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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
PubMed
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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.

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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.