| Texto completo | |
| Autor(es): |
Leite, Juliana A. S.
[1, 2]
;
Migotto, Aurea M. A.
[2]
;
Landgraf, Mariza
[1, 3]
;
Quintal, Virginia S.
[4]
;
Gut, Jorge A. W.
[1, 2]
;
Tadini, Carmen C.
[1, 2]
Número total de Autores: 6
|
| Afiliação do(s) autor(es): | [1] Univ Sao Paulo, Food Res Ctr FoRC NAPAN, Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Escola Politecn, Dept Chem Engn, Main Campus, Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Main Campus, Sao Paulo, SP - Brazil
[4] Univ Sao Paulo, Univ Hosp, Human Milk Bank, Main Campus, Sao Paulo, SP - Brazil
Número total de Afiliações: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 115, NOV 2019. |
| Citações Web of Science: | 0 |
| Resumo | |
The main objective of this work was to verify the efficiency of batch microwave-assisted heating for donor human milk and assess the activity of alkaline phosphatase (ALP) and microbiological quality. Processing was conducted at different temperatures between (50 and 80) degrees C and times from (5-300) s in order to evaluate the suitability of ALP as a target for the microwave process of donor human milk. The thermal inactivation of ALP followed first-order kinetics with a z-value of 4.4 degrees C that indicates a strong dependency of ALP inactivation with temperature. The optimal conditions (60 degrees C for 30 s) were determined, based on ALP inactivation, and the microbiological quality of the processed donor human milk was evaluated. No pathogens (mesophilic bacteria, coliforms at 35 degrees C, Salmonella spp. and Staphylococcus spp.) were detected after microwave-assisted heating and this suggests that this technology can be applied to ensure adequate safety and quality in Human Milk Banks (HMBs). (AU) | |
| Processo FAPESP: | 14/17534-0 - Avaliação dos efeitos do processamento por micro-ondas focalizadas sobre alimentos líquidos |
| Beneficiário: | Jorge Andrey Wilhelms Gut |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos |
| Beneficiário: | Bernadette Dora Gombossy de Melo Franco |
| Modalidade de apoio: | Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs |