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.

中文翻译：

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加工技术缓解甲壳类动物变应原性的潜在功效

在全球范围内，甲壳类过敏已成为食品安全关注的焦点。在过去的几十年中，已经采用了各种食品加工方法来开发具有降低的致敏潜力的食品。热处理可以通过降低或增强甲壳类动物的过敏原潜力来极大地影响甲壳类动物的过敏原。美拉德反应，酶和酸处理已被证明在减轻甲壳类动物的变应原性方面很有前途。近来，由于其比常规方法的益处，因此新颖的加工技术，即高压加工，高强度超声，辐照，脉冲紫外光和障碍技术引起了研究人员和食品工业专业人员的特别关注。在这种情况下，这篇综述文章提供了有关不同食品加工方法如何引起甲壳类过敏原结构变化并随后影响其致敏潜力的最新知识的最新概述。提供了甲壳类过敏症的患病率和临床相关性的数据，以及甲壳类过敏原的分子特征及其在加工食品中检测的主要分析方法。