Estudo da espectroscopia infravermelha em leite humano pasteurizado e cru

Abstract

Human milk is of great importance in infant nutrition, this is due to the fact that it is, indisputably, the most complete and safest food that babies can receive. Despite being rich in nutrients, its nutritional composition varies depending on several factors, such as: lactation stage, premature birth, gestation time, breast emptying, time and interval between feedings, degree of pressure used to extract the milk, sample collection method and time, interval between pregnancies and alcohol or drug intake. This study focuses on analyzing the influence of pasteurization on the composition of breast milk from the milk bank located in the city of Juiz de Fora (MG) using the Fourier Transform Mid-Infrared Spectroscopy (FT–MIR) technique. For this purpose, samples of human milk were considered, 129 samples of raw milk and 129 samples of processed/pasteurized milk, where 6 samples were in the colostrum phase, 16 samples were in the transition and 107 samples were in the final mature stage. The statistical tool used to discriminate the samples was Principal Component Analysis (PCA) and also the partial least squares (PLS) method for quantitative evaluations. With the results, it was not found that pasteurization would be altering the components of the milk. However, Infrared spectroscopy has proven to be fast and sensitive, therefore very useful for analyzing human milk samples as well as characterizing the properties of milk in terms of acidity and Kcal. Having sensitivity to differentiate the phases of breast milk.