Work

Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities

Year: 2024

Type: review

Abstract: Infant formula serves as a substitute for breast milk and is crucial for infant growth and development. The quality and nutritional value of infant formula significantly impact infant health. This mini-review examines the protein-based factors that affect the quality of infant formula, focusing on the properties of the infant formula emulsion and the characteristics of the milk powder. Recent advancements in understanding how these factors influence the digestibility and allergenicity of infant formula as well as infant growth are discussed. Additionally, current perspectives and challenges in the formulation and production of infant formula are highlighted. This mini-review emphasizes the advances to enhance the nutritional profile and functional performance of infant formulas, particularly in terms of digestibility, allergenicity, and growth support. • Whey protein, caseins, and their ratios significantly affect infant formula quality. • Protein interactions and processing methods enhance quality and digestibility. • Milk fat globule membrane and whey hydrolysates improve nutrition and stability. • Protein optimization and processing reduce allergenicity and improve health outcome. • Emerging protein sources offer potential for improved formula quality and nutrition.

Source: Current Opinion in Food Science

DOI: 10.1016/j.cofs.2024.101264

Authors: Jiecheng Li, Fan Zhu

Institutions: Tianjin University of Science and Technology, State Key Laboratory of Food Nutrition and Safety, University of Auckland

Language: English

Topic: Infant Nutrition and Health

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $4,230