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Food Allergens and Processing: A Review of Recent Results

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Advances in Food Process Engineering Research and Applications

Part of the book series: Food Engineering Series ((FSES))

Abstract

Food allergens are becoming an increasingly serious problem for consumers that are sensitive to them. The presence of specific substances in processing plants also affects regulations regarding food packaging. The objective of this chapter is to provide an overview of recent efforts (positive and negative) to deallergize processed foods. The existing literature and our own research results are reviewed and compared, and future directions are assessed. Recent research in food processing shows that some methods can influence allergenicity and reduce allergic reactions in consumers. The paper reviews successful and unsuccessful attempts to reduce allergenicity through food processing using thermal treatment, enzymatic reactions, fermentation, high-pressure treatment (HPT), ionization, ultraviolet irradiation, polymerization of proteins, ultrafiltration, and oxidation. Extra attention is given to deactivation trials of carrot, celery, and apple juices and the important allergens, Dau c 1, Api g 1, and Mal d 1, these juices contain. The most promising deallergization method is processing with proteolytic enzymes together with physical processing methods (heating or high pressure). Recently, methods based on oxidative reactions of fruit/vegetable juices were described that can also be enhanced by HPT.

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Acknowledgments

This work was supported by Institutional Grant 00027022–02 of the Ministry of Agriculture of the Czech Republic.

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Authors and Affiliations

  1. Food Research Institute Prague, Prague, Czech Republic

    Milan Houska

  2. Centre of Allergology Imumed, Ltd., Prague, Czech Republic

    Ivana Setinova

  3. Department of Allergy and Clinical Immunology, University Hospital Kralovske Vinohrady, Prague, Czech Republic

    Petr Kucera

  4. Department of Immunology, 3rd Faculty of Medicine, Charles University, Prague, Czech Republic

    Petr Kucera

Authors
  1. Milan Houska
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  2. Ivana Setinova
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  3. Petr Kucera
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Corresponding author

Correspondence to Milan Houska .

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Editors and Affiliations

  1. Agricultural University of Athens Dept. Food Science & Technology, Athens, Greece

    Stavros Yanniotis

  2. School of Chemical Engineering Laboratory of Food Chemistry and Technol, National Technical University of Athens Division IV-Product and Process Developm, Athens, Greece

    Petros Taoukis

  3. Department of Food Science and Technolog, Agricultural University of Athens, Athens, Greece

    Nikolaos G. Stoforos

  4. Department of Nutrition and Dietetics, Harokopion University, Kallithea, Athens, Greece

    Vaios T. Karathanos

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Houska, M., Setinova, I., Kucera, P. (2013). Food Allergens and Processing: A Review of Recent Results. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_16

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