Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts

Li, Yiqiao; Yang, Wade; Chung, Si-Yin; Chen, Haiqiang; Ye, Mu; Teixeira, Arthur A.; Gregory, Jesse F.; Welt, Bruce A.; Shriver, Sandra K.

doi:10.1007/s11947-011-0666-8

Cited by 47 publications

(24 citation statements)

References 25 publications

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“…However, Li et al (2013) reported that static high pressure (HHP) did not affect allergen levels and IgE binding to almond protein extracts under 600 MPa for 5, 15, and 30 min at temperatures of 4, 21 and 70°C. IgE binding capacity of apple allergens was reported to be preserved after static high pressure treatments up to 800 MPa (Fernandez, Butz, & Tauscher, 2009).…”

Section: Effect On Antigenicitymentioning

confidence: 99%

“…Denaturation, aggregation and chemical modification of proteins may change the allergic potential of proteins at least in the oral area (Huby et al, 2000). Li et al (2013) studied the efficacy of pulsed ultraviolet light (PUV) and static high pressure (HHP) on IgE binding to almond protein extracts. Unlike PUV, HHP did not affect the allergen levels and IgE binding under the conditions tested.…”

Section: Introductionmentioning

confidence: 99%

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Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

et al. 2016

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Section: Effect On Antigenicitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

et al. 2016

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“…Furthermore, Li et al . () demonstrated that the antigenicity of almond protein extracts may be reduced by PL while Shriver et al . () found that PL treatments reduced the reactivity of the major shrimp allergen, tropomyosin, and decreased the IgE‐binding capacity of the shrimp extract.…”

Section: Pl Treatment Of Other Foodsmentioning

confidence: 99%

Recent findings in pulsed light disinfection

2017

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Summary Nonthermal disinfection technologies are gaining increasing interest in the field of minimally processed food in order to improve the microbial safety or to extend the shelf life. Especially fresh‐cut produce or meat and fish products are vulnerable to microbial spoilage, but, due to their sensitivity, they require gentle preservation measures. The application of intense light pulses of a broad spectral range comprising ultraviolet, visible and near infrared irradiation is currently investigated as a potentially suitable technology to reduce microbial loads on different food surfaces or in beverages. Considerable research has been performed within the last two decades, in which the impact of various process parameters or microbial responses as well as the suitability of pulsed light (PL) for food applications has been examined. This review summarizes the outcome of the latest studies dealing with the treatment of various foods including the impact of PL on food properties as well as recent findings about the microbicidal action and relevant process parameters.

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“…To this regard, little information is available in literature. Liquid peanut butter, soybean, almond and shrimp extracts were shown to decrease their IgE binding capacity by exposure to PL [13,52,107,108]. In the case of shrimp extracts, the authors also performed in vitro simulated gastric and intestinal digestion and demonstrated that the lower allergen reactivity of PL-treated shrimp extract was maintained under digestive conditions [108].…”

Section: Allergenicitymentioning

confidence: 99%

Photo-Induced Modification of Food Protein Structure and Functionality

Manzocco

2015

Food Eng Rev

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Light processing is nowadays recognised as an efficient technology to non-thermally inactivate a wide range of microorganisms to increase food safety. However, exposure of foods to light can provide further advantages associated with the development of photoreactions involving polymers. Proteins are major target polymers for photoreactions due to abundance of endogenous chromophores, ability to bind exogenous ones and rapid reactivity with other excited state species. As food structure and functions are the result of the status of food constituents, photo-induced structural modification of food proteins can lead to new product characteristics or improved functionalities. This review paper summarises recent developments of the application of light radiation to modify protein structure, inducing changes in their technological and biological functions

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Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts

Cited by 47 publications

References 25 publications

Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

Recent findings in pulsed light disinfection

Photo-Induced Modification of Food Protein Structure and Functionality

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