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Application of Biochip Microfluidic Technology to Detect Serum Allergen-specific Immunoglobulin E sIgE
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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
PubMed
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.

Keywords:
Crustacean allergensenzymatic treatmentheat treatmenthigh-pressureirradiationultrasound

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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.