ArticleUltrasonics sonochemistry2021
Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 73 citations in OpenAlex.
- A Review of Walnut Allergy: Allergens Characteristic, the Impact of Processing on Allergenicity and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- Machine Learning-Enabled Rapid Assessment of Plant-Based Protein Digestibility Through Physicochemical Profiles.Foods (Basel, Switzerland) · 2025Article
- Traditional and Emerging Physical Processing Technologies: Applications and Challenges in Allergen Control of Animal and Plant Proteins.Comprehensive reviews in food science and food safety · 2025Review
- Ultrasound and Heat Treatment and Its Potential to Reduce Fennel Allergenicity.Foods (Basel, Switzerland) · 2025Article
- Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis.Foods (Basel, Switzerland) · 2025Review
- Non-Thermal Food Processing for Plant Protein Allergenicity Reduction: A Systematic Review.Food science & nutrition · 2025Review
- Edible Insects: A New Sustainable Nutritional Resource Worth Promoting.Foods (Basel, Switzerland) · 2023Review
- Food Allergens: When Friends Become Foes-Caveats and Opportunities for Oral Immunotherapy Based on Deactivation Methods.Nutrients · 2023Review
- The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI).Foods (Basel, Switzerland) · 2023Article
- Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges.Ultrasonics sonochemistry · 2022Review
- Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation.Foods (Basel, Switzerland) · 2022Article
- Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements.Ultrasonics sonochemistry · 2022Review
- Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate.Ultrasonics sonochemistry · 2022Article
- Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis).Ultrasonics sonochemistry · 2021Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kiwifruit can trigger allergic reactions that can lead to death, causing public health concerns worldwide. In the present study, we treated kiwifruit samples with high-intensity ultrasound (20 kHz, 400 W, 50% duty cycle) for 0 to 16 min to evaluate its effect on the IgE binding capacity of kiwifruit allergen Act d 2, secondary structure and in-vitro digestibility of kiwifruit proteins. The changes in the protein solubility and microstructures of kiwifruit were also analyzed. The results showed that treatment with powerful ultrasound caused a significant disruption in the microstructure of kiwifruit tissues, leading to the changes in the secondary structures of proteins, including a loss of alpha-helixes and an increase in beta-sheet structures. These structural changes were due to the ultrasound treatment, especially 16 min of treatment, resulted in a 50% reduction in Act d 2 allergen content and significantly improved in-vitro digestibility up to 62% from the initial level of 35%. Furthermore, the solubility of the total proteins present in kiwifruit samples was significantly decreased by 20% after 16-min ultrasound processing. The results of this work showed that high-intensity ultrasound treatment has a potential application in reducing the allergenicity of kiwifruit or related products.
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