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Título:
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Vitamins, fatty acids, and antioxidant capacity stability during storage of freeze-dried human milk
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Autores:
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BLANCA LOZANO, Autor ;
CASTELLOTE, ANA ISABEL, Autor ;
ROSA MONTES, Autor ;
LOPEZ SABATER, M. CARMEN, Autor
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Tipo de documento:
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documento electrónico
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Fecha de publicación:
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2014
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ISBN/ISSN/DL:
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68324
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Nota general:
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En: International Journal of Food Science and Nutrition. 2014, (online)
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Langues:
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Inglés
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Clasificación:
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ÁCIDOS GRASOS
ALIMENTOS CONGELADOS
ANTIOXIDANTES
LECHE MATERNA HUMANA
VITAMINAS
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Resumen:
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Although freezing is the most common method used to preserve human milk, nutritional and immunological components may be lost during storage. Freeze-drying could increase the shelf life of human milk, while preserving its original characteristics. Seventy-two samples of freeze-dried human milk were stored for different periods of time, up to a maximum of 3 months, at 4ºC or 40ºC?. Vitamin C, tocopherols, antioxidant capacity, and fatty acids composition were analyzed. A new HILIC–UHPLC method improving vitamin C determination was also validated. Ascorbic acid and total vitamin C concentrations significantly decreased at both temperatures, while antioxidant capacity only decreased at 40?ºC. Fatty acids composition and both γ-tocopherol and δ-tocopherol contents remained unaltered. The stability after storage of freeze-dried milk was higher than that reported for frozen or fresh milk indicating that freeze-drying is a promising option to improve the preservation of human milk in banks.
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