Title: | Volatile profile of breast milk subjected to high-pressure processing or thermal treatment |
Author(s): | Contador R; Delgado FJ; Garcia-Parra J; Garrido M; Ramirez R; |
Address: | "CICYTEX (Centro de Investigaciones Cientificas y Tecnologicas de Extremadura), Technological Agri-Food Institute (INTAEX), Carretera San Vicente s/n, 06071 Badajoz, Spain. CICYTEX (Centro de Investigaciones Cientificas y Tecnologicas de Extremadura), Technological Agri-Food Institute (INTAEX), Carretera San Vicente s/n, 06071 Badajoz, Spain. Electronic address: mariarosario.ramirez@gobex.es" |
DOI: | 10.1016/j.foodchem.2015.02.019 |
ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
Abstract: | "The effect of Holder pasteurisation (HoP) (62.5 degrees C for 30 min) or high-pressure treatments (400 or 600 MPa for 3 or 6 min) on the volatile compound profile of human breast milk was evaluated, in order to compare both preservation technologies. A total of 46 different volatile compounds was found in milk samples. The most abundant compounds detected were aliphatic hydrocarbons. In general, the effect of some high-pressure treatments on the volatile profile of human milk was less intense than that caused by HoP. The treatments at 400 and 600 MPa for 3 min maintained the volatile compounds at similar levels to those found in control milk samples. However, the application of 600 MPa for 6 min changed the original volatile compounds of human milk, even more than HoP. Since, HPP at 400 or 600 MPa for 3 min preserved the original volatile compounds of human milk, this novel process may be an alternative to thermal pasteurisation" |
Keywords: | "Food Handling Humans Milk, Human/*chemistry Pasteurization/*methods Pressure Volatile Organic Compounds/*chemistry High-pressure technology Holder pasteurisation Human milk Volatile compound;" |
Notes: | "MedlineContador, R Delgado, F J Garcia-Parra, J Garrido, M Ramirez, R eng Research Support, Non-U.S. Gov't England 2015/03/15 Food Chem. 2015 Aug 1; 180:17-24. doi: 10.1016/j.foodchem.2015.02.019. Epub 2015 Feb 11" |