Effect of thermosonication on microorganisms, the antioxidant activity and the retinol level of human milk

The Effect of Pasteurization on the Antioxidant Properties of Human Milk: A Literature Review

“…The studies included in this review used several pasteurization methods. Thermal processing is the most commonly used pasteurization method, with Holder pasteurization as the gold standard described most frequently [ 6 , 13 , 14 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 ]. During Holder pasteurization, human milk is heated in a water bath to 62.5 °C for 30 min, and subsequently cooled to approximately 4 °C [ 33 ].…”

“…As several viruses, such as human immunodeficiency virus, hepatitis B, cytomegalovirus and bacterial pathogens such as Escherichia coli , group B hemolytic streptococci, and other pathogens, could be transmitted via human milk, it is necessary to process donor milk before use to ensure it is safe for consumption by the recipient infant [ 12 , 13 ]. Pasteurization is an effective method to ensure the microbiological quality of the milk in human milk banks [ 14 ]. Several methods of pasteurization have been developed including Holder pasteurization (30 min at 62.5 °C), high-temperature short-time pasteurization (15 s at 72 °C), high-pressure treatment (usually 300–800 Megapascal (MPa), <5–10 min) [ 15 ]), and ultraviolet-C treatment (200–280 nm [ 15 ]).…”

Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

“…Similar retinol content. [126] Chocolate milk beverage Ultrasonic probe (13 mm), Disruptor, 800 W, (Indaiatuba, Brazil) at 19 kHz at 0.3, 0.9, 1.8, 2.4 and 3.0 kJ/cm 3 The greatest antioxidant activity (87.2%) and ACE-inhibitory activity (82.4%) was obtained at the highest energy density. [27] β-lactoglobulin solution Ultrasonic probe (VCX 800, Vibra Cell, Sonics, USA (13-mm high grade titanium alloy) at 20 kHz, 800 W, 60 W/cm 2 , at 0, 45, 50 and 55 °C Ultrasound improved the ABTS radical scavenging (60.8%) with respect to native β-lactoglobulin (19.5%).…”

“…Diverse studies have demonstrated an incremental increase in antioxidant activity in milk and dairy products subjected to sonication. For instance, Parreiras et al [126] evaluated the influence of thermosonication of human milk (40 kHz, a power of 100 W and at 60 °C for 4 min) on antioxidant activity, expressed as ABTS free radical scavenging and DPPH inhibition (%) and retinol content. They reported that thermosonicated human milk exhibited higher antioxidant activity than raw and pasteurized human milk.…”

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

“…No change observed in 20 °C, 40 °C Change of 3.5–5.9 log units observed as per the conventional treatment Režek Jambrak et al ( 2018 ) Citrus waste 40% amplitude, 250 kPa 20 – 42 Analysis using Box-Behnken design Highest extractability of pectin: 27.83% Ultrasound: 22.83% Heat: 24.71% Hu et al ( 2020 ) Thermosonication Involves a combination of ultrasound and heat applied together Used for sterilization or pasteurization purposes Better to use as compared to any other thermal treatment due to its high precision Found to improve the physicochemical and sensorial characteristics of fruits, beer, dairy, rice and mixed juices Orange juice 12 days 4 Bioactive compounds decreased during storage, while pectin methyl esterase values increased Changes observed from the 12 th day of storage. Storage at 4 °C proved increase in shelf life Wahia et al ( 2020 ) Milk – 4 – 60 Central composite rotatable design used for determining the effect 53.7 °C and 52 °C showed removal of pathogens from milk Combination of pasteurization and thermosonication (11.1 s) increase shelf life by 2 weeks Retinol levels remained stable after processing Deshpande and Walsh ( 2020 ); Parreiras et al ( 2020 ) Red pitaya juice – 1.5 – 83 Degradation and isomerism of betanin and phyllocactin More than 92.97% retention of polyphenols in the juice Liao et al ( 2020 ) Mung bean protein 20 5, 10, 20, 30 30, 50, 70 Particle size reduction and free sulfhydryl content with time Increase of hydrophobicit...…”