ArticleMolecules (Basel, Switzerland)2020
Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 34 citations in OpenAlex.
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Ultrasound and Heat Treatment and Its Potential to Reduce Fennel Allergenicity.Foods (Basel, Switzerland) · 2025Article
- Update on hazelnut allergy: Allergen characterization, epidemiology, food processing technique and detecting strategy.Comprehensive reviews in food science and food safety · 2025Review
- Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods.Foods (Basel, Switzerland) · 2025Article
- Article
- Heat Treatment of Hazelnut Allergens Monitored by Polyclonal Sera and Epitope Fingerprinting.Foods (Basel, Switzerland) · 2024Article
- Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens.Foods (Basel, Switzerland) · 2024Article
- Article
- Tree nut allergy.Postepy dermatologii i alergologii · 2021Review
- A Response Surface Methodology (RSM) Approach for Optimizing the Attenuation of Human IgE-Reactivity to β-Lactoglobulin (β-Lg) by Hydrostatic High Pressure Processing.Foods (Basel, Switzerland) · 2021Article
- Detection of Peanut Allergen by Real-Time PCR: Looking for a Suitable Detection Marker as Affected by Processing.Foods (Basel, Switzerland) · 2021Article
- Proteomic and Bioinformatic Investigations of Heat-TreatedBiomolecules · 2020Article
- Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
Abstract
Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensuring safety and enhancing organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond, and chestnut was investigated. Processing based on heat and/or pressure and ultra-high pressure (HHP, 300-600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat, a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew, and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity.
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Registered trials
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