Jiaying Tang , Harry J. Wichers , Kasper A. Hettinga
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Consequently, the interest in developing innovative infant formulas using high-quality plant proteins as dairy substitutes is increasing.</p></div><div><h3>Scope and approach</h3><p>This review provides an in-depth understanding of the feasibility and challenges associated with using plant proteins in infant formula by critically assessing key factors. These factors include protein quality, antinutritional factors, allergenicity, and various technical requirements such as protein content, yield, purity, extraction methods, potential contaminants, and techno-functional properties.</p></div><div><h3>Key findings and conclusions</h3><p>To develop promising plant-based infant formulas, the initial step involves the careful selection of appropriate plant proteins, coupled with a comprehensive evaluation of their nutritional value, potential health risks (including allergies), and safety considerations. Furthermore, addressing the processing complexities, ensuring safety and efficacy, and gauging consumer acceptance are crucial.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0924224424002048/pdfft?md5=09ee7a71b7b16724c9f6ac53d0846294&pid=1-s2.0-S0924224424002048-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Comprehensive evaluation of plant proteins as potential dairy substitutes in infant formula: A review\",\"authors\":\"Jiaying Tang , Harry J. Wichers , Kasper A. Hettinga\",\"doi\":\"10.1016/j.tifs.2024.104528\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>Infant formula serves as the primary source of nutrition for infants, particularly when breastfeeding is not an option. While traditional infant formulas rely on cow's milk proteins, their allergenic potential has driven the exploration of alternative protein sources. Plant proteins have emerged as a viable solution, not only because some are well-tolerated by infants with cow's milk allergy but also due to their alignment with vegan and sustainable ideals. Consequently, the interest in developing innovative infant formulas using high-quality plant proteins as dairy substitutes is increasing.</p></div><div><h3>Scope and approach</h3><p>This review provides an in-depth understanding of the feasibility and challenges associated with using plant proteins in infant formula by critically assessing key factors. These factors include protein quality, antinutritional factors, allergenicity, and various technical requirements such as protein content, yield, purity, extraction methods, potential contaminants, and techno-functional properties.</p></div><div><h3>Key findings and conclusions</h3><p>To develop promising plant-based infant formulas, the initial step involves the careful selection of appropriate plant proteins, coupled with a comprehensive evaluation of their nutritional value, potential health risks (including allergies), and safety considerations. Furthermore, addressing the processing complexities, ensuring safety and efficacy, and gauging consumer acceptance are crucial.</p></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2024-05-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0924224424002048/pdfft?md5=09ee7a71b7b16724c9f6ac53d0846294&pid=1-s2.0-S0924224424002048-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0924224424002048\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424002048","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Comprehensive evaluation of plant proteins as potential dairy substitutes in infant formula: A review
Background
Infant formula serves as the primary source of nutrition for infants, particularly when breastfeeding is not an option. While traditional infant formulas rely on cow's milk proteins, their allergenic potential has driven the exploration of alternative protein sources. Plant proteins have emerged as a viable solution, not only because some are well-tolerated by infants with cow's milk allergy but also due to their alignment with vegan and sustainable ideals. Consequently, the interest in developing innovative infant formulas using high-quality plant proteins as dairy substitutes is increasing.
Scope and approach
This review provides an in-depth understanding of the feasibility and challenges associated with using plant proteins in infant formula by critically assessing key factors. These factors include protein quality, antinutritional factors, allergenicity, and various technical requirements such as protein content, yield, purity, extraction methods, potential contaminants, and techno-functional properties.
Key findings and conclusions
To develop promising plant-based infant formulas, the initial step involves the careful selection of appropriate plant proteins, coupled with a comprehensive evaluation of their nutritional value, potential health risks (including allergies), and safety considerations. Furthermore, addressing the processing complexities, ensuring safety and efficacy, and gauging consumer acceptance are crucial.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.