The effects of thermal processes on the quality of preterm human milk
Аутори
Lugonja, NikoletaMarinković, Vesna
Miletić, Srđan
Avdalović, Jelena
Spasić, Snežana
Vrvić, Miroslav
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The storage of human milk, the gold standard in infant nutrition, in a milk bank requires its
freezing and then a pasteurization process immediately before its use in the diet of preterm
infants. Thermal processes affect the composition and quality of milk. The objective of this
research was to examine the influence of thermal processes on nutritive properties and
quality of preterm milk. The effects of thermal processes were estimated on mature preterm
milk of 30 breastfeeding women. Total proteins, lipids, lactose and minerals were determined
before and after thermal processing and supplementation of mature preterm milk with
fortifier. The protein concentration decreased after frozen storage and pasteurization.
Pasteurization further reduced the lipid concentration after freezing, while there was no
effect on lactose concentration. The mineral contents of mature milk were lower than
necessary for the optimal growth of preterm infants, and thermal processes did not change
i...ts concentration. The supplementation of mature milk with a fortifier increased the
concentration of macronutrients and micronutrients. Our study examined the influence of
thermal processes on the nutritive properties of infant meals for preterm babies. Storage and
pasteurization processes affect the basic nutritional composition and quality of preterm
human milk. In order to ensure adequate nutrition for preterm infants with preterm human
milk, supplementation, especially with high concentrations of proteins and lipids, is necessary
after thermal treatments.
Кључне речи:
human milk / infant nutrition / thermal processesИзвор:
Book of Abstracts - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, “Smart Food for a Healthy Planet and Human Prosperity”, 30/11-02/12/2022, Zagreb, 2022, 124-124Издавач:
- Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists
Институција/група
IHTMTY - CONF AU - Lugonja, Nikoleta AU - Marinković, Vesna AU - Miletić, Srđan AU - Avdalović, Jelena AU - Spasić, Snežana AU - Vrvić, Miroslav PY - 2022 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/5440 AB - The storage of human milk, the gold standard in infant nutrition, in a milk bank requires its freezing and then a pasteurization process immediately before its use in the diet of preterm infants. Thermal processes affect the composition and quality of milk. The objective of this research was to examine the influence of thermal processes on nutritive properties and quality of preterm milk. The effects of thermal processes were estimated on mature preterm milk of 30 breastfeeding women. Total proteins, lipids, lactose and minerals were determined before and after thermal processing and supplementation of mature preterm milk with fortifier. The protein concentration decreased after frozen storage and pasteurization. Pasteurization further reduced the lipid concentration after freezing, while there was no effect on lactose concentration. The mineral contents of mature milk were lower than necessary for the optimal growth of preterm infants, and thermal processes did not change its concentration. The supplementation of mature milk with a fortifier increased the concentration of macronutrients and micronutrients. Our study examined the influence of thermal processes on the nutritive properties of infant meals for preterm babies. Storage and pasteurization processes affect the basic nutritional composition and quality of preterm human milk. In order to ensure adequate nutrition for preterm infants with preterm human milk, supplementation, especially with high concentrations of proteins and lipids, is necessary after thermal treatments. PB - Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists C3 - Book of Abstracts - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, “Smart Food for a Healthy Planet and Human Prosperity”, 30/11-02/12/2022, Zagreb T1 - The effects of thermal processes on the quality of preterm human milk SP - 124 EP - 124 UR - https://hdl.handle.net/21.15107/rcub_cer_5440 ER -
@conference{ author = "Lugonja, Nikoleta and Marinković, Vesna and Miletić, Srđan and Avdalović, Jelena and Spasić, Snežana and Vrvić, Miroslav", year = "2022", abstract = "The storage of human milk, the gold standard in infant nutrition, in a milk bank requires its freezing and then a pasteurization process immediately before its use in the diet of preterm infants. Thermal processes affect the composition and quality of milk. The objective of this research was to examine the influence of thermal processes on nutritive properties and quality of preterm milk. The effects of thermal processes were estimated on mature preterm milk of 30 breastfeeding women. Total proteins, lipids, lactose and minerals were determined before and after thermal processing and supplementation of mature preterm milk with fortifier. The protein concentration decreased after frozen storage and pasteurization. Pasteurization further reduced the lipid concentration after freezing, while there was no effect on lactose concentration. The mineral contents of mature milk were lower than necessary for the optimal growth of preterm infants, and thermal processes did not change its concentration. The supplementation of mature milk with a fortifier increased the concentration of macronutrients and micronutrients. Our study examined the influence of thermal processes on the nutritive properties of infant meals for preterm babies. Storage and pasteurization processes affect the basic nutritional composition and quality of preterm human milk. In order to ensure adequate nutrition for preterm infants with preterm human milk, supplementation, especially with high concentrations of proteins and lipids, is necessary after thermal treatments.", publisher = "Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists", journal = "Book of Abstracts - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, “Smart Food for a Healthy Planet and Human Prosperity”, 30/11-02/12/2022, Zagreb", title = "The effects of thermal processes on the quality of preterm human milk", pages = "124-124", url = "https://hdl.handle.net/21.15107/rcub_cer_5440" }
Lugonja, N., Marinković, V., Miletić, S., Avdalović, J., Spasić, S.,& Vrvić, M.. (2022). The effects of thermal processes on the quality of preterm human milk. in Book of Abstracts - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, “Smart Food for a Healthy Planet and Human Prosperity”, 30/11-02/12/2022, Zagreb Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists., 124-124. https://hdl.handle.net/21.15107/rcub_cer_5440
Lugonja N, Marinković V, Miletić S, Avdalović J, Spasić S, Vrvić M. The effects of thermal processes on the quality of preterm human milk. in Book of Abstracts - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, “Smart Food for a Healthy Planet and Human Prosperity”, 30/11-02/12/2022, Zagreb. 2022;:124-124. https://hdl.handle.net/21.15107/rcub_cer_5440 .
Lugonja, Nikoleta, Marinković, Vesna, Miletić, Srđan, Avdalović, Jelena, Spasić, Snežana, Vrvić, Miroslav, "The effects of thermal processes on the quality of preterm human milk" in Book of Abstracts - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, “Smart Food for a Healthy Planet and Human Prosperity”, 30/11-02/12/2022, Zagreb (2022):124-124, https://hdl.handle.net/21.15107/rcub_cer_5440 .