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dc.contributor.authorEscuder-Vieco, Diana
dc.contributor.authorRodríguez, Juan M.
dc.contributor.authorEspinosa-Martos, Irene
dc.contributor.authorCorzo, Nieves
dc.contributor.authorMontilla, Antonia
dc.contributor.authorGarcía-Serrano, Alba
dc.contributor.authorCalvo, M. Visitación
dc.contributor.authorFontecha, Javier
dc.contributor.authorSerrano Casasola, José Carlos Enrique
dc.contributor.authorFernández, Leónides
dc.contributor.authorPallás-Alonso, Carmen Rosa
dc.date.accessioned2021-04-21T08:31:11Z
dc.date.available2021-04-21T08:31:11Z
dc.date.issued2021-02-03
dc.identifier.issn2075-1729
dc.identifier.urihttp://hdl.handle.net/10459.1/71094
dc.description.abstractHolder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.
dc.description.sponsorshipThis research was funded by grants from the Spanish Research Projects in Health funded by ISCIII-the state plan for scientific and technical research and innovation and European Regional Development Fund (ERDF) (ref. PI12/02128 and PI15/00995) and by ALG2016-75476-R project from the Ministerio de Economía, Industria y Competitividad (Spain). Moreover, this work has received a grant from the Hero Institute for Infant Nutrition (Alcantarilla, Murcia, España; 2012). Additionally, this study was supported by RETICS “Maternal and Child Health and Development Network” (SAMID Network), funded by the PN I+D+i 2008-2011 (Spain), ISCIII-Sub-Directorate General for Research Assessment and Promotion and the ERDF (ref. RD12/0026).
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherMDPI
dc.relationMINECO/PN2013-2016/ALG2016-75476-R
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/life11020114
dc.relation.ispartofLife-Basel, 2021, vol. 11, num. 2, p. 114-1-114-16
dc.rightscc-by (c) Diana Escuder et al., 2021
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectDonor milk
dc.subjectPreterm nutrition
dc.subjectHTST pasteurization
dc.subjectHolder pasteurization
dc.subjectMacronutrients
dc.subjectMyo-inositol
dc.subjectFatty acids
dc.subjectBile salt stimulated-lipase
dc.subjectVitamins
dc.titleHigh-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2021-04-21T08:31:11Z
dc.identifier.idgrec031029
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.3390/life11020114


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cc-by (c) Diana Escuder et al., 2021
Except where otherwise noted, this item's license is described as cc-by (c) Diana Escuder et al., 2021