1
|
Pi X, Zhu L, Liu J, Zhang B. Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20225-20240. [PMID: 39254084 DOI: 10.1021/acs.jafc.4c04860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/11/2024]
Abstract
Thermally processed foods are essential in the human diet, and their induced allergic reactions are also very common, seriously affecting human health. This review covers the effects of thermal processing on food allergenicity, involving boiling, water/oil bath heating, roasting, autoclaving, steaming, frying, microwave heating, ohmic heating, infrared heating, and radio frequency heating. It was found that thermal processing decreased the protein electrophoretic band intensity (except for infrared heating and radio frequency heating) responsible for destruction of linear epitopes and changed the protein structure responsible for the masking of linear/conformational epitopes or the destruction of conformational epitopes, thus decreasing food allergenicity. The outcome was related to thermal processing (e.g., temperature, time) and food (e.g., types, pH) condition. Of note, as for conventional thermal processing, it is necessary to control the generation of the advanced glycation end products in roasting/baking and frying, and the increase of structural flexibility in boiling and water/oil bath heating, autoclaving, and steaming must be controlled; otherwise, it might increase food allergenicity. As for novel thermal processing, the temperature nonuniformity of microwave and radio frequency heating, low penetration of infrared heating, and unwanted metal ion production of ohmic heating must be considered; otherwise, it might be the nonuniformity and low effect of allergenicity reduction and safety problems.
Collapse
Affiliation(s)
- Xiaowen Pi
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
- "Modern Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, P. R. China
| | - LiLin Zhu
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
| | - Jiayuan Liu
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
| | - Binjia Zhang
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
- "Modern Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, P. R. China
| |
Collapse
|
2
|
Yang C, Li X, Deng Y, Qiu W, Chen L, Li L, Wang AL, Feng Y, Jin Y, Tao N, Li F, Jin Y. Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis. Food Chem 2024; 449:139304. [PMID: 38608611 DOI: 10.1016/j.foodchem.2024.139304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 03/22/2024] [Accepted: 04/07/2024] [Indexed: 04/14/2024]
Abstract
To evaluate the effect of high voltage pulsed electric field (PEF) treatment (10-20 kV/cm, 5-15 min) on the structural characteristics and sensitization of crude extracts of arginine kinase from Fenneropenaeus chinensis. By simulated in vitro gastric juice digestion (SGF), intestinal juice digestion (SIF) and enzyme-linked immunosorbent assay (ELISA), AK sensitization was reduced by 42.5% when treated for 10 min at an electric field intensity of 15 kV/cm. After PEF treatment, the α-helix content decreased, and the α-helix content gradually changed to β-sheet and β-turn. Compared to the untreated group, the surface hydrophobicity increased and the sulfhydryl content decreased. SEM and AFM analyses showed that the treated sample surface formed a dense porous structure and increased roughness. The protein content, dielectric properties, and amino acid content of sample also changed significantly with the changes in the treatment conditions. Non-thermal PEF has potential applications in the development of hypoallergenic foods.
Collapse
Affiliation(s)
- Chenyu Yang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Xiaomin Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Yun Deng
- Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Weiqiang Qiu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Lanming Chen
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Ashily Liang Wang
- ADM (Shanghai) Management Co. Ltd., Room 220, 2nd Floor, Juyang Building, 1200 Pudong 17 Avenue, China (Shanghai) Pilot Free Trade Zone, Shanghai 200135, China
| | - Yuhui Feng
- Jilin Tobacco Industry Co., Ltd., Changbai Dong Road 2099, Yanji City, Jilin 133000, China
| | - Yingshan Jin
- College of Bioscience and Technology, Yangzhou University, Wenhui Dong Road 48, Yangzhou City, Jiangsu 277600, China
| | - Ningping Tao
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Feng Li
- School of Electrical Engineering, Shanghai University of Electric Power, 1851 Hucheng Ring Road, Shanghai 200090, China
| | - Yinzhe Jin
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China.
