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

• Published in: Comprehensive reviews in food science and food safety 2014-01, Vol.13 (1), p.78-90
• Main Authors: Huang, Hsiao‐Wen, Hsu, Chiao‐Ping, Yang, Binghuei Barry, Wang, Chung‐Yi
• Format: Article
• Language: English
• Subjects: Allergies; Food processing industry
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.12045

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.