Table 4.
Effect of thermal processes applied for breast milk preservation on bioactive and nutritional components.
| Applied treatment | Process conditions | Bioactive or nutritional components | Initial content | Percentage of retention | Reference |
|---|---|---|---|---|---|
| HoP | 62.5°C, 30 min | Adiponectin | – | 67.21 | (58) |
| 62.5°C, 30 min. After heating: placed in water at 4°C for 1 h | Ascorbic acid | 14 ± 11.2 mg/L | 38.57 | (59) | |
| 62.5°C, 30 min | Bile Salt Stimulated Lipase (BSSL) (activity) | 145 ± 22 μmol/mL/min | 0.06 | (56) | |
| 63°C, 30 min. After heating: ice bath to quickly cool the milk to 4°C | Bile Salt Stimulated Lipase (BSSL) (activity) | 9.4 U/mL | 0.30 | (60) | |
| 62.5°C, 30 min | Bile Salt Stimulated Lipase (BSSL) (activity) | – | 1.42 ± 0.68 | (61) | |
| 63 ± 0.5°C, 30 min. After heating: cooled with water at 20°C | Bile Salt Stimulated Lipase (BSSL) (concentration) | 1804.5 ± 581.7 U/L | 0.40 | (48) | |
| 62.5°C, 30 min. After heating: placed in water at 4°C for 1 h | Bile Salt Stimulated Lipase (BSSL) (concentration) | – | <1 | (59) | |
| 62.5°C, 30 min. After heating: placed in water at 4°C for 1 h | Carbohydrate | 69 ± 3 g/L | 100 | (59) | |
| 63°C, 30 min. After heating: 4°C | Carbohydrate | 8.1 (8.0, 8.2) g/dL | 101.23 | (49) | |
| 62.5°C, 30 min | Catalase (activity) | 17.0 ± 1.56 nmol/ min mL | ~43 | (52) | |
| 64°C, 30 min. After heating: 4°C | Crude protein | 1.3 (0.9, 1.5) g/dL | 100 | (49) | |
| 62.5°C, 30 min. After heating: placed in water at 4°C for 1 h | Crude protein | 10 ± 2 g/L | 110 | (59) | |
| 62.5°C, 30 min. After heating: submerged for 60 min in an ice-cold bath | Cytokine IL-8 (concentration) | 119.0 (106.1–123.19) pg./mL | 166.05 | (62) | |
| 62.5°C, 30 min. After heating: submerged for 60 min in an ice-cold bath | Cytokine IP-10 (concentration) | 30.9 (30.3–35.4) pg./mL | 115.21 | (62) | |
| 62.5°C, 30 min. After heating: submerged for 60 min in an ice-cold bath | Cytokine MCP-1 (concentration) | 524.2 (410.9–688.0) pg./mL | 82.88 | (62) | |
| 62.5°C, 30 min. After heating: submerged for 60 min in an ice-cold bath | Cytokine MIG (concentration) | 25.7 (19.4–29.3) pg./mL | 114 | (62) | |
| 62.5°C, 30 min. After heating: submerged for 60 min in an ice-cold bath | Cytokine TGF- β2 (concentration) | 844.7 (671.9–956.8) pg./mL | 83.26 | (62) | |
| 62.5°C, 30 min. After heating: placed in water at 4°C for 1 h | Energy | 616 ± 72kcal/L | 99.51 | (59) | |
| 65°C, 30 min. After heating: 4°C | Energy | 67 (63, 64) Kcal/dL | 100 | (49) | |
| 66°C, 30 min. After heating: 4°C | Fat | 3.3 (2.8, 3.8) g/dL | 93.93 | (49) | |
| 62.5°C, 30 min. After heating: placed in water at 4°C for 1 h | Fat | 31 ± 8 g/L | 100 | (59) | |
| 62.5°C, 30 min. After heating: placed in water at 4°C for 1 h | Folate (concentration) | 191 ± 83 nmol/L | 72.77 | (59) | |
| 62.5°C, 30 min | Hepatocyte growth factor (HGF) | – | 11.28 | (58) | |
| 62.5°C, 30 min. After heating: cooled in ice slurry | Immunoglobulin A (IgA) (activity) | 0.900 mg/mL | 51.20 | (63) | |
