A review on elimination of food allergens by non-thermal processing technologies

Authors

GUO Yingxi, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
WANGMan Sheng, Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, Hunan 410205, China
CHENGJun Hu, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou, Guangdong 510006, China
HAN Zhong, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou, Guangdong 510006, China

Abstract

Summarized several non-thermal processing technologies including cold plasma, high pressure, ultrasonic and irradiation treatment on reducing and eliminating food allergens, which can expose or mask epitopes, change the secondary structure, and destroy non-covalent bonds such as hydrogen bonds and hydrophobic interaction that maintain the spatial structure of sensitizing proteins to affect the allergenicity. In addition, this article also compared their advantages and disadvantages for future development and application.

Publication Date

5-28-2019

First Page

219

Last Page

223,230

DOI

10.13652/j.issn.1003-5788.2019.05.039

Recommended Citation

Yingxi, GUO; Sheng, WANGMan; Hu, CHENGJun; and Zhong, HAN (2019) "A review on elimination of food allergens by non-thermal processing technologies," Food and Machinery: Vol. 35: Iss. 5, Article 39.
DOI: 10.13652/j.issn.1003-5788.2019.05.039
Available at: https://www.ifoodmm.cn/journal/vol35/iss5/39

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