Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity.

Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the allergenic potential is required to guarantee their safe use for this purpose. In the present paper, thermal treatments, high hydrostatic pressure (HHP), and enzymatic hydrolysis (EH) were assessed to decrease the antigenicity of whey protein solutions (WPC).

Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments.

Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provides resistance to a physiological alteration known as chilling injury. Despite the physiological importance of this group of proteins, publications comparing different methodological alternatives for their analysis are rather scarce.

Combination of 1-methylcyclopropene treatment and controlled atmosphere storage retains overall fruit quality and bioactive compounds in mango.

Background: Postharvest application of fungicide prochloraz and hot-water dip are commercially practiced to control postharvest diseases in mangoes. Owing to the increasing consumer demand for organically produced fruit, the search for natural environmentally friendly alternative products and processes has become important for the fruit industry. This study evaluated the combined effect of 1-methylcyclopropene (1-MCP) (500 nL L⁻¹) and controlled atmosphere storage conditions (CA-1, 5% O₂ + 5% CO₂ or CA-2, 3% O₂ + 8% CO₂) on the maintenance of fruit quality and bioactive compounds on hot-water treated mangoes (cv.

Isolation and characterization of the main small heat shock proteins induced in tomato pericarp by thermal treatment.

In recent years, heat treatment has been used to prevent the development of chilling injury in fruits and vegetables. The acquired tolerance to chilling seen in treated fruit is related to the accumulation of heat shock proteins (HSPs). The positive effect of heat treatment has generally been verified for only a narrow range of treatment intensities and more reliable methods of determining optimal conditions are therefore needed.