Potential efficacy of processing technologies for mitigating crustacean allergenicity

Critical Reviews in Food Science and Nutrition
Mati Ullah KhanYong-Ning Wu

Abstract

Crustacean allergy has become a growing food safety concern at a global scale. In the past decades, various food processing approaches have been employed to develop food products with reduced allergenic potential. Thermal treatment can dramatically influence the allergenicity of crustaceans by either reducing or enhancing their allergenic potential. Maillard reaction, enzymatic and acid treatments have shown to be promising in mitigating crustacean allergenicity. Recently, novel processing technologies, namely high-pressure processing, high-intensity ultrasound, irradiation, pulsed ultraviolet light and hurdle technology have attracted special attention from the researchers and the food industry professionals owing to their benefits over the conventional methods. In this context, this review paper provides an updated overview of the current knowledge on how different food processing methods induce structural changes of crustacean allergens and, subsequently, influence their allergenic potential. Data on prevalence and clinical relevance of crustacean allergy are presented, as well as, the molecular characterization of crustacean allergens and the main analytical methods for their detection in processed foods.

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Citations

Feb 13, 2020·Critical Reviews in Food Science and Nutrition·Xin DongVijaya Raghavan
Jan 10, 2020·Journal of Proteomics·Valeria MarzanoLorenza Putignani
Sep 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Faisal ShahJinchuang Zhang
Jul 22, 2021·Comprehensive Reviews in Food Science and Food Safety·Mati Ullah KhanZhenxing Li
Oct 16, 2021·Comprehensive Reviews in Food Science and Food Safety·Ishfaq AhmedGonghua Huang

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Methods Mentioned

BETA
thermal treatment
circular dichroism
dot-blot
ELISA
glycosylation
irradiate
enzyme-linked immunosorbent assay
PCR

Software Mentioned

Pen
m Lit

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