| 62.5°C, 30 min After heating: cooled immediately in an ice water bath | Immunoglobulin A (IgA) (concentration) | – | 49 | (65) | |
| 62.7–64.8°C, 42 min | Immunoglobulin A (IgA) (concentration) | – | 53.70 | (66) | |
| 62.6–62.9°C, 31 min | Immunoglobulin A (IgA) (concentration) | – | 71.30 | (66) | |
| 62.5°C, 30 min. After heating: rapidly cooled in an ice bath | Immunoglobulin A (IgA) (concentration) | 338.45 ± 27.03 μg/mL | 72.05 | (67) | |
| 63 ± 0.5°C, 30 min. After heating: cooled with water at 20°C | Immunoglobulin A (IgA) (concentration) | 51.7 ± 28.3 mg/dL | 83 | (48) | |
| 62.5°C, 30 min | Immunoglobulin A (IgA) (concentration) | – | 48.5 ± 6.13 | (61) | |
| 62.5°C, 30 min | Immunoglobulin G (IgG) (concentration) | – | 50.96 | (58) | |
| 62.5°C, 30 min. After heating: submerged for 60 min in an ice-cold bath | Immunoglobulin G (IgG) (concentration) | 21.2 μg/mL | 67 | (62) | |
| 62.5°C, 30 min | Insulin | – | 67.60 | (58) | |
| 62.5°C, 30 min. After heating: submerged for 60 min in an ice-cold bath | Lactoferrin (concentration) | 2.4 mg/mL | 15 | (62) | |
| 62.7–64.8°C, 42 min | Lactoferrin (concentration) | – | 16.00 | (66) | |
| 62.5°C, 30 min. After heating: cooled immediately in an ice water bath | Lactoferrin (concentration) | – | 20 | (65) | |
| 63 ± 0.5°C, 30 min. After heating: cooled with water at 20°C | Lactoferrin (concentration) | 10.7 ± 15.1 mg/mL | 20 | (48) | |
| 62.6–62.9°C, 31 min | Lactoferrin (concentration) | – | 21.60 | (66) | |
| 62.5°C, 30 min | Lactoferrin (concentration) | – | 39.69 | (58) | |
| 67°C, 30 min. After heating: 4°C | Lactoferrin (concentration) | – | 65 | (49) | |
| 62.5°C, 30 min | Lactoferrin (concentration) | – | 20.0 ± 4.34 | (61) | |
| 62.5°C, 30 min. After heating: immediately cool down in an ice bath until the temperature reached 4°C. | Lactoferrin (concentration) | 3.00 ± 0.83 g/L | 9 ± 4 | (68) | |
| 62.5°C, 30 min. After heating: cooled immediately in an ice water bath | Lactoperoxidase (LPO) (activity) | – | 6 | (65) | |
| 62.5°C, 30 min | Lactoperoxidase (LPO) (activity) | – | <20 | (61) | |
| 62.5°C, 30 min | Leptin | – | 22.14 | (58) | |
| 62.5°C, 30 min. After heating: submerged for 60 min in an ice-cold bath | Lipase (concentration) | – | 47 | (62) | |
| 62.5°C, 30 min | Lipid peroxidase | 26.7 ± 1.74 nM/mL | 76 | (52) | |
| 62.5°C, 30 min | Lipoprotein lipase (LPL) (activity) | – | 14.2 ± 2.69 | (61) | |
| 62.5°C, 30 min. After heating: cooled immediately in an ice water bath | Lysozyme (activity) | – | 35 | (65) | |
| 62.5°C, 30 min | Lysozyme (activity) | 7,969 ± 1,394 U/mL | 54 | (69) | |
| 62.5°C, 30 min. After heating: cooled in ice slurry |
Lysozyme (activity) | – | 60.50 | (63) | |
| 62.5°C, 30 min. After heating: submerged for 60 min in an ice-cold bath |
Lysozyme (activity) | – | 63 | (62) | |
| 62.5°C, 30 min | Lysozyme (activity) | 50.2 ± 0.2 U/μL | 104.18 | (56) | |
| 62.5°C, 30 min | Lysozyme (activity) | – | 35.2 ± 2.95 | (61) | |
