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).

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.