New Advances in Infant Feeding: New Products and Novel Technologies.

Q1 Agricultural and Biological Sciences
Maria C Pina-Pérez, Antonio Martínez, Dolores Rodrigo
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引用次数: 0

Abstract

Background: Breastfeeding is the best way to provide ideal food for infants. However, there are many situations in which breastfeeding is unviable (maternal illness, hygiene problems, intravenous feeding requirement, storage). Safe, efficient, and nutritious products should be offered by the industry to mothers and healthcare professionals as an alternative.

Objective: The present review aims to update the state of the art regarding the most innovative developments in infant feeding formulation and, the promising novel technologies that are being investigated to achieve a balance between the microbiological stability, organoleptic and nutritional value of baby food.

Methods: The research lines included in the present systematic review are focused on both, the most innovative ingredients and emergent technologies applied increasing the offer of tailor-made nutritional profiled products with improved quality and safety.

Results: According to the reviewed research and recently published patents the current emergence of a new generation of infant products is remarkable, with specific product lines aimed at infants at different stages of development and affected by several disorders (low-weight babies, premature neonates, allergenic patients), with special emphasis on the application of novel technologies (e.g. High Hydrostatic Pressure (HHP) and microencapsulation) as potential techniques to ensure the microbiological safety of developed products, and the improvement of their nutritional value, complementary to the addition of functional ingredients, such as omega 3 and 6 fatty acids, amino acids, prebiotics and probiotics, and medicinal herb supplementation (e.g. lemon balm, royal jelly).

Conclusion: The present research work provides a general view of recent advances in infant products processing and formulation focusing on the technological effects and quality/safety developments.

婴儿喂养的新进展:新产品和新技术。
背景:母乳喂养是为婴儿提供理想食物的最佳方式。然而,在许多情况下,母乳喂养是不可行的(产妇疾病、卫生问题、静脉喂养要求、储存)。该行业应向母亲和保健专业人员提供安全、高效和营养的产品作为替代。目的:本综述旨在更新婴儿喂养配方的最新发展,以及正在研究的有前途的新技术,以实现婴儿食品的微生物稳定性,感官和营养价值之间的平衡。方法:本系统综述的研究重点是最具创新性的成分和新兴技术的应用,增加了量身定制的营养产品的质量和安全性。结果:根据审查的研究和最近公布的专利,目前新一代婴儿产品的出现是显着的,针对不同发育阶段和受几种疾病影响的婴儿(低体重婴儿,早产儿,过敏性患者)的特定产品线。特别强调新技术的应用(如高静水压力(HHP)和微胶囊)作为潜在技术,以确保所开发产品的微生物安全性,并提高其营养价值,补充功能性成分,如omega 3和6脂肪酸,氨基酸,益生元和益生菌,以及草药补充剂(如柠檬香蜂草,蜂王浆)。结论:本研究工作概述了婴儿用品加工和配方的最新进展,重点是技术效果和质量/安全发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Recent patents on food, nutrition & agriculture
Recent patents on food, nutrition & agriculture Agricultural and Biological Sciences-Agronomy and Crop Science
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