AI Article Synopsis
- * Irradiation is highlighted as an effective nonthermal treatment that can decrease food allergenicity, with potential benefits for both safety and quality.
- * The review discusses the mechanisms of irradiation, summarizes its use on both animal and plant foods, explores influencing factors, and suggests future research directions in this area.
Article Abstract
Food allergies are one of the major health concerns worldwide and have been increasing at an alarming rate in recent times. The elimination of food allergenicity has been an important issue in current research on food. Irradiation is a typical nonthermal treatment technology that can effectively reduce the allergenicity of food, showing great application prospects in improving the quality and safety of foods. In this review, the mechanism and remarkable features of irradiation in the elimination of food allergens are mainly introduced, and the research progress on reducing the allergenicity of animal foods (milk, egg, fish and shrimp) and plant foods (soybean, peanut, wheat and nuts) using irradiation is summarized. Furthermore, the influencing factors for irradiation in the elimination of food allergens are analyzed and further research directions of irradiation desensitization technology are also discussed. This article aims to provide a reference for promoting the application of irradiation technology in improving the safety of foods.
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| http://dx.doi.org/10.1016/j.foodres.2021.110578 | DOI Listing |
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