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Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

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Published on: February 24, 2021

Cold plasma processing effect on cashew nuts composition and allergenicity.

Elenilson G Alves Filho¹, Lorena Mara A Silva², Francisco Oiram Filho²

¹Departmento de Engenharia de Alimentos, Universidade Federal do Ceará, Fortaleza, CE, Brazil.

Food Research International (Ottawa, Ont.)

|September 27, 2019

Summary

This summary is machine-generated.

Atmospheric plasma processing increased anacardic acids and fatty acids in cashew nuts but did not affect allergenicity. Specific processing conditions minimized changes to the overall nut composition.

Keywords:

Allergens Anacardic acids Anacardium occidentale Chemometrics NMR

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Area of Science:

Food Science and Technology
Biochemistry
Materials Science

Background:

Cashew nuts contain anacardic acids and allergens that can cause adverse reactions.
Atmospheric plasma processing is a novel technique for modifying food properties.

Purpose of the Study:

To investigate the impact of low-pressure glow discharge plasma on cashew nut composition and allergenicity.
To identify optimal plasma processing parameters that minimize alterations to cashew nut composition.

Main Methods:

Cashew nuts were processed using low-pressure glow discharge plasma (80 W, 50 kHz).
Anacardic acids and allergens were quantified using High-Performance Liquid Chromatography (HPLC) and immunoassay.
Overall composition was analyzed by proton Nuclear Magnetic Resonance (¹H qNMR).

Main Results:

Plasma processing increased anacardic acids (total from 0.7 to 1.2 μg·mg⁻¹) and fatty acids (oleic, linoleic, palmitic, stearic).
Sucrose content decreased significantly (from 33 to 18 mg·g⁻¹).
No significant changes were observed in the binding of anti-cashew antibodies or human IgE, indicating preserved allergenicity.

Conclusions:

Atmospheric plasma processing alters cashew nut composition by increasing beneficial compounds like anacardic acids and decreasing sugars.
The allergenicity of cashew nuts remains unaffected by the investigated plasma treatments.
Specific plasma processing parameters (10 min at 30 mL·min⁻¹ synthetic air, followed by 20 min at 5.8 mL·min⁻¹) resulted in minimal changes to the overall nut composition.