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November 17, 2025FoodsOpen Access

Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification

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Authors

MWMarta WójcikKMKrystian MarszałekEJEdyta Juszczuk-Kubiak

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Overview

Review reveals food processing methods reduce allergenicity in allergic foods, suggesting integrated strategies are needed.

Key Points

  • This review focuses on food processing techniques aimed at reducing allergenicity and analyzing methods for allergen identification.
  • Reviewed various food processing techniques such as thermal treatment and fermentation.
  • Analyzed the effectiveness of methods for reducing immunoreactivity of allergenic proteins.
  • Explored different analytical tools for measuring protein immunoreactivity, including ELISA and LC-MS/MS.
  • Identified that thermal treatment and fermentation can change protein structures, reducing allergenicity.
  • Emphasized the lack of a universal measurement tool for evaluating allergenic proteins.
  • Highlighted the need for integrated approaches to develop hypoallergenic products.

Cite This Study

Wójcik et al. (2025) studied this question.

synapsesocial.com/papers/692509fbc0ce034ddc352f07https://doi.org/10.3390/foods14223933
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