Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review

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dc.citation.issue17
dc.citation.volume13
dc.contributor.authorPasdar N
dc.contributor.authorMostashari P
dc.contributor.authorGreiner R
dc.contributor.authorKhelfa A
dc.contributor.authorRashidinejad A
dc.contributor.authorEshpari H
dc.contributor.authorVale JM
dc.contributor.authorGharibzahedi SMT
dc.contributor.authorRoohinejad S
dc.contributor.editorMoreno DA
dc.contributor.editorBaenas N
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-10-15T22:05:12Z
dc.date.available2024-10-15T22:05:12Z
dc.date.issued2024-09
dc.description.abstractBreast 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.
dc.description.confidentialfalse
dc.edition.editionSeptember-1 2024
dc.format.pagination2659-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/39272425
dc.identifier.citationPasdar N, Mostashari P, Greiner R, Khelfa A, Rashidinejad A, Eshpari H, Vale JM, Gharibzahedi SMT, Roohinejad S. (2024). Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review.. Foods. 13. 17. (pp. 2659-).
dc.identifier.doi10.3390/foods13172659
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number2659
dc.identifier.piifoods13172659
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71732
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/13/17/2659
dc.relation.isPartOfFoods
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectbaby foods
dc.subjectfood safety
dc.subjectfunctional foods
dc.subjectinfant formulas
dc.subjectnon-thermal processing
dc.subjectnutrition
dc.subjectprobiotics
dc.subjectquality control
dc.titleAdvancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review
dc.typeJournal article
pubs.elements-id491573
pubs.organisational-groupOther
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