Leite humano: processamento e conservação - uma revisão
DOI:
https://doi.org/10.33448/rsd-v10i12.20118Palavras-chave:
Pasteurização do suporte; Liofilização; Secagem por pulverização; Alta pressão hidrostática; Alta temperatura e curto espaço de tempo; Irradiação ultravioleta.Resumo
O leite humano possui um equilíbrio de nutrientes e compostos bioativos, e deve ser a fonte alimentar exclusiva durante os primeiros seis meses de vida da criança. Nos casos em que a mulher não consegue amamentar, por hipogalactia ou doença preexistente, é recomendado o uso de leite humano doado, disponível em bancos de leite humano. Atualmente, nos bancos de leite humano o processamento aplicado para maior conservação é a pasteurização Holder. Portanto, o objetivo deste trabalho é realizar um levantamento na literatura sobre novos possíveis tratamentos a serem aplicados ao leite humano, e sua influência na sua composição físico-química; e, nesse sentido, os processos estudados foram: Pasteurização de suporte, liofilização, spray-drying, alta pressão hidrostática, alta temperatura e curto tempo, e irradiação ultravioleta de onda curta. Para tanto, foi realizada uma busca nas bases de dados, sendo selecionados 126 artigos para a realização desta revisão de acordo com as palavras-chave utilizadas. Observou-se que os tratamentos estudados podem ser aplicados para o processamento e conservação do leite humano, uma vez que foi aplicado em matrizes com composição semelhante.
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Copyright (c) 2021 Matheus Campos Castro; Eloize Silva Alves; Bruno Henrique Figueiredo Saqueti; Patrícia Magalhães Souza ; Luciana Pelissari Manin; Roberta da Silveira; Grasiele Scaramal Madrona; Oscar Oliveira Santos; Jesui Vergilio Visentainer
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