The enzyme-linked immunosorbent assay (ELISA) offers many advantages for the detection of potentially hazardous allergenic food residues that might become adventitious components of other foods during the course of food production and processing. ELISAs detect proteins, and food allergens are proteins. ELISAs are sufficiently sensitive and specific for detection of food allergen residues. ELISAs can also be produced in formats that are compatible with the industrial food processing environment. However, ELISAs also have disadvantages that should be carefully evaluated and widely recognized. Various food-processing operations can have profound effects on the detectability of allergenic food residues. ELISAs detect intact proteins but protein hydrolysates evade detection in some ELISA formats. The residual proteins present in some ingredients derived from commonly allergenic sources may also not be easily detected with ELISAs because of the nature of the protein residues remaining, e.g. lipophilic. Processing operations can dramatically lower the solubility of proteins. In some food formulations, heat processing, in particular, induces chemical modifications that can affect antibody binding to epitopes in the ELISA. The use of naturally incurred standards where allergenic food residues are incorporated into various representative food matrices and then processed in a manner similar to "real-world" food processing can reveal some of the limitations of allergen ELISAs. Methods for the preparation of naturally incurred standards in chocolate, cookie, muffin, ice cream, pasta, frankfurter, and cream of potato soup are provided as examples.
Supercritical carbon dioxide extraction was investigated for removal of cholesterol and lipid components from dried egg yolk. Four different combinations of pressure and temperature were used including 163 atm/rlO"C, 238 atm/45"C, 306 atm/45"C and 374 atm/55"C. As temperature and pressure were increased, more lipids and cholesterol were removed. Extraction at 306 atm/45"C or 374 atm/55"C removed approximately two-thirds of the cholesterol. Phospholipids and protein were concentrated under the supercritical extraction conditions used. Sponge cake volume was significantly (PcO.05) improved at extraction conditions of 163 atm/llO"C, 238 atm/45"C and 306 atm/45"C, which may have been due to higher phospholipid and protein concentrations. Onlv extraction at 374 atm/55"C significantlv fP
Supercritical carbon dioxide (SC-CO2) was used to extract cholesterol and other lipids from dehydrated beef powders and chunks. When powders were extracted at 55 O C and a fluid density of 0.90 g/cmB, the cholesterol and total fat contents of the product could both be reduced by as much as 87 % . Lipids were more easily extracted from chunks than from powders, allowing for successful removal at lower temperatures and pressures. Extracted samples were lighter in color than the control. The residual lipids in the extracted samples also contained higher relative percentages of linoleic and linolenic acids than did the lipids in the control samples. Taste panel evaluation of control and extracted powders found no significant differences in beef flavor, the presence of off-flavors, or overall acceptability.
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