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Technological processes to decrease the allergenicity of peach juice and nectar
O Brenna1, C Pompei, C Ortolani
1Department of Food Science and Microbiology, University of Milan, Milano, Italy.
Journal of Agricultural and Food Chemistry
|February 26, 2000
Summary
Peach allergy is often caused by the Pru p 1 protein. This study identified processing methods, including chemical lye peeling and ultrafiltration, to reduce peach allergenicity in juices and nectars.
Area of Science:
- Food Science
- Allergology
- Biotechnology
Background:
- Peach (Prunus persica) is a common food allergen, with Pru p 1 identified as the major allergen.
- Processing of peaches into juices and nectars does not typically reduce Pru p 1 allergenicity.
Purpose of the Study:
- To identify effective technological processes for producing hypoallergenic or nonallergenic peach-based products.
- To evaluate the impact of various processing treatments on the major peach allergen, Pru p 1.
Main Methods:
- Analysis of commercial peach nectars using SDS-PAGE and immunoblotting.
- Laboratory-scale testing of heat treatments (121°C for 10-30 min) and acidic proteases.
- Evaluation of chemical lye peeling and ultrafiltration of peach juice.
Main Results:
- Standard nectar production treatments did not remove or decrease Pru p 1 allergenicity.
- Heat treatment and acidic proteases were ineffective in reducing Pru p 1 allergenicity.
- Chemical lye peeling and ultrafiltration significantly decreased the allergenicity of Pru p 1.
Conclusions:
- Chemical lye peeling and ultrafiltration are effective methods for reducing peach allergenicity.
- A processing flow sheet was developed to produce hypoallergenic peach juices and nectars.
- These hypoallergenic products can serve as intermediates for other food items.