The Data
Below is a brief collection of peer-reviewed articles pertaining to freeze-drying and human milk and its current use across the globe.
VITAMINS
Vitamins, fatty acids, and antioxidant capacity stability during storage of freeze-dried human milk
The article "Vitamins, fatty acids, and antioxidant capacity stability during storage of freeze-dried human milk" investigates the stability of various nutritional components in freeze-dried human milk during storage. The study examines the levels of vitamins, fatty acids, and antioxidant capacity in freeze-dried human milk samples that were stored at different temperatures and for different periods of time. The authors find that some of the nutritional components, such as vitamin C and alpha-tocopherol, showed a slight decrease in levels during storage, while others, such as total carotenoids and docosahexaenoic acid (DHA), remained stable.
The authors conclude that freeze-drying can be an effective method for preserving the nutritional quality of human milk, but that storage conditions can affect the stability of some components. The authors recommend careful monitoring of storage conditions, such as temperature and humidity, to ensure the stability of the nutritional components in freeze-dried human milk.
NUTRITIONAL QUALITIES
The Effect of Freeze-Drying on the Nutrient, Polyphenol, and Oxidant Levels of Breast Milk
The article "The Effect of Freeze-Drying on the Nutrient, Polyphenol, and Oxidant Levels of Breast Milk" examines the impact of freeze-drying on the nutritional quality of breast milk. The study measures the levels of nutrients, polyphenols, and oxidants in breast milk samples that were either fresh or freeze-dried. The authors find that freeze-drying does not significantly affect the levels of most nutrients, including protein, fat, and most vitamins. However, they note that freeze-drying does lead to a decrease in the levels of some polyphenols. The authors conclude that while freeze-drying is an effective method for preserving the nutritional quality of breast milk, that can have some impact on the levels of certain antioxidants. The authors suggest that further research is needed to better understand the potential impact of reduced polyphenol levels on the health benefits of breast milk.
The article "Essential and toxic elements in human milk concentrate with human milk lyophilizate: A preclinical study" investigates the levels of essential and toxic elements in human milk concentrate and lyophilizate. The study measures the levels of various elements, such as calcium, iron, copper, zinc, lead, and arsenic, in both fresh human milk and milk that has undergone concentration and lyophilization.The authors find that while the levels of some elements, such as calcium and zinc, remain stable after the concentration and lyophilization process, others, such as iron and copper, are reduced. Additionally, the study finds that the levels of toxic elements, such as lead and arsenic, are generally low in both fresh and processed human milk.The authors conclude that the concentration and lyophilization process can affect the levels of certain essential elements in human milk, but that the levels of toxic elements are generally low and safe for consumption. The authors suggest that further research is needed to better understand the impact of these processing methods on the nutritional quality of human milk, particularly in settings where fresh milk is not available
IMPACTS OF LONG TERM FREEZING ON BREASTMILK
The article investigates the impact of refrigeration and freezing on the macronutrient and energy content of human milk in early lactation. Methods include collecting milk samples from lactating women at a tertiary medical center and measures the levels of macronutrients, including fat, protein, and lactose, as well as energy content, in both fresh and refrigerated/frozen milk.The authors find that refrigeration and freezing have a significant impact on the macronutrient and energy content of human milk. The study shows a decrease in fat and energy content in refrigerated milk, while frozen milk shows a significant decrease in all macronutrients and energy content compared to fresh milk. The authors conclude that refrigeration can affect the nutritional quality of human milk, with a significant decrease in fat and energy content. Freezing is shown to have a more significant impact on the macronutrient and energy content of human milk, which may be of concern in clinical settings where frozen milk is used for feeding premature or sick infants. The authors suggest that further research is needed to better understand the impact of refrigeration and freezing on the nutritional quality of human milk, and to develop appropriate storage and handling guidelines for lactating women.
Effect of Freezing Time on Macronutrients and Energy Content of Breastmilk
The study collects breast milk samples from lactating women and freezes them for different lengths of time before analyzing the levels of macronutrients, including fat, protein, and lactose, as well as energy content.The authors find that freezing breast milk for longer periods of time results in a significant decrease in the levels of all macronutrients and energy content. The study shows that milk frozen for 24 hours or longer has a more significant decrease in macronutrient and energy content than milk frozen for shorter periods of time.The authors conclude that freezing breast milk for longer periods of time can negatively impact the nutritional quality of the milk, with a significant decrease in macronutrient and energy content. They suggest that breast milk should be used as soon as possible after expression to ensure maximum nutritional benefit, but if freezing is necessary, it should be done for shorter periods of time to minimize the loss of macronutrients and energy content.
