Detection of celery (Apium graveolens) allergen in foods of animal and plant origin by droplet digital PCR assay

Cau, Simona; Tilocca, Maria Giovanna; Spanu, Carlo; Soro, Barbara; Tedde, T.; Salza, Sara; Melillo, Rita; Piras, Gabriella; Virgilio, Sebastiano; Vodret, Bruna; Mudadu, Alessandro Graziano

doi:10.1016/j.foodcont.2021.108407

Cited by 12 publications

(4 citation statements)

References 42 publications

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“…Although immunological methods have some limitations with respect to trace allergen detection, PCR can be used to measure the presence of allergens at the gene level [105] . PCR has been applied to the detection of many allergens in foods, such as the chestnut allergen Cas s 9, the buckwheat allergen Fag e 1, and celery allergens [106] . Moreover, compared with immunological methods, PCR is more stable and sensitive (and therefore suitable) for the detection of allergens that are aggregated or destroyed by processing [107] .…”

Section: Food Allergen Detection By Pcrmentioning

confidence: 99%

Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review

Zhou¹,

Li²,

Zhu³

et al. 2024

Food Science and Human Wellness

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Food allergens are mainly naturally-occurring proteins with immunoglobulin E (IgE)-binding epitopes. Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity. We here discuss the impacts of food processing technologies on the modification of physicochemical, structural, and immunogenic properties of allergenic proteins. Detection techniques for characterizing changes in these properties of food allergens are summarized. Food processing helps to reduce allergenicity by aggregating or denaturing proteins, which masks, modifi es, or destroys antigenic epitopes, whereas, it cannot eliminate allergenicity completely, and sometimes even improves allergenicity by exposing new epitopes. Moreover, most food processing techniques have been tested on purifi ed food allergens rather than food products due to potential interference of other food components. We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profi le.

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Section: Food Allergen Detection By Pcrmentioning

confidence: 99%

Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review

Zhou¹,

Li²,

Zhu³

et al. 2024

Food Science and Human Wellness

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“…Genetic cross contamination within plant species is an inevitable occurrence, whether it involves organic or heirloom plants intermingling, or crossing paths with genetically modified crops. Such interactions can yield unexpected outcomes or the introduction of undisclosed compounds, such as allergens, toxins and even opioids, thereby complicating the contamination landscape (Geller et al, 2015;Cau et al, 2021). This intricate web of cross-contamination highlights the need for meticulous monitoring and regulation within the agricultural industry to ensure the safety and integrity of food supply (Steier, 2016).…”

Section: Regulatory and Safety Aspectsmentioning

confidence: 99%

“…In the European Union, the Regulation 1129/2011 prescribes permissible compounds and their limited doses in various food products, considering the composition of the product, and whether or not it will undergo thermal treatment (Alirezalu et al, 2020). Regulation EU 1169/2011 also sets out the legal obligation to declare known allergens, like celery, sesame or soy (Cau et al, 2021).…”

Section: Regulatory and Safety Aspectsmentioning

confidence: 99%

Poultry Meat Quality Preservation By Plant Extracts: An Overview

Feknous,

Ait Saada,

Boulahlib

et al. 2023

Meat Technology

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Poultry meat is appreciated by consumers for its nutritional value, low fat content, versatility of use in various cuisines and affordable prices. However, its susceptibility to spoilage due to multiple pre-slaughter and processing factors poses challenges for the meat industry, especially in developing countries. To improve the safety of poultry products, synthetic preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these additives/preservatives have, however, raised concerns about their impact on human health, prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic plants. Therefore, this paper delves into the potential of plant extracts as natural preservatives for improving the quality and shelf-life of chicken meat and processed products. It provides an overview of the various plant extracts and essential oils that have demonstrated antimicrobial, antioxidant and enzyme inhibitory properties, without compromising the sensory attributes of the products. Different incorporation methods are discussed, including direct incorporation or marination in aqueous and/or alcoholic extracts, and the use of essential oils, including for in vivo animal feed supplementation. Overall, each method influences the final product quality differently. We further summarised the current knowledge about the mechanisms of action of the plant extracts tested, even though they are not fully elucidated. Despite the benefits of these compounds, some challenges have to be addressed, including standardising the composition of the extracts, harmonising the sensitivity of the bioactive compounds with the processing conditions, ensuring cost effectiveness and obtaining regulatory approvals for their use. The scaling up of production to meet industry demands also presents some technical challenges. Overall, the application of natural plant preservatives not only enhances chicken meat quality, but also could support the meat industry to align with the evolving consumer expectations for sustainable food products.

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“…Besides the tested substances, it also contains a high content of impurities. 5,6 The traditional methods of sample treatment mainly include liquid–liquid extraction (LLE), 7 solid-phase extraction, Soxhlet extraction, 8–10 etc. Solid-phase extraction (SPE) 11–13 is a combination of liquid–solid extraction and column chromatography.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of hierarchical porous zirconium dioxide and its application in the detection of sulfonamides in animal-derived food

et al. 2022

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Detection of celery (Apium graveolens) allergen in foods of animal and plant origin by droplet digital PCR assay

Cited by 12 publications

References 42 publications

Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review

Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review

Poultry Meat Quality Preservation By Plant Extracts: An Overview

Synthesis of hierarchical porous zirconium dioxide and its application in the detection of sulfonamides in animal-derived food

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