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Thermal and Nonthermal Methods for Food Allergen Control

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Abstract

The incidence of food allergy has been increasing over the years, leading to a demand for methods aimed to reduce allergens from food products. The study of food processing on allergen reactivity has largely focused on thermal treatments; however, novel food processing techniques, such as a variety of nonthermal methods, are being explored to potentially create hypoallergenic products. Nonthermal methods are oftentimes advantageous, as they have the ability to retain organoleptic properties, such as nutrient content and flavor, that are frequently altered during thermal processing. Those afflicted with food allergy are typically required to completely eliminate problem foods from their diet, yet potential processing methods may allow consumption of those condemned foods by offering products with reduced allergen potency. This review highlights the efficacy of postharvest thermal and nonthermal treatments of foods in their ability to alter food allergen reactivity.

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Acknowledgments

Authors Shriver and Yang would like to thank Dr. Si-Yin Chung and his laboratory at the USDA ARS Southern Regional Research Center, New Orleans, LA and Yiqiao Li, Jyotsna Nooji, and Akshay Anugu at the University of Florida, Gainesville, FL for their contributions to this review.

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  1. Department of Food Science & Human Nutrition, University of Florida, 359 FSHN Building, Newell Drive, P.O. Box 110370, Gainesville, FL, 32611, USA

    Sandra K. Shriver & Wade W. Yang

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  1. Sandra K. Shriver
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  2. Wade W. Yang
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Correspondence to Wade W. Yang.

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Shriver, S.K., Yang, W.W. Thermal and Nonthermal Methods for Food Allergen Control. Food Eng. Rev. 3, 26–43 (2011). https://doi.org/10.1007/s12393-011-9033-9

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  • DOI: https://doi.org/10.1007/s12393-011-9033-9

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