Comparison of Thermal and High-Pressure Pasteurization on Immunoglobulins, Lysozyme and Microbial Quality of Donkey Colostrum

Abstract

The effect of thermal pasteurization (TP, 62.5 °C/30 min—conditions similar to those used in milk banks/hospitals, known as Holder pasteurization) and high-pressure pasteurization (HPP: 400–625 MPa/2.5–30 min) was studied on immunoglobulin (IgG, IgM and IgA) content, lysozyme activity and microbial load of donkey colostrum (in this case, after 40 days at 4 °C). IgG level remained unchanged with HPP at 400 MPa, increased up to 4-fold at 625 MPa/10 min and decreased 90% with TP, while IgM decreased progressively with pressure treatment intensity increment to below the detection limit at 625 MPa and decreased 20% with TP. IgA decreased to below the detection limit after TP and all HPP treatments. Lysozyme activity presented overall a higher decrease after TP (37%) compared to HPP (decreasing from 20% at 400 MPa to about 40% at 600 MPa/10 and 30 min). Furthermore, both total aerobic mesophiles and Enterobacteriaceae remained below detection limits after 40 days of refrigerated storage for both TP and HPP. So, HPP can be considered a potential alternative to the conventional TP to preserve donkey colostrum, with overall equal to better retention, particularly for IgG and lysozyme activity. As far as the authors are aware, this is the first study evaluating the effects of HPP on donkey colostrum, and research in this field should be pursued.