| |
Collapse
|
3
|
Zheng Y, Li Y, Ke C, Gao X, Liu Z, Chen J. Comparison of Structural and Physicochemical Characteristics of Skin Collagen from Chum Salmon (Cold-Water Fish) and Nile Tilapia (Warm-Water Fish). Foods 2024; 13:1213. [PMID: 38672886 PMCID: PMC11049058 DOI: 10.3390/foods13081213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/14/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
This study compared collagens from cold-water and warm-water fish for their structural, rheological, and functional properties, and explored their potential applications, aiming to realize the high-value utilization of marine biological resources. To this end, chum salmon skin collagen (CSSC) and Nile tilapia skin collagen (NTSC) were both successfully extracted. Collagens from the two species had different primary and secondary structures, with NTSC having a higher molecular weight, imino acid content, and α-helices and β-turns content. The denaturation temperatures were 12.01 °C for CSSC and 31.31 °C for NTSC. CSSC was dominated by viscous behavior and its structure varied with temperature, while NTSC was dominated by elastic behavior and its structure remained stable with temperature. Both collagens had good oil holding capacity, foaming capacity, and emulsifying activity, but NTSC had better water holding capacity and foaming and emulsifying stability. Their different properties make CSSC more suitable for the preservation of frozen and chilled foods and the production of sparkling beverages, and give NTSC greater potential in biofunctional materials and solid food processing.
Collapse
Affiliation(s)
- Yan Zheng
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (Y.L.); (C.K.); (X.G.)
| | - Yushuang Li
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (Y.L.); (C.K.); (X.G.)
| | - Cong Ke
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (Y.L.); (C.K.); (X.G.)
| | - Xiyuan Gao
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (Y.L.); (C.K.); (X.G.)
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian, Xiamen 361021, China
| | - Junde Chen
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (Y.L.); (C.K.); (X.G.)
| |
Collapse
|
4
|
Wei WL, Wang WJ, Chen H, Lin SY, Luo QS, Li JM, Yan J, Chen LL. A promising Artemisia capillaris Thunb. Leaf proteins with high nutrition, applicable function and excellent antioxidant activity. Food Chem X 2024; 21:101153. [PMID: 38317669 PMCID: PMC10838694 DOI: 10.1016/j.fochx.2024.101153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/17/2024] [Accepted: 01/18/2024] [Indexed: 02/07/2024] Open
Abstract
The nutritional and functional properties of leaf proteins is a decisive factor for their use in food. This work was aimed to extract defatted Artemisia capillaris Thunb. (ACD) leaf proteins (ACLP), and assess ACLP nutritional quality, functional properties and in vitro antioxidant activity, as well characterize the structure. ACLP had a balanced amino acid profile and high bioavailability (protein digestibility corrected amino acid score (PDCAAS) 99.29 %). Solubility, foaming capacity and emulsifying ability of ACLP correlated positively with pH. Water and oil holding capacity were increased with temperature. Gel electrophoresis shown the protein molecular size was mainly ∼25 kDa, and random coil was the mainly secondary structure while β-sheet was dominant regular conformation as indicated by circular dichroism (CD). ACLP performed in vitro antioxidant activity which was better after digestion. All data implied ACLP met the WHO/FAO protein quality expectations and had application potential in food.
