Food processing effects on allergens reviewed

Monday, 20 July 2009 20:45

Research into the effects of food processing methods on the properties of food proteins has been reviewed by a researcher from the Institute of Food Chemistry at the University of Hamburg. Novel methods of food processing like high pressure, electric field application or irradiation and their impact on food allergens are presented.

Included in the work reviewed was the EU project ‘REDALL’ which showed a combination of enzyme and heat treatment resulted in a 100 fold decrease in the allergic potential of hen's egg. Results of research conducted into the effects of food processing on the allergenicity of fruits were also presented in the review; heat treatment of mango and lychee resulted in no change in the allergenic potential, while apple lost its allergenic potential after pasteurization during juice production.

Reference: Molecular Nutrition & Food Research, June 2009 DOI 10.1002/mnfr.200800187