Comparative Assessment of Pulse Light Treatment and Holder Pasteurization on Nutritional, Physicochemical, Antioxidant and Microbiological Profile of Human Milk

Abstract: Human milk is dynamic biological fluid which promotes healthy growth and development among infants due to its nutritional, immunological, and bioactive properties. In human milk banks (HMB), holder pasteurization (LTLT, 62.5°C for 30 min) as thermal method has led to undesirable changes in nutrients, bioactive components, immunoglobulins, trace elements and few vitamins in human milk. Pulse light (PL) as emerging non thermal technology using light pulse of high intensity on food surface and liquid for decontamination and sterilization. In the present study human milk samples collected from HMB in Mumbai and stored as per HMB protocol. The study was approved by the Institutional Ethics Committee, Mumbai. The milk samples were thawed and processed with both LTLT and PL (2-2.9kV, 10-30) treatment. In physicochemical properties, TSS content reduced in LTLT than PL. Increase pH (7.29 ± 0.03) in LTLT than PL (6.07 ± 0.03). Total color difference, viscosity and fat globule count increases in PL. Increase protein, lactose, ash, and retinol in PL than LTLT. Slight increase in mineral content in LTLT. In PL, Total SFA, MUFA and PUFA decreases. PL(2.9kV) showed a similar effect on microbial reduction like LTLT. Decrease antioxidant activity in LTLT than PL. No significant difference in bioactives like leptin and Human IgA after both treatments. However, lactoferrin and lysozyme decreases in LTLT than PL. Hence, present findings confirm pulse light as an effective non thermal technology than holder pasteurization.

Publication: Not applicable

Diversity and Inclusion: The topic of the theme is universal and the language used in English.

This study was supervised by:
Uday Shriramrao Annapure – Professor Dr. Uday S. Annapure, FMASc and DIRECTOR, ICT Marathwada Campus, Jalna, Maharashtra