Camus-Ela Mukeshimana, Wang Yue, Rennie Gardiner Henric, Raghavan Vijaya, Wang Jin
Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China.
Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada.
Compr Rev Food Sci Food Saf. 2025 Mar;24(2):e70098. doi: 10.1111/1541-4337.70098.
Hazelnuts are popular among people due to their dense nutrient component. However, eating them may be quite dangerous for those who are allergic. To improve food safety, this research examines current developments in the characterization, processing, and detection of hazelnut allergens. The identification and molecular knowledge of certain proteins that cause allergic responses are necessary for the characterization of hazelnut allergens. Proteomics and genomics are two techniques that have helped to advance our knowledge of hazelnut allergens and facilitate the creation of more precise diagnostic instruments. One important factor to reduce but not to eliminate the exposure to hazelnut allergens is food processing. The extractability of hazelnut proteins with regard to food processing plays a crucial role in determining allergenicity. Innovative technologies have been created to lessen allergenicity in foods containing hazelnuts while preserving their flavor and quality. These technologies include thermal and nonthermal processing techniques. To further safeguard consumers with hazelnut allergies, innovations in ingredient labeling and cross-contamination avoidance techniques have been put into place. For the purpose of management, if foods contain hazelnut, they must label it. Technological developments in analytical methods, including mass spectrometry, polymerase chain reaction, and enzyme-linked immunosorbent assays, have made it possible to identify hazelnut allergens with high specificity and sensitivity in a range of dietary matrices. Moreover, the advancement of point-of-care testing instruments presents the possibility of prompt on site identification, hence enhancing food safety for people with hazelnut allergies. The multidisciplinary efforts of researchers, food technologists, and allergists to enhance the safety of products containing hazelnuts are highlighted in this study.
榛子因其丰富的营养成分而深受人们喜爱。然而，对于那些过敏的人来说，食用榛子可能相当危险。为了提高食品安全，本研究考察了榛子过敏原的表征、加工和检测方面的当前进展。榛子过敏原的表征需要识别引起过敏反应的某些蛋白质并掌握其分子知识。蛋白质组学和基因组学这两种技术有助于增进我们对榛子过敏原的了解，并促进更精确诊断工具的开发。减少但不能消除榛子过敏原暴露的一个重要因素是食品加工。榛子蛋白在食品加工中的可提取性在决定致敏性方面起着关键作用。已经开发出创新技术来降低含榛子食品的致敏性，同时保留其风味和品质。这些技术包括热处理和非热处理技术。为了进一步保护对榛子过敏的消费者，在成分标签和避免交叉污染技术方面已经有了创新。为便于管理，如果食品含有榛子，就必须进行标注。分析方法的技术发展，包括质谱分析、聚合酶链反应和酶联免疫吸附测定，使得在一系列膳食基质中以高特异性和高灵敏度识别榛子过敏原成为可能。此外，即时检测仪器的进步提供了现场快速识别的可能性，从而提高了对榛子过敏人群的食品安全。本研究强调了研究人员、食品技术专家和过敏症专科医生为提高含榛子产品安全性所做的多学科努力。