| 63 ± 0.5°C, 30 min. After heating: cooled with water at 20°C |
Lysozyme (concentration) | 59.5 ± 37.9 μg/mL | 65 | (48) | |
| 62.7–64.8°C, 42 min | Lysozyme (concentration) | – | 74.40 | (66) | |
| 62.6–62.9°C, 31 min | Lysozyme (concentration) | – | 84.20 | (66) | |
| 62.5°C, 30 min | Lysozyme (concentration) | 140.8 ± 9.46 μg/mL | ~53 | (52) | |
| 62.5°C, 30 min. After heating: immediately cool down in an ice bath until the temperature reaches 4°C. |
Lysozyme (concentration) | 0.024 ± 0.015 g/L | 41 ± 14 | (68) | |
| 62.5°C, 30 min | Secretory IgA (sIgA) (activity) | 1.04 ± 0.09 mg active sIgA/mL | 87 | (69) | |
| 62.5°C, 30 min | Secretory IgA (sIgA) (concentration) | – | 46.3 ± 13.2 | (56) | |
| 62.5°C, 30 min. After heating: immediately cool down in an ice bath until the temperature reaches 4°C. |
Secretory IgA (sIgA) (concentration) | 3.45 ± 0.70 g/L | 49 ± 3 | (68) | |
| 62.5°C, 30 min | Thiobarbituric acid reactive substances (TBARS) | 35.8 ± 7.78 μg MDA/ 100 mL | ~108.6 | (52) | |
| 62.5°C, 30 min | Total antioxidant capacity (TAC) | 40.5 ± 5.44 mg TE/100 mL | 95.80 | (52) | |
| 62.5°C, 30 min. After heating: placed in water at 4°C for 1 h |
Total vitamin C | 15 ± 12 mg/L | 36 | (59) | |
| 68°C, 30 min. After heating: 4°C |
True Protein | 1.0 (0.7, 1.2) g/dL | 100 | (49) | |
| 62.5°C, 30 min | Vitamin C | 53.1 ± 5.29 mg/L | ~60 | (52) | |
| 62.5°C, 30 min | Xanthine oxidase (XO) (activity) | – | <20 | (61) | |
| HTST | 72°C, 15 s | Bile Salt Stimulated Lipase (BSSL) (activity) | 145 ± 22 μmol/mL/min | 0.17 | (56) |
| 62°C, 5 s. After heating: rapidly cooled with water at 14°C |
Bile Salt Stimulated Lipase (BSSL) (concentration) | 1804.5 ± 581.7 U/L | 0.80 | (48) | |
| 71°C, 9 s, 12.3 mL/min | Immunoglobulin A (IgA) (concentration) | – | 74 | (57) | |
| 71°C, 5.8 s, 18.9 mL/min | Immunoglobulin A (IgA) (concentration) | – | 82.80 | (57) | |
| 62°C, 5 s. After heating: rapidly cooled with water at 14°C |
Immunoglobulin A (IgA) (concentration) | 51.6 ± 28.3 mg/dL | 95 | (48) | |
| 72.8°C, 9 s | Immunoglobulin G (IgG) (concentration) | – | 57.30 | (57) | |
| 71°C, 9 s, 12.3 mL/min | Immunoglobulin G (IgG) (concentration) | – | 75 | (57) | |
| 71°C, 5.8 s, 18.9 mL/min | Immunoglobulin G (IgG) (concentration) | – | 79.10 | (57) | |
| 72.8°C, 9 s | Immunoglobulin M (IgM) (concentration) | – | 52.20 | (57) | |
| 71°C, 9 s, 12.3 mL/min | Immunoglobulin M (IgM) (concentration) | – | 68 | (57) | |
| 71°C, 5.8 s, 18.9 mL/min | Immunoglobulin M (IgM) (concentration) | – | 72.06 | (57) | |
| 62°C, 5 s. After heating: rapidly cooled with water at 14°C |
Lactoferrin (concentration) | 10.7 ± 15.1 mg/mL | 32 | (48) | |
| 72°C, 15 s | Lysozyme (activity) | 50.2 ± 0.2 U/μL | 97.21 | (56) | |
| 62°C, 5 s. After heating: rapidly cooled with water at 14°C |
Lysozyme (concentration) | 59.5 ± 37.9 μg/mL | 72 | (48) | |
| 72°C, 15 s | Secretory IgA (sIgA) (concentration) | – | 78.9 ± 2.4 | (56) |
HoP, Holder Pasteurization; HTST, High-Temperature Short-Time Pasteurization.