[en] Background: Food allergies represent one of the most rapidly increasing and significant human challenges connected with global health. Soybean has high protein and fat quality; however, it is responsible for allergenicity in humans. Despite this, the requirement for protein will increase by 110% in 2050. Traditional methods such as heat treatments (boiling, roasting) are usually exploited to decrease food allergenicity, but they produce modifications in food quality (color, smell, flavor, and texture) due to high temperatures. Scope and approach: Consequently, new potential approaches for reducing soybean allergenicity are described in this review, divided into two categories. The first is related to pressure techniques, such as extrusion, high hydrostatic pressure (HHP), high-pressure homogenization (HPH), and controlled instantaneous pressure drop (DIC). The second is related to waves: gamma irradiation (γ-irradiation), pulsed ultraviolet light (PUV), cold plasma, microwave, and ultrasonication. These techniques have the same common goal: lowering soybean allergenicity of the products with an impact on protein structure. Key findings and conclusions: The review found that physical treatments have better profiles on the food nutritional characteristics and sensory properties, maintaining the color, flavor, and freshness, as compared to the conventional methods (proteolysis, thermal, fermentation). The allergenicity may increase, decrease or persist unchanged depending on treatment intensity and protein structure. However, allergenicity can be minimized if optimal parameters (energy, time, temperature, and frequency) are applied during these processes.
Disciplines :
Food science
Author, co-author :
Kerezsi, Andreea Diana; Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, Gembloux, Belgium ; Department of Food Science, University of Agricultural Science and Veterinary Medicine, Romania
Jacquet, Nicolas ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Language :
English
Title :
Advances on physical treatments for soy allergens reduction - A review
The authors would like to thank the Walloon Region for supporting this work as part of the ALLERSOJA project (WIN2WAL program, convention 1910044). The authors would also like to thank Oana Lelia Pop, Giorgiana Mihaela Cătunescu, Carmen Socaciu, Mihaela Mihai, Alexandra Mădălina Mateescu from the University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania, Lynn Doran from Teaching and Research Center, Gembloux, Belgium, and Marietta Sayehopoulou from The Rowett Institute, Aberdeen, Scotland for supporting this review.The authors would like to thank the Walloon Region for supporting this work as part of the ALLERSOJA project (WIN2WAL program, convention 1910044). The authors would also like to thank Oana Lelia Pop, Giorgiana Mihaela C?tunescu, Carmen Socaciu, Mihaela Mihai, Alexandra M?d?lina Mateescu from the University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania, Lynn Doran from Teaching and Research Center, Gembloux, Belgium, and Marietta Sayehopoulou from The Rowett Institute, Aberdeen, Scotland for supporting this review.
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