(Bio)technological Approaches for Reducing Allergenicity of Food Ingredients

Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity

“…These treatments can produce changes in chemical properties of proteins or produce biochemical reactions inside the components of food matrix (Cuadrado, Sanchiz, & Linacero, 2021;Masthoff, Hoff, Verhoeckx, van Os-Medendorp, Michelsen-Huisman, Baumert, et al, 2013). There are an extensive number of studies on the modifications of tree nut allergenicity throughout different heat treatments (Jiménez-Saiz, Benedé, Molina, & López-Expósito, 2015;Masthoff, et al, 2013;Monaci, Lamonaca, Luparelli, Pilolli, & De Angelis, 2023;Vanga & Raghavan, 2017). Boiling at 100 ºC is not effective to reduce allergenicity of almond, cashew, pistachio, walnut (Cabanillas, Maleki, Rodriguez, Cheng, Teuber, Wallowitz, et al, 2014;Cuadrado, Sanchiz, Vicente, Ballesteros, & Linacero, 2020) as well as for peanuts (Cuadrado, Sanchiz, Arribas, Pedrosa, Gamboa, Betancor, et al, 2023).…”