title: Review of conventional and novel food processing methods on food allergens.
abstract: With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population.
authors.affiliation: a Faculty of Agriculture and Environmental Studies , Department of Bioresource Engineering, McGill University , Quebec , Canada.
authors.forename: Sai Kranthi
authors.initials: SK
authors.lastname: Vanga
authors.affiliation: a Faculty of Agriculture and Environmental Studies , Department of Bioresource Engineering, McGill University , Quebec , Canada.
authors.forename: Ashutosh
authors.initials: A
authors.lastname: Singh
authors.affiliation: a Faculty of Agriculture and Environmental Studies , Department of Bioresource Engineering, McGill University , Quebec , Canada.
authors.forename: Vijaya
authors.initials: V
authors.lastname: Raghavan
mesh_terms: D000485:Allergens / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism; D000818:Animals; D004044:Dietary Proteins / Q000009:adverse effects* / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D057140:Fast Foods / Q000009:adverse effects* / Q000032:analysis; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005512:Food Hypersensitivity / Q000178:diet therapy / Q000209:etiology* / Q000517:prevention & control; D005516:Food Microbiology / Q000639:trends; D005519:Food Preservation / Q000379:methods*; D057141:Food, Preserved / Q000009:adverse effects / Q000032:analysis; D006801:Humans; D011487:Protein Conformation; D055550:Protein Stability; D059748:Proteolysis
chemical_list: D000485:Allergens; D004044:Dietary Proteins
keywords: Protein structure; food allergenicity; high pressure; microwave processing