Lipid Composition and Cytokines IL-10 and TGF-β1 Evaluation of Prebiotic Ice Cream Containing Human Milk

Human milk (HM) is recognized as an ideal nutritional source to meet the developmental needs of babies. However, a significant portion does not meet quality standards for immediate consumption, rendering it an interesting raw material for the production of by-products. This study aimed to evaluate the lipid composition and cytokines interleukin-10 (IL-10) and transforming growth factor-beta 1 (TGF-β1) in ice cream containing HM. Three formulations were developed: F1 with 93.46% HM, F2 with 46.73% cows’ milk and 46.73% HM, and F3 with 46.73% infant formula and 46.73% HM. Fatty acids (FA) and their nutritional quality, the triacylglycerol (TAG) profile, and the concentrations of cytokines IL-10 and TGF-β1 were analyzed. F1 and F3 exhibited the highest concentrations of essential FAs (18:2n-6 and 18:3n-3) compared to F2. This trend extended to eicosapentaenoic acid + docosahexaenoic acid, with higher values in F1 (10.62 ± 0.26) and F3 (11.16 ± 0.28) versus F2 (3.67 ± 0.18). Both cytokines IL-10 and TGF-β1, present in the ice creams, experienced a decrease in concentration due to the processing of the raw materials. Therefore, ice creams produced with HM have promising potential, making them recommended for use, providing a new destination for waste, and creating a novel product that can be used as a complementary food.