Baby Food and its Future Potential

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (30 April 2019) | Viewed by 3268

Special Issue Editors

Italian National Research Council | CNR · Institute of Sciences of Food Production
Italian National Research Council | CNR · Institute of Sciences of Food Production
Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria | CREA · Centro di ricerca in ingegneria e trasformazioni agroalimentari

Special Issue Information

Dear Colleagues,

The quality of food and nutrition during gestation and the first two years of life—the first 1000 days—are crucial for lifelong health. The quality and quantity of food consumed in this period may have an effect on the risk of developing chronic diseases that constitute today’s epidemics. A mother’s own milk is the first choice for improving the short- and long-term outcomes for all neonates. When a mother’s own milk is unavailable or in short supply—a common occurrence in Neonatal Intensive Care Units’—WHO recommends the use of donor milk, as the best alternative. Attention of both academic and industry is being directed towards the formulation of next generation human milk substitutes, also by selecting nutrient sources able to mimic the bioactivity of human milk. Efforts are being made for improving the quality of infant food by incorporating functional ingredients to support the immune system. Mild and innovative processing technologies are under evaluation as a tool to preserve ingredients functionality, extend food shelf-life and reduce process contaminants deriving from excessive heat treatments.

In this Special Issue, we invite papers on all aspects relevant to human milk quality, formula milk quality, tailored and functional infant food ingredients, new approaches for infant food manufacturing.

Dr. Laura Cavallarin
Dr. Marzia Giribaldi
Guest Editors

Manuscript Submission Information

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Keywords

  • human milk
  • infant formula milk
  • human milk mimicking ingredients
  • functional ingredients
  • infant food manufacturing

Published Papers (1 paper)

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Research

12 pages, 546 KiB  
Article
Comparison of Oxidative Status of Human Milk, Human Milk Fortifiers and Preterm Infant Formulas
by Luisa Pozzo, Simona Cirrincione, Rossella Russo, Magdalena Karamać, Ryszard Amarowicz, Alessandra Coscia, Sara Antoniazzi, Laura Cavallarin and Marzia Giribaldi
Foods 2019, 8(10), 458; https://doi.org/10.3390/foods8100458 - 08 Oct 2019
Cited by 13 | Viewed by 2959
Abstract
Preterm and low birth weight infants require specific nutrition to overcome the accumulated growth deficit, and to prevent morbidities related to postnatal growth failure. In order to guarantee an adequate nutrient-intake, mother’s own milk, when available, or donor human milk, are usually fortified [...] Read more.
Preterm and low birth weight infants require specific nutrition to overcome the accumulated growth deficit, and to prevent morbidities related to postnatal growth failure. In order to guarantee an adequate nutrient-intake, mother’s own milk, when available, or donor human milk, are usually fortified with additional nutrients, in particular proteins. Fortification with processed ingredients may result in additional intake in oxidative compounds, deriving from extensive heat treatments, that are applied during processing. The aim of the present work was to compare the in vitro antioxidant activity and oxidative compound content conveyed by different preterm infant foods and fortifiers, namely raw and pasteurized human milk, two different preterm infant formulas, three bovine milk-based fortifiers and two experimental donkey milk-based fortifiers. Univariate and multivariate statistical analyses revealed significant differences between the different products. The use of human milk minimizes the intake of dietary oxidative compound in comparison to infant formulas, irrespective of pasteurization or fortification, especially as far as malondialdehyde content is concerned. The addition of fortifiers to human milk increases its antioxidant capacity, and the choice of the protein source (hydrolysed vs. whole proteins) differently impacted the resulting total antioxidant capacity of the diet. Full article
(This article belongs to the Special Issue Baby Food and its Future Potential)
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