Changes in properties of human milk under different conditions of frozen storage

被引：6

作者：

Wang, Kaibo ^{[1
]}

Zhao, Yanfeng ^{[2
]}

Song, Sijia ^{[3
]}

Lin, Yingying ^{[4
]}

Luo, Yujia ^{[4
]}

Zhang, Yafei ^{[4
]}

Li, Wusun ^{[4
]}

Zhang, Yuning ^{[4
]}

Quan, Heng ^{[4
]}

Zhang, Hao ^{[2
]}

Liu, Huihui ^{[5
]}

Gou, Qian ^{[2
]}

Luo, Zisheng ^{[1
,6
]}

Guo, Huiyuan ^{[1
,4
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[2] Qingdao Haier Refrigerator Co Ltd, Qingdao 266100, Peoples R China

[3] Food Lab Zhongyuan, Luohe 462300, Peoples R China

[4] China Agr Univ, Dept Nutr & Hlth, Key Lab Funct Dairy, Beijing 100089, Peoples R China

[5] Haier Smart Home Co Ltd, Qingdao 266001, Peoples R China

[6] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2024年 / 176卷

关键词：

Human milk; Frozen storage; Bifidobacteria; Bioactive proteins; Lipid properties; VOLATILE COMPOUNDS; FREEZER STORAGE; BREAST-MILK; PROTEIN; PASTEURIZATION; TEMPERATURE; STABILITY; LIPASES; LIPIDS; TIME;

D O I：

10.1016/j.foodres.2023.113768

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Human milk is the best source of nutrition for infants. Lower freezing temperatures and faster freezing rates allow for better preservation of human milk. However, research on the freezing conditions of human milk is limited. This study investigated the effectiveness of quick freezing and suitable freezing conditions for home preservation. Human milk was stored under different freezing conditions (-18 degrees C,-18 degrees C quick freezing,-30 degrees C,-40 degrees C,-60 degrees C, and -80 degrees C) for 30, 60, and 90 days and then evaluated for changes in the microbial counts, bioactive protein, and lipid. The results showed that the total aerobic bacterial and Bifidobacteria counts in human milk after storage at freezing temperatures of -30 degrees C and lower were closer to those of fresh human milk compared to -18 degrees C. Furthermore, the lysozyme loss, lipid hydrolysis degree, and volatile organic com-pound production were lower. However,-18 degrees C quick freezing storage was not markedly different from-18 degrees C in maintaining human milk quality. Based on the results, for household and environmental reasons, the rec-ommended temperature for storing human milk is suggested as-30 degrees C.

引用

页数：9

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