Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada.
Crit Rev Food Sci Nutr. 2021;61(2):196-210. doi: 10.1080/10408398.2020.1722942. Epub 2020 Feb 12.
Nowadays, the increasing prevalence of food allergy has become a public concern related to human health worldwide. Thus, it is imperative and necessary to provide some efficient methods for the management of food allergy. Some conventional processing methods (e.g., boiling and steaming) have been applied in the reduction of food immunoreactivity, while these treatments significantly destroy nutritional components present in food sources. Several studies have shown that novel processing techniques generally have better performance in retaining original characteristics of food and improving the efficiency of eliminating allergens. This review has focused on the recent advances of novel non-thermal processing techniques including high-pressure processing, ultrasound, pulsed light, cold plasma, fermentation, pulsed electric field, enzymatic hydrolysis, and the combination processing of them. Meanwhile, general information on global food allergy prevalence and food allergy pathology are also described. Hopefully, these findings regarding the modifications on the food allergens through various novel food processing techniques can provide an in-depth understanding in the mechanism of food allergy, which in turn possibly provides a strategy to adapt in the reduction of food immunoreactivity for the food industries.
如今，食物过敏的发病率不断上升，已成为全球人类健康相关的公共关注点。因此，迫切需要提供一些有效的方法来管理食物过敏。一些传统的加工方法（如煮沸和蒸煮）已被应用于降低食物的免疫原性，但这些处理方法会显著破坏食物来源中的营养成分。多项研究表明，新型加工技术通常在保留食物原有特性和提高过敏原去除效率方面表现更好。本综述重点介绍了新型非热加工技术的最新进展，包括高压处理、超声、脉冲光、冷等离子体、发酵、脉冲电场、酶解以及它们的组合处理。同时，还描述了全球食物过敏流行情况和食物过敏病理的一般信息。希望通过各种新型食品加工技术对食物过敏原的修饰研究，能够深入了解食物过敏的机制，进而为食品工业降低食物免疫原性提供策略。
