Spray and freeze drying of human milk on the retention of immunoglobulins (IgA, IgG, IgM)

Several freeze-drying and spray-drying methods were investigated in relation to the retention of immunoglobulins (Ig) A, IgG, and IgM. Spray drying produced human milk powders with 2% humidity and a good retention of IgG (>88%) and IgM (∼70%). However, only 38% of IgA remained after spray drying....

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Bibliographic Details
Published in:Drying technology 2016-11, Vol.34 (15), p.1801-1809
Main Authors: Castro-Albarrán, Jorge, Aguilar-Uscanga, Blanca Rosa, Calon, Frédéric, St-Amour, Isabelle, Solís-Pacheco, Josué, Saucier, Linda, Ratti, Cristina
Format: Article
Language:English
Subjects:
Baby foods
Drying
Drying agents
Freeze drying
Heating
human milk
Humidity
Immunoglobulins
immunological properties
Milk
Moisture content
Retention
Spray drying
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Summary:Several freeze-drying and spray-drying methods were investigated in relation to the retention of immunoglobulins (Ig) A, IgG, and IgM. Spray drying produced human milk powders with 2% humidity and a good retention of IgG (>88%) and IgM (∼70%). However, only 38% of IgA remained after spray drying. For freeze drying, only the highest heating plate temperature used in this study (40°C) brought IgA content down to 55% in powder with 1.75% residual humidity, whereas milk samples undergoing lower temperatures had higher preservation rates (75% for IgA and 80% for IgG and IgM) and higher residual moisture contents. From these results, it can be concluded that IgA is the most sensitive Ig lost during drying processing of human milk. The best method to generate human milk powders without a significant loss of Ig was thus freeze drying at 30°C heating plate temperature, which accelerated the process compared to lower processing temperatures, but still had good overall Ig retention.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2016.1141781