Update on hazelnut allergy: Allergen characterization, epidemiology, food processing technique and detecting strategy

Area of Science:

• Food Science
• Allergy Research
• Analytical Chemistry

Background:

• Hazelnuts are nutritious but pose significant allergy risks.
• Accurate characterization and detection of hazelnut allergens are crucial for food safety.
• Existing methods require enhancement for reliable allergen management.

Purpose of the Study:

• To review current developments in hazelnut allergen characterization, processing, and detection.
• To highlight innovations in food processing and analytical techniques for allergen mitigation.
• To emphasize multidisciplinary efforts in enhancing food safety for hazelnut-allergic individuals.

Main Methods:

• Utilized proteomics and genomics for molecular identification of allergens.
• Examined thermal and nonthermal processing techniques to reduce allergenicity.
• Reviewed advancements in analytical methods like mass spectrometry, PCR, and ELISA for detection.
• Assessed innovations in labeling and cross-contamination avoidance.

Main Results:

• Proteomics and genomics have improved understanding and diagnostics of hazelnut allergens.
• Food processing techniques can reduce, but not eliminate, hazelnut allergenicity.
• Advanced analytical methods offer high specificity and sensitivity in detecting allergens.
• Point-of-care testing shows promise for rapid, on-site allergen identification.

Conclusions:

• Continuous innovation in allergen characterization, processing, and detection is vital.
• Technological advancements significantly enhance the safety of food products containing hazelnuts.
• Multidisciplinary collaboration is key to effectively managing hazelnut allergy risks.