The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk

• Published in: International dairy journal 2019-04, Vol.91, p.41-47
• Main Authors: Martysiak-Żurowska, Dorota, Puta, Małgorzata, Kiełbratowska, Bogumiła
• Format: Article
• Language: English
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2018.12.008

The effects of convective and microwave heating at constant temperature (62.5, 66 and 70 °C) on the activity of antioxidant enzymes (superoxide dismutase, SOD; catalase, CAT; glutathione peroxidase, GPx) in pooled mature human milk were compared. Activities of the enzymes were determined using spectrophotometric kits. Activity of GPx decreased significantly in the first stage of heating when milk samples were warmed to pasteurisation temperature. CAT was the most thermolabile enzyme but microwave heating induced a smaller decrease in CAT activity than convective heating. SOD was most resistant to thermal pasteurisation, regardless of the heating method. SOD and GPx activity temporary increased during microwaves heating. Considering shorter pasteurisation period and lower demand for energy, it can be concluded that microwaves pasteurisation enjoys special merits. However, still there is no clear answer as to whether the microwave field itself can affect the antioxidant enzymes of human milk.