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Food Chem

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"
Journal Title:		Food Chem
Year:		2015
Volume:		20150211
Issue:
Page Number:		17 - 24
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"