Ultrasonic Homogenization of Expressed Human Milk to Prevent Fat Loss During Tube Feeding

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

“…With regard to fat content, US treatment has traditionally been considered as a potential tool to decrease fat globule size, thus increasing homogenization of food products (Martinez, Desai, Davidson, Nakai, & Radcliffe, 1987;Soria & Villamiel, 2010). For instance, Villamiel and De Jong (2000) obtained a decrease of 81.5% in fat globule size of milk during high intensity US processing (20 kHz, 120 μm, 150 W, 40.2-102.3 s).…”

Effect of Freezing Time on Macronutrients and Energy Content of Breastmilk

“…In previous studies, ultrasonic homogenization has been used to optimize homogenization and avoid loss of fat in infusion systems. [19][20][21] Our secondary aim is to assess whether ultrasonic homogenization of samples enables a more suitable reading of breastmilk macronutrients with the HMA.…”

Ultrasound Technology as a Method for Homogenizing Human Milk

“…9,10,11,12 Scientific evidence about nutritional quality losses during this procedure is needed. 12,13 The availability of fat in human milk is influenced by the duration of pregnancy, the number of postpartum months, the volume of milk produced, the time of breastfeeding, the mother's diet, and the mother's weight gain during pregnancy.…”

“…4,18 Such processing losses can be reduced through the use of ultrasound homogenization. 13,19 Ultrasound divides the fat globules into smaller particles, stabilizing the suspension.16 Ultrasound contributes to greater fat digestibility and absorption, since it fragments the fat globules and increases the exposure area of lipids to digestive enzymes. Appropriate homogenization leads to less fat retention in hospital infusion systems or on the walls of milk storage containers in HMBs, which also leads to an acute increase of nutrient and calorie sources for newborns, resulting in weight gain and better development.…”

“…This treatment was demonstrated to be an efficient method for reducing the size of fat globules. 12,13,16,19 For this reason, its application is being recommended for the homogenization of human milk, since it also causes an increase in protein-binding sites in globule membranes.…”