Collapse
Affiliation(s)
- Wen-Lu Wei
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wen-Jun Wang
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Hui Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Su-Yun Lin
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Qiu-Shui Luo
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jian-Ming Li
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jin Yan
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ling-Li Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| |
Collapse
|
5
|
Qiu H, Duan W, Hu W, Wei S, Liu Y, Sun Q, Wang Z, Han Z, Liu Y, Liu S. Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide. Int J Biol Macromol 2024; 260:129582. [PMID: 38246469 DOI: 10.1016/j.ijbiomac.2024.129582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 12/31/2023] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
Parvalbumin (PV) is a major allergen in fish, and traditional treatments cannot reduce its sensitization. The effects of dense-phase carbon dioxide (DPCD) treatment on the sensitization and spatial structure of PV in Trachinotus ovatus were evaluated in this study. Western blotting and indirect ELISA were used to determine the allergenicity changes and spatial conformations of PV treated by DPCD. Tris-tricine-SDS-PAGE, circular dichroism, surface hydrophobicity, endogenous fluorescence, UV spectrophotometry, free amino group, total sulfhydryl group and SEM analyses were applied to characterize PV structure. The results showed that DPCD treatment (15 MPa, 30 min, 50 °C) could reduce PV-induced allergic reactions by 39-41 %, which destroyed the normal conformational epitopes and reduced the risk of PV-induced allergy. The secondary structure changed from ordered to disordered with a decreased content of α-helical groups, while the internal hydrophobic groups were exposed. The total sulfhydryl group content decreased significantly (P < 0.05). The surface hydrophobicity and ultraviolet absorption spectrum were enhanced, and the endogenous fluorescence peak shifted to a long wavelength. Meanwhile, the content of free amino groups increased significantly (P < 0.05). This study could provide a theoretical basis and a promising technical approach for reduction of PV allergenicities.
Collapse
Affiliation(s)
- Hui Qiu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Weiwen Duan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Weicheng Hu
- College of Medicine, Yangzhou University, Yangzhou 225109, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Yanan Liu
- College of Medicine, Yangzhou University, Yangzhou 225109, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
6
|
Li X, Deng Y, Qiu W, Feng Y, Jin Y, Chen L, Li L, Wang AL, Tao N, Jin Y. Effects of different ohmic heating treatments on parvalbumin structure and reduction of allergenicity in Japanese eel (Anguilla japonica). Food Chem 2024; 432:137257. [PMID: 37659327 DOI: 10.1016/j.foodchem.2023.137257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/28/2023] [Accepted: 08/22/2023] [Indexed: 09/04/2023]
Abstract
We investigated the effects of ohmic heating (OH) on the structural properties and allergenicity of parvalbumin (PV). Compared to other heating methods (water bath heating (WH), OH combined with WH, and OH combined with air thermostatic heating (AH)), pure OH heating expended the least time and total energy. PV sensitization was reduced by approximately 65% by pure OH heating. SDS-PAGE, tricine-SDS-PAGE, and western blotting analyses revealed a molecular weight of sensitized β-PV of about 12 kDa. Band intensity decreased with increasing OH time, and significant changes were observed in amino acid content, secondary structure, microstructure, and dielectric properties. Reducing PV, allergenicity through protein unfolding and secondary structural changes, thereby possibly reducing the allergenicity of eel, provides a theoretical basis for developing hypoallergenic products.
Collapse
Affiliation(s)
- Xiaomin Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Yun Deng
- Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Weiqiang Qiu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Yuhui Feng
- Jilin Tobacco Industry Co., Ltd., Changbai Dong Road 2099, Yanji City, Jilin 133000, China
| | - Yingshan Jin
- College of Bioscience and Biotechnology, Yangzhou University, Wenhui Dong Road 48, Yangzhou City, Jiangsu 277600, China
| | - Lanming Chen
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Ashily Ling Wang
- ADM(Shanghai) Management Co. Ltd., Room 220, 2nd Floor, Juyang Building, 1200 Pudong Avenue, China (Shanghai) Pilot Free Trade Zone, Shanghai 200135, China
| | - Ningping Tao
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Yinzhe Jin
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China.
