| Popis: |
The increasing prevalence of food allergies is a health problem of global concern, but also an important opportunity for the food industry to develop novel food products with innovative functionalities. Accordingly, and parallelly to health research advances, food scientific community has been working in innovations for achieving attenuation of hypersensitivity responses in allergenic individuals using, among other strategies, food processing technologies. Processing techniques involving intense heat treatment have been usually studied for this purpose but may be accompanied by significant changes in food quality attributes. Therefore, current nonthermal technologies, including high-pressure processing (HPP) presents a fantastic opportunity for achieving hypoallergenicity of selected foods. This chapter tries to reveal and summarize the current knowledge and recent findings on the possibility of using high-pressure processing for the reduction or elimination of allergenic proteins in foods from a practical point of view. To provide a comprehensive overview, not only specific successful cases with main allergens (milk, egg, peanuts, soy, nuts, and seafood) are addressed, but also other food allergens, negative or nonexistent results and important considerations to take into account are presented, relying on the near future potential applications of this technology. |