Effects of Extended Freezer Storage on the Integrity of Human Milk
The study investigated the effects of extended freezer storage on the integrity of human milk. The study found that the biochemical and immunological properties of human milk were well preserved during extended freezer storage at -20°C for up to six months. The study also found that there was no significant difference in the levels of total protein, lactose, and lipid content between fresh and frozen milk. However, there was a significant reduction in the levels of some immune factors, such as lactoferrin and lysozyme, after six months of freezer storage. These findings suggest that extended freezer storage of human milk can preserve the biochemical and immunological properties of human milk for up to six months, but it may affect the levels of some immune factors. It is important to consider the storage conditions and duration when using frozen human milk for infant feeding.
MACRONUTRIENTS (FATS, PROTEINS, CARBOHYDRATES)
The Macronutrients in Human Milk Change after Storage in Various Containers
The article "The Macronutrients in Human Milk Change after Storage in Various Containers" investigates the impact of different storage containers on the macronutrient content of human milk. The study collects milk samples from lactating women and stores them in different types of containers, including plastic, glass, and polypropylene, for varying lengths of time. The authors find that storage in plastic containers results in a significant decrease in fat content compared to storage in glass or polypropylene containers. The study also shows that storage time has a significant impact on the macronutrient content of human milk, with longer storage times resulting in a decrease in fat and lactose content.The authors conclude that the choice of storage container can have a significant impact on the macronutrient content of human milk, with plastic containers showing the greatest negative impact on fat content. They suggest that lactating women should choose glass or polypropylene containers for storage to ensure maximum preservation of macronutrients, and that milk should be used as soon as possible after expression to minimize the negative impact of storage time on macronutrient content
The freeze-drying does not influence the proteomic profiles of human milk
In the article "The freeze-drying does not influence the proteomic profiles of human milk" researchers collect human milk samples and subjects them to freeze-drying. The study reveals that the levels of proteins present in freeze-dried milk are similar to those in fresh milk, indicating that the process of freeze-drying does not result in significant protein degradation or loss.The authors conclude that freeze-drying is a viable method for preserving the protein content of human milk, as it does not significantly alter the proteomic profile of the milk. This is important for clinical settings where human milk may be stored for long periods of time, as it suggests that freeze-drying can be used to preserve the nutritional and biological properties of human milk without significant loss or degradation of proteins.
“Human milk (HM) lipids provide about 50% energy and facilitate the transport and absorption of fat-soluble vitamins for infants, but their composition should be studied when the milk is processed. This study evaluated the lipid quality of lyophilized and vacuum-packed colostrum (C), transitional (T), and mature (M) HM for a period of 1, 30, 60, 90, 120, 150, and 180 days of storage at –18 °C. From the acidity (°Dornic), lipid content, and fatty acid (FA) composition results, no significant differences in the analyzed period were observed. The relative percentage of major triacylglycerols (TAG) of the HM was not altered, showing that the lyophilization process in HM is a good alternative that could be applied in human milk banks (HMB), increasing HM preservation and facilitating its transport and storage.”
FREEZE-DRIED HUMAN MILK IN DONOR SETTINGS
The article "Development of a human milk concentrate with human milk lyophilizate for feeding very low birth weight preterm infants: A preclinical experimental study" investigates the impacts of feeding premature babies freeze-dried breastmilk. The study collects human milk samples and uses lyophilization to concentrate the milk, which is then used to feed preterm infants in a preclinical experimental setting.The authors find that the human milk concentrate with lyophilizate is safe and effective for feeding very low birth weight preterm infants. The study shows that the milk concentrate provides adequate nutrition and growth for preterm infants, with no significant adverse effects observed. The authors conclude that the human milk concentrate with lyophilizate is a viable option for feeding very low birth weight preterm infants, as it provides adequate nutrition and is well-tolerated by infants. This is important for clinical settings where preterm infants may require additional nutritional support, as it suggests that a human milk concentrate with lyophilizate can be used to provide adequate nutrition without significant adverse effects.
The preclinical experimental study focused on the fatty acid profile of human milk enriched with human milk lyophilisate (HML) for feeding very low birth weight preterm infants. HML is a processed form of human milk that is rich in bioactive components and can improve the nutritional value of breast milk. The study found that HML-enriched human milk had a higher concentration of important fatty acids, such as omega-3 and omega-6, which are crucial for the growth and development of premature infants. These findings suggest that HML could be a valuable supplement to human milk for the feeding of very low birth weight preterm infants.
The article "Combination of High-Pressure Processing and Freeze-Drying as the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk" examines the impact of various preservation techniques on the quality and safety of donor milk. The study compares the use of high-pressure processing (HPP), freeze-drying, and a combination of both techniques, on the nutritional value and microbiological safety of donor milk.The authors find that the combination of HPP and freeze-drying is the most effective technique for preserving the nutritional value and microbiological safety of donor milk. This method maintains high levels of protein, lactose, and fat, as well as important immune factors and enzymes found in breast milk. Additionally, this method significantly reduces the levels of harmful bacteria and viruses in the milk, while maintaining the viability of beneficial bacteria.The authors conclude that the combination of HPP and freeze-drying is a promising technique for the preservation of donor milk, particularly in cases where fresh milk is not available or feasible. The authors suggest that further research is needed to explore the potential clinical applications of this preservation method.
