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Potential efficacy of processing technologies for mitigating crustacean allergenicity.
Mati Ullah Khan1, Ishfaq Ahmed1, Hong Lin1
1College of Food Science and Engineering, Ocean University of China , Qingdao , Shandong Province , P.R. China.
Critical Reviews in Food Science and Nutrition
|June 1, 2018
Summary
Crustacean allergy is a growing concern. This review explores how food processing, including thermal and novel methods, impacts crustacean allergen structure and potential, aiding in developing safer foods.
Area of Science:
- Food Science
- Allergen Management
- Food Safety
Background:
- Crustacean allergy is a significant global food safety issue.
- Food processing methods are crucial for managing allergenicity.
- Understanding allergen structure changes is key to reducing allergic reactions.
Purpose of the Study:
- To review current knowledge on food processing effects on crustacean allergens.
- To analyze how processing induces structural changes and influences allergenicity.
- To provide an overview of prevalence, clinical relevance, and detection methods for crustacean allergens.
Main Methods:
- Review of scientific literature on food processing techniques.
- Analysis of studies on thermal treatments (e.g., Maillard reaction) and novel technologies (e.g., high-pressure processing, ultrasound, irradiation).
- Examination of data on allergen molecular characterization and detection methods.
Main Results:
- Thermal treatments can alter crustacean allergenicity, with methods like Maillard reaction, enzymatic, and acid treatments showing promise.
- Novel processing technologies (high-pressure, ultrasound, irradiation, pulsed UV light, hurdle technology) are gaining attention for their effectiveness.
- Processing induces structural changes in crustacean allergens, impacting their allergenic potential.
Conclusions:
- Various food processing methods can modify crustacean allergenicity.
- Novel technologies offer potential benefits over conventional methods for allergen mitigation.
- Further research into processing-induced allergen modifications is essential for improving food safety and developing hypoallergenic crustacean products.
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