O IMPACTO DO PROCESSAMENTO TÉRMICO SOBRE O VALOR LIPÍDICO E CALÓRICO DO LEITE HUMANO DOADO
Palabras clave:
banco de leite, pasteurização, lipídios, leite humanoResumen
Objetivo: Avaliar o efeito do processamento térmico no valor lipídico e calórico do leite humano. Métodos: O estudo foi realizado com leite humano de um Banco de Leite Referência, entre abril e julho de 2021. Realizou-se cálculo amostral por meio dos resultados de abril a julho de 2020. Determinou-se e comparou-se os lipídios e calorias do leite humano antes e após o processamento térmico. As amostras foram classificadas por parâmetro calórico entre antes e após o processamento. Os dados obtidos foram analisados através do Teste t de Student, adotando-se o intervalo de confiança de 95%. O estudo foi aprovado pelo Comitê de Ética em Pesquisa. Resultados: O perfil calórico do leite humano ordenhado cru teve maior prevalência de amostras classificadas como 500 a 600 Kcal/L, com média calórica e lipídica de 523,80±102,36 Kcal/L e 1,99±1,05 %/L, respectivamente. Após o processamento térmico, houve aumento do número de frascos classificados como <500 Kcal/L e redução dos lipídios e calorias para 506,77±95,03 Kcal/L e 1,82±0,97 %/L, respectivamente. Conclusão: O processamento térmico altera significativamente os lipídios, prejudicando a oferta adequada de ácidos graxos, e as calorias do leite, podendo comprometer o atendimento da demanda nutricional dos recém-nascidos.
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