Pulsed UV light shown to cut peanut allergenicity

Monday, 04 July 2011 10:06

A new processing method based on releasing concentrated bursts of pulsed ultra-violet light can reduce the allergenic potential of peanuts by up to 90% by changing the structure of the three key peanut proteins.

The initial studies, by researchers at the University of Florida, were carried out on peanut extracts and peanut butter. Early evidence also suggests the method can also significantly reduce the allergenic potential of whole peanuts. The effects were confirmed using a biochemical test and by exposing the proteins to serum samples from patients with peanut allergies to see if an allergic reaction occurred.

Reference: Yang et al. 2011. Food and Bioprocess Technology. DOI: 10.1007/s11947-011-0615-6