The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature 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 ].…”

“…(2) During microwave processing, milk samples are treated at 2450 MHz, 800 W until a certain temperature is reached. Subsequently, the human milk samples are cooled [ 22 ]. (3) Thermosonication combines heat and ultrasound treatments.…”

“…Marinković et al showed that Holder pasteurization caused a decrease in superoxide dismutase activity [ 6 ]. Others showed a reduction following heating from 70 °C upwards only [ 22 ]. High-pressure treatment increased the activity of superoxide dismutase by 57% at 193 MPa [ 25 ].…”

“…High-pressure treatment increased the activity of superoxide dismutase by 57% at 193 MPa [ 25 ]. Microwave heating also led to a significant increase in superoxide dismutase activity (10%, 21%, and 34% at 62.5, 66, and 70 °C for 1 min, respectively) [ 22 ].…”

“…It plays an essential role in the degradation of hydrogen peroxide into water and oxygen [ 36 ]. Catalase activity was reduced by approximately 60% after Holder pasteurization [ 21 , 22 ]. Following alternative heat treatment (70 °C for 30 min), a 66% decrease in activity was observed [ 22 ].…”