Effect of processing technologies on the allergenicity of food products
Heat treatment has been used since ancient times for food processing, firstly to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing, or increasing it. To date, most of the articles published dealing with the changes in the potential allergenicity of food are focused on heat treatment and the Maillard reaction. However, it is also important to give prominence to other group of new technologies developed nowadays, such as high-pressure processing, microwaves and food irradiation. These techniques are not likely to replace traditional processing methods, but they are becoming attractive for the food industry due to different reasons, and it is expected in the near future to have different products on the market processed with these new technologies at an affordable cost. Moreover, other biochemical modifications, particularly enzymatic cross-linking of proteins, have attracted wide-spread attention and will be considered as well in this review, because of its great opportunities to induce protein modification and thus affect food allergenicity. Together with the effect of processing of food allergens, this review will place special attention on gastroduodenal digestion of processed allergens, which directly affects their allergenicity.
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Taylor & Francis
2014
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Subjects: | Digestibility, Heating, Maillard reaction, High-pressure, Microwaves, Irradiation, |
Online Access: | http://hdl.handle.net/10261/99957 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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dig-cial-es-10261-999572018-09-20T07:41:26Z Effect of processing technologies on the allergenicity of food products Jiménez Saiz, Rodrigo Benedé, Sara Molina, Elena López-Expósito, Iván Consejo Superior de Investigaciones Científicas (España) European Commission Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo Ministerio de Economía y Competitividad (España) Digestibility Heating Maillard reaction High-pressure Microwaves Irradiation Heat treatment has been used since ancient times for food processing, firstly to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing, or increasing it. To date, most of the articles published dealing with the changes in the potential allergenicity of food are focused on heat treatment and the Maillard reaction. However, it is also important to give prominence to other group of new technologies developed nowadays, such as high-pressure processing, microwaves and food irradiation. These techniques are not likely to replace traditional processing methods, but they are becoming attractive for the food industry due to different reasons, and it is expected in the near future to have different products on the market processed with these new technologies at an affordable cost. Moreover, other biochemical modifications, particularly enzymatic cross-linking of proteins, have attracted wide-spread attention and will be considered as well in this review, because of its great opportunities to induce protein modification and thus affect food allergenicity. Together with the effect of processing of food allergens, this review will place special attention on gastroduodenal digestion of processed allergens, which directly affects their allergenicity. This work was supported by projects COST-Infogest FA 1005, AGL2011-24740 and CYTEDIBEROFUN 110AC0386. S. Benedé acknowledges the financial support of CSIC through her JAE CSIC PhD grant. Peer reviewed 2014-07-16T08:23:22Z 2014-07-16T08:23:22Z 2014 artículo http://purl.org/coar/resource_type/c_6501 Critical Reviews in Food Science and Nutrition 55(13): 1902-1917 (2014) 1040-8398 http://hdl.handle.net/10261/99957 10.1080/10408398.2012.736435 1549-7852 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 en Postprint http://dx.doi.org/10.1080/10408398.2012.736435 Sí open Taylor & Francis |
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Digestibility Heating Maillard reaction High-pressure Microwaves Irradiation Digestibility Heating Maillard reaction High-pressure Microwaves Irradiation |
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Digestibility Heating Maillard reaction High-pressure Microwaves Irradiation Digestibility Heating Maillard reaction High-pressure Microwaves Irradiation Jiménez Saiz, Rodrigo Benedé, Sara Molina, Elena López-Expósito, Iván Effect of processing technologies on the allergenicity of food products |
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Heat treatment has been used since ancient times for food processing, firstly to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing, or increasing it. To date, most of the articles published dealing with the changes in the potential allergenicity of food are focused on heat treatment and the Maillard reaction. However, it is also important to give prominence to other group of new technologies developed nowadays, such as high-pressure processing, microwaves and food irradiation. These techniques are not likely to replace traditional processing methods, but they are becoming attractive for the food industry due to different reasons, and it is expected in the near future to have different products on the market processed with these new technologies at an affordable cost. Moreover, other biochemical modifications, particularly enzymatic cross-linking of proteins, have attracted wide-spread attention and will be considered as well in this review, because of its great opportunities to induce protein modification and thus affect food allergenicity. Together with the effect of processing of food allergens, this review will place special attention on gastroduodenal digestion of processed allergens, which directly affects their allergenicity. |
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Consejo Superior de Investigaciones Científicas (España) |
author_facet |
Consejo Superior de Investigaciones Científicas (España) Jiménez Saiz, Rodrigo Benedé, Sara Molina, Elena López-Expósito, Iván |
format |
artículo |
topic_facet |
Digestibility Heating Maillard reaction High-pressure Microwaves Irradiation |
author |
Jiménez Saiz, Rodrigo Benedé, Sara Molina, Elena López-Expósito, Iván |
author_sort |
Jiménez Saiz, Rodrigo |
title |
Effect of processing technologies on the allergenicity of food products |
title_short |
Effect of processing technologies on the allergenicity of food products |
title_full |
Effect of processing technologies on the allergenicity of food products |
title_fullStr |
Effect of processing technologies on the allergenicity of food products |
title_full_unstemmed |
Effect of processing technologies on the allergenicity of food products |
title_sort |
effect of processing technologies on the allergenicity of food products |
publisher |
Taylor & Francis |
publishDate |
2014 |
url |
http://hdl.handle.net/10261/99957 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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