Nonthermal processing technologies for fabrication of microstructures to enhance food quality and stability

Ezeh, Onyinye; Yusoff, Masni Mat; Niranjan, Keshavan

doi:10.1016/b978-0-08-100764-8.00012-5

Cited by 5 publications

(2 citation statements)

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“…Nonthermal operations can be more aptly characterized as indirect‐thermal‐energy‐input processing. It is due to the fact that nonthermal techniques lead to an increase in thermal vitality in the product (Ezeh, Yusoff, & Niranjan, 2018). The most investigated nonthermal food processing techniques are HPP, PEF, MWI, ultrasonication, CP, EHD, fermentation, and enzymatic hydrolysis with some already being industrialized (Shao et al., 2020; Yang et al., 2020; Kurpiewska et al., 2019; Misra et al., 2018).…”

Section: Mitigation Of Wp Allergenicity Via Nonthermal Food Processin...mentioning

confidence: 99%

“…Food quality includes a wide array of food characteristics from sensory attributes to stability and nutritional value. These qualities are closely connected with food microstructure, a complex system that includes self‐assembled structures found in processed food formulations (Ezeh et al., 2018). The influence of nonthermal processing on allergenic protein is mainly based on the type of food, its conformational arrangement, and allergenic epitopes (Dong, Wang, & Raghavan, 2021).…”

Section: Mitigation Of Wp Allergenicity Via Nonthermal Food Processin...mentioning

confidence: 99%

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Whey allergens: Influence of nonthermal processing treatments and their detection methods

Khan

Lin

Ahmed

et al. 2021

Comp Rev Food Sci Food Safe

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Whey and its components are recognized as value-added ingredients in infant formulas, beverages, sports nutritious foods, and other food products. Whey offers opportunities for the food industrial sector to develop functional foods with potential health benefits due to its unique physiological and functional attributes. Despite all the above importance, the consumption of whey protein (WP) can trigger hypersensitive reactions and is a constant threat for sensitive individuals. Although avoiding such food products is the most successful approach, there is still a chance of incorrect labeling and cross-contamination during food processing. As whey allergens in food products are cross-reactive, the phenomenon of homologous milk proteins of various species may escalate to a more serious problem. In this review, nonthermal processing technologies used to prevent and eliminate WP allergies are presented and discussed in detail.These processing technologies can either enhance or mitigate the impact of potential allergenicity. Therefore, the development of highly precise analytical technologies to detect and quantify the existence of whey allergens is of considerable importance. The present review is an attempt to cover all the updated approaches used for the detection of whey allergens in processed food products.Immunological and DNA-based assays are generally used for detecting allergenic proteins in processed food products. In addition, mass spectrometry is also employed as a preliminary technique for detection. We also highlighted the latest improvements in allergen detection toward biosensing strategies particularly immunosensors and aptasensors.

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