| Autor: |
Pasdar N; Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran 19395-4697, Iran., Mostashari P; Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran 19419-33111, Iran., Greiner R; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany., Khelfa A; École Supérieure de Chimie Organique et Minérale (ESCOM), Université de Technologie de Compiègne (UTC), EA 4297 TIMR, 1 Allée du Réseau Jean-Marie Buckmaster, 60200 Compiègne, France., Rashidinejad A; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand., Eshpari H; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA., Vale JM; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA., Gharibzahedi SMT; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Roohinejad S; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA. |
| Abstrakt: |
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. |