The study investigated the impact of pasteurization and freeze-drying on the available immunoglobulin content of mature human milk, and its potential use in human milk banking at hospitals. The study found that both pasteurization and freeze-drying resulted in a reduction in the levels of available immunoglobulins in human milk. However, the extent of reduction was less in freeze-dried milk compared to pasteurized milk. The study also found that storage duration and temperature had a significant impact on the retention of immunoglobulins in freeze-dried milk. These findings suggest that freeze-drying may be a better option for preserving the immunological properties of human milk compared to pasteurization, and freeze-dried human milk can be a useful resource for human milk banks in hospitals. However, it is important to consider the storage conditions and duration to maintain the bioactivity of the immunoglobulins in freeze-dried human milk.
PRE & PRO BIOTIC FACTORS
The human milk oligosaccharides are not affected by pasteurization and freeze-drying.
The study investigated the effect of pasteurization and freeze-drying on human milk oligosaccharides (HMOs), which are complex sugars found in human milk that provide important benefits for infant health. The study found that both pasteurization and freeze-drying had minimal effect on the quantity and quality of HMOs in human milk. This suggests that the processing of human milk does not significantly affect the presence or structure of HMOs, which is important for maintaining the nutritional and health benefits of breast milk for infants.
The impact of freeze-drying on the glycoproteomic profiles of human milk
The study investigated the impact of freeze-drying on the glycoproteomic profiles of human milk. Glycoproteins play an important role in protecting the newborn against various pathogens. The study found that freeze-drying had a minimal effect on the glycoproteomic profiles of human milk, with no significant differences in the levels of total glycoproteins, glycosylation patterns, or individual glycoproteins between fresh and freeze-dried milk. The study also found that there were no significant differences in the levels of immune factors, such as lactoferrin and IgA, between fresh and freeze-dried milk. These findings suggest that freeze-drying is a suitable method for preserving the glycoproteomic profiles and immune factors of human milk for use in infant feeding. It is important to note that the study only investigated the impact of freeze-drying on glycoproteins, and further research may be needed to investigate the impact on other components of human milk.
The study examined the factors that influence the stability of freeze-dried stress-resilient and stress-sensitive strains of bifidobacteria, which are probiotic bacteria that have health benefits for humans and are present in present. The study revealed that freeze-drying is an optimal preservation technique of probiotic materials.
IMMUNE FACTORS
Spray and Freeze Drying of Human Milk on the Retention of Immunoglobulins (IgA, IgG, IgM)
The study investigated the effect of spray drying and freeze drying on the retention of immunoglobulins (IgA, IgG, IgM) in human milk. Immunoglobulins are important proteins in human milk that provide immune protection to infants. The study found that both spray drying and freeze drying of human milk resulted in a reduction in the levels of IgA, IgG, and IgM. However, the extent of the reduction was less in freeze-dried milk compared to spray-dried milk. The study also found that the use of a protective agent during the drying process could improve the retention of immunoglobulins. These findings suggest that freeze-drying may be a better method for preserving the immunological properties of human milk compared to spray-drying. However, further research is needed to optimize the drying process and evaluate the effect of drying on other bioactive components of human milk.
The study investigated the bactericidal properties of human milk and the effect of lyophilization on these properties, as well as the relation to maternal factors and milk components. The study found that human milk has strong bactericidal properties against a range of pathogens, including Staphylococcus aureus and Escherichia coli. Lyophilization of human milk did not significantly affect the bactericidal properties of the milk. The study also found that the bactericidal properties of human milk were positively correlated with the levels of lactoferrin and IgA, which are important immune factors in human milk. Additionally, the study found that the levels of lactoferrin and IgA were higher in milk from mothers who delivered preterm compared to term, and in milk from mothers who had mastitis compared to those who did not. These findings suggest that human milk has strong bactericidal properties, which are related to the levels of lactoferrin and IgA, and these properties are well preserved by lyophilization. Additionally, the levels of lactoferrin and IgA in human milk are influenced by maternal factors and milk components.
The study investigated the effects of thermal pasteurization, freeze-drying, and gamma-irradiation on the antibacterial properties of donor human milk. The study found that all three methods of processing resulted in a reduction in the antibacterial activity of human milk, particularly against Staphylococcus aureus and Escherichia coli. However, the extent of reduction was less in freeze-dried milk compared to pasteurized and gamma-irradiated milk. The study also found that the antibacterial activity of human milk was positively correlated with the levels of lactoferrin, which is an important protein with antibacterial properties. These findings suggest that the processing of donor human milk can have an impact on its antibacterial properties, and freeze-drying may be a better option compared to pasteurization and gamma-irradiation for preserving the antibacterial activity of human milk. However, further research is needed to optimize the processing conditions and evaluate the effect on other bioactive components of human milk.