Tocopherols, fatty acids and cytokines content of holder pasteurised and high-pressure processed human milk

Abstract

The treatment traditionally utilised for the conservation of human milk is the Holder pasteurisation (62.5 °C for 30 min). In the present study, the application of an alternative processing method of breast milk was studied. High-pressure processing is an emerging food treatment that allows the food to keep many of its nutritional and healthy properties and inactivates pathogenic microorganisms. Therefore, the effect of the Holder pasteurisation and high-pressure processing (400 or 600 MPa for 3 or 6 min) on tocopherols, fatty acids and cytokines present in human milk was evaluated. Thermal treatment and pressurisation at 600 MPa of human milk significantly decreased the levels of α-, γ- and δ-tocopherol compared with control samples. In addition, pressurisation at 600 MPa for 6 min caused a significant reduction in the relative proportions of some key fatty acids, such as α-linolenic (C18:3 n−3) and docosahexaenoic (C22:6 n−3) acids. Regarding the effect of the different treatments on cytokines, in contrast to thermal treatment, pressurisation (400 or 600 MPa) did not affect the levels of IL-6, IL-8 and TNF-α. Therefore, the effect of pressurisation on human milk cytokines was lower than that of thermal pasteurisation. In conclusion, high-pressure processing at 400 MPa (for 3 or 6 min) caused minor changes in the parameters analysed and could be an alternative treatment for human milk preservation.