| |
Collapse
|
7
|
Lin WL, Huang H, Liu YQ, Liu HX, Wei Y, Zhao YQ, Wang YQ, Wu YY, Chen SJ, Li LH. Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles. Curr Res Food Sci 2024; 8:100681. [PMID: 38304000 PMCID: PMC10832373 DOI: 10.1016/j.crfs.2024.100681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/08/2024] [Accepted: 01/15/2024] [Indexed: 02/03/2024] Open
Abstract
The crisp grass carp (CGC; Ctenopharyngodon idellus C. et V.), known for its unique texture and flavour, is a culinary delicacy whose quality is significantly influenced by thermal processing. This study employed 4D label-free proteomics and data mining techniques to investigate the proteomic changes in CGC muscle tissue induced by various heating temperatures. CGC samples were subjected to a series of heat treatments at increasing temperatures from 20 °C to 90 °C. Proteins were extracted, digested, and analysed using high-resolution mass spectrometry. The proteomic data were then subjected to extensive bioinformatics analysis, including GO and KEGG pathway enrichment. We identified a total of 1085 proteins, 516 of which were shared across all the temperature treatments, indicating a core proteome responsible for CGC textural properties. Differential expression analysis revealed temperature-dependent changes, with significant alterations observed at 90 °C, suggesting denaturation or aggregation of proteins at higher temperatures. Functional enrichment analysis indicated that proteins involved in amino acid metabolism, glutathione metabolism, and nucleotide metabolism were particularly affected by heat. Textural analysis correlated these proteomic changes with alterations in CGC quality attributes, pinpointing 70 °C as the optimum temperature for maintaining the desired texture. A strong positive correlation between specific upregulated proteins was identified, such as the tubulin alpha chain and collagen alpha-1(IV) chain, and the improved textural properties of CGC during thermal processing, suggesting their potential as the potential biomarkers. This study offers a comprehensive proteomic view of the thermal stability and functionality of CGC proteins, delivering invaluable insights for both the culinary processing and scientific management of CGC. Our findings not only deepen the understanding of the molecular mechanisms underpinning the textural alterations in CGC during thermal processing but also furnish practical insights for the aquaculture industry. These insights could be leveraged to optimize cooking techniques, thereby enhancing the quality and consumer appeal of CGC products.
Collapse
Affiliation(s)
- Wan-ling Lin
- School of Life Sciences and Food Technology, Hanshan Normal University, Chaozhou, 521041, China
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
- Guangdong Provincial Key Laboratory of Functional Substances in Medicinal Edible Resources and Healthcare Products, Chaozhou, 521041, China
| | - Hui Huang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Ya-qun Liu
- School of Life Sciences and Food Technology, Hanshan Normal University, Chaozhou, 521041, China
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Han-xu Liu
- School of Life Sciences and Food Technology, Hanshan Normal University, Chaozhou, 521041, China
| | - Ya Wei
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Yong-qiang Zhao
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Yue-qi Wang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Yan-yan Wu
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Sheng-jun Chen
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Lai-hao Li
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| |
Collapse
|
8
|
Pereira RN, Rodrigues RM, Madalena DA, Vicente A. Tackling food allergens-The role of food processing on proteins' allergenicity. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:317-351. [PMID: 37722777 DOI: 10.1016/bs.afnr.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
This chapter examines how innovative and emerging food processing technologies, such as those that use heat, electricity, electromagnetic waves, and pressure, can modify protein denaturation, aggregation, and intermolecular interactions pathways, which can result in varying immunoreactive responses. It emphasizes the need to understand how these processing methods affect the protein epitopes recognized by antibodies and their respective priming pathways, especially during the sensitization stage that precedes an allergic response. Although traditional processing methods have been investigated, the impact of novel technologies on food protein allergenicity remains largely unknown. The chapter specifically focuses on milk proteins, which have clinical significance and are associated with cow's milk allergy, one of the most common food allergies in young children. Additionally, it examines potential scientific advancements that novel processing methods may bring to this field.
Collapse
Affiliation(s)
- Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal.
| | - Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - Daniel A Madalena
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - António Vicente
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| |
Collapse
|
9
|
Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023; 22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.
Collapse
Affiliation(s)
- Yuanlv Zhang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|