Maria C. Pina-Pérez*, Antonio Martínez and Dolores Rodrigo Pages 152 - 165 ( 14 )
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.
Infant feeding, powder infant formula (PIF), Cronobacter sakazakii, non-thermal technologies, patents, infant puree, nutritional.
Centro Avanzado de Microbiología de Alimentos (CAMA), Universidad Politécnica de Valencia (UPV), Camino de Vera s/n 46022 Valencia, Instituto de Agroquímica y Tecnología de Alimentos – CSIC, Departamento Conservación y Calidad, Avda Agustin Escardino, 7, 46980 Paterna (Valencia), Instituto de Agroquímica y Tecnología de Alimentos – CSIC, Departamento Conservación y Calidad, Avda Agustin Escardino, 7, 46980 Paterna (Valencia)