Recent progress in the effects and mechanisms of non-thermal technologies on alleviating food allergy

Food allergy is a big concern in food safety. Thermal processing is an effective approach to tackle it, but the method might significantly diminish the nutritional value and sensory characteristics of food. In contrast, non-thermal processing technologies (NTPTs) help maintain the quality of food. Therefore, advancing NTPTs in food processing is of significant importance for controlling food allergy. This review systematically summarizes the desensitization efficacy, underlying molecular mechanisms of major physical and biological NTPTs, involving technologies of high-voltage electric field, ultra-high voltage, ultrasonic, ionizing irradiation, dielectric blocking discharge cold plasma technology enzymatic desensitization, bio-fermentation desensitization, and synergistic desensitization of various processing technologies. Furthermore, the integrated application of artificial intelligence and NTPTs is systematically elaborated, providing an intelligent solution for food allergy prevention and control. We clarify the population-specific applicability of diverse NTPTs, providing a robust theoretical basis and innovative roadmap for hypoallergenic food development and industrial translation of NTPTs.