Role of Non-Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes

The global shift toward plant-based diets has increased legume consumption due to health and environmental benefits. However, storage proteins in legumes, such as albumins, vicilins, and legumins, can cause immunoglobulin E (IgE)-mediated allergic reactions ranging from mild symptoms to severe anaphylaxis. The objective of this review is to evaluate the role of non-thermal processing technologies (NTTs) in reducing legume allergenicity. Current evidence indicates that NTTs such as pulsed electric fields, high-pressure processing, ultrasound, cold plasma, irradiation, and enzymatic hydrolysis can induce structural modifications in allergenic proteins, leading to reduced IgE binding. Synergistic applications, particularly the combination of two or more NTTs, especially with enzymatic hydrolysis, alter protein structures and lower allergenicity even more effectively than stand-alone NTT treatments. This approach provides an alternative solution to conventional heat treatments such as roasting, boiling, etc. by modifying protein structures while better preserving nutritional and sensory attributes. The primary allergenicity reduction mechanisms of NTTs include protein unfolding, aggregation, fragmentation, and epitope masking or destruction, with protein unfolding the most documented by numerous researchers. Nonetheless, effectiveness still varies by legume type, protein composition, and processing conditions. Future research would prioritize standardizing processing parameters, physiologically relevant digestion tests, and clinical validation in order to facilitate the production of safe and hypoallergenic legume-based food products.