Table 2.
Results of different pasteurization methods on antioxidant properties in human milk: enzymatic antioxidants.
| Antioxidant Component | Pasteurized Milk Samples | Holder Pasteurization | Alternative Thermal Pasteurization | Microwave Heating | Ultraviolet-C Treatment | References |
|---|---|---|---|---|---|---|
| Superoxide dismutase | N = 10 | ↓ (% n.r.) | - | - | - | [6] |
| N = 10 | = | 66 °C, 0–30 min: = 70 °C, 0–20 min: = 70 °C, 30 min: ↓ (35%) |
70 °C 1 min: ↑ (34%) | - | [22] | |
| N = 7 | - | <0 °C, 193 MPa: ↑ (57%) | - | - | [25] | |
| Catalase | N = 10 | ↓ (57%) | 66 °C, 0–30 min: ↓ (59.7–81.9%) 70 °C, 0–30 min: ↓ (58.4–86.9%) |
62.5 °C 1–10 min: ↓ (33–39%) 66 °C 1–10 min: ↓ (39–48%) 70 °C 1–10 min: ↓ (38–52%) |
- | [22] |
| N = 8 | ↓ (60%) | - | - | 85–740 J/L: = | [21] | |
| Glutathione Peroxidase | N = 17 | ↓ (63%) | 75 °C, 15s: ↓ (62%) | - | - | [13] |
| N = 10 | ↓ (% n.r.) | - | - | - | [6] | |
| N = 21 | ↓ (23–70%) | - | - | - | [27] | |
| N = 10 | ↓ (42%) | 66 °C, 0–30 min: ↓ (41.1–45.8%) 70 °C, 0–30 min: ↓ (44.4–56.1%) |
62.5 °C 1–10 min: ↓ (11–44%) 66 °C 1–10 min: ↓ (28–42%) 70 °C 1–10 min: ↓ (31–53%) |
- | [22] |
Abbreviations: MPa = Megapascal; J/L = Joule per liter; n.r. = not reported. The N indicates the number of pasteurized human milk samples. The effect of pasteurization is displayed compared with untreated human milk samples. The symbols in this table should be read as: ↑ increase, = no effect, ↓ decrease.