Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk. (30th March 2022)

• Record Type: Journal Article
• Authors: Zhang, Jie; Lee, Nanju Alice; Duley, John A.; Cowley, David M.; Shaw, Paul N.; Bansal, Nidhi
• Is Part Of: Food chemistry. Volume 373:Part B(2022)
• Publication Date: 2022-03-30
• Subjects: Donor human milk -- Breastmilk -- High hydrostatic-pressure processing -- Infant digestion -- Holder pasteurisation -- Microstructure -- Bioactive proteins; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131545
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Processing of human milk at 400 MPa for 5 min ensured its microbiological safety. High hydrostatic-pressure (HHP) processing did not significantly change bioactive proteins. HHP human milk had similar digestion behavior as raw milk. Holder pasteurisation more significantly affected human milk properties than HHP. Abstract: In this study, hydrostatic high-pressure processing (HHP), a non-thermal pasteurisation method, was used to achieve the microbiological safety of donor human milk. After HHP, no bacteria were detected in human milk processed at 400 MPa for 5 min. Activities of a selection of bioactive components, including lysozyme, xanthine oxidase, lactoperoxidase, immunoglobulin A, lactoferrin, lipoprotein lipase and bile salt-stimulated lipase, did not decrease significantly. This study further investigated the gastrointestinal digestion kinetics of HoP and HHP milk compared with raw human milk, using an in vitro static infant digestion model. After 60 min of 'gastric digestion', the microstructure and protein profile of HHP milk samples were more similar to raw milk samples than HoP milk samples. Overall, HPP showed a better retention in milk nutrients and closer digestion behavior than that of HoP.