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.

Bibliographic Details

Main Authors:	Jiménez Saiz, Rodrigo, Benedé, Sara, Molina, Elena, López-Expósito, Iván
Other Authors:	Consejo Superior de Investigaciones Científicas (España)
Format:	artículo biblioteca
Language:	English
Published:	Taylor & Francis 2014
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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