Potential efficacy of processing technologies for mitigating crustacean allergenicity

ABSTRACT

Crustacean allergy has become a growing food safety concern at a global scale. In the past decades, various food processing approaches have been employed to develop food products with reduced allergenic potential. Thermal treatment can dramatically influence the allergenicity of crustaceans by either reducing or enhancing their allergenic potential. Maillard reaction, enzymatic and acid treatments have shown to be promising in mitigating crustacean allergenicity. Recently, novel processing technologies, namely high-pressure processing, high-intensity ultrasound, irradiation, pulsed ultraviolet light and hurdle technology have attracted special attention from the researchers and the food industry professionals owing to their benefits over the conventional methods. In this context, this review paper provides an updated overview of the current knowledge on how different food processing methods induce structural changes of crustacean allergens and, subsequently, influence their allergenic potential. Data on prevalence and clinical relevance of crustacean allergy are presented, as well as, the molecular characterization of crustacean allergens and the main analytical methods for their detection in processed foods.

KEYWORDS:

• Crustacean allergens
• heat treatment
• enzymatic treatment
• high-pressure
• ultrasound
• irradiation

Conflict of interests

The authors declare that they have no conflict of interests.

Additional information

Funding

The authors would like to express their sincere thanks to National Natural Science Foundation of China (31571941) and “The Fundamental Research Funds for the Central Universities (201762004)” for supporting the research study. The authors also acknowledge the support of FCT/MEC through Portuguese funds and co-financed by FEDER, under the Partnership Agreement PT2020 (UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265), and projects NORTE-01-0145-FEDER-000011 and AlleRiskAssess– POCI-01-0145-FEDER-031720. Joana Costa is grateful to FCT post-doctoral grant (SFRH/BPD/102404/2014) financed by POPHQREN (subsidized by FSE and MCTES).