食品科学
冰点
乳铁蛋白
微量营养素
化学
乳脂
动物科学
生物
生物化学
亚麻籽油
物理
有机化学
热力学
作者
Özge Kaya,Nursan Çınar
出处
期刊:Midwifery
[Elsevier]
日期:2022-10-20
卷期号:118: 103519-103519
被引量:6
标识
DOI:10.1016/j.midw.2022.103519
摘要
To conduct a systematic review on the effects of freezing and thawing mature human milk at -18 to -20°C for different periods of time on the macronutrients, micronutrients and bioactive content of milk. Before starting the research, the study protocol was recorded in the ‘PROSPERO’ database. Eleven databases were searched, and eight studies were included in this review. The articles were published between January 2010 and June 2020. Total protein content increased when milk was frozen for 2 days, but this decreased significantly when milk was frozen for >1 week. Total carbohydrate content also increased when milk was frozen for 2 days, and no significant change was observed when milk was frozen for >1 week. Energy content decreased when milk was frozen for >8 weeks. Total fat content decreased as the freezing period of milk increased, and total free fatty acid content increased. Thirty days of freezing led to a non-significant decrease in the vitamin E content of milk. Freezing did not lead to changes in immunological factors in human milk, but decreases in glutathione peroxidase, antioxidant capacity and lactoferrin were observed. In order to maintain the nutritional and immunological properties of human milk after freezing and thawing, families, especially mothers, should be informed about the effects of storing milk this way. After expressing milk, it is recommended that the date should be written on the freezer bag, so that milk is frozen for a shorter period of time before use.
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