Inactivación de Staphylococcus aureus y mantenimiento del valor nutricional de la leche humana por altas presiones hidrostáticas y secado por aspersión
Inactivación de Staphylococcus aureus y mantenimiento del valor nutricional de la leche humana
DOI:
https://doi.org/10.18633/biotecnia.v25i2.1872Palabras clave:
Leche humana, altas presiones hidrostáticas, secado por aspersión, Staphylococcus aureus, métodos de conservaciónResumen
Los bancos de leche humana (BLH) utilizan la pasteurización y congelación, como principales métodos de conservación para la leche humana (LH). Sin embargo, su valor nutricional disminuye durante la descongelación y almacenamiento. El objetivo del presente estudio fue evaluar el efecto de las altas presiones hidrostáticas (APH) y el secado por aspersión sobre los macronutrientes, la calidad microbiológica e inactivación de Staphylococcus aureus en LH. Para ello, se realizó la cuantificación de proteínas, lípidos, carbohidratos, cenizas, bacterias lácticas, mesófilos aerobios, coliformes, mohos, levaduras y S. aureus. Los resultados mostraron que S. aureus y los grupos microbianos evaluados fueron reducidos por debajo del límite permitido por los BLH (<10 UFC/mL). Mientras que las concentraciones de macronutrientes permanecieron sin cambio durante todo el proceso de conservación. El uso de fibra soluble durante el proceso de secado permitió obtener un rendimiento mayor al 99 %. El polvo mostró alta solubilidad y bajos niveles de humedad y actividad en agua; las cuales son propiedades deseables en los alimentos deshidratados. Por lo tanto, la combinación de HHP y el proceso de secado por aspersión demostró ser una alternativa que facilitar el manejo, mejora la calidad microbiana y permite la adición de oligosacáridos manteniendo el valor nutricional de la LH.
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