Combination of High-Pressure Processing and Freeze-Drying as the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk

Background: Human milk banks have a pivotal role in provide optimal food for those infants who are not fully breastfeed, by allowing human milk from donors to be collected, processed and appropriately distributed. Donor human milk (DHM) is usually preserved by Holder pasteurization, considered to be the gold standard to ensure the microbiology safety and nutritional value of milk. However, as stated by the European Milk Banking Association (EMBA) there is a need to implement the improvement of the operating procedure of human milk banks including preserving and storing techniques. Aim: The purpose of this study was to assess the effectiveness and safety of the selected new combination of methods for preserving donor human milk in comparison with thermal treatment (Holder pasteurization). Methods: We assessed (1) the concentration of bioactive components (insulin, adiponectin, leptin, activity of pancreatic lipase, and hepatocyte growth factor) and (2) microbiological safety in raw and pasteurized, high-pressure processed and lyophilization human breast milk. Results: The combination of two techniques, high-pressure processing and freeze-drying, showed the best potential for preserving the nutritional value of human milk and were evaluated for microbiological safety. Microbiological safety assessment excluded the possibility of using freeze-drying alone for human milk sample preservation. However, it can be used as a method for long-term storage of milk samples, which have previously been preserved via other processes. Conclusion: The results show that high-pressure treatment is the best method for preservation that ensures microbiological safety and biological activity but subsequent freeze-drying allowed long-term storage without loss of properties.

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Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting

LWT ◽

10.1016/j.lwt.2019.108710 ◽

2020 ◽

Vol 118 ◽

pp. 108710 ◽

Cited By ~ 3

Author(s):

Olga López-Pérez ◽

Ana del Olmo ◽

Antonia Picon ◽

Manuel Nuñez

Keyword(s):

High Pressure ◽

Volatile Compounds ◽

High Pressure Processing ◽

Long Term Storage ◽

Laminaria Ochroleuca ◽

Term Storage

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Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage

Food Research International ◽

10.1016/j.foodres.2018.06.042 ◽

2018 ◽

Vol 112 ◽

pp. 233-240 ◽

Cited By ~ 7

Author(s):

Consuelo Pita-Calvo ◽

Esther Guerra-Rodríguez ◽

Jorge A. Saraiva ◽

Santiago P. Aubourg ◽

Manuel Vázquez

Keyword(s):

High Pressure ◽

Physical Properties ◽

High Pressure Processing ◽

Merluccius Merluccius ◽

Long Term Storage ◽

Term Storage ◽

European Hake

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Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2015.10.003 ◽

2015 ◽

Vol 32 ◽

pp. 1-8 ◽

Cited By ~ 18

Author(s):

K.G.L.R. Jayathunge ◽

Irene R. Grant ◽

Mark Linton ◽

Margaret F. Patterson ◽

Anastasios Koidis

Keyword(s):

High Pressure ◽

Tomato Juice ◽

Total Quality ◽

Ambient Temperatures ◽

Long Term Storage ◽

Term Storage

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Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature

Journal of Food Science and Technology ◽

10.1007/s13197-015-2082-y ◽

2015 ◽

Vol 53 (2) ◽

pp. 1338-1347 ◽

Cited By ~ 10

Author(s):

Małgorzata Wroniak ◽

Agnieszka Rękas

Keyword(s):

Rapeseed Oil ◽

Nutritional Value ◽

Storage Temperature ◽

Packaging Material ◽

Long Term Storage ◽

Cold Pressed ◽

And Storage ◽

Term Storage

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Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage

BMC Biotechnology ◽

10.1186/s12896-021-00726-2 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Aurore Bodzen ◽

Audrey Jossier ◽

Sébastien Dupont ◽

Pierre-Yves Mousset ◽

Laurent Beney ◽

...

Keyword(s):

Water Content ◽

Water Activity ◽

Freeze Drying ◽

Sucrose Solution ◽

Bound Water ◽

Long Term Storage ◽

Freeze Dried ◽

Micellar Casein ◽

Term Storage

Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The aim of this study was to achieve a low water activity after freeze-drying and subsequently during long-term storage through the design of a lyoprotectant. Indeed, for the same water content as sucrose (commonly used lyoprotectant), water activity is lower for some components such as whey, micellar casein or inulin. We hypothesized that the addition of these components in a lyoprotectant, with a higher bound water content than sucrose would improve lactobacilli strains survival to long-term storage. Therefore, in this study, 5% whey (w/v), 5% micellar casein (w/v) or 5% inulin (w/v) were added to a 5% sucrose solution (w/v) and compared with a lyoprotectant only composed of 5% sucrose (w/v). Protective effect of the four lyoprotectants was assessed measuring Lactiplantibacillus plantarum CNCM I-4459 survival and water activity after freeze-drying and during 9 months storage at 25 °C. Results The addition whey and inulin were not effective in increasing Lactiplantibacillus plantarum CNCM I-4459 survival to long-term-storage (4 log reduction at 9 months storage). However, the addition of micellar casein to sucrose increased drastically the protective effect of the lyoprotectant (3.6 log i.e. 0.4 log reduction at 9 months storage). Comparing to a lyoprotectant containing whey or inulin, a lyoprotectant containing micellar casein resulted in a lower water activity after freeze-drying and its maintenance during storage (0.13 ± 0.05). Conclusions The addition of micellar casein to a sucrose solution, contrary to the addition of whey and inulin, resulted in a higher bacterial viability to long-term storage. Indeed, for the same water content as the others lyoprotectants, a significant lower water activity was obtained with micellar casein during storage. Probably due to high bound water content of micellar casein, less water could be available for chemical degradation reactions, responsible for bacterial damages during long-term storage. Therefore, the addition of this component to a sucrose solution could be an effective strategy for dried bacteria stabilization during long-term storage.

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