Pasdar Nasim, Mostashari Parisa, Greiner Ralf, Khelfa Anissa, Rashidinejad Ali, Eshpari Hadi, Vale Jim M, Gharibzahedi Seyed Mohammad Taghi, Roohinejad Shahin
Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran 19395-4697, Iran.
Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran 19419-33111, Iran.
Foods. 2024 Aug 23;13(17):2659. doi: 10.3390/foods13172659.
Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to 12 months) and baby foods (BFs; up to 3 years) are also important for providing essential nutrients. The infant food industry rigorously controls for potential physical, biological, and chemical hazards. Although thermal treatments are commonly used to ensure food safety in IFs and BFs, they can negatively affect sensory qualities, reduce thermosensitive nutrients, and lead to chemical contaminant formation. To address these challenges, non-thermal processing technologies such as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appears to reduce thermal processing intensity, resulting in products with enhanced sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products.
母乳是婴儿早期的主要营养来源，但婴儿配方奶粉（适用于12个月以下婴儿）和婴儿食品（适用于3岁以下儿童）对于提供必需营养素也很重要。婴儿食品行业严格控制潜在的物理、生物和化学危害。虽然热处理通常用于确保婴儿配方奶粉和婴儿食品的食品安全，但它们会对感官品质产生负面影响，减少热敏性营养素，并导致化学污染物的形成。为应对这些挑战，高压处理、脉冲电场、射频和超声等非热加工技术可提供与传统热方法类似的高效病原体破坏效果，同时减少呋喃和5-羟甲基-2-糠醛（HMF）等关键加工诱导毒物的产生。这些替代热加工工艺旨在克服传统方法的缺点，同时保留其优点。这篇综述文章强调了全球对健康、可持续食品的需求不断增长，促使食品制造商对婴儿配方奶粉和婴儿食品采用创新且高效的加工技术。基于为本研究查阅的各项研究，这些新技术的应用似乎降低了热加工强度，与传统加工产品相比，所生产的产品具有更好的感官特性、相当的保质期和更高的视觉吸引力。
