The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk

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dc.citation.volume161
dc.contributor.authorLeite JAS
dc.contributor.authorRobinson RC
dc.contributor.authorSalcedo J
dc.contributor.authorRact JNR
dc.contributor.authorQuintal VS
dc.contributor.authorTadini CC
dc.contributor.authorBarile D
dc.date.accessioned2025-08-18T21:42:12Z
dc.date.available2025-08-18T21:42:12Z
dc.date.issued2022-05-01
dc.description.abstractLow-Temperature Long-Time pasteurization (LTLT) is normally applied in donor human milk from Human Milk Banks (HMBs) to guarantee microbiological safety; however, this treatment can modify the protein structures, decreasing their beneficial effects. Thus, this study aimed to determine the impact of microwave-assisted heating on the concentration of key biological compounds in donor human milk to verify whether a microwave heating technique can be used as an alternative to LTLT pasteurization in Human Milk Banks. The concentrations of oligosaccharides, immunoglobulins, lactoferrin and fatty acids were monitored in raw donor milk and after processing to assess the impact of the microwave and LTLT treatments. The concentration of oligosaccharides was determined by HPAEC-PAD, immunoglobulins and lactoferrin were quantified using ELISA kits and fatty acids were quantified by gas chromatography. Oligosaccharides and fatty acids were not significantly affected (p > 0.05) by LTLT and microwave processes; however, immunoglobulins and lactoferrin concentrations were better preserved when microwave-assisted heating was applied. For this reason, microwave-assisted heating can be considered a promising alternative to LTLT pasteurization of donor human milk in Human Milk Banks.
dc.description.confidentialfalse
dc.identifier.citationLeite JAS, Robinson RC, Salcedo J, Ract JNR, Quintal VS, Tadini CC, Barile D. (2022). The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. Lwt. 161.
dc.identifier.doi10.1016/j.lwt.2022.113306
dc.identifier.eissn1096-1127
dc.identifier.elements-typejournal-article
dc.identifier.issn0023-6438
dc.identifier.number113306
dc.identifier.piiS0023643822002419
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73380
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0023643822002419
dc.relation.isPartOfLwt
dc.rights(c) 2022 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectOligosaccharides
dc.subjectImmunoglobulins
dc.subjectLactoferrin
dc.subjectFatty acids
dc.subjectLTLT pasteurization
dc.titleThe effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk
dc.typeJournal article
pubs.elements-id502606
pubs.organisational-groupOther
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