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Abatement of Food Allergen by Cold Plasma

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Applications of Cold Plasma in Food Safety

Abstract

Food allergy has increasingly become a public issue throughout the world. Consequently, scientific innovations have been taken to induce chemical modifications to decrease the anaphylaxis symptoms in sensitive individuals or to develop hypoallergenic foods utilizing food processing technologies. Conventional processing techniques covering heat treatment are widely exploited, but to some extent, high temperature may impose undesirable physicochemical changes in food quality with loss of nutrients. Therefore, nonthermal processing technologies could be the alternatives for mitigating the allergenicity. The current knowledge and recent studies are presented in this chapter, especially on the application of cold plasma technology for the abatement of food allergens. Compared with the heat-based methods, cold plasma treatment can adequately retain food quality, while weakening the allergenicity. Food allergen sources, classification, clinical manifestations, and epitope characterization are also introduced in detail. Further research efforts should be made for using cold plasma technology to replace traditional techniques for susceptible individuals who will benefit from diverse hypoallergenic foods and related products handled with innovative nonthermal technologies.

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Authors and Affiliations

  1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

    Jun-Hu Cheng, Huifen Wang, Flora-Glad Chizoba Ekezie & Jilin Li

Authors
  1. Jun-Hu Cheng
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  2. Huifen Wang
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  3. Flora-Glad Chizoba Ekezie
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  4. Jilin Li
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Corresponding author

Correspondence to Jun-Hu Cheng .

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Editors and Affiliations

  1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Tian Ding

  2. School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, Australia

    P.J. Cullen

  3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

    Wenjing Yan

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Cheng, JH., Wang, H., Ekezie, FG.C., Li, J. (2022). Abatement of Food Allergen by Cold Plasma. In: Ding, T., Cullen, P., Yan, W. (eds) Applications of Cold Plasma in Food Safety. Springer, Singapore. https://doi.org/10.1007/978-981-16-1827-7_6

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