Volatile profile of breast milk subjected to high-pressure processing or thermal treatment

Food Chemistry
Rebeca ContadorRosario Ramírez

Abstract

The effect of Holder pasteurisation (HoP) (62.5°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.

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Citations

May 30, 2019·Nutrients·Aleksandra WesolowskaJohannes B van Goudoever
Jul 16, 2020·PloS One·Urszula SmyczynskaWojciech Fendler
Jan 16, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Zhonghui HanShuo Wang
Mar 16, 2019·Frontiers in Pediatrics·Guido E MoroJean-Charles Picaud
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Dec 1, 2015·Food Research International·M GarridoR Ramírez
Nov 12, 2018·Physiology & Behavior·Helene M LoosBenoist Schaal
May 1, 2021·Foods·Adrián Lomelí-MartínZamantha Escobedo-Avellaneda

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