. |
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