Potential Utility of High‐Pressure Processing to Address the Risk of Food Allergen Concerns

Abstract

High-pressure processing (HPP) technology is a novel, nonthermal processing technology for food. This special processing method can inactivate microorganisms and enzymes in food at room temperature using ultra-high pressures of above 100 MPa, while the original flavor and nutritional value of the food are maintained, with an extended refrigerated shelf-life of the food in distribution. In recent years, because of the rising prevalence of food allergies, many researchers have actively sought processing methods that reduce the allergenicity of food allergens. This study describes the effects of the current HPP technology on allergen activity. Our main goal was to provide an overview of the current research achievements of the application of HPP to eliminate the allergenicity of various foods, including legumes, grains, seafood, meat, dairy products, fruits, and vegetables. In addition, the processing parameters, principles, and mechanisms of HPP for allergen destruction are discussed, such as the induction of protein denaturation, the change in protein conformation, allergen removal using the high-pressure extraction technology, and the promotion of enzymatic hydrolysis to alter the sensitization of the allergens. In the future, the application of HPP technology as a pretreatment step for raw food materials may contribute to the development of food products with low or no allergenic ingredients, which then can effectively reduce the concern for consumers with allergies, reduce the risk of mistaken ingestion, and reduce the overall incidence of allergic reactions from food.

Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

“…HPP is also known to affect the structure of proteins, and it has been probed to modify the allergenic potential and digestibility of several food proteins including legumes, grains, fruits and vegetables (Huang, Hsu, Yang, & Wang, 2014;Kato, Katayama, Matsubara, Omi, & Matsuda, 2000;Li, Zhu, Zhou, & Peng, 2012;Somkuti & Smeller, 2013). However, up to our knowledge, no studies have been performed about HPP effect in peach proteins allergenicity.…”

The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate

“…The technological approach hitherto has mainly been focused on thermal technologies, which commonly retain the ability of soy to elicit an immune response. More recently, nonthermal food processing technologies have emerged in the food industry due to their negligible effects on food properties (Huang, Hsu, Yang, & Wang, 2014;Shriver & Yang, 2011). Different studies have shown that nonthermal technologies such as high pressure processing (HPP) hold a great promise for the development of food ingredients with reduced allergenicity (Tammineedi, Choudhary, Perez-Alvarado, & Watson, 2013;Yang et al, 2010).…”

Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein

“…HHP treatment without enzymatic hydrolysis reduced the allergen concentration of soybean whey by 22.5%, and the allergen concentration of soybean whey treated with HHP and enzymatic hydrolysis using Corolase PN‐L showed a decrement of up to 54%. These results indicate that HHP treatment could enhance enzymatic hydrolysis (Huang and others ). Another study (Hu and others ) reported that low‐allergen brine shrimp could be obtained by treating the shrimp with papain in salt water under high pressure at 450 MPa.…”

“…The IgE binding of food protein can be changed by HHP treatment through different mechanisms such as protein denaturation, induction of protein conformational changes or modifications, and allergen removal by extraction of allergens. Furthermore, HHP treatment promoted the diffusion of protease into food structures when enzymatic hydrolysis was conducted afterward (Huang and others ). The effects of HHP on the IgE binding of food allergens have been studied, and are explained by different mechanisms.…”