Background

The increasing prevalence of food allergy cases is an issue of global concern. As a result, scientific innovations have been taking place to induce chemical modifications for achieving attenuation of allergenic responses in sensitive individuals or for manufacturing hypoallergenic foods using food processing technologies. Conventional processing techniques involving heat treatment are usually exploited, but may be accompanied by dramatic changes in food quality attributes due to high temperature. Therefore, alternative nonthermal technologies may be a new direction for attaining hypoallergenicity.

Scope and approach

This review presents the current knowledge and recent findings on the possibility of engaging nonthermal technologies including pulsed light, high pressure processing, irradiation, cold plasma, ultrasound and pulsed electric field, for the elimination of allergenic proteins in foods and their underlying mechanisms. In contrast to heat-based methods, nonthermal treatments can adequately retain sensorial and nutritional quality of the food products, while altering allergenicity. Food allergy classification, clinical manifestations, epitope characterization and detection methods are also presented.

Key findings and conclusions

To date, studies show that nonthermal processes have complicated effects on food allergens. Much further research efforts should be made for using nonthermal processing technologies as alternatives to replace traditional techniques. Nonetheless, it is expected that in the near future, susceptible individuals will benefit from different hypoallergenic products processed with novel nonthermal technologies at an affordable cost.

中文翻译：

---

非热食品加工技术对食品过敏原的影响：近期研究进展的综述

背景

食物过敏病例的日益增加是全球关注的问题。结果，进行了科学创新以诱导化学修饰，以实现敏感个体中变应原性反应的减弱或使用食品加工技术制造低变应原性食品。通常采用涉及热处理的常规加工技术，但是由于高温，食品质量属性可能会发生巨大变化。因此，替代性的非热技术可能是获得低变应原性的新方向。

范围和方法

这篇综述介绍了利用非热技术（包括脉冲光，高压处理，辐射，冷等离子体，超声和脉冲电场）消除食品中的致敏蛋白及其潜在机理的最新知识和最新发现。与基于热的方法相反，非热处理可以充分保留食品的感官和营养品质，同时改变过敏性。还介绍了食物过敏的分类，临床表现，表位表征和检测方法。

主要发现和结论

迄今为止，研究表明，非热过程对食物过敏原具有复杂的影响。对于使用非热处理技术替代传统技术的替代方案，应该做更多的研究工作。尽管如此，预计在不久的将来，易感人群将以负担得起的价格受益于采用新型非热技术处理的各种低变应原性产品。